PREFACE.
In the preparation of the revised edition of this work, the first complete treatise upon the subject of the meat packing house business published, the original scheme has been followed. First, presenting in a convenient and simple form, practical suggestions, tables and formula that are needed in the operation of the packing house business according to modern practice. Second, describing operations in the various ramifications of the business, from the unloading of the animals at the pens to the production of the finished product and the disposition of it, in the order in which the different operations are conducted.
The various operations described and subjects treated upon have been indexed so that any matter upon which it is desired to obtain instant information may be readily found. The author arranged the chapters in the order of the various operations in the packing house, together with descriptions of the machinery and appliances required. The established packer, as well as the beginner, if he carefully digest the contents of this work, will find he has valuable information, the knowledge of which will aid him in conducting his business.
The chapters on proper construction and arrangement contain information in which the author has given the reader the benefit of his experience in the construction and operation of packing plants.
A portion of the contents of this work is devoted to tests showing the value and yields of the various products of a modern packing house, based on prices and conditions existing at the time they were made, in which the percentages and comparisons are reliable and are available to the reader by using the weights and percentage shown, computed on present commercial prices.
The numerous formulas given for the manufacture and preservation of the various products of the packing house are those which have been proven to be the best after years of experience. In every instance they have been put in the simplest form possible, so that no mistake can be made in applying them.
In revising this work, it is recognized that the use of some of the ingredients are now prohibited by regulation in the United States, but in some instances, it has been seen fit to not change the original formulas. In some instances, however, the omission of the objectionable ingredient has been made, though otherwise the formula remains the same as in the first edition. Many formulas rendered obsolete are omitted on account of conflicting with pure food laws.
The information furnished in these pages is based upon the author’s experience, there being very little theorizing upon the possibilities of what may be accomplished by adopting certain prescribed methods. For this reason, the book will be found of practical value to those interested in the meat packing business.
The present necessity of a work on packing house operation is more evident than when the first edition was published. The original work has been entirely revised where considered necessary, amplified in places and much new information added.
The chapters relative to construction, refrigeration and mechanical operation have been revised to conform to advanced practice.
Acknowledgment is made of the use of engravings, photographs and original data, and ideas developed and used by the reviser in his engineering practice. That the volumewill be well received and fill the needs as a hand book and reference work is the hope of the authors and publishers.
The assimilation of the contents as a foundation, together with power of observation and application will greatly assist beginners in packing house work, the methods of which are progressing—although the fundamentals remain the same.
The reviser hopes assistance will be given in this way, which he in turn received by oral advice from the two outstanding superintendents in their day (the days of the business growth), Messrs. F. W. Wilder and C. O. Young.
D. I. Davis.
Chicago, July 1, 1921.