MEAT AND MEAT PACKING 



3713 



MEAT AND MEAT PACKING 



paring meat and of utilizing every possible part 

 of the animal. The use of by-products will 

 doubtless reach greater proportions; the pres- 

 ent proportion of this part of the industry was 

 illustrated in 1916 in a direct manner tjy one 

 Chicago packing house. It prepared an exhibi- 

 tion of by-products obtained from slaughtering 



AVERAGE YEARLY CONSUMPTION 

 The table shows the amount of meat eaten by 

 each person in the countries named, in normal 

 times. (From official reports.) 



operations. The wide range of these articles 

 and commodities is the more impressive when 

 it is remembered that not a great many years 

 ago but little effort was made to utilize more 

 than the hides and hair of animals. The follow- 

 ing were included in the exhibit : 



Pure Ground Dried Blood. This is 17 per cent 

 ammonia, and is used as a fertilizer ingredient. 



Oleo Stearine. This is the edible beef fat 

 from which oleo oil has been pressed. It is used 

 in the manufacture of high-grade toilet soaps and 

 candles and for softening leather. 



Hoof Meal. Made from ground hoofs and used 

 for .fertilizing. 



Flake Glue. Made from hides, sinew and bones, 

 and sold to furniture makers, bookbinders and 

 glue manufacturers. 



Ox Gall. Used for medicinal purposes. 



Thyroid Glands, from cattle, sheep and hogs. 

 These possess medicinal value and are in de- 

 mand by manufacturers of medical preparations. 



Collar Buttons. Made from horns, hoofs and 

 bones. 



Shaving Brush Handle. Made from horns, 

 hoofs and bones. 



Buttons. Made from horns, hoofs and bones. 



White Wool. Scoured, sold to manufacturers 

 of worsted goods, woolen goods, hats, blankets, 

 shoddy goods and knit goods. 

 233 



Black Hog Bristles. Used in the manufacture 

 of carpet-sweeper brushes and paint brushes. 



Horn Pith. This is the inside of the horn and 

 is used as a fertilizer ingredient. 



Cattle Tail Hair. This is sold to hair, curlers 

 to be curled and is used by mattress makers and 

 upholsterers who need hair longer than hog hair. 



Bristles. These are particularly saved from 

 hogs killed in winter, because the hair is longer 

 and heavier during winter months. They are used 

 in the manufacture of all kinds of brushes. 



White Tennis Gut. The raw material is fur- 

 nished to manufacturers of tennis rackets. 



Violin Strings. This is made from sheep gut. 



Bone. Used very widely by manufacturers of 

 handles, buttons, combs, hairpins and fancy arti- 

 cles, and for the manufacture of fertilizers. 



Suprarenal Gland. Used for medicinal pur- 



Lard Oil. This is pressed from choice yellow 

 hog grease and is used principally by nut and 

 bolt makers for keeping dyes cool when cutting. 



Thymus Gland. It possesses medicinal virtues 

 and finds sale among manufacturers of drug- 

 gists' preparations. 



Pepsin. Made from linings of the stomachs of 

 cattle and hogs. 



Calfskin. Used for shoe vamps and book bind- 

 ing after being tanned. 



Sheepskin. Furnished to glove and shoe manu- 

 facturers and bookbinders after being tanned. 



Pigskin. This is widely used for parts of shoes, 

 particularly insoles, box toes and counters. 



Sole Leather. From hides of steers, used by 

 shoe manufacturers. 



Ground Glue. Made from hides, sinew and 

 bones. 



Plaster Retarder. Composed of pure blood, 

 lime and other ingredients. Sold to builders to 

 retard the setting of plaster. 



Government Inspection. In the United States 

 as early as 1890 attempts were made to protect 

 the consumer from diseased or otherwise unfit 

 meat, but not until 1906 was an adequate law 

 put in force. It provided for examination of 

 live animals, of carcasses and also of finished 

 products by inspectors of the Bureau of Animal 

 Industry, a branch of the Department of Agri- 

 culture. In Canada the 'inspection is made 

 under the direction of the Health of Animals 

 branch of the Department of Agriculture. Be- 

 fore the animals are slaughtered they are care- 

 fully examined, and any that are diseased or 

 injured are rejected. During the process of 

 dressing, the carcass is again examined, for 

 some diseases which have no visible effect on 

 the living animal can be discovered in the meat. 

 Even after the meat has once been inspected 

 and stamped 'Inspected and Passed," it is sub- 

 ject to reinspection at any time; if it has 

 become tainted or otherwise unfit for food it 

 is at once condemned. All condemned meats 

 must be destroyed in the presence of the 

 inspector. 



