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In A Communication To The Council

In A Communication To The Council image
Parent Issue
Day
6
Month
December
Year
1967
Copyright
Copyright Protected

Ann Arbor Will Present an Application

Ann Arbor Will Present an Application image
Parent Issue
Day
15
Month
August
Year
1967
Copyright
Copyright Protected

Fire Damages Sausage Firm

Fire Damages Sausage Firm image
Parent Issue
Day
17
Month
February
Year
1951
Copyright
Copyright Protected

Peters Sausage Company - Animal Slaughter & Cleaning, March 1954

Peters Sausage Company - Animal Slaughter & Cleaning, March 1954 image
Published In
Ann Arbor News, March 20, 1954
Caption
FROM HOGS TO PORK: In this room, hogs are killed, bled, scalded, de-haired and washed. George E. Bowler (front center) of the City Health Department inspects all animals during each killing operation. Uzziah Wallace (left) is about to slit open one of the animals, while Fritz Model (right) gives the pork a final washing with a hose.

Peters Sausage Company - Cooling Room, March 1954

Peters Sausage Company - Cooling Room, March 1954 image
Published In
Ann Arbor News, March 20, 1954
Caption
PORK TODAY, HAM TOMORROW: Suspended in long rows, pork is chilled in this Peters Sausage Co. cooling room overnight. When removed to the cutting floor, the internal temperature of the meat will be about 36 degrees.

Peters Sausage Company - Lard Production, March 1954

Peters Sausage Company - Lard Production, March 1954 image
Published In
Ann Arbor News, March 20, 1954
Caption
STILL ANOTHER PRODUCT - LARD: At the Peters Sausage Co., lard is produced from fat as a major by-product. Most of the operations are automatic. They involve cooking, separating protein matter, chilling. The liquid lard comes out of the machine operated by Fritz Model in one-pound lots. Oscar Sims is putting flat boxes into a shaping machine.