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 Packed Wt. Per
lbs. cent.
Sixteen tcs. dry packed, 449 lbs. each, marked
weight 440 lbs. each 497 pcs. 7,184
Sixteen tcs. dumped to smoke, actual weights 497 pcs. 7,027
Pounds loss in storage 157
Per cent loss in storage .02119
Culls not smoked 8 pcs. 73
Actual weights to smoke 489 pcs. 6,954
Smoked weights 489 pcs. 5,351
Shrinkage in smoking 1,603
Per cent shrinkage in smoking .2304
Smoked ninety-six hours, temperature 112° to 124° F.
REGULAR KNUCKLES FOR SHIPMENT.
Wt. Per
Packed lbs. cent.
Eight tcs. dry packed 408 lbs. each, marked weight
400 lbs. each 389 pcs. 3,264
Eight tcs. dumped to smoke, actual weights 389 pcs. 3,190
Pounds loss in storage 74
Per cent loss in storage .0227
Culls not smoked 1 pc. 4
Actual weights to smoke 388 pcs. 3,186
Smoked weights 388 pcs. 2,388
Shrinkage in smoking 798
Per cent shrinkage in smoking .2505
Smoked ninety-four hours, temperature 112° to 128° F.

Glass Jar Beef.—A great deal of dried beef is put up in glass jars
under a vacuum, as well as in tin cans. Beef handled in this manner
is cured by formulas given, but in smoking it is handled somewhat
differently, being smoked less and dried more, it being necessary to
have all the pickle and moisture evaporated from the meats to insure
keeping.
After the meat has been handled as described it is generally put in
smoke houses equipped with steam coils, the heat brought up to
110° to 120° F., and left to dry from three to four days. It then shows
a shrinkage anywhere from 35 to 42 per cent. It is necessary to dry
beef in this manner in order to make it keep satisfactorily when put in
cans.
The following test will show the shrinkage of this product when
smoked in the manner described above for canning purposes:

SHRINKAGE OF SMOKED DRIED BEEF HAMS.

Wt.
Packed lbs. Pct.
Thirty-two tcs. beef hams, four months old, weight to
smoke 1,461 pcs. 12,542
Smoked weight 1,461 pcs. 7,254
Shrinkage in smoking 5,287
Per cent shrinkage in smoking 42.15
Smoked eleven hours; temperature 112 degrees F.;
hanging in house to dry, seventy-two hours.

Beef Trimmings.—In the slaughtering of live stock in large

numbers there is an accumulation of trimmings which has to be
cured for the sausage room or canning department, as the case may
be. The following formula will serve for the curing of beef, pork and
sheep cheek meat and hearts, hanging tenderloins and other meats
for sausage and canning purposes:
To 1,100 gallons of seventy-degree pickle dissolve seventy-nine
pounds saltpetre. Use this pickle for the curing of beef cheek meat,
pig snouts, pork cheek meat, sheep cheek meat, ox-lips, beef hearts,
etc. This material is usually cured in vats and should be overhauled
in five, fifteen and thirty days after being packed. If freezer space is
available it is preferable to box it in convenient sizes and to freeze it,
using it as a fresh product, when thawed.
Barreled Beef.—Barreled beef, graded as described, in a
previous chapter, is usually packed in barrels, using a plain pickle
fully saturated. It is cured in the packages with a pickle of the
following formula, for plate beef, rump butts, briskets, clods, and all
trimmings of a similar character:
 To 1,500 gallons of 100-degree strength pickle add ninety-eight
pounds of saltpetre. It will be found necessary to dissolve the
saltpetre before putting it into the pickle. Store in a cellar at 38° F.
temperature. Repack with capping salt at time of shipment if for long
exposure.
Tripe.—Tripe is an article for which there is a large demand in the
eastern states, comparatively little of it being consumed in other
states, while there is not a very great foreign demand. It is made
from the stomachs of cattle and is a very wholesome and nutritious
dish. It is also being used extensively in sausage.
Cleaning Tripe.—The stomach after being made empty is
thoroughly washed in such a manner or with such devices as to
permit of removing all manure from the inside surface. After it is
thoroughly washed, put into a kettle, or vat, scalded, the temperature
of the water being from 140° to 160° F. After a few minutes
immersion the inside lining of the stomach may be easily removed.
When sufficiently scalded it is scraped, leaving a clean, white
surface. After scraping it is put into a vat and boiled for about three
hours, or until it is tender. It is then put into cold water and chilled,
the fat from the seams is removed and the “finishing process”
begins, first scraping off all the loose fat with a sharp scraper and
then removing a membrane on the outside of the stomach, which,
when worked carefully, comes off, leaving the “tripe” perfectly clean
and free of any fat, etc.,—the tripe being the muscular part of the
stomach.
Pickling.—It should first be put into a 45-grain vinegar pickle for
ten to fifteen hours. After it has been submitted to the first pickling it
is ready to be put into barrels and the vinegar in which it was first
pickled should be strengthened with full-strength vinegar, making it
again 45-grain, when it is packed in barrels and should be held in a
temperature of from 45° to 50° F.
There is a remarkable gain in tripe if properly handled. A barrel of
tripe packed at 135 pounds, at the end of three weeks, will weigh out
200 pounds and sometimes as high as 215 pounds. The tripe
absorbs the vinegar, and it is essential in storing tripe that it be kept
at a temperature so this absorption can take place, if it is kept in too
cool a temperature it will not take up the vinegar as it should,
consequently the gain will not be found when the package is opened.
The following test will show the gain in a barrel of honey-comb and
a barrel of plain tripe, one barrel of each being packed in 45-degree
vinegar and one barrel of each in 60-degree vinegar.

TEST PACKING TRIPE HOT DIRECT FROM FINISHING TABLE.

Per
Lbs. cent.
One barrel honey-comb, 45-degree vinegar, 95 pcs. packed
weight 125
Held in cellar for two weeks and unpacked, weight 227
Gain 102 = 81.60
Drained over night on racks, weight 183
Loss draining from pickled weight 44 = 19.38
Gain to drained weight from packed weight 58 = 46.40
One barrel honey-comb, 60-degree pickle, ninety-three pcs.
packed, weight 125
Held in cellar for two weeks and unpacked, weight 227
Gain 102 = 81.60
Drained over night on racks, weight 194
Loss draining from pickled weight 33 = 14.53
Gain to drained weight from packed weight 69 = 55.20
One barrel plain, 45-degree pickle, thirty-nine pcs. packed
weight 125
Held in cellar for two weeks and unpacked, weight 193
Gain 68 = 54.50
Drained over night on racks, weight 182
Loss draining from pickled weight 11 = 5.70
Gain to drained weight from packed weight 57 = 45.60
One barrel plain, 60-degree pickle, thirty-eight pcs. packed
weight 125
Held in cellar two weeks and unpacked, weight 201
Gain 76 = 60.80
Drained on racks over night, weight 184
Loss draining, from pickled weight 17 = 8.45
Gain to drained weight from packed weight 59 = 47.20
Temperature all pickle when put on tripe 65° F.
Temperature cellar, from 50° to 52° F.
 Cost of Production.—The expense of saving tripe is shown in the
following table illustrating the cost of 100 tripe, including packages
and vinegar:

TEST ON 100 TRIPE FINISHED.

100 regular bellies 2,053 lbs. average weight 20.53 lbs.
Honey-comb 400 lbs. average weight 4.00 lbs.
Plain 1,653 lbs. average weight 16.53 lbs.

Debits:
5 barrels $0.80 each = $4.00
75 gallons 45-grain vinegar .02¹⁄₂ per gallon = 1.88
100 bellies .1309 each = 13.09
Labor and expense 1.08 per cwt. finished = 7.13
Total $26.10

Credits:
Scrapings to tank 312 lbs.
Yield tallow 15 lbs. $0.0525 per lb. $0.79
Yield dry tankage 75 lbs. 14.00 per ton .53
Trimmings to tank 200 lbs.
Yield tallow 8 lbs. .0525 per lb. .42
Yield dry tankage 5 lbs. 14.00 per ton .04
Seam fat—finishing bench 83 lbs.
Yield oil 25 lbs. .1035 per lb. 2.59
Grease from cooking into oil 75 lbs. .6850 per lb. 5.14 $ 9.51
Total cost $16.59
Cost per barrel, 135 lbs., $3.31 per cwt., fresh, loose, $2.51.
Green weight, 1,653 pounds; scraped, 1,333 pounds; cooked,
933 pounds; finished, 660 pounds.
 CHAPTER XIX.
SHEEP AND CALVES
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.

Increased Production of Sheep.—The increased consumption of

mutton has been marked in this country in the last twenty-five years.
Prior to that time, while there were many sheep raised, mutton,
except in the large centers, was comparatively little used. The
packers being able to obtain sheep in large quantities at live stock
centers, and with their superior distributing facilities, soon created a
demand for mutton at points where previously there had been little
demand. As a consequence there has been a large increase in the
production of sheep and consumption in this country.
It is a meat for which many must acquire a taste, but it is very
healthful and nutritious. At the central abattoirs, where government
inspection is in force, comparatively few diseases, or few diseased
sheep, are found, this particular kind of live stock proving to be much
healthier than either cattle or hogs.
Penning.—Sheep should always be kept in dry pens before
killing, for if their fleece is allowed to become dirty, it is practically
impossible to prevent the meat from becoming stained. Where the
sheep get wet and muddy it is found of great advantage to hold them
for a time in pens with two to four inches of dry sawdust on the floor,
this sawdust having the effect of cleaning and drying the legs and
under part of the body so that after slaughtering, when the pelt is
removed, the meat may be kept much cleaner than otherwise.
 Dressing by Piece Methods.—The dressing of an individual
sheep, “round dress,” as commonly
performed is such a simple process that one would naturally ask why
change.
In the economic use of labor about the modern packing house,
probably no other department can show the benefit of modern
methods to greater advantage than in sheep slaughtering. The
effects of this division are first, economy, and second, better
workmanship. It is natural that a man performing one particular
operation day after day becomes more expert than if he were doing
various kinds of work.
String Gang.—Formerly sheep were slaughtered largely on a
piece-work basis, one man dressing the sheep throughout. With the
modern method each man does one particular part of the work,
becoming very quick and expert in his line.
In Fig. 79 a string gang at work killing and dressing sheep is
shown. A gang sufficient to handle 300 sheep an hour should have
at least thirty-six to forty sets of hooks, or, in other words, facilities for
working on thirty-six to forty sheep at one time on the dressing rails.
Sheep Ring.—An early type of “sheep rings” is shown in the
accompanying drawing, Fig. 80. The principles formerly in use are
now modified to the extent that an endless conveyor is substituted
for the stationary dressing beams, the output being increased. Some
additional beneficial features are added, namely the use of a wheel
hoist which is substituted for the friction hoist. In a space 80 × 32
feet in size, 2,000 sheep per day can be handled readily by means of
the complete ring method. The sheep are hoisted with a double
shackle, two at a time, and the work is continuous from there on until
they are dressed, the sheep never touching the floor again, which
means a great saving of labor over the old way of handling sheep by
hand entirely. This diagram illustrates the different processes in the
arrangement, it also gives height of rails, trucks, spreaders and
hooks used on the different rails. Wherever a volume of thirty sheep
per hour or over are being slaughtered a saving can be effected by
adopting this method of handling.
FIG. 79.—VIEW OF A “STRING GANG” AT WORK KILLING AND DRESSING
SHEEP.—CONVEYORS ARE NOW SUBSTITUTED.
FIG. 80.—DIAGRAM SHOWING ARRANGEMENT FOR SHEEP KILLING AND
DRESSING WITH “STRING GANG.”
 In Fig. 101 is shown how the hogs are handled by means of a
wheel hoist, two at a time, and hung on the sticking rail. Likewise
where sheep are killed in large numbers, it is advantageous to hoist
two at a time, the shackle being modified. The men shackling
become very expert and can shackle two in practically the same time
that they can one, and if a gang are running on a capacity of five
hundred per hour, it will be seen that considerable time is gained by
doing it in this manner.

Choice. Good. Medium. Common.

FIG. 81.—WETHERS.

Sheep Dressing.—In the dressing of sheep the following

suggestions will prove advantageous in turning out work with the
best results, whether the sheep are dressed by day work, one man
dressing them throughout, or whether they are handled by a string
gang.
Legging.—This consists in opening up the skin around the legs
and center of the body. In doing this work care should be taken that
the skin be opened up as little around the necks and butts as
possible, for wherever the skin is removed in the legging there is
more or less stain on the meat, which it is impossible to wash off.
Pelting.—In removing the pelt from the carcass care should be
taken that the “fell” is not broken in any part, for wherever this is
broken, the meat will show the effect of age, and will present a very
unsightly appearance. The removal of the skin over the brisket is
important.
Methods of Finishing.—This is a part of the work which is very
hard to describe, as the dressing at different points varies to such an
extent that there are hardly two large cities where the methods are
alike, especially in the case of lambs. Generally speaking mutton is
“round dressed,” using no back sets and not using the caul. Lambs
are dressed according to localities, some round dressed, same as
mutton, others with double back sets and the caul on, others with
single back sets and the ribs broken and still others with inside sets,
in every instance the caul being left on. The photograph illustrates
dressings for various American markets.
Washing and its Effect.—When the mutton is run immediately
into a well-built refrigerator where the proper circulation and
temperatures can be maintained, there is no danger in using an
excess amount of water in the washing. A wash cloth made of ten to
fifteen thicknesses of very loosely woven cheese cloth quilted
together, makes an excellent cloth with which to wash sheep. This, in
connection with plenty of hot water, will give a bright and attractive
appearance to the meat.
 Good. Medium.

FIG. 82.—BUCKS.—ROUND DRESSED SHEEP.—INDICATING QUALITY.

A, choice yearlings. B, C, choppers.
medium
yearlings.

FIG. 83.—SHOWING ROUND DRESS AND LAMB DRESS.—CAUL ON.

 Choice. Good.

FIG. 84.—SPRING LAMBS SHOWING QUALITY.—NOTE “BOOTS.”

Where the dressed mutton is not run into a cooler, and outside air
is depended upon for chilling, very little water should be used, the
meat simply being wiped with a rag, made as heretofore described,
dipping in hot water and wringing dry.
FIG. 85.—“GENUINE” SPRING LAMB.
Medium. Common. Canner.

FIG. 86.—EWES.
 Boston style sheep. Boston style lambs. Philadelphia style lambs.

FIG. 87.—SHIPPING MUTTON AND LAMBS.

FIG. 88.—A, PROVIDENCE STYLE LAMBS; B, CONNECTICUT STYLE LAMBS;

C, GOATS.
 FIG. 89.—MUTTON AND LAMB CHOPS.
1, 2. Saddle. 1. Leg. 4. Breast.
3, 4, 5. Rack. 2. Loin. 5. Chuck.
1, 2, 3. Long saddle. 3. Short rack. 4, 5. Stew.
2, 3, 4, 5. Body. 2, 3. Back.

FIG. 90.—A, MUTTON SADDLES. B, MUTTON RACKS. (Choice. Good.

Medium. Common.)
 FIG. 91.—VIEW IN SHEEP CHILL ROOM.

FIG. 92.—A, CHOICE CALVES. B, C, GOOD CALVES.