312 TYPES AND MARKET CLASSES OF LIVE STOCK 



of all carcasses is made as soon as they are cut open and the 

 viscera exposed. Hams and bacon are inspected during and 

 after curing. 



All condemned carcasses and cuts are thrown into a large 

 steam-tight tank under government supervision. Kerosene oil 

 is poured on the meat to prevent any possibility of it ever being 

 offered for sale as fit for human food. The tank is then sealed, 

 steam turned on, and the contents cooked at 280 degrees Fahren- 

 heit for eight hours. The product is then turned back to the 

 packers for soap grease and fertilizer materials. 



By-Products of the Hog. 



Packers estimate that practically 70 per cent, of the live 

 hog is merchantable as fresh or cured meat; including lard. 

 Slaughtering and handling involves a shrink of about 10 per 

 cent., which includes the contents of stomach and intestines 

 and loss of weight by evaporation of moisture. The other 20 

 per cent, is converted into numerous useful by-products. A 

 larger proportion of the hog is edible than of any other food 

 animal, and the value of the by-products is correspondingly 

 less. Among the edible by-products may be mentioned pepsin, 

 derived from hog stomachs; livers, used in the manufacture of 

 liver sausage; and neutral, a specially prepared lard, largely 

 used as an ingredient of oleomargarine. Lard proper is not 

 commonly considered a by-product; it is one of the primary prod- 

 ucts. Nearly 15 per cent, of the live weight goes into lard. Part 

 of this lard is further processed into lard oil and lard stearin. Lard 

 oil is used for illuminating purposes and as a lubricant. Stearin 

 enters into the manufacture of chewing gum and soft candies. 



Brains are packed in cans, frozen, and offered for sale. 

 Tongues are canned or pickled. Hearts go into sausage. Tails, 

 snouts, and ears are rich in gelatin or glue. Kidneys are canned 

 or frozen. Milts or spleens are used as a feed for growing fishes 

 at fish hatcheries. The intestines are cleaned, processed, and 

 made into chitterlings, a food product to be fried like oysters, 

 much favored by colored people. Stomachs are used as sausage 

 containers. Something like 7 per cent, of the weight of the hog 

 is represented in inedible by-products in the raw state which are 

 manufactured into glue, soap, glycerin, blood meal, tankage, 

 curled hair, and fertilizer material. Even the rinds from skinned 

 hams and bacons, as well as the back skin of the hog, are utilized 

 for leather. Nothing is wasted. 



