STOCK RAISING AND SOIL FERTILITY 



213 



the chilling rooms and kept there until 

 it has ripened and its quality is greatly- 

 improved, a convenience seldom found 

 on the farm. 



Packing house gang — In order to 

 show how minutely the work in the 

 great packing houses is specialized in 

 the killing of beef cattle, the work of a 

 beef-killing gang at one of the large 

 Chicago packing houses made up of 157 

 men may be cited. During a working 

 day of 10 hours 1,050 cattle were slaugh- 

 tered and dressed by this gang. 



The gang was made tip as follows: 

 One general foreman, one foreman over 

 yard gang, one driving up cattle, two 

 penning cattle, two knocking cattle, two 



and cutting out, one pulling tails, two 

 and onedialf gutters, two throwing down 

 guts and paunches, three tail sawyers, 

 two hanging off from splitter, three 

 beating out fells, one helper sawing tails 

 and ripping open, two neck splitters, one 

 tallow lot man, one trucking feet, one 

 trucking up hooks, one hanging up 

 hoofs, two cleaning out, three dropping 

 hides. In the washing gang, there were 

 one foreman, one trimming bruises on 

 rail, one wiping beef, one putting in 

 neck and kidney cloths, one scribe saw- 

 yer, one hoseman, one washing shanks, 

 one switchman, three washing ribs and 

 necks inside, one squeezing beef, one 

 pumping kidneys, three long brush 



Fig. 156 — TEXAS CATTLE IN STOCK YARDS 

 (Illinois Experiment Station) 



shackling cattle, one hanging off for 

 hackler, one squeezing blood from beds, 

 one switching onto heading beds and 

 putting up heads, one throwing down 

 heads, one pritching up, one dropping 

 cattle, one pritching up helper, one stick- 

 ler, three headers, one ripper, four 

 leg breakers, three feet skinners, one 

 gullet raiser, seven floormen, one breast 

 sawyer, one aitch sawyer, two and one- 

 half caul pullers, two putting in hooks 

 to hoists for fell cutter, one floor 

 squeezer, one washing crutches and bel- 

 lies, four fell cutters, one cutting out 

 bladders, two rumpers, one rump helper 

 and drop hide feller, two backers, four 

 splitters, one back and rump hand, one 

 washing hind shank, one ripping tails 



washers, one washing rags, two wiping 

 hinds, two ladder men, (knife), two 

 bruise trimmers, one cutting off cords 

 and shanks, one tying veins, two trim- 

 ming skirts and necks, one pumping 

 necks. For weighing the beef, there was 

 one scaler, one grader, one pushing on 

 scale or tagger, one pulling off scale, 

 one elevator man. For refrigerating and 

 car loading, there were 14 beef coolers, 

 five trimmers, seven carriers and loaders, 

 11 laborers. With work systematized in 

 this manner, and the utilization of all 

 modern mechanical appliances, as near 

 perfect results as it is possible to secure 

 in the dressing of meat are obtained. 



Local market for home-dressed 

 meats — It is quite possible, however, 



