OUR LOCAL INDUSTRIES.

THE BELFAST MEAT FACTOBY. The soiree aud entertainment at the Bel* fast Meat Factory of the New Zealand Provision and Produce Company, in aid of the library fund last evening affords us an opportunity of noticing at some length what has now became a thoroughly established institution amongst us, and one, too, of considerable magnitude; indeed we believe we are within the mark in saying that this factory has no rival in size in New Zealand, and that it equals in compactness of working and extent of plant any of the companies of a similar kind in Australia.

As probably is pretty generally known, the factory is situate on the Northern line of railway, a short distance from the Styx station, and combines so many advantages both natural and otherwise that it would be hard to find a better one. The extent of the land around the factory is 250 acres freehold, all of which, except that actually covered by the buildings, &c., is laid down as paddocks for the stock used in the works. The Government, recognising the importance of fostering as much as possible a local industry of the magnitude of the Belfast Factory, has laid down a siding rail connected with the factory, so that the trucks run right into the works, and are loaded direct. Tenders have also been called for the erection of a station and station master's house at the Factory, bo that ere long the Belfast station on the North line will be an accomplished fact. Having said co much by way of introduction, we will now proceed to give a description of the works themselvee , and the operation** there carried on, so that those of our readers who have not visited them may be able to form some idea of their extent and the process by which the preserving of meat is conducted, Entering the gates of the works the first item calling for notice is THE BECEIVINa PADDOCKS. These, which extend on both sides of the railway line, have also a frontage and entrances on the Qreat North road, Here the cattle and sheep purchased by the company are first placed, the paddocks being sab-divided so as to allow of the stock being classified. So soon as the stock is deemed in sufficient condition for the butcher they are drafted onward to the western side of j the line or towards that portion of the premises occupied by the works. Leading to the slaughter-houses is a fenced drive of moderate width, along which the cattle intended for conversion are driven, thus avoiding the chasing and labor which would inevitably ensue were the cattle allowed to be scattered all over the extensive paddocks. At the termination of this drive is

THE BEEF SLAUGHTER-HOUSE,

Connected with a stockyard, divided by pens, furnished with gates. The stock are driven into this and drafted onwards to the slaughter-house itself, which is also fitted with large gates. So soon as three beasts are driven in the gates opening to the stockyard and into the slaughter-nouse itself are closed. Above what we may call the slaughter pen is a sort of platform upon which the slaughterman takes his station, armed with a pole having a sharp steel spike at the end. The operation of slaughtering is conducted very expeditiously and in a far more merciful manner than the old fashioned way, and the batchers then proceed to dress the beasts, which is also done most expeditiously. The carcases having been dressed are hung up by means of a block and tackle, and a travelling apparatus fitted to the baulks upon which the carcases are suspended conveys them to the further end of the slaughterhouse, where they are allowed to remain to cool prior to being taken to the boning and cutting up room. As an instance of the amount of work got through, it may be mentioned that three men get through thirty bullocks per diem. The offal is then got rid of, the portions fit for utilisation being retained. An improved method of cleaning the fat, by which a great saving in labour and time is ensured, is in operation here, which is worth notice. A large tank of water, filled by means of the steam engine of the works is placed on the roof, and a supply pipe fitted with a straight tap led into the slaughter house. The fat intended to be cleaned is placed under this, and the force of the jet of water sent through it thoroughly cleanses it, and leaves it in a condition to be rendered down to tallow, a portion of the works which will be described later on. A tramway 800 feet in. length rune from the elaughter-houee through the whole of the works, finally connecting with the siding of the railway. Leaving the beef slaughterhouse, we next come to ■ THE MUTTON SLAUGHTER-YABD. This is situate towards the main body of the works, and is fitted with pens, &c, subdivided into drafting pens, so that the sheep can be quickly dressed and prepared for preserving. In this department there are conveniences for killing 500 cheep per diem, the carcases being divided into prime mutton sheep for the town shop, and sheep of second quality for preserving. The sheep being dressed are hung around the shed on hooks to cool, and are then taken along the tramway in trucks to the other departments of the works. The next portion we come to is . ■ THE BONING BOOM. ' The beef and mutton after having cooled sufficiently is placed in truckß and conveyed along the tramway to the boning room,

which ie Bitnntod HtiU further to the west, ward, or towards the railway lino Boforo however, entering the boning room, each trnck load passes over a weighbridge where the weight is duly noted and entered The meat is then placed on long tables where the operation of boning is gone through, and ad joining is tho salting room, where the corn*, ing of meat, which foima an extensive item in the company's operations is carried on Here are large vats, placed below ground co aa to eneare cool temperature, in which thn operation of salting, kc, takes place. The meat intended for preserving havint? been boned aud otherwise prepared i 8 paesed on to the next department, which v the scalding or par-boiliug. A large trough filled with hot water, heated by a eteam coil etands in the centre of the room, havinc suspended over it a large iron tray in which the meat is placed. The meat after havintr been immersed in tho scalding liquid for some time is then drawn up by means of tackles to a long table where a man cuts and weighs the meat in 21b, 4lb, or 61b pieces from whence it is passed to THE FILLING BOOM. Running down the eide of this room sac two large tables on which the meat as passed from the weigher is placed. The men engaged in filling have before them a number of tins of the required siae, and proceed to fill them. Into each tin is fitted a sort of fuunel having the top edges folded over so as to prevent injury to the hands of the filler, and also fit. ted with a small pipe running down * the side to allow of tho air escaping. The meat having been placed in theee tins, is then ready for passing on, but before proceeding to describe tho other processes through which it passes before being ready for exportation, it may be aa well to noMco the other departments which are under tho same roof as the filling room. Foremost amongst these is THE SOUP KITCHEN. In addition to the usual description of preserved meats, the New Zealand Produce aud Provision Company also manufacture do less than twelve different descriptions of soups and made dishes. This portion of the works is under the superintendence of Mr Gilkes, and that tho articlee he turns out are of first-rate quality we can tee* tify from personal knowledge, a bowl of splendid soup being hauded round on tho occasion of the visit recently paid. Iα this department are placed three large jacketed coppers, holding respectively 450, 800, and 350 gallons. These are fitted with largo taps at the bottom, through which the soup is drawn off into the cooling pane, thus doing away with the possibility of any fat or scum getting into the soup. A still larger copper is now being made, it being the intention of the company to go largely into the manufacture of this kind of provisions. The coppers, we may say, are heated by steam sent through pipes from the steam engines ot tho factory, which supply all the steam used on the premises. Above each copper is a cold water tap, bo that they can be supplied at once without any trouble. In close proximity to the coppers is Mr Gilkes' vegetable and herb store, from which the seasoning of the various soups, ko, is obtained, the herbs and vegetables being grown on the premises. The soup having been sufficiently boiled, is then drawn off through strain ere into the cooling pans, and thence taken to the filling-room, and placed in tins. Close by the soup kitchen is a large copper in which the heads and feet of the oxen killed on the works are scalded. The tins of meat having been filled, they are placed top downwards, to drain off the superfluous liquor, after which they are conveyed to THE TOPPING SHOP. ; In this room there are a number of benches for tinsmiths to work at, whose duty it is to fit on the tops of the canieters previous to their being forwaided to the preserving room. In the topping shop, at present, thero are six men at work, and here also is a small treadle press filled with moveable dies bearing a letter of the alphabet, denoting the description of meat or soup contained in the tin, the stamps, being impressed on the top. At the extreme end of the topping shop is a bench communicating by means of a moveable flap with the preserving room. The tins of meat having been topped and soldered down, all but a email air hole, are placed upon this bench and from thence conveyed direct into : /' THE PRESEBVING KOOM. ' The tins of meat are then placed in iron trays suspended over the preserving pans containing liquid heated to different temperatures. There are eight of these pans in the room, four on each side, and the trays of tine are conveyed from one end of the room to the other by means of a travelling tramway. Tho liquid is hoated by moans of a steam coil, a large main steam pipe running through the entile building from the engine - room. After undergoing tho cooking process for some time, the small air hole left at the top before-mentioned' is closed by means of solder and the tins arc then removed to cool. After having been cleaned and washed by a jet of water, they are then ready for transmission to the next part of the works. The preserving-roOm, we may eajy turns out about 4000 tins per day, Wβ next come to

THE TESTING ROOM. After having been thoroughly cleaned and cooled, the tins are sent down a shoot into the testing room. Thie is a room heated to a very high temperature by means of steam coils, in which the tins are stacked and kept for some time in prder to test thetn. If they are good the tops of the tins remain unchanged ; if otherwise they will be foapd blown up into a dome shape. At the time of our visit there were 80,000 tins under* going the operation of testing. Supposing the tins to pass through this ordeal satisfactorily they are then taken to 1 THE BURNISHING AND PBINTINft BOOM. Here they are stacked, awaiting the far* ther opeiations which we will endeavour briefly to describe. Hitherto* the tine have been burnished by hand, thereby entailibg great loss of time, and preventing large orders for export being executed expeditiously. One of the partners of the firm however, Mr Watt, has contrived very ingeniously to get over this difficulty. In the centre of the room connected with a small steam engine, which supplies the motive power, is a bench with two revolving brushes having a sort of bed in in which the tin is held by the man superintending the operation. The tin is laid on the rapidly revolving brush, which is fed with a mixtures sawdust, whiting, &c. acd in an incredibly short space of time, it is burnished almost ne bright as silver. Close by is another bench upon which is a wooden block fitted with slots, having on the face of it an india-rubber stamp representing the label, of the company, with moveable types for the weights and description of product. The stamps having being inked, the tin is gently rolled over.tlio block, and the impression taken. The operation takes hardly any time, and the rceujt js very good. The number printed by the'nian in charge, per day, is 6000; dose by tn printing is the lacquering ; process. So soon aa the tin is printed it is taken with an iron instrument something resembling a pair ol tonge and dipped into the lacquer, which gives it a bright bronze appearance, ana oi course effectually prevents the printing bejng effaced. After coming from the lacq&er vat the tins are placed on a frame of iron fitted with rests where they are allowed to drain into vessels placed there for tho purpose. After having drained, they are placed upon the furnace and dried. They are then sacked into cases, branded, and arc ready for j for exportation or home use. So wr ! we have traced the meat from tue slaughter-house to the packing case; but there are several other departments con« nected with the works which deserve notice. First of these ia » THE CASE MAKING eHOP. The whole of the timber need irt case making is brought in here from tbc tree" cut into proper lengths for the various cases, by means of a circular saw driven by tho steam engine attached! to the worka. , A ™* being cut into proper leDgths the timber passes on to the , case makers, Vvbo nail them together " into casea and pass them when completed into the packing room, where, ac before etatea,

,-- " " _ - «jey are filled With tins, branded, and ■ait for shipment, the trucks of tbe railway running rigW up to tbe pateking room door. Close by thercaeemakers ie situated - THB TiKSMITHS' SHOP.

The tin, which forms a considerable item i« tie establishment, is first cut to guage from tne Bheefc by one of E guillotines machines, an< * * ben passes on to a machine «bich puts on the tin a sort of groove down the sidej so as to allow of an overlap for soldering. In t& e same room also is placed ■'Sro screw presses for cutting the tops and bottoms of tins, which is now done by improved machinery. Beyond this again is the shop, where what are technically Vnown as the bodies of tbe tins are maJ&e. The sheet of tin passes through rollers; which give it the proper tend, and it is then soldered together, and the bottoms soldered in afterwards. The xnen in the the tin-shop have been working airtbrongh the summer and the consequence « that a large accumulation of tins has taken place. There being now no less than 250000 in stock Passing onward towards ths'railway line we next enter THE ENGINE HOUSE.

In this are two large engines, each 60h.p, with Cornish boilers, manufactured by Mr John Anderson, of the Canterbury Foundry, while to the rear of these is the engine used far carrying out the hoisting and sawing Operations of the works, and also pumping the supply of water. All the steam pipes r and coils used throughout the works are i mpplied from this engine room, which is a model of compactness and cleanliness. Close by the engine room stands 3 ■ THE TAX.LOW WOSKS

where all the fat of the establishment is rendered down and refined. This is done in three large vats which are kept under full -team power, night and day. From the vats after it is rendered down, the tallow is taken to the refiners, four in number, each of which is capable of refining3oo gals, or 1200 gals, in all; these refiners being fitted with jrteam coils. After the tallow is properly refined, it is led into two coolers, and from thence by shoots into the casks, the shoots being fitted with large plug holes at interTale, so as to allow of several casks being filled at once; each cask standing under a plng-hole. The fat, it may be said, is conveyed direct from the elaughter-houee to the boiling'down vats, the trucks, by meane of an ascending tramway invented by Mr Watt, going right up to the top of the vats. Under the came roof is eituate THE OIL BEFINEBY.

Daring the past season, the company have done a very large business in the supply of lard oil for machinery, some very extensive lines baring been sold. It is their intention TOT shortly greatly to increase their producing power by means of large and powerful machinery. At present only one oil refining apparatus is at work, producing nest 8 foot and lard oils of very superior quality. When, however, the contemplated additions and improvements are carried out this portion of the business will be largely developed and increased. Passing through these works we come next to THE SOAP BOILING ESTABLISHMENT. This is situate in close proximity to the oil refinery, and is a very large building. The boiler used in the works is capable of boiling five tons of eoap at a time, and has a large platform running round it for the nee of the men employed. Bis heated by a steam coil supplied from the engine-room. The frames for the soap are on wheels, and being placed in front of the boiler the liquid is conveyed into a gpout by means of a large ladle worked by a block and tackle, after which it is cut into bars and packed for exportation. Close by here is the cooperage where the casks for tallow, mess beef, pork, &c, are made. The next division of the establishment is one of the largest as well as one of the most important of the industries carried on at the Belfast Factory. It is THE BACON CUBING DEPARTMENT. Some five years ago, the bacon curing trade of Canterbury, as a trade, 'was inaugurated by two of the present partners in the New Zealand Produce and Provision Company — Messrs W* J. Mcliroy and Watt, •out since then it has assumed what may iairiy be termed gigantic proportions. Ac that time Canterbnry bacon and hams literally stank in the nostrils of the people of other provinces. Badly cured and worse got up the stuff exported deservedly received almost universal condemnation. ' However, the advent of Messrs M'llToy and "Watt under the firm of M'Connell and Co, Messrs Gilmour, Green, and others changed the aspectjof affairs and now the trade is one of the most flourishing and extensive of our local enterprises. But to return to the Belfast Factory. In conjunction with their meat preserving business the company have a large bacon and ham oaring one, and to meet the growing demands of this they have found it necessary to erect a new building in connection with their other works. The building faces the Northern line, and is 160 ft long by 36ft wide, being . 28ft high/ The ■'whole length of the building *we may say is furnished with or beams running across, upon which will be hung the bacon, hams, &c, in coarse of curing. The first room is 25 x 36 and will be used fo T receiving and cutting up the pigs as delivered from the slaughter yard. From this room the meat will be conreyed to the cellar for salting by means of a tramway. Of the cellar rre will apeak more fully presently. The next room, 18 x 36, will , be used for washing the meat after the curing process, and it will be brought up from the cellar by means of a tramway. Tβ the next .Kxnn t 32 x 36, the bacon and hams will be i'wthcejped for cooling, after which they will ;teis:on.;t6 the drying room. This will be heated by steam conveyed from the main toller of the works, and will be capable of chying 2440 pieces at one time. After being dried, the meat will be conto the smoke house at the rear, rituate about thirty yards from the mainbuilding, and built with flre-proof material./ After being smoked, the meat will be returned to the curing room, -where it will be packed for exportation, and placed direct on the trucks. The cellar runs the entile length of the building, and is concrete floored, with brick walls, so as to keep it at a low temperature. In order still more to lower the temperature, eight wind boxes have been placed in, four on each side, thus Qjsuring a thorough and complete current of ait right through the cellar. The floor on each aide curves somewhat to the centre, in which; a drain or rather a channel, down which a stream of -water will constantly flow. Altogether this cellar is one of the beet for the purpose in the colony ; indeed it is ti»e only one constructed for the purpose. Some idea of its extent may be gathered from the fact that it is capable of potting through 500 tons of bacon during the season. Leaving the bacon factory, we next visit THE PBLLMONOEBT ESTABLISHMENT. Running round the company's land is a large creek of beautiful water, and in order to utilise this, a race has been cut to convey 5., the water to the pits used for thefellmon--B®y establishment. Two buildings have wen erected in connection with this part of .the works, one 20 x 18, used for pulling the ■■wool from the skins ; and the other 30 x 15, as a wool ehed. In-front of the former, is a eoaJang pit ?offc square by 7ft deep, and after the ekins have been operated on here, they will be taken to the pulling shed, and jfte wool removed to the crates, where it will be scoured with water, spread out and baled up.

. We have hardly left space to speak of the dormitories and kitchens, suffice it to say that about eighty men are employed on the Works who have to be fed and lodged, and "»at every provision is made for their comfort. From what we have said above oar readers will be able to form some idea of the magnitnde of this establishment, second to none in the colonies for extensive plant ■ad compactness of working.

The entertainment itself "was a very good <»c, The room was nicely decorated with and flags of all nations. About - *0Q persons arrived by the special train, and over, 100 came by traps and on horseback, so : teatabout 300 were present. Mr Marshman ■Wing taken the chair, an overture was plajed byMwsreJ. X. M. Smith, Searell, and

ott iers,.very nicely. 'Songs - were then sung by the Misses Parnhara and Verral, and also by Mr Clark and others. One of the em-ployes-then gave a very- clever performance onv the br, weich was ? : deservedly applauded. The farce which followed was most irresistibly comic, Mr Sweet and others playing their parts capitally, and the audience wen; load-in their applause. In the refreshment department Mr Gilkcs had made a splendid provision for his guests, preserved meats of all sorts being dressed and de"oked/out most gaily.' The first portion of the.p'ragrainme being got over, an adjournment was made to the works, which were lighted up with Chinese lanterns. The rooms open were the tin shop, preserving room, and engine room, and every one was much pleaded with what they saV. * Haying-paid due attention .to- the good things provided for them, dancing was commenced and kept up with much spirit until the whistle of the train warned those who were going to town to take their seats. The entertainment throughout was a very good one, and the result will be a goodly sum towards the object.