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The Project Gutenberg eBook of The modern
packing house
This ebook is for the use of anyone anywhere in the United
States and most other parts of the world at no cost and with
almost no restrictions whatsoever. You may copy it, give it away
or re-use it under the terms of the Project Gutenberg License
included with this ebook or online at www.gutenberg.org. If you
are not located in the United States, you will have to check the
laws of the country where you are located before using this
eBook.

Title: The modern packing house

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

Author: F. W. Wilder

Editor: David I. Davis

Release date: April 7, 2024 [eBook #73350]

Language: English

Original publication: Chicago: Nickerson & Collins, 1903

Credits: deaurider, Harry Lamé and the Online Distributed

Proofreading Team at https://www.pgdp.net (This file
was produced from images generously made available
by The Internet Archive)

*** START OF THE PROJECT GUTENBERG EBOOK THE

MODERN PACKING HOUSE ***
 Please see the Transcriber’s Notes
at the end of this text.
New original cover art included with
this eBook is granted to the public
domain.
Most illustrations may be enlarged
by clicking them or opening them in
a new window or tab.

THE MODERN
PACKING HOUSE
A COMPLETE TREATISE ON THE DESIGN,
CONSTRUCTION,
EQUIPMENT AND OPERATION OF MEAT PACKING
HOUSES, ACCORDING TO PRESENT AMERICAN
PRACTICE, INCLUDING METHODS OF
CONVERTING BY-PRODUCTS INTO
COMMERCIAL ARTICLES.

New Edition
Revised, Amplified and Enlarged by
DAVID I . DAVI S
 First Edition by the Late
F. W. WIL DE R
For Many Years General Superintendent Swift & Co.

PUBLISHERS
NICKERSON & COLLINS CO.
CHICAGO

Copyright, 1905 and 1921,

By NICKERSON & COLLINS CO., Chicago

All Rights Reserved

 Press of
Ice and Refrigeration
Chicago.
 PREFACE.
In the preparation of the revised edition of this work, the first
complete treatise upon the subject of the meat packing house
business published, the original scheme has been followed. First,
presenting in a convenient and simple form, practical suggestions,
tables and formula that are needed in the operation of the packing
house business according to modern practice. Second, describing
operations in the various ramifications of the business, from the
unloading of the animals at the pens to the production of the finished
product and the disposition of it, in the order in which the different
operations are conducted.
The various operations described and subjects treated upon have
been indexed so that any matter upon which it is desired to obtain
instant information may be readily found. The author arranged the
chapters in the order of the various operations in the packing house,
together with descriptions of the machinery and appliances required.
The established packer, as well as the beginner, if he carefully digest
the contents of this work, will find he has valuable information, the
knowledge of which will aid him in conducting his business.
The chapters on proper construction and arrangement contain
information in which the author has given the reader the benefit of
his experience in the construction and operation of packing plants.
A portion of the contents of this work is devoted to tests showing
the value and yields of the various products of a modern packing
house, based on prices and conditions existing at the time they were
made, in which the percentages and comparisons are reliable and
are available to the reader by using the weights and percentage
shown, computed on present commercial prices.
The numerous formulas given for the manufacture and
preservation of the various products of the packing house are those
which have been proven to be the best after years of experience. In
every instance they have been put in the simplest form possible, so
that no mistake can be made in applying them.
 In revising this work, it is recognized that the use of some of the
ingredients are now prohibited by regulation in the United States, but
in some instances, it has been seen fit to not change the original
formulas. In some instances, however, the omission of the
objectionable ingredient has been made, though otherwise the
formula remains the same as in the first edition. Many formulas
rendered obsolete are omitted on account of conflicting with pure
food laws.
The information furnished in these pages is based upon the
author’s experience, there being very little theorizing upon the
possibilities of what may be accomplished by adopting certain
prescribed methods. For this reason, the book will be found of
practical value to those interested in the meat packing business.
The present necessity of a work on packing house operation is
more evident than when the first edition was published. The original
work has been entirely revised where considered necessary,
amplified in places and much new information added.
The chapters relative to construction, refrigeration and mechanical
operation have been revised to conform to advanced practice.
Acknowledgment is made of the use of engravings, photographs
and original data, and ideas developed and used by the reviser in his
engineering practice. That the volume will be well received and fill
the needs as a hand book and reference work is the hope of the
authors and publishers.
The assimilation of the contents as a foundation, together with
power of observation and application will greatly assist beginners in
packing house work, the methods of which are progressing—
although the fundamentals remain the same.
The reviser hopes assistance will be given in this way, which he in
turn received by oral advice from the two outstanding
superintendents in their day (the days of the business growth),
Messrs. F. W. Wilder and C. O. Young.
D. I. Davis.
Chicago, July 1, 1921.
 TABLE OF CONTENTS.

CHAPTER I.

Modern Packing Houses 1

Introduction and Growth—Concentration — Early Methods —
Yankee Ingenuity — Chicago Yards — Movement Westward —
Economic Factors — Saving By-Products — Pioneer’s Troubles
— Using Box Cars — Using Refrigerator Cars — Chilling
Rooms — Mechanical Refrigeration — Freezing Meats —
Overseas Shipments.

CHAPTER II.

Location and Construction 9

Location — Water Supply — Sewage — Odors and Prevailing
Winds — Cleanliness — Designs and Errors — Character of
Business — Requirements — Principles of Design.

CHAPTER III.

Plant Design 14
Description of Plants — Plant No. 1 — Plant No. 2 — Plant No.
3 — Plant No. 4 — Type of Plant — Loading Facilities —
Producing Department — Abbatoir Building — Rendering
Building — Live Stock — Icing Department — Cooler Building
— Pork House — Manufacturing Building — Salt Spaces —
Power Department — Gravity System — How to Build —
 Fireproof Design — Advantages — Slow Burning Construction
— Approval of Plans.

CHAPTER IV.

Refrigeration Equipment 29
Ammonia Machines — Ammonia — Compressor — Condenser
— Receiver — Cooler — Condensing Water — Unit Basis —
Computing from Unit Basis — How Rated — Freezer
Requirements — Freezers in Small Plants — Cylinder
Arrangement — Why Brine Circulation — Air Circulating —
Force Draft — Coil Room Systems — Brine Chilling — Brine
Methods — Types of Brine Coolers — Balanced Brine System
— Direct Expansion — Two Stage Compressors.

CHAPTER V.

Refrigeration Requirements 45
Refrigeration — Necessities — Ice Plants — Natural Ice —
Chilling — Quantity Refrigeration to Provide — Space Per Ton
Machine — Machinery Per Head — For Cooled Meats — Ice
Computation — Compressor Capacity — Chilling Lard —
Summary Computations — Low Temperature Brine System.

CHAPTER VI.

Power Plant Requirement 52

Steam Making Equipment — Uses of Pumps — Types of
Pumps — Pumps for Brine — Water Supply — Pumps for Wells
— Water Distribution Systems — Pumps for Boiler Feeding —
Heating Boiler Feed Water — Wells — Cooling Towers —
Economizers — Superheaters — Steam Engines — Exhaust
 Steam — Advice as to Exhaust Steam — Boilers —
Conclusion.

CHAPTER VII.

Coolers 60
Meat Chilling — Dividing Beef Coolers — Regular
Temperatures — Main Cooler — Handling Beef — Fore-Cooler
— Heavy Cattle — Domestic Beef — Trimming of Beef — Skirt
Trimming — Ribbing Beef — Freezing Beef — Loading Beef —
Weighing and Tagging — Care of Coolers — Mutton and Veal
— Chilling Hogs — Cellars — Freezing Meat.

CHAPTER VIII.

Warehouses 70
Warehouse Design — Floor Area — Fire Proof Buildings —
Floor Construction — Coolers — Fan and Ventilation — Spray
System — Galvanized Sheet Iron Pipes — Coil Rooms —
Quantity of Pipe — Method of Erecting — Life of Pipe — Cellar
Ceiling Suspension — Ratio of Piping — Defrosting — Gardner
Curtain System — Direct Expansion Piping — Chill-Room
Bunkers — Low Temperature Brine System — Freezer and
Storage Buildings.

CHAPTER IX.

Slaughtering Cattle 92
Receiving Live Stock — Watering — Driving Cattle — Knocking
Cattle — Sticking — Heading — Pritch Sticks — Foot Skinning
— Ripping and Leg Breaking — Flooring Cattle — Breast
Sawing — Fell Cutting — Rumping — Beef Spreaders — Fell
Beating — Gutting — Backing — Tail Sawing — Splitting —
 Splitting Cleavers — Clearing Out and Hide Dropping — Neck
Splitting — Bruise Trimming — Skirt Trimming — Washing
Cattle — Fountain Brushes — Dressing Cattle — Conveyors.

CHAPTER X.

Dressing Yields and Cattle Cutting 106

Yields of Cattle — Yield from Twenty-two Native Cattle — Yield
from Fifty-nine Texas Cattle — Yield from Twenty Heavy Cattle
— Yield from Thirty-four Cattle — Percentage of Various Cuts
— Beef Cuts — Diagram of Cutting — Grading — Loins — Ribs
— Rounds — Chucks — Plates, Shanks and Flanks —
Barreled Beef.

CHAPTER XI.

Hides and Pelts 126

Green Hides — Condition — Scores — Prod Pole Damage —
Clean Floors — Leather Yields — Pattern — Proper Storage for
Hides — Grading — Grubs in Hides — Salt to Be Used —
Building of Packs of Hides — Trimming of Green Hides —
Switches — Shrinkage of Hides — Sheep Pelts.

CHAPTER XII.

Oleo Oil and Stearine 136

Fats — Origin of Butterine — Oleo Oil — Oleo Fats —
Selection and Care — Cleanliness and Collection — Chilling
Fat — Cooling Water — Melting — Settling the Oil — Clarifiers
— Scrap Vat — Seeding or Graining Oil — Press Room —
Collecting Oil — Oil Receivers — Temperature of Oil Drawn to
Tierce — Stearine — Oil House Yields — Grading Fats — Tests
 on Oil Fats — Butcher Fats — Mutton Fat — Oil Selection —
Oil House Operation.

CHAPTER XIII.

Bone Department 159

Bone Department — Hard Bone — Glue Bone — Bone
Products — Horns — Manufactured Articles — Skulls — Test
Yield from Skulls and Feet — Buttocks and Thighs — Blades
and Ribs — Drying — Crushed Bone — Grinding Bone —
Neats Foot Oil Storage — Neats Foot Oil Purifier — Yield Tests.

CHAPTER XIV.

Tank House Department 170

Tank House Design — Isolation and Ventilation — Separation
of Press Room — Digesters — Rendering Tank — Surface Box
— Press and Pump — Cooking Killing Stock — Operating Tank
Blow Off — Pressing Tankage — Treatment of Lard and Tallow
— Titer in Tallow and Lard — Steam for Cooking — Cooking
Tests — Operating Odorless — Tests — Catch Basin.

CHAPTER XV.

Tank Water 189

Soil Fertility — Animal Feeding — Tank Water — Separation of
Solids — Collecting Grease — Testing Tank Water —
Evaporating Tank Water — Description of Apparatus —
Cleaning Evaporators — Table of Boiling Points — Testing Stick
— Copperas in Water to Evaporate — Solids in Water — Drying
Stick — Value of Tankage — Quantity of Tank Water — Cost of
Evaporating.
 CHAPTER XVI.

Fertilizer 201
Fertilizer — Blood — Receiving Tank — Cooking — Pressing —
Purity — Storing — Quick Handling — Tankage — Quotations
and Value — Grease — Influence of Stick — Digester Tankage
— Slime — Dryers — Drying — Expense for Drying —
Commercial Fertilizer — State Regulations — Mixing Materials
— Conversion Factors.

CHAPTER XVII.

Casings 208
Description of Beef Casings — Round Casings, How Made —
Selection of Round Casings — Export Casings — Domestic
Rounds — Beef Middles — Turning and Sliming — Inspection
and Measuring — Beef Bungs — Bung Gut Skins — Beef
Bladders — Beef Weasands — Packages — Salt —
Cleanliness — Water Temperature — Machines for Casings —
Hog Casings — Small Casings.

CHAPTER XVIII.

Beef Miscellany 217

Beef Miscellaneous — Livers — Sweetbreads — Beef Hearts
— Tails — Weasand Meat — Beef Tongues — Washing —
Hanging — Trimming — Curing — Freezing — Surplus Rounds
— Stripping Beef Hams — Formulas for Curing — Smoking —
Tests — Glass Jar Beef — Beef Trimmings — Barrel Beef —
Tripe — Cleaning Tripe — Pickling — Cost of Production.

CHAPTER XIX.
Sheep and Calves 229
Increased Production of Sheep — Penning — Dressing by
Piece Method — String Gang — Sheep Ring — Sheep
Dressing — Legging — Pelting — Methods of Finishing —
Washing and Its Effect — Chilling — Lamb Tongues — Pickled
Lamb Tongues — Lamb Tongue Tests — Slaughtering Calves
— Heads and Feet.

CHAPTER XX.

Hog Slaughtering 251

Historical — Investment — Hog Yarding — Hog Dressing —
Hoisting — Sticking — Neck Washing — Scalding — Scraping
Machines — Hand Scraping — Cleaning Bodies — Ham Facing
and Cutting — Leaf Lard — Splitting — Washing — Drying —
Care in Chill Rooms — Open Air Hanging — Chilling
Necessities — Shrinkage in Chill Room — Hog By-Products —
Heads — Plucks — Paunches — Entrail Fat.

CHAPTER XXI.

Pork Cuttings 266

Hog Cutting — Variety and Classes of Hogs — Cutting Floor —
Pork Cuts — Hams — Side Meats — Bellies — Backs — Loins
— Shoulders — Butts and Plates — Percentage of Yield —
Change Cuts One Side — Test on Five Sides — Complete
Cutting Test.

CHAPTER XXII.

Curing Meats 311

Curing Cellars — Hams and Their Treatment — Wilder Hams
— Shoulder Meats — Bellies — Overhauling Meats — Fancy
 Bacon — Shipping Ages — Second Pickle — Dry Salt Meats —
Curing Dry Salt Meats — Smoking Dry Salt Meats — Barreled
Pork — Curing Barreled Pork — English Meats — Pigs Feet —
Pigs Tongues — Pigs Snouts.

CHAPTER XXIII.

Lard, Compound and Greases 340

Historical — Quantity and Quality — Neutral Lard — Kettle
Rendered Lard — Prime Steam Lard — Refined Lard —
Bleaching Lard — Filter Press — Lard Roll — Lard Packing —
Compound Lard — Cottonseed Oil — Refining Crude Oil —
Deodorizing Cottonseed Oil — Pressing Temperatures — Lard
Oil — Treatment for Lard Grease.

CHAPTER XXIV.

Smoke House 364

Smoking Meats — Nomenclature — Soaking — Smoking —
Gas Smoking — Temperatures — Treatment After Smoking —
Trolley System — Canvassed Meats — Shrinkage — Wrapping
— White Wash — Dried Beef — Packages — Skipper Fly.

CHAPTER XXV.

Domestic Sausage 372

Meats and Handling — Arrangement of Department — Curing
Meats — Cooler for Ground Meats — Grinding and Stuffing
Room — Smoke House — Cook Room — Dry Hanging Room
— Cooler — Smoking Temperature — Cooking Time —
Shrinkages — Pickle-Cured Products — Dry-Cured Meats —
Packing — Casings and Spices — Sausage Cereals —
Sausage Formulas — Bologna Varnish — Boiled Ham.
 CHAPTER XXVI.

Dried Sausage 399

Summer Sausage — Preservatives — Cooling Room —
Stuffing — Hanging Room — Smoke House — Dry Room
Treatment — Dry Room Caution — Shipping Ages — Storage
— Preparation of Casings — Trimming Meats — Formulas for
Sausage.

CHAPTER XXVII.

Butterine 420
Ingredients — Colors — Equipment — Rooms — Arrangement
— Testing Milk — Acidity — Milk in Butterine — Reasons for
Culture — Cream Ripeness — Water vs. Brine — Milk Not
Pasteurized — Preparatory Culture — Starters — Cultivating
the Milk — Low Grade Butterine — Graining — Working the
Butterine — Butterine Packing — High-Grade Butterine —
Cleanliness — Use of Color — Formulas — Costs of Butterine.

CHAPTER XXVIII.

Boxes and Cooperage 440

Specifications for Boxes — Cooperage Specifications —
Government Specifications for Packages — Refrigerator Boxes.

CHAPTER XXIX.

Departmental Accounting 453

Departmental Accounting — Expense Accounts —
Departments — Purchases — Inventories — Store Accounts —
 Labor Charged to Departments and Sub-Divisions — General
Principles.

VIEW OF UNION STOCK YARDS, CHICAGO, SHOWING HORSE MARKET AT

LEFT AND EXCHANGE BUILDING AT RIGHT.
GENERAL VIEW OF UNION STOCK YARDS, CHICAGO, SHOWING PACKING
HOUSES IN THE DISTANCE.

ENTRANCE TO THE UNION STOCK YARDS, CHICAGO, U. S. A.