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REGULATIONS

-FOR THE

INSPECTION OF PROVISIONS.

Certificates.

On lard.

Duty of

REGULATION 1. For the examination of provisions sold as inspectors.

Standard, it shall be the duty of any Inspector properly appointed by the Association, on receiving notice, to go to any packing house or warehouse in the city, to examine provisions, in such quantities as may be required, selecting the same in such a manner, from the lots specified, as, in his judgment, will give a fair sample of the whole.

REG. 2. If, upon examination, the property is found, in all respects, up to the requirements of the classification of the grades adopted by the Association, he shall issue a certificate to that effect, which certificate shall state the number of packages, pieces, or pounds examined, and also the number of packages, pieces, or pounds in the lot to which the examination is intended to apply, and that the packages (if any) are in good merchantable order and condition. In the case of lard, no certificate for inspection shall be issued unless every package is examined; but on request of the owner or person ordering the inspection, the Inspector may examine a part of a lot, and issue a certificate of such examination, stating the number of packages examined, and also the whole number of packages in

the lot. Removal of

REG. 3. When necessary to remove property for the convenience of examination, it shall be the duty of the Inspector to send for the same, that a fair sample may be obtained. In no case should a certificate be granted on samples delivered by the seller.

REG. 4. The fees for inspection are established as follows: For

inspection by sampling-including repacking and coopering-beef and pork.

pork, for the first five barrels, eighty (80) cents per barrel, and for S P. meats. each additional barrel, twenty-five (25) cents. For inspecting S. P.

meats, for the first five tierces, one (1) dollar per tierce, and for each Boxed meats. additional tierce, twenty-five (25) cents. For inspecting boxed meats,

for the first five boxes, one (1) dollar per box, and for each additional box, fifty (50) cents. When the whole of a lot is inspected-labor and coopering to be furnished by the seller-for beef and pork, ten (10) cents per barrel. For S. P. meats, in lots of fifty (50) tierces or more, twelve and a half (1216) cents per tierce; in lots of one hundred (100) tierces or more,ten (10) cents per tierce. For bulk or boxed meats, in carload lots or more, fifteen (15) cents per one thousand (1,000) pounds. For lard in lots of one hundred (100) tierces or more, four (4) cents

provisions

Fees for
inspecting by
sample.
Beef and

Full inspection. Beef and pork. S. P. meats.

Dry salted meats,

Lard.

down and

per tierce. For tallow and grease, five (5) cents per tierce. The fees Tallow and for weighing, not including breaking down and repiling, are estab- Weighing. lished as follows: Lard and grease, in lots of one hundred (100) packages or more, four (4) cents per package. Tallow, in half-hogsheads, or smaller packages, five (5) cents per package; in hogsheads, ten (10) cents each. Bulk meats, not including labor, ten (10) cents per one thousand (1,000) pounds. For stripping lard and grease, at regular Stripping. warehouses, not less than five (5) packages, fifty (50) cents per package. For the labor of breaking down and repiling, the Inspector Breaking shall be paid three (3) cents per package, the same to be paid to the repiling. warehouseman if repiled, or to the party shipping the property if shipped without repiling.

REG. 5. It shall be the duty of the Inspector, when requested by Repacked the owner, either at any packing-house, warehouse, or in yards provided by the Inspector, to overhaul and inspect provisions, according to the qualifications and classifications authorized; two hundred pounds of meat, with abundance of good salt, to be repacked into each barrel, and cooperage to be put in good order; each barrel of provisions that is sound, sweet, and free from any and every defect, to have grade and date of inspection branded thereon, and the word Branding. “Repacked," as hereinafter specified; and any portion that is defective to be branded, in like manner, “Rusty,': "Sour," or "Tainted," as the case may be; the said brand to be placed with the Inspector's brand across the regular packer's brand; such provisions, according to the grade or quality, to be classed as “Repacked 200 lbs."

REG. 6. The Inspector shall use metallic letters and figures, Branding marking iron, or stencil for their dates and class of inspection.

REG. 7. It shall also be the duty of the Inspector to put his Branding metallic brand, marking iron, or stencil on all samples of provisions in tierces or barrels that he inspects; and he shall pass no hog products in tierces or barrels as Standard, unless the real packer's name, location, number of pieces, date, and weight of the products contained therein are branded, according to these Rules, on the head of every package.

REG. 8. Should the Inspector be called upon to inspect pickled Pickled meaus meats, and upon examination he should be of the opinion that the pregn

packed. number of pounds required by these Rules had not been originally packed, he shall not pass them as Standard, but shall refer the matter at once to the Committee on Provision Inspection, who shall investigate, and if a satisfactory explanation can be given or arrived at, they shall instruct the Inspector to proceed and inspect and pass them; but if not satisfactory to the committee they shall, in their judgment, make the fact known to the Association in any way they may think most proper.

REG. 9. Contents of each package of pickled meats must show a Uniformity of reasonable uniformity in weight, according to its class.

REG. 10. It shall be the further duty of the Inspectors during Visitation of the packing season to visit frequently the different packing-houses packing to see that provisions are properly dated and branded at time of being packed

implementa.

irregularly

contents.

Cut of sides may be changed.

Technicali. cies.

REG. 11. Dry salted rough sides may be made into short rib or clear sides, and dry salted short rib sides may be made into short clear sides, if, in all other respects, they are up to the requirements, and shall be classed as Standard.

REG. 12. All the foregoing regulations, and the requirements as to the cutting and packing of hog products, must be justly and liberally construed, and no property shall be rejected or condemned on mere technicalities; but this shall not be regarded as giving license to departure from their general spirit and intent.

REQUIREMENTS

--AS TO THE

CUTTING AND PACKING OF HOG PRODUCTS

BARRELED PORK.

MESS PORK.

Standard mess pork should be made from sides of well-fatted Standard. hogs, split through or on one side of the backbone, and equal proportions on both sides, cut into strips of reasonably uniform width, properly flanked and not backstrapped.

Between October 1 and the last day of February, inclusive, one hundred and ninety (190) pounds, and between March 1st and September 30th, inclusive, one hundred and ninety-three (193) pounds of green meat, numbering not over sixteen (16) pieces, including the regular proportion of flank and shoulder cuts, placed four layers on edge without excessive crowding or bruising, shall be packed in each barrel, with not less than forty (40) pounds of coarse salt, and barrel filled with brine of full strength; or forty (40) pounds of coarse salt, and, in addition thereto, fifteen (15) pounds of salt, and barrel filled with cold water.

PRIME MESS PORK.

Prime mess pork should be made from the shoulders and sides of Style of hogg

style of cut. hogs weighing from one hundred (100) to one hundred and seventyfive (175) pounds, net, to be cut as near as practicable into square pieces of four (4) pounds each; the shank of the shoulder to be cut off close to the breast.

One hundred and ninety (190) pounds of green meat in the pro- Weight. portion of twenty (20) pieces of shoulder cuts to thirty (30) pieces of Proportion of side cuts shall be properly packed in each barrel, with not less than pieces. twenty (20) pounds of coarse salt, and barrel filled with brine of full strength; or, twenty (20) pounds of coarse salt, and, in addition thereto, fifteen (15) pounds of salt, and barrel filled with water. There shall also be put into each barrel twelve (12) ounces of saltpetre.

EXTRA PRIME PORK.

Brine.

Extra prime pork should be made from heavy untrimmed shoul- Make and cnt ders, cut into three (3) pieces; the leg to be cut off close to the breast, and in all other respects to be cut, selected and packed as mess pork.

Requirements.

Require. mente.

LIGHT MESS PORK. Light mess pork should be made from sides of reasonably wellfatted hogs; and in all other respects to be cut, selected and packed same as mess pork, except that as many as twenty-two (22) pieces may be put into each barrel.

BACK PORK. Back pork should be made from the backs of well-fatted hogs, after bellies have been taken off, cut into pieces of about six (6) pounds each, and in all other respects to be cut, selected and packed in the same manner as mess pork.

EXTRA SHOULDEP. PORK. Extra shoulder pork should be made from heavy trimmed shoulders, cut into three (3) pieces; the leg to be cut off close to the breast, and in all other respects to be cut, selected and packed in the saine manner as mess pork.

EXTRA CLEAR PORK. Extra clear pork should be made from the sides of extra heavy, well-fatted hogs, the backbone and ribs to be taken out, the number of pieces in each barrel not to exceed fourteen (14), and in all other respects to be cut, selected and packed in the same manner as mesg pork.

CLEAR PORK.

Require ments.

Requirements.

Requirements.

Clear pork should be made from the sides of extra heavy, wellfatted hogs, the backbone and half the rib next the backbone to be taken out, the number of pieces in each barrel not to exceed fourteen (14), and in all other respects to be cut, selected and packed in the same manner as mess pork.

CLEAR BACK PORK. Clear back pork should be made from the backs of heavy, wela fatted hogs, after bellies have been taken off, and backbone and ribs taken out, cut into pieces of about six (6) pounds each, and in all other respects to be packed in the same manner as mess pork.

Require. ments.

How cut.

PICKLED MEATS.

STANDARD SWEET PICKLED HAMS. Standard sweet pickled hams should be cut short and well rounded at the butt, properly faced, shank cut off enough above the hock joint to expose the marrow, to be reasonably uniform in size, and to average, in lots, not to exceed sixteen (16) pounds, with no ham to weigh less than twelve (12) pounds, and none to weigh over twenty (20) pounds. Three hundred (300) pounds block weight shall be packed in each tierce, with either twenty-two (22) pounds of salt, three (3) quarts of good syrup, twelve (12) ounces of saltpetre, and tierces filled with water, or tierce filled with sweet pickle, made according to above standard.

Weight.

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