The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articlesWilder, F. W. (Fred William)
History
The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles
Wilder, F. W. (Fred William)
Packing-houses
===============+=======+=========+=========+=========+=======
| | | | |Shrink-
| | | | Shrink- | age,
| | Green | Cured | age, | per
Kind | Number| weight | weight | lbs. | cent
---------------+-------+---------+---------+---------+-------
Free of brands | 34,192|2,692,615|2,262,426| 430,189| 15.98
Butt brands | 14,279|1,174,093| 977,943| 196,150| 16.71
Side brands | 17,302|1,451,850|1,198,925| 252,925| 17.42
Spreadies | 3,969| 363,233| 307,410| 55,823| 15.37
Native bulls | 1,362| 127,910| 103,263| 24,627| 19.27
Branded bulls | 252| 25,885| 21,761| 4,124| 15.93
H’y native cows| 8,222| 576,313| 472,938| 103,375| 17.94
Texas | 5,247| 395,620| 324,100| 71,520| 18.08
L’t native cows| 14,895| 841,481| 709,181| 132,300| 15.72
Branded cows | 11,034| 694,503| 574,669| 119,834| 17.25
---------------+-------+---------+---------+---------+-------
Totals |110,754|8,343,503|6,952,616|1,390,867| 16.67
---------------+-------+---------+---------+---------+-------
A total of 110,754 of these hides were cured in house _No. 2_. This
was on the first floor of the building and no refrigeration was used
in any of the departments. There were several openings into this
room, permitting the outside air to circulate through the building
and a great deal of moisture naturally absorbed. It will be noted by
comparing the reports that the shrinkage in this cellar was 16.67 per
cent from the green weight to the shipping weight, showing an excess
of 1.83 per cent, which would show a loss of 154,686 pounds. This,
at an average of 10c per pound, would indicate a loss of $15,468.60
sustained by having this number of hides in this particular cellar, as
against what would have been realized had they shown no more shrinkage
than those in house _No. 1_, so that it will readily be seen that it is
of vital importance to the owner to see that the hides are stored in
suitable storage, that there is as little circulation as possible of
outside air through this department, and that all doors and openings
are kept closed as much as possible. This is paramount, in case hides
are sold, seller’s weights, at works. On long shipments involving many
transfers and exposures, the matter is not of such consequence.
=Grading.=--This is a question which must be governed largely by the
local conditions. Many small killers find it profitable to sell their
hides without selections, rather than to try to make the different
selections with a comparatively limited number to select from, whereas,
where cattle are killed in large numbers it is advisable to make just
as many selections as is profitable, being governed, of course, at all
times by the market quotations and demands. The usual grades of hides
are termed as follows:
Public-domain text, read in full here on John Shaqi.
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