. 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 . thick in center. Six galvanizediron hoops to be used, three on each end as follows: Head hoops, I^ 19 gauge; quarter hoops, 1^4 in. x 19 gauge; bilge hoops, 1^ inch x 19 gauge. Wood-bound barrels shall be hooped not less than eleven-sixteenths(11/16) of the surface, with hickory or white oak. Tie
. 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 . thick in center. Six galvanizediron hoops to be used, three on each end as follows: Head hoops, I^ 19 gauge; quarter hoops, 1^4 in. x 19 gauge; bilge hoops, 1^ inch x 19 gauge. Wood-bound barrels shall be hooped not less than eleven-sixteenths(11/16) of the surface, with hickory or white oak. Tierces for Pickled Meats.—Tierces for pickled meats shall be madeof well-seasoned white, red or burr oak, white ash or birch, and may becoated on the inside with refined paraffine wax, or other substance ac-ceptable to the United States Department of Agriculture and suitable foruse in the packing of pickled meats. -In other respects the same specifica-tions as for lard tierces. Boxes.—Shall be made of good, sound lumber, dressed on both sidesto a thickness of not less than 13/16 of an inch. To have good, stronghardwood, whitewood, or pine cleats outside, nailed and clinched to thetop, bottom and sides of each end. Straps to be of iron or steel, abouj 90 THE PACKERS ENCYCLOPEDIA -^<^. Boston Butt Loin Butt Boneless Butt
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
