File:Hides and skins from the animal's back to the tannery door (1912) (14762926741).jpg

Identifier: hidesskinsfroman00chic (find matches)
Title: Hides and skins from the animal's back to the tannery door
Year: 1912 (1910s)
Authors:
Subjects: Hides and skins
Publisher: Chicago, Shoe and Leather Weekly
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
m the tail and sawdown to this point. The spreaders make this sawingeasier than if they were not placed there, somethingon the order of a wedge inserted in a board by a car-penter when ripping. The splitters sever the carcassinto two portions down to the shoulders. This is im-portant work, as improper splitting hurts the sale ofthe beef. The carcass is then hoisted and hung offii wheeled trucks, so that the forequarters can beworked upon. The hide droppers skin out the neckand forelegs, which thus takes the hide off the carcass.The chuck splitter then severs the carcass into twohalves and the scribe sawyer breaks the spinal col-umns. He uses an arc-shaped saw, set in a heavy blockof wood, with a handle on it. His work consists ofmarking the blade bones and breaking them with ablow from the side of the block of wood in which hissaw is set. The breaking of the bones in this, mannermakes the ribs and chucks look better, as if the beefv. as of very good thickness with plenty of fat in it.
Text Appearing After Image:
DOMESTIC HIDES AND SKINS 17 The Coolers. The carcass after being washed with warm wateris weighed, tagged with the lot and bed number andplaced in the coolers to chill. The coolers are raisedto a temperature of about fifty degrees and are grad-ually worked down to about thirty-six degrees in fortyto forty-eight hours after filling with beef. If the beefis chilled too fast the animal heat has not time enoughto escape. After being properly chilled the beef isthen loaded in cars and distributed to the wholesaleand retail markets of the country. The cattle headsafter being dropped on the killing floor are trimmed ofmeat, lower jaw taken off and brains removed. Thefeet are cooked to soften the hoofs, which are removedand dried. The shins are sawed at both ends, so asto allow the marrow to cook out. Skulls, jaws, knuck-les and shins are placed in vats and cooked to removethe tallow. The entrails are stripped of fat and refuse,turned, washed and salted in respective grades andselections. Ole

Note About Images