The modern packing house
by F. W. Wilder
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About This Book
The modern packing house a complete treatise on the designing, construction, equipment and operation of a modern abattoir and packing house, according to present American practice, including formulas for the manufacture of lard and sausage, the curing of This book, "The modern packing house a complete treatise on the designing," by F.W. Wilder, is a replication of a book originally published before 1905. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.
Chapters (1295)
- THE MODERN PACKING HOUSE
- PREFACE.
- TABLE OF CONTENTS.
- CHAPTER I. MODERN PACKING HOUSES.
- 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.
- The Chilling Room.
- Mechanical Refrigeration.
- Freezing Meats.
- Overseas Shipments.
- CHAPTER II. LOCATION AND CONSTRUCTION.
- Location.
- First.
- Second.
- Water Supply.
- Boiler Purposes
- Condensing
- For Cleaning and Other Purposes
- Sewage.
- Odors and Prevailing Winds.
- Cleanliness.
- Design and Errors.
- Character of Business.
- Requirements.
- Principles of Design.
- CHAPTER III. PLANT DESIGN.
- Description of Plants.
- Plant No. 1.
- Plant No. 2.
- Plant No. 3.
- Plant No. 4.
- How to Build.
- Fireproof Design.
- Advantages of Fireproof Construction.
- Slow Burning Construction.
- Approval of Plans.
- CHAPTER IV REFRIGERATION EQUIPMENT
- Mechanical Refrigerating Equipment.
- Ammonia Machines.
- Ammonia.
- Type of Machine Illustrated.
- Compressor.
- Condenser.
- Receiver.
- Expansion Valve.
- Cooler or Expansion Tank.
- The Cycle.
- Condensing Water.
- Absorption Equipment.
- Unit Basis.
- Computing From Unit Basis.
- How Rated.
- Freezer-Requirement.
- System to Adopt.
- Freezers in Small Plants.
- Cylinder Arrangements.
- Why Brine Circulation.
- Air Circulating.
- Force Draft.
- Coil Room Systems.
- Brine Chilling.
- Brine Methods—Recommendation.
- Types of Brine Coolers.
- Balanced Brine System.
- Open System.
- Closed System.
- Direct Expansion.
- Two-Stage Compressors.
- Ample Capacity.
- CHAPTER V. REFRIGERATION REQUIREMENTS.
- Refrigeration.
- Necessities.
- Ice Plants.
- Natural Ice.
- Chilling.
- Quantity of Refrigeration to Provide.
- Space Per Ton Machine.
- Machinery Per Head.
- For Cooled Meats.
- Freezer Space.
- Ice Computations.
- Chilling Lard.
- Summary—Computations.
- Low Temperature Brine System.
- Preference Reasons.
- CHAPTER VI POWER PLANT REQUIREMENT.
- 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.
- Meat Chilling.
- Dividing Beef Coolers.
- Regular Temperature.
- Main Cooler.
- Handling Beef.
- Fore-Cooler.
- Secondary 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.
- Warehouse Design.
- Floor Area.
- Fire-Proof Buildings.
- Floor Construction.
- Coolers.
- Fan and Ventilation.
- Spray System.
- Width of Rooms.
- Types of Construction.
- Arrangement of Piping.
- Salt Brine—Calcium Brine.
- Spray Devices.
- Galvanized Sheet Iron Pipes.
- Coil Rooms.
- Quantity of Pipe.
- Method of Erecting.
- Life of Pipe.
- Cellar Ceiling Suspension.
- Ratio of Piping.
- Length of Coil.
- Defrosting.
- Later Practice.
- Gardner Curtain System.
- Direct Expansion Piping.
- Chill-Room Bunkers.
- Freezer and Storage Buildings.
- Growth.
- Location.
- Permanence.
- Concrete or Steel Frames.
- Limit for Economic Concrete Columns.
- Types of Construction.
- Space Losses; Beams Two Directions.
- Exterior Walls.
- Qualities in Brick.
- Wall Construction.
- Ventilation.
- Insulation.
- Double Posts or Walls.
- Varying Temperatures.
- How to Sub-divide.
- Basement Freezers.
- Piping Systems.
- Area and Division.
- Receiving and Discharging.
- Insulation Lines.
- Warm Storage—One Floor.
- Part Freezers.
- CHAPTER IX SLAUGHTERING CATTLE.
- Receiving Live Stock.
- Water and Sprinkling.
- Driving Cattle.
- Knocking or Stunning Cattle.
- Sticking.
- Heading.
- Pritch Sticks.
- Foot Skinning.
- Ripping and Leg Breaking.
- Flooring Cattle.
- Breast Sawing.
- Fell Cutting.
- Rumping.
- Fell Beating.
- Gutting.
- Backing.
- Tail Sawing.
- Beef Spreaders.
- Splitting.
- Splitting Cleavers.
- Clearing Out and Hide Dropping.
- Neck Splitting.
- Bruise Trimming.
- Skirt Trimming.
- Washing Cattle.
- Fountain Brushes.
- Dressing Cattle.
- Dressing Conveyors.
- CHAPTER X DRESSING YIELDS AND CATTLE CUTTINGS.
- 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 of Beef.
- Explanatory.
- Beef Cuts.
- Diagram of Cutting.
- Grading.
- Loins.
- Ribs.
- Rounds.
- Chucks.
- Plates, Shanks, and Flanks.
- Barreled Beef.
- CHAPTER XI HIDES AND PELTS.
- Green Hides.
- Condition.
- Scores.
- Prod Pole Damage—Clean Floors.
- Leather Yields.
- Pattern.
- Proper Storage for Hides.
- Grading.
- Natives.
- Texas.
- Butt Brands.
- Colorados.
- 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.
- Fats.
- Origin of Butterine.
- Result of Investigation.
- Oleo Oil.
- Oleo Fats.
- Selection and Care.
- Cleanliness and Collection.
- Chilling Fat.
- Cooling Water.
- Melting.
- Settling the Oil.
- Clarifiers or Settling Kettles.
- Scrap Vat.
- Seeding or Graining Oil.
- Advantage of Wood Seeding Trucks.
- Manufacture of Wooden Trucks.
- Press Room and Pressing Stock.
- Collecting Oil.
- Oil Receivers.
- Temperature of Oil Drawn to Tierce.
- Stearine.
- Stearine Storage.
- Packages.
- Oil House Yields.
- Grading Fats.
- Tests on Oil Fats.
- Butcher Fats.
- Test on Oleo Scrap.
- Mutton Fat.
- Oil Selection.
- Oil House Operation.
- First.
- Second.
- Third.
- Fourth.
- Fifth.
- Sixth.
- Seventh.
- Eighth.
- Ninth.
- Tenth.
- Eleventh.
- CHAPTER XIII. BONE DEPARTMENT.
- Bone Department.
- Hard Bone.
- Glue Bones.
- Bone Products.
- Horns.
- Manufactured Articles.
- Skulls.
- Cooking.
- Cleaning.
- Jaw Bones.
- Drying.
- Feet.
- Washing Feet.
- Cutting Sinews and Sawing Bones.
- Raw Shin Bones Cooling.
- Removal of Hoofs.
- Cooking Shin Bones.
- Cooking Feet.
- Skimming the Oil.
- Skimming and Settling.
- Purifying Oil.
- Neatsfoot Oil.
- Finishing Bones.
- Drying Bones.
- Sinews.
- Test Yield from Skulls and Feet.
- Buttocks and Thighs.
- Blades and Ribs.
- Drying.
- Crushed Bone.
- Grinding Bone.
- Neatsfoot Oil Storage Tank.
- Neatsfoot Oil Purifiers.
- Yield Tests.
- CHAPTER XIV. TANK HOUSE DEPARTMENT.
- Introductory.
- Tank House Design.
- Isolation and Ventilation.
- Separation of Press Room.
- Tank House Hazards.
- Situation of Surface Boxes.
- Press Room.
- Digesters.
- Little Neck Rendering Tank.
- Tank Gate Valve.
- Surface Box.
- Press and Pump.
- Cooking Killing Stock.
- Cold Spots.
- Cutting Tanks.
- Releasing Pressure.
- Operating Tank Blow-Off.
- Check Valves.
- Inlet Header.
- Draw Down Pipe.
- Oil Draw Cocks, 14 and 15.
- Surface Box Treatment.
- Pressing Tankage.
- Treatment of Lard and Tallow.
- Titer in Tallow and Lard.
- Steam for Cooking.
- Cooking Test and Expense.
- Tests.
- Operating Odorless.
- Catch Basin.
- CHAPTER XV. TANK WATER.
- Soil Fertility.
- Animal Feeding.
- Tank Water.
- Keeping Water Concentrated.
- Collection of Waters.
- Preparation of Solids.
- Collecting Grease.
- Settlings in Bottom of Vat.
- Testing Tank Water.
- Evaporating Tank Water.
- Descriptive of the Apparatus.
- Vacuum.
- Cleaning the Evaporators.
- Storing Stick.
- Testing Stick.
- Copperas.
- Copperas in Water to Evaporate.
- Solids in Water.
- Drying 29° Beaume Stick.
- Stick Rolls.
- Drying with Tankage.
- Value of Tankage.
- Quantity of Tank Water Produced.
- Expense of Evaporating Stick.
- Quantity Stick Produced.
- CHAPTER XVI. FERTILIZER.
- Fertilizer.
- Blood.
- Receiving Tank.
- Cooking.
- Pressing.
- Purity.
- Storing.
- Quick Handling.
- Tankage.
- Quotations and Values.
- Grease.
- Influence of Stick.
- Digester Tankage.
- Slime.
- Drying.
- Dryers.
- Direct Fire Dryers.
- Smith Type.
- Ord Type.
- Expense for Drying.
- Commercial Fertilizer.
- State Regulations.
- Mixing Materials.
- Conversion Factors.
- CHAPTER XVII. CASINGS.
- Description of Beef Casings.
- First.
- Second.
- Third.
- Fourth.
- Fifth.
- Round Casings.
- Selection of Round Casings.
- Export Casings.
- Domestic Rounds.
- Beef Middles.
- Turning and Sliming.
- Inspecting 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
- Beef Miscellaneous.
- Livers.
- Sweetbreads.
- Beef Hearts.
- Tails.
- Weasand Meat.
- Beef Tongues.
- Washing.
- Hanging.
- Trimming.
- Curing.
- Freezing.
- Test on Freezing Beef Tongues.
- Surplus Beef Rounds.
- Stripping Beef Hams.
- Curing.
- Formulas for Curing Beef Hams.
- First Formula.
- Second Formula.
- Smoking.
- Tests.
- Glass Jar Beef.
- Beef Trimmings.
- Barreled Beef.
- Tripe.
- Cleaning Tripe.
- Pickling.
- Cost of Production.
- CHAPTER XIX. SHEEP AND CALVES
- Increased Production of Sheep.
- Penning.
- Dressing by Piece Methods.
- 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
- Historical.
- Investment.
- Hog Yarding.
- Hog Dressing.
- Hoisting.
- Sticking.
- Neck Washing.
- Scalding.
- Scraping Machines.
- Hand Scraping.
- Body Cleaning.
- Ham Facing and Cutting.
- Leaf Lard.
- Splitting.
- Washing.
- Drying.
- Care in Chill Room.
- Open Air Hanging.
- Chilling Necessities.
- Shrinkage in Chill Rooms.
- Hog By-Products.
- Heads.
- Plucks.
- Hog Paunches.
- Entrail Fats.
- CHAPTER XXI PORK CUTTINGS
- Hog Cutting.
- Variety and Classes of Hogs.
- Cutting Floors.
- Pork Cuts.
- Hams.
- Short-Cut or American Cut Hams.
- Skinned Hams.
- Boneless Rolled Hams.
- Regular Long Cut Hams.
- Side Meats.
- Short Rib Sides.
- Short Clear Sides.
- “English” Bacon Sides.
- Bellies.
- Dry Salt Bellies.
- Sweet-Pickle Bellies.
- Breakfast-Bacon Bellies.
- “English” Bellies.
- Backs.
- Short Rib Backs.
- Short Clear Backs.
- Short Fat Backs.
- Long Fat Backs.
- Loins.
- Pork Loins.
- Loin Rolls.
- Shoulders.
- Rough Shoulders.
- Regular Shoulders.
- Picnics or Calas.
- New York Cut Shoulders.
- Skinned Shoulders.
- Square or 3-Rib Shoulders.
- New Orleans Cut Shoulders.
- Boneless Rolled Picnics.
- Butts and Plates.
- Boston Style Butts.
- Milwaukee Style Butts.
- Boneless Butts or Lean Butts.
- Buffalo Style Butts.
- New York Style Butts.
- Picnic Butts.
- Dry-Salt Butts.
- Square-Cut Butts.
- Regular Plates.
- Percentages of Yield.
- Change Cuts One Side.
- Tests on Five Sides.
- Special Test on 1,265 Mixed Hogs.
- CHAPTER XXII. CURING MEATS
- Curing Cellars.
- Vessels.
- Hams and their Treatment.
- Chilling.
- Meat Temperatures.
- Pumping.
- Pumping Pickle.
- Pumping Quantities.
- Ham Curing Pickle.
- Pickle Making.
- Wilder Hams.
- Formula for Wilder Ham Pickle.
- Wilder Sirup Curing.
- Shoulder Meats Pickle.
- Bellies.
- Overhauling Meats.
- Fancy Bacon.
- Shipping Ages.
- Second Pickle.
- Dry Salt Meats.
- Short Ribs.
- Hard Ribs.
- Short Clears.
- Short Clear Backs.
- Extra Short Clears.
- Extra Short Ribs.
- Short Fat Backs.
- Long Clears.
- Extra Long Clears.
- Bellies.
- Regular Plates.
- Clear Plates.
- Dry Salt Butts.
- Curing Dry Salt Meats.
- Dipping.
- Salt to be Used.
- Pumping.
- Overhauling and Piling.
- Smoking Dry Salt Meats.
- Barreled Pork.
- Mess Pork.
- For Mess Pork.
- Belly Pork.
- Back Pork.
- Shoulder Pork.
- Spareribs.
- Curing Barrel Pork.
- English Meats.
- Pumping.
- Salting.
- Rubbing Side and Pockets.
- Color.
- Piling.
- Overhauling.
- Shipping Ages.
- Boxing Meats.
- Wiltshires.
- Test.
- Pig Feet.
- Preparation.
- Cooking.
- Tests.
- Pig Tongues.
- Formula for Export Hog Tongue Pickle.
- Pig Snouts.
- CHAPTER XXIII. LARD, COMPOUND AND GREASES
- Historical.
- Quantity and Quality.
- Neutral Lard.
- Manufacture of Neutral.
- Chilling.
- Melting.
- Settling.
- Storage.
- No. 2 Neutral Lard.
- Test—Pure Steam Lard vs. Neutral.
- Test—Chilling and Tanking.
- Test.
- Kettle Rendered Lard.
- Process for Kettle Rendered Lard.
- Settling.
- Scrap.
- Packing and Cooling.
- Drawing Temperatures.
- Refining Prime Steam Lard.
- Pure Refined Lard.
- Fullers Earth.
- Bleaching Kettle.
- Bleaching Lard.
- Refining Tallow Separately.
- Filter Press.
- Lard Roll.
- Lard Packing.
- Lard Packages.
- Country Style Lard.
- Compound—What it is.
- Cottonseed Oil.
- Refining Crude Oil.
- Deodorizing Cotton Seed Oil.
- Treating Tank.
- Process For Oil.
- Blowing.
- Pressure and Temperature.
- Bleaching Process.
- Mixing.
- Filter Press.
- Color and Roll Treatment.
- Hydrogenation of Oils.
- Cotton Seed Stearine.
- Lard Oil.
- Pressing.
- Graining.
- Pressing Temperatures.
- No. 2 Lard Oil.
- Cold Test-Oil.
- Treatment for Lard Grease.
- Washing Methods.
- Filtration.
- CHAPTER XXIV. SMOKE HOUSE
- Smoking Meats.
- Nomenclature.
- Soaking Meats.
- Smoking.
- Gas Smoking.
- Temperatures.
- Treatment After Smoking.
- Trolley System.
- Canvased Meats from Weight.
- Shrinkage.
- Wrapping Smoked Meats.
- White-Wash.
- Yellow Wash for Meat Canvas.
- Smoking Dried Beef.
- Packages.
- Skipper Fly.
- CHAPTER XXV. DOMESTIC SAUSAGE
- Introductory.
- Meats and Handling.
- Arrangement of Department.
- Curing Meats.
- Cooler for Ground Meats.
- Grinding and Stuffing Room.
- Smoke Houses.
- Cooking Time.
- Cook Room.
- Smoking Temperatures.
- Dry Hanging Room.
- Shrinkages of Domestic Sausage.
- Cooler for Fresh Sausage.
- Pickle-Cured Product.
- Dry Cured Meats.
- Packing.
- Casings and Spices.
- Sausage Cereals.
- Sausage Formulas.
- Pork Sausage.
- Bologna Style.
- Frankfurt Style.
- Leona Style Sausage.
- Knoblauch Style Sausage.
- Polish Style Sausage.
- Blood Sausage.
- Tongue Sausage.
- Minced Ham.
- New England or Pressed Ham.
- New Jersey Ham.
- Head Cheese.
- Boneless Pigs Feet.
- Liver Sausage.
- Boneless Ham.
- Cottage Ham.
- Stuffed Hogs Heads.
- Scrapple.
- Bologna Sausage in Oil.
- Pork Sausage in Oil.
- Bologna Varnish.
- Boiled Ham.
- Rules for Boiling Hams.
- Shrinkage in Boiling Hams.
- CHAPTER XXVI DRIED SAUSAGE
- Summer Sausage.
- Preservatives.
- Cooling Room.
- Stuffing.
- Hanging Room.
- Smoke Houses.
- Dry Room Treatment.
- Dry Room Caution.
- Shipping Ages.
- Storage.
- Preparation of Casings.
- Trimming Meats.
- Formulas.
- Cervelat Style Sausage.
- Farmers Style Sausage.
- Holstein Style Sausage.
- Swedish Style Medwurst.
- Braunschweiger Style Sausage.
- D’Arles Style Sausage.
- Italian Style Salami.
- Milanese Style Salami Sausage.
- German Style Salami.
- Hungarian Style Salami.
- Thuringer Style Salami.
- Mortadella Style Sausage.
- Lyon Style Sausage.
- Gothair Style Sausage.
- Lehigh Valley Style Summer Sausage.
- CHAPTER XXVII BUTTERINE
- Introductory.
- Ingredients.
- Colors.
- Equipment.
- Rooms.
- Arrangement.
- Testing the Milk.
- Acidity.
- Milk in Butterine.
- Reasons for Culture.
- Cream Ripeners.
- Water Versus Brine.
- Milk not Pasteurized.
- Preparation of Milk and Cream.
- What are Starters?
- Preparatory Cultures.
- The Regular “Starter”.
- Cultivating the Milk.
- Quality in Butterine.
- Low Grade Butterine.
- Sluice Trough.
- Graining or Tempering.
- Working.
- Butterine Packing.
- High Grade Butterine.
- Cleanliness and Water Supply.
- Use of Color.
- Formulas for Making Butterine.
- Cost of Butterine.
- CHAPTER XXVIII BOXES AND COOPERAGE
- Specifications for Boxes.
- Cooperage Specifications.
- Government specifications for Packages.
- Refrigerator Boxes.
- CHAPTER XXIX DEPARTMENTAL ACCOUNTING
- Why and How.
- Expense Account.
- Department.
- Purchases.
- Inventories.
- Store Account.
- Labor.
- General Principles.
- TOPICAL INDEX
- PUBLICATIONS OF NICKERSON & COLLINS CO.
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