—The following specifications will serve for all kinds of cooperage used throughout a packing house and makes a very satisfactory package for the different requirements:
SIX-HOOP NO. 1 TIERCES.Staves33³⁄₄ inches longHeads20¹⁄₄ inches wideBilge79¹⁄₂ inches circumferenceChime⁷⁄₈ inchSix iron hoops.Head hoops1³⁄₄ inches wide, No. 18 ironQuarter hoops1¹⁄₂ inches wide, No. 19 ironBilge hoops1³⁄₄ inches wide, No. 18 ironHeads⁷⁄₈ inch thickStaves³⁄₄ inch thickWOOD-BOUND BEEF TIERCES.Staves33³⁄₄ inches longHeads20¹⁄₄ inches wideBilge79¹⁄₂ inches circumferenceChime1¹⁄₈ inchesHoops: First wooden hoop on bilge; then one iron hoop; then five wooden hoops; then one iron hoop; then one chime hoop on each end.Staves³⁄₄ inchHeads⁷⁄₈ inchLARD TIERCES.Staves33¹⁄₂ inches longHeads20¹⁄₄ inches wideBilge79¹⁄₂ inches circumferenceChime1¹⁄₈ inchesTwo-thirds of the tierce to be covered with wooden hoops for prime steam lard.Staves³⁄₄ inchHeads⁷⁄₈ inchEIGHT-HOOP TIERCES.Same specifications as six-hoop tierces, with two more hoops on, that is, one additional hoop on each end, 1¹⁄₂ inches wide. No. 19 iron used for prime steam and export refined lard, two weights for latter; on tierce weighing seventy-seven pounds, figure 17 per cent tare; on tierce weighing seventy-two pounds, figure 16 per cent tare.IRON-BOUND OAK PORK BARRELS.Staves30 inches long by ⁵⁄₈ inch thickHeads17¹⁄₂ inches wide by ⁷⁄₈ inch thickBilge69 inches circumferenceChime1 inchSix iron hoops, No. 18 iron.Head hoops1¹⁄₂ inchesQuarter hoops1¹⁄₄ inchesBilge hoops1¹⁄₂ inchesWOOD-BOUND OAK PORK BARRELS.Just the same as iron-hoop pork barrels, but covered with wooden hoops—no iron hoops—in two and four series.ASH PORK BARRELS.Same specifications as iron-bound pork barrels put up bound with both wood and iron, wood being most expensive.BASSWOOD LARD EXPORT HALF BARRELS.Staves22 inches by ⁷⁄₁₆ inchHead14³⁄₄ inches wide by ¹⁄₂ inch thickBilge56 inches circumferenceThree wooden hoops on bilge, then one-quarter hoop, then one iron collar hoop (No. 20 iron, 1 inch wide), then one wood chime hoop at each end.WOOD-BOUND BASSWOOD TIERCES FOR EXPORT CASINGS.Staves36 inches long by ³⁄₄ inches thickHead22¹⁄₄ inches wide by ⁷⁄₈ inch thickBilge86 inches in circumferenceChime1¹⁄₈ inchesOne head; one bilge hoop of No. 18 iron, 1³⁄₄ inches wide; one quarter hoop, 1¹⁄₂ inches wide, No. 18 iron, at each end; one chime hoop 1³⁄₄ inches wide No. 18 iron; balance, wooden hoops.NO. 19 SLACK BARRELS.Staves30 inches longHead18 inches wideBilge75 inches in diameterThree patent wooden hoops on each end.SLACK TIERCES FOR STEARINE.Staves35 inches longHeads23³⁄₄ inches wideBilge89¹⁄₂ inchesChime³⁄₄ inchTwo patent wood hoops on each end, and two on each bilge.WOOD-BOUND HOG BUNG TIERCES.Staves31 inches by ³⁄₄ inchHeads20¹⁄₄ inches by ⁷⁄₈ inchBilge79¹⁄₂ inches in circumferenceChime1¹⁄₄ inchesTwo iron collar hoops (No. 18 iron, 1¹⁄₂ inches wide); twelve wooden chime hoops.EIGHTY-POUND PIGS FEET PACKAGE MADE OF WHITE PINE AND BIRCH.Staves19³⁄₄ inches longHeads1¹⁄₄ inches wideBilge49 inchesChime³⁄₄ inchThree wooden hoops on each bilge and three on each head.FORTY-POUND QUARTER BARREL PACKAGE MADE OF WHITE PINE OR BIRCH, FOR PIGS FEET, TRIPE AND OTHER OFFAL.Staves17 inches longHeads10⁵⁄₈ inches wideBilge38¹⁄₂ inchesChime⁷⁄₈ inchTwo head hoops and two bilge hoops of wood each end.
SIX-HOOP NO. 1 TIERCES.
Staves33³⁄₄ inches long
Heads20¹⁄₄ inches wide
Bilge79¹⁄₂ inches circumference
Chime⁷⁄₈ inch
Six iron hoops.
Head hoops1³⁄₄ inches wide, No. 18 iron
Quarter hoops1¹⁄₂ inches wide, No. 19 iron
Bilge hoops1³⁄₄ inches wide, No. 18 iron
Heads⁷⁄₈ inch thick
Staves³⁄₄ inch thick
WOOD-BOUND BEEF TIERCES.
Staves33³⁄₄ inches long
Heads20¹⁄₄ inches wide
Bilge79¹⁄₂ inches circumference
Chime1¹⁄₈ inches
Hoops: First wooden hoop on bilge; then one iron hoop; then five wooden hoops; then one iron hoop; then one chime hoop on each end.
Staves³⁄₄ inch
Heads⁷⁄₈ inch
LARD TIERCES.
Staves33¹⁄₂ inches long
Heads20¹⁄₄ inches wide
Bilge79¹⁄₂ inches circumference
Chime1¹⁄₈ inches
Two-thirds of the tierce to be covered with wooden hoops for prime steam lard.
Staves³⁄₄ inch
Heads⁷⁄₈ inch
EIGHT-HOOP TIERCES.
Same specifications as six-hoop tierces, with two more hoops on, that is, one additional hoop on each end, 1¹⁄₂ inches wide. No. 19 iron used for prime steam and export refined lard, two weights for latter; on tierce weighing seventy-seven pounds, figure 17 per cent tare; on tierce weighing seventy-two pounds, figure 16 per cent tare.
IRON-BOUND OAK PORK BARRELS.
Staves30 inches long by ⁵⁄₈ inch thick
Heads17¹⁄₂ inches wide by ⁷⁄₈ inch thick
Bilge69 inches circumference
Chime1 inch
Six iron hoops, No. 18 iron.
Head hoops1¹⁄₂ inches
Quarter hoops1¹⁄₄ inches
Bilge hoops1¹⁄₂ inches
WOOD-BOUND OAK PORK BARRELS.
Just the same as iron-hoop pork barrels, but covered with wooden hoops—no iron hoops—in two and four series.
ASH PORK BARRELS.
Same specifications as iron-bound pork barrels put up bound with both wood and iron, wood being most expensive.
BASSWOOD LARD EXPORT HALF BARRELS.
Staves22 inches by ⁷⁄₁₆ inch
Head14³⁄₄ inches wide by ¹⁄₂ inch thick
Bilge56 inches circumference
Three wooden hoops on bilge, then one-quarter hoop, then one iron collar hoop (No. 20 iron, 1 inch wide), then one wood chime hoop at each end.
WOOD-BOUND BASSWOOD TIERCES FOR EXPORT CASINGS.
Staves36 inches long by ³⁄₄ inches thick
Head22¹⁄₄ inches wide by ⁷⁄₈ inch thick
Bilge86 inches in circumference
Chime1¹⁄₈ inches
One head; one bilge hoop of No. 18 iron, 1³⁄₄ inches wide; one quarter hoop, 1¹⁄₂ inches wide, No. 18 iron, at each end; one chime hoop 1³⁄₄ inches wide No. 18 iron; balance, wooden hoops.
NO. 19 SLACK BARRELS.
Staves30 inches long
Head18 inches wide
Bilge75 inches in diameter
Three patent wooden hoops on each end.
SLACK TIERCES FOR STEARINE.
Staves35 inches long
Heads23³⁄₄ inches wide
Bilge89¹⁄₂ inches
Chime³⁄₄ inch
Two patent wood hoops on each end, and two on each bilge.
WOOD-BOUND HOG BUNG TIERCES.
Staves31 inches by ³⁄₄ inch
Heads20¹⁄₄ inches by ⁷⁄₈ inch
Bilge79¹⁄₂ inches in circumference
Chime1¹⁄₄ inches
Two iron collar hoops (No. 18 iron, 1¹⁄₂ inches wide); twelve wooden chime hoops.
EIGHTY-POUND PIGS FEET PACKAGE MADE OF WHITE PINE AND BIRCH.
Staves19³⁄₄ inches long
Heads1¹⁄₄ inches wide
Bilge49 inches
Chime³⁄₄ inch
Three wooden hoops on each bilge and three on each head.
FORTY-POUND QUARTER BARREL PACKAGE MADE OF WHITE PINE OR BIRCH, FOR PIGS FEET, TRIPE AND OTHER OFFAL.
Staves17 inches long
Heads10⁵⁄₈ inches wide
Bilge38¹⁄₂ inches
Chime⁷⁄₈ inch
Two head hoops and two bilge hoops of wood each end.
—The following are the government specifications for packages containing pork or beef:
The packages must be made entirely new and of the best seasoned heart-of-white oak staves and headings: The staves shall not be less than ⁵⁄₈-inch thick and the headings not less than ³⁄₄-inch thick. They shall be three-quarter hooped over, including galvanized iron hoops with the best hickory hoops, and each one-half barrel shall have on it four galvanized iron hoops; one of 1¹⁄₄ inches in width to each bilge and one of 1¹⁄₈ inches in width on each chime, and each shall be ¹⁄₁₆-inch thick.
Each half barrel shall have a capacity of sixteen gallons and must be branded, if it contains beef, by burning on its head “Navy Beef,” name of the contractor, name of packer’s brand, and on the bung stave, the letter “P.”
—In the shipping of fresh meats which are to be sent by express, or where small quantities are sent in insufficient amounts to warrant the use of a car, thousands of refrigerator boxes are used. In such cases a good refrigerator box is made necessary in the handling of the product to the trade—a box that will stand the abuse, wear and tear in shipping and at the same time one that is not excessively heavy, adding unnecessarily to the express charges. The dimensions given below are for wooden boxes which are generally made of 1-inch clear pine lumber, the corners being securely fastened with angle iron, or with heavy galvanized iron, and the covers put on with specially strong hinges as the boxes meet with a great deal of hard usage and when filled must necessarily be strong in order to withstand the jar and strain.
A galvanized iron box containing the meat is placed inside of the wooden box, leaving about two inches of space around it and four inches of space on top. The meat to be shipped is packed tightly into the galvanized iron box, which is then placed in the wooden box and the space around the sides and top filled with crushed ice. In this condition meat will keep fresh in hot weather for from thirty-six to forty-eight hours under ordinary conditions.
The following dimensions are those generally in use for the different sized wooden boxes enumerated: