From that point on, a large volume would be required to enumerate the discoveries and successes wrought by the hundreds of chemists and other scientific and practical men who have devoted years, if not their entire lives, to the exploitation of this promising field.
From Mere to Great Factory The gradual development and commercialization of by-products, however, has involved an ever-growing investment in plants, machinery and distribution facilities, and an ever-broadening pay-roll. The business which was once confined to slaughtering and speculating in dry salt and pickled meats, with a small slaughter-house pay-roll in winter only and none whatever for manufacturing and dis tribution, has grown to be almost wholly an enormous manufacturing industry which oc cupies itself the year around at utilizing, in commercial form, all those elements formerly comprehended in what was known as packers' waste.
The hides and pelts of steers and sheep, of course, constitute one of the most valuable by products of the packing business. These are depilated and tanned, usually by the packers themselves, or by auxiliary corporations, and are made into all forms of leather, from shoe soles and belting to the highly finished and brightly colored leathers for book binding and milady s handbag.
Sharp Refrigeration Saves the Perishables.
— The hearts, livers, sweetbreads, kidneys, brains and ox tails which, within the memory of men still in active life, were given freely to whoever would take them away, the re mainder being dumped regularly into the river or hauled, along with other waste, to the prairie to be buried in trenches, are to-day quickly frozen, packed and transported with the frost on them in summer as well as winter, for re tailing at good prices in distant parts of the United States.
Calves' Pates Make Gelatine — Pigs' Feet are Calves' ears are carefully cleaned and manufactured into edible gelatine. Pigs' feet are pickled and sold as a relish. The stomach of the steer is put through an elaborate cleaning, cooking and pickling process and emerges as honey-comb tripe. Much of the blood of the steer, being caught in buckets, is utilized in the making of qblutwurs0 or blood pudding. Large quantities, however, are also used as an ammoniate in fertilizer and by tan ners in finishing leather. The milts or spleens are mostly sold to the government and other agencies maintaining fish hatcheries as a food for growing fish.
How Oleomargarine is Great ket tles first boil the suet fat and choice leaf fat which are used in the manufacture of oleo margarine. These fats are reduced to liquid form and are sent down pipes to the presses where the oil is separated. Next comes the salt ing and churning with uncolored butter and pas teurized whole milk. Oleomargarine is known for its purity and nutritive value, as well as the characteristic butter flavor which it possesses.
Oil and Stearin Separated by Pressure.— When the oleo oil has been pressed from the rendered caul fat of the steer, the hard part of the fat remaining in the press is known as oleo stearin. This, also, is the basis of a com mercial product which is sold to be used in the manufacture of chewing gum, as well as taf fies, penny candies and chocolates.
The coarser and inedible grades of stearin are sold to tanners who use it as a filler in mak ing leather. Inedible grades of lard are pressed to separate the lard oil from the lard stearin. This oil is used in the compounding of lubricat ing oils.
How Intestines are The intes tines of cattle, hogs and sheep are as rigidly classified, graded and devoted to their special purposes as are all other portions of the animal.
A set of hog intestines, for instance, is classi fied into the small casing, the bung and the mid dle gut or chitterling. All intestines are flushed with water and thoroughly cleaned and sterilized inside and out. They are next in flated, assorted according to size, and, if used for sausage casings, are salted down in tierces and kept in cold storage as a regular commodity of trade.
Make Sausage Casings and Violin Strings.
— The wide range in size, shape and appear ance of casings when filled with sausage is be wildering to the uninitiated, yet the variety is not as great as the range of sausages to be con tained in them. Every country on the globe, perhaps, has its peculiar styles and grades of sausage, beef and pork, fresh and dried, smoked and unsmoked, cooked and raw, seasoned and unseasoned, and so on, ad infinitum. Each of these styles of sausage is quite distinct and necessary to the nationality for whom it is de signed, and the myriad sizes, shapes and appear ances of casings, when filled, are indispensable as an identification of the exact style of sausage which they contain.