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.

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.