The Brooklyn Daily Eagle from Brooklyn, New York on May 30, 1936 · Page 78
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The Brooklyn Daily Eagle from Brooklyn, New York · Page 78

Brooklyn, New York
Issue Date:
Saturday, May 30, 1936
Page 78
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A Lot of Bologna, lndeed,ComesOut of Long Island in the Course of a Year and the Whole World Eats It, Thick or Thin If it were possible to lay all the sausages, Wienerwurst, salami and ether meat products manufactured by Long Island's packing plants end to end it would be a lot of bologna. Without meaning to be facetious, tt can be said that there are some 62 slaughterhouses, abbatoirs, lard factories, and meat packing plants located In this geographical unit whose nearest point to Chicago is S42 miles away from the best known yards. Whether sliced thick or sliced thin, as the saying goes. It Is still a lot of balogna that comes oozing out cf the casing machines and choppers here. Long Islanders are fond cf bologna, thick or thin, and therein lies an Interesting yarn. Picklesville Shortly before the turn of the century, the vicinity of Morgan Ave. and Bock St. was decidedly a rural section. The inhabitants who were mostly of German descent lived in trim bungalows along the tree-lined, level dirt streets. The chief activity of these German farmers was the raising of pickles for nearby metropolitan market, and consequently the neighborhood earned the appropriate If inelegant title of "Picklesville." It was to this quiet country neighborhood that Adolf Oobel came In 1890 from Gross Gerau, Hessen, Darmstadt, in Germany. His first Job was with the Brooklyn "wurst-macher," Max Ferre, who owned a small establishment not far from the big O-bel plant of today. His natural afLlty soon recognized, he rose to a foremanship In a very short time, and under him worked his friend, Gottfried Leu. Always a restless, ambitious man, Mr. Gobel found it hard to make excellent bologna for some one else, and after talking the matter over with his i (T -i -ft. ,''MmUk I d " ' y Jr i I - -y . xtr-? 1 IS I, ... . . J ssts two decided to 80 w m $mf 1 And so at 9 o'clock in the evening ' a. ' jfl on April 5, 1894, Mr. Gobel rented f( f( Wfj 'I I llltiIii. ifh tne ceuar unaer a vacant store on S 1 fit' ' I f If It if Iff I the corner of Morgan Ave. and Rock . lib' ft til ill if J St, and here was laid the founda- iff ( iA ftt ifi rff I tion of the gigantic million-dollar I VWSUUm-fif I ' t I meat processing organization which vffiwjtl w'tui " fit I bears his name today. III n xhMfk i if I Ferris Famous Hams and Bacons JL ' llflUfil ill I has been a household word for many ' ''ffjffff I I years 100 to be exact, for It was In . ti, iC r I 183fi that Franklin A FrriR nnpnpH develop an export business, mostly I J I to South and Central America and I II I f Vcif West Indies, and when th I Stahl-Mayer Company absorbed the I ' f Ferns organization in 1928, it be-1 l i I I if came one of the leading ham and I ' I i i if I bacon exporters of the country. I at The Stahl-Meyer firm, like the , J I Clnbrl nrimnizfltinn had vprv hnmblp I : at I beginnings. About 40 years ago, it I at I was a familiar sight to see a young man peddling smoked beef in car- - tons along Flushing Ave. He sliced the beef at night In his living quar- , u company maintains ! least. Mr. Meyer, very much like tara urhloh t-ia ran turi frfim f np ma n I who sold him the blf in very small quantities. While this company maintains plants in Manhattan, it is essentially a Brooklyn lnstitu" in part at least. Mr. Meyer, very much like Adolf Gobel, started very much at the bottom, rnd worked bis busi- Miles of "franks" racked for smoking. ness up to a highly successful enterprise. A trip through a plant such as the Gobel or Stahl-Meyer factories Is most Interesting. Everything is, o course, organized on a highly efficient basis to make it possible to supply the huge demand for pork products in the metropolitan area. The first place of interest is the hog-holding room. Here, kept under a constant cool temperature, hun dreds of freshly killed hogs are hanging. As they are needed, they are conveyed by means of overhead trolleys to the cutting room, where expert' butchers slice them up Into the desired cuts. Cared in Barrels In the manufacture of hams, ba cons and other smoked products, it is necessary to place the meat in the curing room. Here in hundreds of huge barrels, the hams are cured in sweet, pickled brine. It is here that the r process starts. Moving on to the general manu facturing room, the visitor sees huge vats in which the hams are boiled, and grinding machines making the insides of frankfurters, liverwurst and the many other similar prod ucts that everyone sees in the windows of the delicatessen. After boiling, the hams are taken to the smoke rooms, where they emerge ready to be delivered after they are packed. Frankfurters and sausages are subjected to about the same treatment, after the outer covering has been put on, and then they too are taken to the packing room. The packing room Is very much like any food-products organization. Lard Is packed In cartons; lambs tongue, sliced smoked beer, horse radish and many other products are bottled: frankfurters are either canned or packaged; and hams are prepared either for export or domestic delivery. Finally the products are ready ror the shipping room, and from there they find their way to the dinner table. One of most Important parts of a meat processing factory is the large refrigerating plants that are required. Room after room must be kept at near freezing temperature, and refrigeration must be supplied to the many coolers. Two 30-ton ice machines supply this de mand.

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