A VISIT TO A GLOUCESTERSHIRE BACON FACTORY.

Star (Christchurch), Issue 244, 23 February 1869, Page 3

A VISIT TO A GLOUCESTERSHIRE BACON FACTORY.

(From the Agricultural GcLzdtle?) I For a fat pig to be changed in a period of twenty-four days into smokedried bacon is certainly to be looked upon as a triumph of art. "We do not proclaim a new fact in making the above observation, for the transformation is accomplished In the time specified in many bacon-curing establishments. Still we look upon the process as interesting, and as intimately connected with the porcine section of the farmer's live stock. "We have juat visited Mr Cole's bacon factory jit Cirencester, where accommodation is provided for the slaughter and aftertreatment of 600 pigs per week, although the number at present taken in hand is less than 300. A regular supply of swine is purchased during the entire year, and in order to render the curing process successful in summer, un underground cellar is provided, furnished with a strong iron roof, . over which 300 tons of ice are stored; thus... .an uniform cool temperature is maintained. The whole factory is covered with a spacious roof, and every appliance is used to facilitate the work, to ensure cleanliness, and prevent waste. On their arrival the swine are placed in sties, where they remain for some hours without food ; they are then slaughtered. The whole process may be"described in few words, as follows : — The pigs are drawn, by means of a chain and hoist, from the sty in which they are confined, and lifted by one hind leg until they are completely off the ground. The chain which bears the weight of the pig is now by a simple contrivance hooked on to an over-head fron rail, with which a slight incline

extends into the building to the scene on ijhe- next (Operations^ ■ The pig is immpdiatfely bled, arid dies in tt very few seconds. The carcase is then slid alpng the guideway. just mentioned for th(e purpose of burning or singeing. This is effected by coal gas and air, mixed and burnt together, the result being a perfect combustion, accompanied with a blue flame of intense heat. Again the carcase moves forward a stage, and receives a showerbath from a rose, which prepares it for the operation of scraping. The scraped carcase is passed on, and is joined by others until perhaps 80 dead pigs hang in.a row. All this is usually accomplished before 8 o'clock a.m. The pigs are next cut down the back, to accelerate cooling, and subsequently the back-bone, head, -and blades are removed. The sides are now taken to the salting cellars, and spread over the floor with the skin side downwards, being first well covered with salt. The salt is brushed, in, and the sides lie untouched for three days. At the end of this period the salt is brushed off and they are "stacked" 10 days, new salt being freely spiinkled over and between them. At the end of the first week after killing the sides are re-stacked and salted, and at the close of the second week they are a third time stacked, and are left until the end of the third week. They are now "green bacon," only requiring the final operation of drying and smoking. The smoking is conducted in a lofty room, with a flagged floor, and divided into stages by sparred floors which offer no interruption to the ascent of the smoke. The sides and hams are hung in the smoking room for three days, first having been sprinkled with peasemeal, the result being a; pleasant rich appearance .upon the surface of the bacon when it has be.6n browned by the sm.oke. Oak ! sawdust is used. Bacon is also stqvej-dried without smoke, in which state jit is known as' white dried bacon. Such, is the method of ; curing. adopted at Mr Cole's bacon factory. Simultaneously with the above > important^ operation, attention is given ; to- tile rendering of 'the lard, the p|c£|jng f !.p,ffijujes^and feet,, aud the manufecture/pfsausages, which is carried *out; 6ri a "large ' sedle. A steam engine 1 ' fo"r 'piittping .Watep, mincing 'savage-meat,' g^W^ing' . the fat before^ itiiis- melted down,' is-/,iu iepnstant requisition. ... <>■■■■;■;'.•;