Beef, Blood, Bones

The steer is hanging by a leg to a strong iron cbain, and the hide strippers are busy. It is the rule in all packing houses for special men to skin special parts of the hides, and this is one reason why packer hides are so strictly ilike in trim and tako on, and why the tonners are usually willing to pay a cent per pound more for these hides than for those taken off in the country ton as. The hide, then, is thrown into the bidé cellar, a cool, pleasant place in the Hammond house, 250 ieet wide by about 300 feet long, with another one in progress of building. The first tbing the cellar men do is to sort the branded and unbranded green hides into separate piles, and it is remarkable how ezpertly and rapidly this is done by the old hands. Next comes the salting and packing away in piles. Coarse Syracuse salt is used in preference to all other kinds. It takes about three weeks in sumtner and four weeks in winter to thoroughly cure hides, although when tanners are in a hurry a little less time is given by mutual agreement and by using necessary precautiocs. CTHJZIXQ THE BLOOD. The first run of the blood from thecut throat of the animal is collected in round, shallow pans, which are trucked to cool shelves, where coagulation soon follows, and then the albumen is dried and sold to button manufaeturers, to be speedily made up for the use of the unsuspecting public, who are thus blood stained, as it were, in a highly artistic fashion. Coagulated cattle blood is also used by calicó printers for dying turkey red, and in the preparation of red liquor for printers' work. Dried blood serves to clarify wines, syrups and other thiek solutions. In Scandinavia it is made into a kind of good bread for the poor. Doctors have recommended the drinking of warm, fresh cattle blood in cases of pulmonary diseases. From the heads are carefully taken small pieces of meat, which go to the sausago factory. The horns find ready sale to comb and knife haft makers, beir.g softened by heat and molded into numerous articles. The guts, after scrupulous cltansing, are packed in tierces and shipped to dealers in sausage casings. Tripe is a nutritious and cheap food, and it is produced from the animáis' stomachs, which are cleaned, boiled, scraped and placed in kegs for consumption. Tripe is sometimes pickled, according to the demand from buyers. The legs are steamed for what glue they contain, and also to soften the hoof, from which is extraeted the celebrated neat's foot oil, wbich is valuable for keeping shoes soft and waterproof. These hoofs are finally ground up and sold to fertilizers. The shin bones, after being boiled, are in request for knife handles, being shipped to Europe. The Sheffield manufaeturers in England convert these shin bones into handles for spoons and knives, backs for tooth and nail brushes. The jaw bones are sawed in two, in order to extract every possible vestige of glue from them. To go to the other end of the animal, even the extreme portion of the tail is cut off and sold to the manufacturera of curled hair. SAVIXG THE ODDS AKD ENDS. The bladders, when dried and prepared, form useful coverings for the transportaron of glaziers' putty, for oilmen, druggists, etc, and are valuablo for placing over the jars in which the caref ui housewife lays away her preserves and pickles. The kidneys, ; livers and lights are sold fresh to surrounding butchers' stores, or sent in refrigerator cars to distant points. The tongues are cunningly curled, put into air tight cans, and find their way to many a villagc at home and abroad, where they are useful for picnics and cold collations. Hot tanks are great levelers, and every scrapof sinews, loose bones or small rough pieces is boiled down to threads and fragments, and the liquor, when drawn off and cooled, produces glue or other available material. Even the dirt and residue at the bottom of the tank is sold as "tankage" for fertilizing, and refuse blood is eagerly collected and turned to account in reflneries. Now we come to the utilization of the fat. Ol'jomargarine is made as follows: The caul and best parts of the fat of the cattle are boiled clown to a thin, transparent oil. Fresh milk is brought every morning to the packing house for mixing with this beef oil. The milk and oil are poured into the churn together, and a little pure prime lard is added to cause the mixture to flovv moro easily from the churn, which is driven rapidly by machinery till the yellow globules separate. This semi liquid mass drains into a large ice cooler for a short time; Then these globules are taken and kneaded together carefully, drained and the mass is salted by special machinery with good, clean, English dairy salt. The oleomargarine is colored by common annatto seeds, as used in all dairies, and thus prepared is put into clean white linen cloths by neat looking girls, and, as ready for sale, is difficult to distinguish from real butter in taste or color. Tallow is made by boiling the rough pieces of fat. The ox tail meat and bones consti-. tute the chief luxuries obtained from cattle. Each car of beef carries a certain number of tails, which are mostly bought by the hotel keepers. Even the udder from a young, dry cow, when nicely comed and boiled, is very good eating. The ox gall is used for liniments, for the mixing of paints, cleaning clothes, earpets, etc. - Shoe and Leather Reporter.