1 Juny, 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 71 
this especially in the disposal of the by-products. There is all the fat, which 
has various uses, the meat of the "head, neck, &c., the heart, liver, 
tongue, swectbreads, blood, entrails, hide, switch, bone, feet, horn, &c., 
all severally valuable commercially; and on the disposal of these or 
preparations of them in the rough as. marketable commodities, such as 
glue, tallow, cured skins, charcoal, manure, &c., will depend to a great 
extent the stock-raiser’s profits. It is not a trade that anyone can rush 
into, and it must be begun on a perfect system. An ordinary fat bullock 
gives 400 lb. or so of lean meat, which produces about 10 Ib. of extract. It 
varies in price, and it only pays to make the best. The importance 
of the by-products will be recognised as a big factor in the commercial success 
of an undertaking of this nature. In Chicago, where, of course, 1mménse 
numbers of cattle are slaughtered, the by-products are turned to the best 
account in a systematic way, and the exporters even of the primest beef depend 
largely upon these for their profits. ‘Lhe skin of the head with that of the legs 
and tail goes to the glue factory; the cheeks are used for Bologna sausages ; 
the tongue is pickled and smoked; the skull goes to the glue-house and is 
boiled, and then to the fertiliser factory ; the feet make glue and neats-foot oil, 
and the bones of them go for tillage; the sweetbreads are used to make pan- 
ereatin ; portions of the liver and heart are used for sausages; the blood goes 
_to the makers of fertilisers, and the horns are made into knife-handles, buttons, 
and combs. It is through the saving and utilising of absolutely every portion 
of the bullock that the packer can make his business pay as it does, and, as an 
example of the completeness and economy with which all by-products of 
thousands of stock are utilised, I cannot do better than refer to Mr. P. D. 
Armour, of Chicago. At Armour’s works this utilisation of by-products is 
carried on to perfection. There is absolutely no waste. The country butcher 
in England, who kills two bullocks a week, lets more run to waste than is lost 
in the disposal of 100 head at Armour’s. 
The first samples of extract that came from Australia were very good, but 
as new packers rushed into the trade a deterioration was noticed, due to 
improper treatment and careless selection of the meat, and to the neglect to 
expel all the water, or carelessness in heating and consequent burning. The 
latest appliances of mechanical skill must now be used as in the dairy, and 
rule of thumb and guess work must give way to science and exactitude. In 
the best constructed and managed works in the colony every care is exercised 
in the selection and treatment of the meat; and where the rough and ready idea 
of slumping any kind of stuff on to the market has been prevalent, it is luckily 
killing itself by the inexorable logic of & s. d., for the margin of values 
between the best and the very ordinary extract means a price either of 
4s. 6d. or 2s. per lb. The next essential to absolute cleanliness is the 
necessity of getting the whole of the animal heat out of the fresh killed beef. 
The cooling chamber is a necessity, and so is the regulation of the tempera- 
ture of the manufactory in which the manipulation of the meat takes 
place. The age and sex of the animals have a good deal to do with the quality 
_of the extract, preference being given to bullocks three years old or a little + 
over. It has been found that at this age the yield of extract is the best; 
below that age, or above it, the best results are not generally obtainable. Of 
course extracts can be made from veal and young animals, and with proper 
care they are not too gelatinous, and are nice for a change of diet. The meat 
being properly cooled, it is jointed and the flesh cut up into cubes, and it is 
important that at this stage it should not be allowed to remain long heaped up 
in great quantities, or a taint will develop. In 1867, Dr. Thudichum, at the 
meeting of the Food Committee of this society, explained the principles that 
make this important. The colouring inatter of ie muscles is called myo- 
chrome, and is identical with the colouring matter contained in the blood. Dr. 
Thudichum pointed out that this aids in the breathing of the muscles during 
life, and some time after death. As long as meat is in an eatable condition 
this matter remains, so to say, alive. Hence a butcher takes care to let his « 
