Artical about canning with referance to Hill Rendering
AFTER CANNING FACTORY Chamber of Commerce I» Trying to G*t Belief Project for Town. J. C. Gladfelter, secretary of the Emporis Chamber of Commerce at Monday's Broadview hotel lunchjeon said that Emporia should pull every possible string in its efforts to land a KERC meat canning plant for Emporia. Such a factory is desired desired alike by the business men, the unemployed and other agencies dealing with the relief situation hi Emporlm, and the matter already has been taken up with the proper officials with a promise that Emporia Emporia will be considered 1Í additional additional plants are established. What such a factory would mean to Emporia is clearly brought out in the September 15 edition of "What We're Doing," the official publication of the Topeka Chamber Chamber of Commerce. The article, which describes the Topeka meat canning plant, its organization and routine, follows: "During the summer months the most significant addition to the industrial industrial life oí Topeka was undoubtedly undoubtedly the establishment of the meat cooking plant of the Kansas Emergency Relief committee, located located at 508 Jackson street. "This plant is one of the units in which persons who would otherwise otherwise be unemployed are preparing foods for themselves and others, by making use of cattle thrown on the market as the result of the recent drouth and which would otherwise have been difficult to salvage. "These animals are gathered at concentration points and shipped to packing plants at which they are slaughtered. The Topeka plant receives receives its supply chiefly from the Morrell and Kaw plants, where the animals are, of course, killed under government supervision. "The animals are uniformly of the type termed 'canners.' On the contrary contrary they are quite mixed as to grade, many rating better than •good.' The carcasses are chilled when slaughtered and later shipped to the kitchen, where they are again immediately placed in cold storage. On leaving the storage room, the beef quarters pass to a 'breaking table' where they are cut into chunks weighing about four pounds each. Next to the breaking table Is the bone table, upon which the bones are extracted and cleaned and from which they go to the Hill rendering works. The boned chunks of meat then go to the cutting table, table, where they are cut by hand into into one inch cubes, gristle and waste tteing removed In the process, and this waste also goes to the rendering rendering works. There are nine of these tables, each capable of providing working space for about ten men, "From these tables the meat Is collected, weighed, salted and placed n steam operated kettles, from which it emerges in the form of a slightly undercooked stew. It is separated from the broth and sent to the canning table.. "The cans are stored on the sec- ond floor and are delivered to the floor below by automatic chute, during the passage through which they are given a primary sterilization sterilization with live steam. Tha cans are then placed on the canning tables and arc filled by hand with twenty ounces of stew each, after which they go to another table where brotii from the kettles is added until until the can is nearly full. "Up to this point practically every every operation has been performed by huid, the only tools being knives, cans and trays. The cans, however, now pass on a chain conveyor, conveyor, through a hot tunnel in which live steam raises their temperature temperature to 180 degrees. On emerging emerging from this tunnel the temperature temperature is tested by an operative and, if found satisfactory, the cans pass through the sealing machine, in which the tops are placed in position, position, rolled to a tight seal and discharged, discharged, the whole operation taking taking about one second. "At this point the sealed cans are loaded into special baskets and placed m the sterilization retorts. These retorts are seven in number and were manufactured by the Topeka Topeka Foundry and Iron works of this city, to government specifications. specifications. The cans are held in this retort retort at a temperature of 250 degrees degrees for 75 minutes which completes completes cooking, and completely sterilizes sterilizes the contents, after which they are cooled and sent to storage. "The cutting tables are all equipped with movable tops and these tops together with all tools and utensils, are washed and scoured down with hot steam once every six hours, insuring immaculate immaculate cleanliness and the entire operation operation is carried on under government government inspection. "When the cans have been cooled they are stored in piles of standard shape and number, so that the management always has a check against the counting mechanism of the sealing machine as to the number number produced and in storage. They are held in these piles for 10 days and then pass to the labeling table, where they are carefully inspected for 'blows' and leaks. Due to the measures taken for sterilizing no such defects can occur, except where the sealing machine has failed to make a tight joint, but during the first days of operation, a few cans were found to be imperfect. "The labels carry the title: 'Beef Stew, a Surplus Relief Commodity. Not to be sold.' The tops of the cans also are stamped 'Not to be Sold' as a precaution against these products finding their way into commerce. "After labeling, the cans are packed 24 in a carton and each carton carton is stamped with a United States inspector's seal, after which it may be shipped to any parí of the United United States, where conditions of relief relief demand. "Up to the present time the plant lias been more or less in the experimental experimental stage, but beginning with the coming week, It will start in with full capacity, which is about 10.000 cans per day. The operatives work a six hour shift and at lull capacity the plant will run six days 11 week, four shifts per aay, with 100 men and women each, making it one of the heaviest employers of labor in the city. They wcrk in rotation rotation and the actual number of hours worked by any one individual probably averages about 15, at 40 cents |icr hour, or $6 per week which, curiously enough, is just about what common labor received in the year 1893 for 60 hours labor. "All workmen put on i'rcsh smocks for each shift, exchanging their smocks for their work onrds at the beginning and end of each period. Two dressing rooms arc utilized, so that the incoming and outgoing shifts do not conflict. "Miss Elizabeth Randall is the supervisor of the plant and Linford Truax. a graduate of K. S. A. C., is the superintendent. "The plant as a whole gives one an exceedingly favorable impression of cleanliness and efficiency. It hns given employment to a very large number of people and is undoubtedly undoubtedly laying up valuable supplies of food. On the other hand the cost of operation, with direct labor for cooking alone amounting to approximately approximately 8 cents per pound, cannot but give the student of economics and government food for thought." FEARED EXAM; TAKES LIFE. Kansas CUian Kills Self on Eve of Citizenship Quiz. Kansas City. Sept. 18 (ff) — Charles Schelbe will not take that final test Friday for citizenship papers papers for which he had studied so religiously. The little bartender, a familiar figure on Twelfth street, since he came here from Germany a quarter quarter of a century ago, is dead. A suicide potion taken because, friends said, of fear he would fail in the test ended his life here last night. "I'll never pass that test," he told Michael E. Coughlin, a friend, several several days ago. His fear was Increased when a fellow German recounted how It had taken him four and a half hours to complete his last examination. examination. "He figured," said Couehlin. "that, It would be a disgrace if he didn't pass." Scheibe was 57 years old. To Give Teachers' Exnminalions. Miss Mary R. Williams, county superintendent, will give examinations examinations at the courthouse October 26 and 27 for high school grnduaf-PS. who seek county teachers' certifi- c-tcs. Lyon county teachers' examinations examinations are given three timos each year, in January, July and October. October. Gathering ans. Commencing Wednesday cans will be gathered between the tracks and 12th avenue beginning West street and working west—E. T. Mendel, City Clerk.