The modern packing house
- Subtitle
- A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles
Read The modern packing house by F. W. (Fred William) Wilder online. Browse the complete text, chapters and notes.
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Table of contents
1. Front matter2. THE MODERN PACKING HOUSE3. PREFACE.4. Introductory material5. CHAPTER I. MODERN PACKING HOUSES.6. CHAPTER II. LOCATION AND CONSTRUCTION.7. CHAPTER III. PLANT DESIGN.8. CHAPTER IV REFRIGERATION EQUIPMENT9. CHAPTER V. REFRIGERATION REQUIREMENTS.10. CHAPTER VI POWER PLANT REQUIREMENT.11. CHAPTER VII COOLERS.12. CHAPTER VIII WAREHOUSES.13. CHAPTER IX SLAUGHTERING CATTLE.14. CHAPTER X DRESSING YIELDS AND CATTLE CUTTINGS.15. CHAPTER XI HIDES AND PELTS.16. CHAPTER XII OLEO OIL AND STEARINE.17. CHAPTER XIII. BONE DEPARTMENT.18. CHAPTER XIV. TANK HOUSE DEPARTMENT.19. CHAPTER XV. TANK WATER.20. CHAPTER XVI. FERTILIZER.21. CHAPTER XVII. CASINGS.22. CHAPTER XVIII. BEEF MISCELLANY23. CHAPTER XIX. SHEEP AND CALVES24. CHAPTER XX HOG SLAUGHTERING25. CHAPTER XXI PORK CUTTINGS26. CHAPTER XXII. CURING MEATS27. CHAPTER XXIII. LARD, COMPOUND AND GREASES28. CHAPTER XXIV. SMOKE HOUSE29. CHAPTER XXV. DOMESTIC SAUSAGE30. CHAPTER XXVI DRIED SAUSAGE31. CHAPTER XXVII BUTTERINE32. CHAPTER XXVIII BOXES AND COOPERAGE33. CHAPTER XXIX DEPARTMENTAL ACCOUNTING34. TOPICAL INDEX35. PUBLICATIONS OF NICKERSON & COLLINS CO.36. Transcriber’s Notes