Certain parts of the hog carcasses which would not be palatable enough to go into human consumption are made up into stock foods. These are sold under a guaranteed analysis. Highly-paid chemists are busy all the time checking up the analysis of these foods, for they must contain certain amounts of protein and crude fiber, which is said to be very beneficial to stock in general. Another department manufactures what is called a balanced ration, consisting of a certain amount of grain and a certain amount of this stock food, or “digester tankage,” as it is called. This balanced ration is said to be the most nutritious food and the quickest fattener which can be given to animals. It is made up as a result of protracted experiments and much scientific research, both by state institutions and by private individuals. There is always a certain amount of grease which is not edible, but which is suitable for soap stocks, and the tank products which are not fit for food are made into commercial fertilizers, which are gotten up under chemical formulas, and are made up particularly for different kinds of grains, grasses, flowers and the like. [Illustration: COLD STORAGE OF MEAT, BUENOS AYRES, ARGENTINE Interior of one of the great South American cold storage plants. Much of the meat consumed in Europe is shipped from this point. _Reproduced by permission of The Philadelphia Museums._] [Illustration: _Courtesy of Armour & Co._ PACKING BACON The girls are packing sliced bacon into glass jars, taking the slices from a moving belt which passes in front of them. The rooms are light, thoroughly ventilated, and cleaned at the end of each day. The girls’ hands are manicured at frequent intervals by manicurists employed by the company.] The next place is the lard department. Here great closed tanks cook the fats, under high steam pressure, and make them into snow-white lard. There are great open caldrons, steam jacketed, where an even and uniform temperature is maintained. Only the pure leaf lard, which is supposed to be the choicest fat of the hog, is cooked in these kettles. In the lard packing room there is much automatic machinery, with which the various sized packages of lard are weighed out. Machines hermetically seal the tins, and men pack them in crates and carefully weigh them over two scales.