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The Packers' Encyclopedia; Blue Book of the American Cornell University Library TS 1970.P3 The Packers' encyclopedia; blue book of t 3 1924 003 609 843 Photo by G. Van Gclder The House of the Butchers' Guild THIS is the famous House of the Butchers' Guild in Haarlem, Hol- land, built in 1603. It still stands, noted as one of the most beautiful examples of architecture in Europe, and a fine monument to the spirit of the old-time butcher organizations. These guilds, primarily instituted in self-defense, developed into associa- tions to encourage thrift, to make provision for old age and poor and distressed brethren, and to increase the efficiency of the meat trade. Long since passed away, these guilds left a heritage that formed the basis of the development of the meat industry in other lands. The Packers' Encyclopedia Blue Book of the American Meat Packing atid Allied Industries A Hand-Book of IModern Packing House Practice, a Statistical Manual of the Meat and Allied Industries, and a Directory OF THE Meat Packing, Provision, Sausage Maniteacturing, Rendering and Affiliated Trades. Paul I. Aldkicii EDITOR Published by The National Provisioneu CHICAGO Copyright 1922 by the Food Trade Publishing Co. Publishers of The National Provisioner Chicago and New York Alt fights reserved Press of TlKi Blokely rrliitiiic I'n.. PREFACE This Packers' Encyclopedia has been compiled as the result of an insistent demand for a read)' reference work on the meat packing and allied industries. It has been felt for a long time that such data on the largest industry in the United States should be brought together. It was considered appropriate that this task should fall to the official trade pub- lication of the industry. The National Provisioner. The work naturally divides nito three parts, each of which is decribed more in detail m its own foreword. Part I is a Hand-book of Modern Packing House Prac- tice. The material is arranged in the simplest possible form, by classes of animals, nature of products and order of opera- tions. An attempt has been made to approximate the latest and best American packing house practice, condensed within the space available in a single volume, and adapted to the needs of the average operator. This portion of the work is what gave the book its name, The Packers' Encyclopedia. Its preparation would not have been possible save for the generous co-operation of the lead- ing operating experts of the industry. Part II is a Statistical Section which offers, chiefly in chart form, graphic comparisons covering a decade of the number and prices of meat animals and their chief products ; production, exports, imports and consumption. Freight rate data and officiall3r-adopted trade term definitions are also in- cluded for the convenience of the reader. Part III IS the first comprehensive Trade Directory ever attempted for the industry. Here is listed data of corporation information, capacity, operations, brands and trade-marks, equipment, etc., covering the meat-packing industry of the United States and Canada, together with names of packers in vi PREFACE other countries. There are also lists of wholesale meat deal- ers, sausage manufacturers, renderers and other allied trades. This section of the work, though more readily subject to change than the others, nevertheless will be of great practical interest and A'alue. The aim throughout has been to prepare a work of ready reference and strictly practical purpose, which should meet the average man's every-day need. In shaping the plan and carrying out the purpose of the work the Editor desires to acknowledge the invaluable assistance of Arnold C. Schueren. It is not out of place here to express the hope that this book is a step on the way to an adequate industr}^ library. TABLE OF CONTENTS PART ONE: PACKING HOUSE PRACTICE Chapter One : CATTLE 1-62 Breeds of Cattle Market Classes and Grades of Cattle and Calves Dressing Percentages of Cattle Beef Slaughtering- Beef Cooling Beef Grading Beef Loading Handling of Beef for Export Beef Cutting and Boning Plate Beef Mess Beef n Curing Barreled Beef Manufacture of Dried Beef Handling Beef Offal Handling Miscellaneous Meats Handling and Grading Beef Casings Manufacture of Beef Extract " Manufacture of Olco Products Tallow Handling of Hides Chapter Two: HOGS 63-1 19 Breeds of Hogs Market Classes and Grades of J-logs Dressing Yields of Hogs Hog Killing Operations Hog Cooling Shipper Pigs Pork Cuts -—Curing Pork Cuts ^^mokehouse Operation y Ham Boning and Cooking- Lard Manufacture Hog Casings Edible Hog Ofifal or Miscellaneous Meats Preparation of Pigs' Feet viii TABLE OF CONTENTS Chapter Three: SMALL STOCK 120-125 Market Classes and Grades of Slieep and Lambs Sheep Killing Calves Sheep Casings Casings from Calves and Yearlings Chapter Four: INEDIBLE BY-PRODUCTS 126-146 Inedible Tank Honse Blood and Tankage Yields Calculating Tankage A'alues Digester Tankage Tallow and Grease Refining Manufacture of Glue Bones, Horns and Hoofs Handling Hog Hair Catch Basins Cost and Return on By-Products Chapter Five: MISCELLANEOUS 147-204 Sausage Manufacture Meat Canning Animal Glands and Their Uses Packinghouse Chemistry Packinghouse Cost and Accounting Methods Location of Packing Plants Construction of Packing Plants Packinghouse Refrigeration Chapter Six: VEGETABLE OILS 205-221 Vegetable Oil Refining Compound Lard Winter Oil Hydrogenation of Oils and Fats Manufacture of Margarin PART TWO: STATISTICS United States Meat Industry Statistics 223-253 Sources of U. S. Meat Supply Areas of U. S. Meat Consumption Cattle and Hog Loading Points and Slaughtering Centers Yearly Top Prices of Beef, Plogs and Sheep, 1910-1920 Monthly Average and Top Prices of Native Beef Cattle, 1910-1')20 Cattle and Corn Prices Compared, 1910-1920 Hide, Tallow and Oleo Oil Prices Beef Production and Consumption, 1907-1921 Hog Population and Average Prices, 1910-1920 Hog and Corn Prices Compared, 1910-1920 TABLE OF CONTENTS ix Pork and Lard Production and Consumption, 1907-1921 Sheep Population and Average Prices, 1910-1920 Mutton Production and Consumption, 1907-1921 ' \'eal Production and Consumption, 1907-1921 Livestock Population in tlie United States, 1900-1922 Slaughtering in the LInited States, 1907-1921 Meat Packing in the United States, 1914-1919 Exports of Meat Products, 1910-1921 Provision Prices at Chicago, 1910-1921 Canadian Meat Industry Statistics 254-2S5 Vegetable Oil and Margarin Statistics 2S3, 261 Railroad Rates on Cattle, Beef and Packing House Products. .256-261 Domestic Trade Term Definitions 262-267 Export Trade Term Definitions 267-272 PART THREE: TRADE DIRECTORY Meat Packers and Slaughterers 274-391 United States Mexico Cuba Canada South America South Africa Australia New Zealand Wholesale Meat Dealers, Sausage Makers and Provisioners. .392-416 Renderers 417-424 Refiners of Edible Oils 42,S-428 Margarin Manufacturers 428-429 Brokers in Packing House Products and Vegetable Oils 430-439 Livestock Order Buyers 440-445 Advertising Section 447-520 Topical Index 521-525 Index to Illustrations 526 Index to Advertisements 527-529 FOREWORD Part I of The Packers' Encyclopedia is a book written by prac- tical packinghouse men, and intended for the use of practical pack- inghouse men. It is not theory, or a one-man book, but the result of the experiences of many. The arrangement of material is by classes of animals, nature of products and order of operations, making it easy to follow through or to refer to any particular part. It is, therefore, in handy form for the student. In addition there is a topical index. Methods here described represent the best American packing- house practice, as developed in botli large and inedium-sized plants. Large packer practice has been used in many instances, as most ex- perimentation and development heretofore has been in large plants. But the tendency is growing to operate packing plants in smaller units, and so-called small plant practice has been kept in line in direc- tions and suggestions given. Where difference of opinion exists among authorities, the practice quoted is that most adaptable to the average packinghouse. It is not expected that packinghouse operators will agree on many of the details of practice given herein. Hardly any two ex- perts agree; each has his own methods and prefers them. The object here has been to outline the main points and emphasize the best procedure. The reader is not expected to follow blindly what he finds here, but to adapt it to his own special needs. Detailed de- scription of all operations would have required a series of volumes instead of one. Requests for more detailed information on an}- subject may be submitted to the Editor, THE NATIONAL PRO- VISIONER, Chicago. An effort has been made to standardize illustrations. All pictures of animals, carcasses and cuts are from official photographs of the U. S. Department of Agriculture (Bureau of Markets and Crop Esti- mates), published here for the first time. No attempt has been made to show machinery, as this is the province of the manufacturer's catalog. Explanatory fundamental drawings are shown instead. Con- struction and refrigeration details also are left to experienced pack- inghouse architects and engineers, who know how to lay out each particular job to meet conditions. What is written herein on con- struction and refrigeration will apply to everyday packinghouse practice. PART ONE Packing House Practice Chapter I—CATTLE BREEDS OF CATTLE There arc four strictly beef breeds of cattle; namely. Shorthorn, Hereford, Angus and Galloway. These breeds have been developed for the sole purpose of producing an animal which is very efficient in the production of meat. The ideals toward which the sponsors of all the beef breeds are working arc a low-set animal with plenty of depth, a wide spring of rili, short neck and legs, and quarter^ that carry the fleshing down well.
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