File:Barn plans and outbuildings (1914) (14770318532).jpg

Identifier: barnplansoutbui00hals (find matches)
Title: Barn plans and outbuildings
Year: 1914 (1910s)
Authors: Halsted, Byron David, 1852-1918 Powell, E. C. (Edwin C.)
Subjects: Architecture, Domestic Farm buildings
Publisher: New York : Orange Judd Co.
Contributing Library: NCSU Libraries
Digitizing Sponsor: NCSU Libraries

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Text Appearing Before Image:
Fig. 361—FLOOR PLAN OF SUGAR HOUSE A MODERN BACON HOG FACTORY Small bacon factories are spread all over Europe,notably in Sweden and Denmark, for in remote districtswhere farmers carry on large dairy business and feed skimmilk in large quantities to pigs it is often impossible todispose of live pigs to advantage. These factories have theadvantage of being small atid cost comparatively littleto build. The ilhistration given in Figure 362, from the A BACON FACTORY 371 journal of the Royal Agricultural Society of England,is capable of handling about fifty pigs per week, andcheapness of construction is what is aimed at in many ofthese factories. The cellar and engine room is sub-stantially built, but the rest of the building is put up ascheaply as possible. Preferably, a site should be selected where there isplenty of space and an abundance of water. The pigs . Sc»J« of Tftt
Text Appearing After Image:
Fig. 362 GROUND PLAN AND ELEVATION OF BACON FACTORY are slaughtered, dressed and pushed along the bars intothe hanging house, whence they are passed into the chillroom and then into the cutting up room. From this latterplace the various sections are distributed to their variousdepartments. The factory is equipped with the necessarymachinery for lard making and sausage making, etc., andthe offal is converted into fertilizer, 372 BARN PLANS AND OUTBUILDINGS After being killed and hung a few moments to bleed,the pigs are pushed through on to the dumping table andinto the scalding vat, eight by five by two and one-halffeet, which is fitted with a cradle and lever attachmentto lift the carcasses to the scuttling table. The water iskept at 140 degrees for fine-skinned pigs and 150 for thosethat are coarse. Above the scuttling table is arranged aseries of cold water sprinklers, which are allowed to playupon the warm carcasses while the scraping is proceeding.The carcasses are then singed upo

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