58 TYPES AND MARKET CLASSES OF LIVE STOCK 



from about 50 million pounds in 1905, to 138 million pounds 

 in 1910, 177 million pounds in 1916, 298 million pounds in 1917, 

 and 377 million pounds in 1918. The marked increases in the 

 last two years were due to the scarcity and high price of butter. 

 The per capita consumption increased from a little over half a 

 pound in 1905 to over 3> pounds in 1918. After all the oleo 

 has been squeezed from beef suet, there comes another valuable 

 by-product stearin largely used in the manufacture of chew- 

 ing gum. 



Lean meat trimmings are made into sausage. Hair sells 

 at a good figure for use in plastering and for other purposes. 

 The horns, at one time considered a rubbish nuisance, are now 

 sold from the packing house at $100 to $200 per ton. The same 

 is true of hoofs, which bring $40 to $85 per ton. Hoofs and 

 horns are manufactured into combs, knife, cane, and umbrella 

 handles, buttons, and many other articles. Dried blood sells 

 for blood meal at $90 per ton. Fibrous matter and scraps, 

 after all the grease has been extracted, are ground to tankage 

 and sold at $70 to $90 per ton. From all bone and cartilage 

 the basic substance is extracted from which glue is made. Fully 

 18 per cent, of dry bones is glue, the rest is ground to fertilizer, 

 worth $35 per ton. One Chicago packing plant turns out 

 8,000,000 pounds of glue annually. From the intestines are 

 made sausage casings, brewer's hose, and snuff packages, while 

 the bladder yields packages for putty, snuff, and lard. The 

 tail furnishes hair for mattresses and upholstering, and the bone 

 and meat are used for making ox-tail soup. Shank bones are 

 worth from $65 to $85 per ton, and are cut into buttons, tooth- 

 brush handles, and other articles. The same use is made of 

 long thigh bones, worth $150 per ton. The tongue, cheek, 

 tripe, brains, heart, liver, and sweetbreads are sold for food. 

 Tripe is pickled stomachs. Sweetbreads are the thymus and 

 pancreatic glands. The contents of the stomach are burned 

 under packing house boilers and the ashes are used for fertilizer. 

 Nothing is wasted but the water in the carcass. 



