An Employee Tends To Steel Barrels Of Coca-Cola Syrup At The Kleis Beverage Co., January 1956
Year:
1956
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Coca-Cola Bottles Are Filled By A Machine At The Kleis Beverage Co., January 1956
Year:
1956
Published In:
Ann Arbor News, January 28, 1956
Caption:
MAJOR OPERATION: Here, at the Kleis Beverage Co., empty bottles are filled with Coca-Cola and carbonated water. Both operations are done automatically.
Ann Arbor News, January 28, 1956
Caption:
MAJOR OPERATION: Here, at the Kleis Beverage Co., empty bottles are filled with Coca-Cola and carbonated water. Both operations are done automatically.
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Freshly Bottled Coca-Cola Is Inspected At The Kleis Beverage Co., January 1956
Year:
1956
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Freshly Bottled Coca-Cola Is Inspected At The Kleis Beverage Co., January 1956
Year:
1956
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Cases Of Freshly Bottled Coca-Cola Are Removed From The Line At The Kleis Beverage Co., January 1956
Year:
1956
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Ann Arbor Plant Slaughtering 150 Hogs Daily For Choice Market Hams, Lard
Parent Issue
Day
12
Month
April
Year
1950
Copyright
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City's Industries Include Meatpacking On Small Scale
Parent Issue
Day
20
Month
March
Year
1954
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Peters Sausage Company - Animal Slaughter & Cleaning, March 1954
Year:
1954
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.
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.
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Peters Sausage Company - Cooling Room, March 1954
Year:
1954
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.
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.
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Peters Sausage Company - Lard Production, March 1954
Year:
1954
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.
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.
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