. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . hams are then faced, care being taken not to cut too near the leanmeat. Splitting.—The splitting of the carcass requires great care, in orderthat the cut may be made directly in the center, allowing an equal amountof bone to appear on each side. Before the splitting is complete side hooksare used to s
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . hams are then faced, care being taken not to cut too near the leanmeat. Splitting.—The splitting of the carcass requires great care, in orderthat the cut may be made directly in the center, allowing an equal amountof bone to appear on each side. Before the splitting is complete side hooksare used to spread the carcass, and the leaf lard is pulled out. The pullershould remove every particle possible, as this fat can be used for a highergrade product than prime steam. After the leaf is removed the remainingparticles of fat are scraped out, and are caught in a clean receptacle andsaved for use in prime steam lard. Any bruises or ulcers which are cutfrom the carcass should be dropped into a separate inedible pan, and utilizedfor white grease purposes. Before the carcass enters the cooler it is washed thoroughly, inside andout, with a spray of luke-warm water; then the carcasses are scaled orweighed before they pass on to the cooler. Many houses weigh hogs as 74 THE PACKERS ENCYCLOPEDIA. HOG KILLING 75 soon as viscera are removed; weighing with head on, leaf in and hamfacings on. The cost of killing hogs varies according to the size of the plant, thelabor cost, and the degree to which the by-products are utilized for manu-facture. The cost for labor alone will vary from 10c to 20c per hog. Typical Hog Killing Floor The arrangement shown in the illustration is a typical layout of a hogkilling floor, capacity from 100 to 400 hogs per hour. The size of themachines, scalding tubs and rails will vary according to the capacity. Hogs are driven from the penhouse into the shackling pen, whichshould not be too wide. If this pen is made too wide, considerable, delaywill be experienced i
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