THE RURAL NEW-YORKER. 
157 
190 ?. 
ing for freight, commission and yardage 
charges. 
Over the stock yards run miles of big 
covered roads 20 feet above the ground, 
and the cattle are driven from the pens 
up ianes and into these run,ways, over 
which they are sent to the roof of the 
packing house where they are to be 
slaughtered. On the roof of each house 
is a miniature stock yard, sometimes cov¬ 
ering a couple of acres. In some of 
these houses the killing is done on the 
fifth or the sixth floor, in others on the 
first or second. Where the killing is done 
on the lower floors there run covered 
roads down to them. The steers will not 
go down these of their own accord, and 
cannot be driven down, so a steer has 
been trained to betray them. It leads a 
bunch of two dozen down the incline to 
the killing room and runs back to bring 
down a new lot, leaving the first to won¬ 
der where their leader is gone. A steer 
so trained is worth hundreds of dollars, 
and is allowed to die of old age. The 
trick was discovered years ago, when one 
named Brutus saved its own life in that 
way. At the killing floor the cattle are 
driven into a narrow yard with small 
openings along one side. The steers rush 
into these openings and a man inside the 
packing house closes the gate with a lever. 
Thus two or four steers are imprisoned 
in each small “knocking pen.” At the 
inner edge of the pens runs a platform 
a little above the steers’ heads and a 
half dozen men with light sledge ham¬ 
mers. These reach Over and with one 
blow between the horns stun them and 
quickly fell another. Then they touch 
levers and the front of the knocking pen 
is lifted and the point of the floor dropped 
three feet, and the kicking steer slides 
down, the incline platform to the dress¬ 
ing room there. A chain is slipped 
around the hind legs and by machine the 
hind feet are lifted a dozen feet so that 
it will bleed thoroughly. So quickly in 
the work done that 24 steers are killed 
in a minute, and a steer is killed and 
hung up in 3j4 minutes after it has en¬ 
tered the pen. After the steer has bled 
a short time it is skinned and the head 
removed in less than one-quarter of a 
minute. The steer is then lowered to the 
floor and four other men skin the legs 
and another loosens the hide; the hind 
parts are again raised and the hide and 
intestines removed. At this time the an¬ 
imal is inspected by a veterinary inspector. 
I he carcass is then placed on a moving 
trolley line that may be stopped at any 
time. About two to three hundred cattle 
are dressed each hour, and by the time 
they have reached the back part of the 
killing floor at least 40 or 50 men have 
worked on each carcass. The killing 
room will hold about 300 in the various 
stages of dressing. Each carcass has 
been split in halves and passed over 
scales; from there it goes to huge refrig¬ 
erators in the basement, where they are 
kept at a temperature of 32 to 38 degrees 
F. Each cooling room will hold 500 
steers, and there are acres of them in each 
plant. And after they are cooled they 
are run on trolleys to refrigerator cars 
and shipped. Some of the plants have 
over 40 acres of floor space. One of 
the packing houses has a capacity for 
killing about 1,000 or more hogs an hour. 
Not all of the meat that gets into the 
packing houses gets out again for sale, 
as quite a lot of it is sent to the fertilizer 
tanks, where it is sent by Government 
inspectors. The best grades of cattle 
show little disease, but in the poorer 
grades, and especially old cows, the per¬ 
centage is much larger. 
Before one pound of meat can be 
shipped from Chicago, whether dressed 
meat, in cans, smoked or as sausage, it 
must bear the stamp of approval of the 
United States Bureau of Animal Indus¬ 
try, and any animal having any con¬ 
tagious disease of any sort is not allowed 
to be penned in the stock yards, but is 
immediately sent to the fertilizer fac¬ 
tory. While the stock is being dressed 
scores of men are engaged in saving 
parts that small butchers throw away, 
and these by-products arc worth millions 
every year 'I he following are a few 
of the articles that are saved from the 
head alone: The horns are cut off by 
machinery and the hard parts used to 
make razor handles and other articles. 
There is about two pounds of meat that 
is cut from the head and used to make 
sausage to export to Germany. The 
tongde is sold fresh or canned and brings 
a price that will more than pay for dress¬ 
ing the whole animal. The brain is cut 
out and is valuable; the rest of the head 
is ground as cut bone for poultry or 
made into fertilizer. It may be well to 
mention that the hoofs are used for mak¬ 
ing gelatine, glue, etc., and every ouime 
of blood which has been run into vats 
from the floor above is kept and con¬ 
densed for blood meal for poultry and 
other stock, or is used for fertilizer or 
the albumen and other substances in it 
are separated and prepared for use by 
dyers. The large packing houses have 
immense soap factories. From each steer 
are taken 120 feet of sausage casings 
valued at $2; the tails are canned as ox¬ 
tail soup or sold fresh. Some of the 
other products are pepsin, neats’-foot oil, 
oleomargarine, bone black, felt, and scores 
of other articles come from the packing 
houses. Last year, 1006, Chicago re¬ 
ceived 3,329,250 cattle, 413,269 calves, 
7,275,663 hogs, 4,SOS,449 sheep, 126,979 
horses, and they all sold for $317,467,- 
535. The Government has about 350 
stock examiners, taggers, meat inspectors 
at the various packing houses in Chicago, 
and 125.000 people in Giicago depend on 
the stock yards for a living. 
M. I). WILLIAMS, D. V. S. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and 
“a square deal.” See guarantee, page 14. 
DEAR EDITOR: 
You no doubt know that nearly all 
last season our company sold the best 
600-pound per hour capacity hand cream 
separator made for about one-third the 
price generally asked and gave every one 
a free trial. 
As you are interested in the welfare of 
your readers. I wish you would say to 
them, one and all, through the columns of 
your most valuable paper, that for this 
season our separators have been im¬ 
proved to a point of perfection, still 
further outclassing any other separator 
made, still easier to operate, still larger 
capacity, and impossible to 'get out of 
order or give trouble, and any reader 
who will write to Sears, Roebuck & Co., 
Chicago, and ask for their 1907 Cream 
Separator Catalogue, will receive the big 
hook by return mail, postpaid, free, to¬ 
gether with the lowest prices and the 
most astonishingly liberal offers and in¬ 
ducements we have ever made. Yours 
very truly. R. W. SEARS, President 
Sears, Roebuck & Co. 
Try It. Freight Paid. 
40 years the leader, better than ever 
and price lower. 
Quaker City 
mills grind ear corn and 
all grains, separate or 
mixed. Don't be misled. 
Quaker Cities make good 
everywhere. Investigate. Catalog free. 
The A. W. Straub Co. 
A cream separator that is worth buying 
must give lontf service. To do that, it 
must be built strong and the construe- 
lion must be simple. To have simple 
construction in a separator you must 
have a Sharpies Tubular. There is no 
oiuni , ni _ 1# other cream separator made that will 
SIMPLICITY perform its work so well for so long a 
time as the Tubular because there is 
no other separator so strongly built, or so simple in construction. 
Sharpies Tubular 
Cream Separators 
get all the cream, have low supply can, 
are easy to run, easy to clean, because 
there is only one little piece in the bowl 
to cleanse after each running, and the 
machine oils itself. It combines Vtil- 
ity.Simplicity and Durability. A glance 
at the pie-plate construction of most 
separators will give you a fair idea of 
what we mean by “simple construc¬ 
tion” and “strength.” For full in¬ 
formation about the Sharpies Tu¬ 
bular write for booklet E. 153 
I Mr. R. Carpenter, Davenport, Wash., says “Having 1 used a Sharp¬ 
ies Cream Separator over sixteen years can say it is just line.” 
THE SHARPLES SEPARATOR CO. 
Toronto, Can.WEST CHESTER, PA. Chloago, III. 
REID^S Separators 
Lightest running: closest skimmers. 
Easiest to care for. Guaranteed to 
do just what is claimed or money 
refunded. 80 days’ tree trial. If dealred. 
Write for free descriptive booklet of 
Reid Hand Separators and price list 
of Dairy Supplies. 
• A. II. REID CO., Philadelphia, Fa. 
fT THE ONLY 
Ins ALL STEEL 
Writo for Prices. 
ROCHESTER FARM SUPPLY CO. 
3 to 9 Frank St., Rochester, N. Y. 
GETS BIGGEST PROFITS FROM MILK 
The chief reason you want a separator is to get more 
cream—more money— out of your milk. Then if you want to 
get the most you ’ll naturally want the separator that 
gets the most cream. That’s the improved 
U.S. 
CREAM 
SEPARATOR 
Holds World’s Record for Cleanest Skimming. 
It’s the bowl that skims the cream. Inside the U. S. bowl 
are only two, simple, easy-to-clean, strong parts, but it gets all 
the cream—the World’s Record guarantees it. Our free, 
new book shows four pictures of the bowl, explains why It 
skims cleanest and how it made the World’s Record. 
Also shows the solid low frame, enclosed light-running 
gearing, simple, automatic oiling device—everything about 
the construction and operation of the U. S. 27 pictures. 
Justmaihis today a postalcard asking for “Construction Catalogue No. 159 n 
and learn all about a machine that will get more cream— more money — for you. 
VERMONT FARM MACHINE CO., Bellows Falls, Vt. 
PROMPT DELIVERY. Eighteen Distributing Warehouses. NO 111':LAY. 
These Are Facts It Pays 
To Remember When You 
Buy a Manure Spreader. 
I N I. H. C. SPREADERS—Corn King and 
Clover leal— one lever controls every 
operation. Operator can remain seated 
from time lie leaves the barnyard until he 
returns. 
Self-adjusting, vibrating rake levels the load 
and brings the manure up squarely to the 
cylinder. 
Cylinder is large and runs easily, and the 
teeth are long, square, high carbon steel. 
Apron is equipped with three sets of rollers 
attached to slats,running on steel tracks. 
Is driven from both sides and ■cannot 
bind. 
Apron drive clutch is automatically thrown 
out of gear when load is fed out and 
again when apron has returned. No 
attention required. 
Range of feed is three to thirty tons per acre 
with ten speeds. 
Ends of apron slats are protected so that no 
manure can work in and bind or clamp 
the apron. 
Driving axle is extra large—made of cold- 
rolled steel. 
Front axle is attached to frame by means of 
ball and socket joint. 
Chain drive, direct from rear axle to cyl¬ 
inder, gives easy transmission of power. 
The wheels are steel with staggered 
spokes. Both rear wheels are fitted with 
lugs, affording ample traction in wet or 
frozen fields. 
Seat is hinged so it can be turned for¬ 
ward and kept clean while loading. 
Box is attached to frame by means of heavy 
steel cleats. 
Frame is made of carefully selected lumber 
re-enforced at corners by metal braces. 
That's a good deal to say of a manure 
spreader, and yet that is by no means all 
you should know about I. H. C. Corn King 
and Cloverleaf Spreaders before you buy. 
Those are the main points, and they are 
sufficient to indicate the superiority of the 
I. H. C. line. They tell you not to buy a 
spreader until you have seen the Corn King 
and Cloverleaf Spreaders. 
The key-note in the I H. C. line is 
strength and simplicity of construction. 
Strength in every part means much, for a 
manure spreader has hard work to do. 
Simple construction means that it will not 
get out of order, that it will have light draft 
and be easily operated. Those are the 
things you want in a manure spreader. 
I. H. C. spreaders are made in two styles, 
Cloverleaf. an Endless Apron machine, and 
Corn King, a Return Apron machine; each 
is made in three sizes. 
Call on the Local Agent or 
write lor catalogues. 
INTERNATIONAL HARVESTER COMPANY OF AMERICA. Chicago, U. S. A. 
(INCORPORATED 
