Repository: UIHistories Project: Board of Trustees Minutes - 1884 [PAGE 154]

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L e a n m e a t , t r i m m i n g s , t e n d e r l o i n s , h o c k s , etc., all t a k e n from t h e sides, h a m s a n d s h o u l d e r s in c u t t i n g t h e m into s h a p e n e c e s s a r y t o offer for sale on t h e m a r k e t 3.50 T o n g u e s 6c p e r p o u n d 0.35 Total percentage 80.97 Of h a i r a n d b r i s t l e s I h a v e no d a t a for t h e p e r cent, of weight. T h e y a r e sold by p a c k ers, at so m u c h a hog, to hair m a n u f a c t u r e r s . This s u m m e r t h e price a v e r a g e d 2 ^ c e n t s p e r hog, L a s t w i n t e r 10% c e n t s , i he r e a s o n for t h i s difference is, w i n t e r h o g s yield m o r e and s t r o n g e r bristles a n d l o n g e r t h a n s u m m e r o n e s . Yours truly,

(Signed) J O H N C. H A T E L Y .

Messrs. Geo. D. Baldwin & Co., under date of Sept. 3, say:

T h e yield of t h e s e v e r a l p a r t s of t h e h o g d e p e n d s not only u p o n t h e weight, b u t u p o n m a n y o t h e r t h i n g s , as t h e breed, t h e feed, t h e h e a l t h , t h e a g e , ere. It d o e s n o t a p p e a r t h a t w i n t e r or s u m m e r feeding m a k e s a n y difference in t h e yield. T h e r e n e v e r w a s less w a s t e in h o g s s l a u g h t e r e d in Chicago, t h a n d u r i n g the last four w e e k s . I t is g e n e r a l l y t r u e t h a t h o g s yield m o r e in w i n t e r t h a n in s u m m e r , b u t t h i s a p p e a r s to be d u e n o t to t h e t e m p e r a t u r e b u t to t h e feed, t h e a m o u n t and quality given. T h e d i s t a n c e from w h i c h h o g s a r e b r o u g h t to be s l a u g h t e r e d also affects t h e yield, o t h e r c o n d i t i o n s b e i n g t h e same—the g r e a t e r t h e d i s t a n c e t h e g r e a t e r t h e p e r c e n t a g e of yield. F o r t h e A m e r i c a n m a r k e t s , h o g sides a r e cut in Chicago, for t h e m o s t p a r t into w h a t a r e called s h o r t ribs or m e s s pork, and w h e n so cut t h e yield is a b o u t as follows. P e r cent. P e r cent. Shoulder 10 Shoulder 10 Ham 11 Ham 11 L a r d (rendered) 15 L a r d (rendered) 11 Shorfcrib 39 Mess pork 40.5 75.0 76.5 I n addition to t h e a b o v e t h e following p r o d u c t is s e c u r e d : T e n d e r l o i n about 1 p o u n d p e r h o g . Tongue 1 L e a n t r i m m i n g s Vfa " '* Heart 0.25 p e r c e n t of live weight. Feet 1.56 " " C h e e k s r e m o v e d from bone 0.20 T h e foregoing figures a r e t a k e n from a c t u a l t e s t s m a d e last w i n t e r of two lots of h o g s w e i g h i n g alive a b o u t 290 p o u n d s of t h e b e s t Quality. We h a v e no t e s t s s h o w i n g t h e w e i g h t of all t h e b o n e s , n o r t h e p r o p o r t i o n of lean and fat m e a t . F r o m 4 811 h o g s cut in 1880, h a v i n g an a v e r a g e w e i g h t of 215 p o u n d s , t h e r e w e r e m a d e 6.007 p o u n d s of dried blood c o n t a i n i n g 16 p e r < ent. of m o i s t u r e ; 42,227 p o u n d s of p r e s s e d t a n k a g e c o n t a i n i n g 42 p e r cent, of m o i s t u r e . W h e n t h e s h o u l d e r s a n d h a m s a r e cut off a n d t r i m m e d a n d a b u t c h e r ' s loin m a d e from t h e side, t h e loin will m a k e a b o u t 9 per cent, of t h e h o g . If t h e rest of t h e lard a n d t h e fat t r i m m i n g be r e n d e r e d , i h e r e will be a yield of lard of a b o u t 4 » p e r cent, of t h e live w e i g h t . < T h e s e figures a r e t a k e n from a t e s t m a d e r e c e n t l y of 100 h o g s w e i g h i n g 340 p o u n d s .

Both of these letters are full of information and suggestions, and it is to be regretted that those having the facilities for this purpose do not make further tests in this direction, with animals of different breeds and known history as regards all conditions of feeding, management, health, etc. During the limited time allotted me for the preparation of this paper I have myself endeavored to supply the deficit of information concerning the average composition of American hogs here illustrated. We see that in Germany, France, and England, careful tests have been made in slaughtering to determine the relation between the several parts of the animal, while at the same time chemical analyses have been made of these parts; but we may search the records in vain for anything of like character in this country. I have, therefore, undertaken the slaughter of two animals of good average condition, with the separation of the several parts. The short time remaining in which to make such an experiment, and the haste this involved, prevented that nicety of arrangement and extended detail of preparation that is so desirable in work of the character we have prosecuted in this direction. But we hope the results we have obtained and have to present will not be without interest, and will serve to open the way for further work in the same direction.