Cincinnati Chamber of Commerce and Merchants' Exc Cincinnati (Ohio) Chamber of Commerce and Merchant.

Annual report, Volume 55 online

. (page 22 of 27)
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to be sour, the buyer shall not be required to take the lot.

Rule 10. All the foregoing rules must be justly and liberally construed, and no property shall
be rejected or condemned on a mere technicality.

Rule 11. The Committee on Provisions shall not have power of arbitration, but shall b%
empowered to consider all cases in reference to quality of Meats, cooperage, etc., and parties refusing
to abide the dedaion of the committee, while acting in their line of duty, shall be liable to arraign-
ment for unmercantile conduct



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156 FiFTY'FIFTH ANNUAL REPORT OF THE

'Rule 12. In case of no specific agreement, contract! for 100 barrels of pork, 100 tierces of lard,
100 boxes dry salted meats, or for a larger amount, deliveries can be made on seller's option, ot called
for on buyer's option, in lots of not less than 100 packages, as named above, nor less than 100
packages of one brand.

Contracts for 50 hogsheads, or 50 lialf-hogsheuds, of bacon or dry salted meats, or more, deliveries
can be made on seller's option, or called for on buyer's option, in quantities of not less than 50
hogsheads or 50 half- hogsheads, and not less than this quantity of one brand.

Contracts for 100,000 pounds of bacon or dry salted meats, loose, or for a larger amount, deliveries
can be made on seller's option, or called for on buyer's option, in quantities of not less than 100,000
pounds.

Contracts for 100 tierces of hams, or shoulders in pickle, smoked or canvased, or for a larger
amount, deliveries can be made on seller's option, or called for on buyer's option, in lots of not less
than 50 tierces, nor less than 50 tierces of one brand.

J^ayment to be made as lots are delivered.

RuLK 13. It shall be the duty of the Inspector of Provisions to weigh stuff when called upon,
receiving therefor a fee of five (5) cents per each one thousand (1,000) pounds, in addition to the
inspection fee — ^the party ordering the weighing to be responsible for the fee.

Rule 14. The Inspector shall keep a record, in detail, of every examination he may make, that
he may be qualified to testify positively in event of a dispute.

Rule 15. For the examination of provisions sold as *' Regular," it shall be the duty of the
Inspector (or his deputed assistants), 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
manner, from the lots si)ecified, as in his judgment will give a fair sample of the whole.

Rule 16. If upon examination it is found in all respects up to the requirements, according to
the classification or grades adopted by the Chamber of Commerce, he shall issue certificates to that
effect.

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.

Rule 17. The Inspector shall be entitled to receive as compensation for examining Provisions,
as follows: For Beef and Pork, in barrels, five dollars for the first five barrels, the Inspector
furnishing labor and other requirements, and seeing that the property is properly repacked and
rebrined, and fifty cents for each additional barrel examined — payable by the buyer if regular, and
by the seller if rejected, and cartage when removed; and for Bulk, Bacon or Boxed Meats, fifteen
cents per one thousand pounds, payable by the buyer. For inspecting Lard, five cents per package,
pa3'ablc by the buyer if accepted, or by the seller if rejected; and for stripping Lard, one dollar per
package, to be paid by the buyer. Five barrels of Pork or five tierces of Lard to be sufficient to
sample any lot sold, unless otherwise agreed between buyer and seller.

Rule 18. It shall be the duty of the Inspector, when requested by 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
abuiidaiice of good salt, to be repacked in 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 "Repacked," as hereinafter specified; and any portion
that is defective, to be branded in like manner " Rusty," "Sour," or '* Tainted," as the case maybe;
the said brand to be placed, with the Inspector's brand, across the regular packer's brand, such.
Pork, according to the grade or quality, to be classed as " Repacked, 200 pounds."

Rule 19. The Inspector shall use metallic letters and figures or marking iron for his dates and
claases of inspection.



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Cincinnati Chamber of Commerce. 157

fiuLE 20. It shall also be the duty uf the Inspector to put bis metallic brand or marking iron on
samples of Provisions in packages that he inspects; and he shall pass no Pork products as " Regular"
unless the real packer's name of the product contained therein is branded, according to these rules,
on the head of each package.

Rule 21. In all cases of sales of Provisions as **Rei?ular/' the Inspector shall examine and
inspect when called on; and if the property be up to tlie requirements, lie shall issue a certificate
simply for so many barrels or packages (»f product (naming it), for so many pieces or pounds of
meat (naming the kinds).

Rule -22. Should the Inspector be called on to inspect Pickled Meats, and upon examination lie
should be of the opinion that the number of pounds re<juired by these rules had not been packed,
he shall not pass it as '• Regular," but shall refer it at once to the Inspection Committee, 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 it; but if not satisfactory to the Committee, they shall, io
their judgment, make the fact known to the Provision Trade in any way they may think proper.

Rule 23. All ''Hog Products," to be "Regular," must be from corn-fed slaughterei iiogs, not
frozen before cutting, and shall average not less than fourteen pounds for Shoulders, or thirty
pounds for Sides, and must run at least eighty per cent. Sweet.

No hogs shall be killed on the same day on which they arrive at the pens of the slaughter-house

Rule 24. Where Meat is in store, it shall be weighed and inspected in store; where Meat
arrives by river, rail or canal, it shall be inspected and weighed at house of buyer.

Rule 25. All Bacon, uncanvased, and Bulk Meats packed between Marcli Istand November 1st,
shall be in fly-tight cooperage.

Rule 26. In all sales of Provisions for future delivery, either party may call for a margin, at
any time, unless it is expressly understood between the parties, at the time the contract is entered
into, that such call can not be made. In the absence of a special contract, either party shall be
entitled to ii margin equal to ten (10) per cent, of the market value of the article contmcted to he
delivered, the same to be kept good. Twenty-four (24) hours' notice in writing to residents, and
forty-eight (48) hours' notice in writing or by telegraph to non-residents, shall be given on a call for
a margin, and where a party fails to respond to such call within the said time, the property may be
sold at public auction, on the floor of the Merchants' Exchange, during 'Change hours, on the
following day, '* for account of whom it may concern."

•Rule 27. In settlement of contracts (unless otherwise specified) the following weights shall
govern :

Dry Salted Mea(s or Bacon —

Packed in hogsheads, Shoulders, - - - i,0(K) pounds.

Rib Sides, . - - - 900 "

Clear Rib Sides, - - - - 950 *'

•• •' Clear Sides, ... - i,000

Packed in half hhds., Shoulders, - - - - - 550 "

Rib Sides, - - - - 500 "

Clear Rib Sides, - - - - 550 •*

*' " Clear Sides, . - . - 575 "

Hams or Shoulders, smoked and canvased, packed in tierces, 340

" " in pickle, pAcked in tierces (green weight), 300 '*

Rule 28. All barreled Provisions offered for sale as "Regular" in this market mustbecat^
selected and packed, in all respects, as to quality and condition, equal to the classification of inspec-
tion as adopted by the Chamber of Commerce.



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158 Fifty-fifth Annual Report of the



Rule 29. Unless otherwise stipulated, in all salas made of any of the grades of Provisions rep-
resented as "Regular," the seller shall be bound to fulfill his sale hj the deliverj of the quality
called for by such sale, and which, on examination by the Inspector, has been certified by him to
ihave been packed according to the classification, and is, at the time of delivery, in good nierehani-
able condition in every respect.

Provisions from which any surplus gain has been removed, can not be classed as ''Regular.'*

Rule 30. All Provisions sold in this market, in the absence of special agreement, shall be
deemed ** Regular,*' and the property must comply with the requirements of the Rules of Inspec-
tion of the Board. All Provisions sent to this market for sale, which are, in all respects, in conform-
ity with these rulei^, shall be classed as '* Regular.'*

Rule 31. No original weight shall be taken out of any package of Provisions, without removing
the original packer's brand entirely from the head of the package, and the brand ''Repacked"
burned in the head distinctly.

Rule 32. In all cases, Product should be sold " Regular," but, in case a particular brand is
sold, and, upon examination, the Product will not inspect '-Regular," the buyer shall elect to take
another brand, or the diflereuce in value of the special brand shall be settled between the buyer
and seller.

Rule 33. On sales of Provisions for future delivery, on buyer's option, if the buyer call before
the expiration of the month of contract, the seller, if he so elect, shall in case of barreled meats
and lard in tierces, have two working days' notice, and for boxed meats, pickeled or smoked hams,
and shoulders in tierces, or dry salted meats, four working days to prepare property for delivery;
and when, at the option of seller, the seller tenders before the expiration of the month of contract,
the buyer, if he so elect, shall have the same time to prepare for receiving the same.

Rule 34. Buyers of Provisions on time contracts shall have the right to inspect before the day
of delivery, provided they send an Inspector in time to allow the inspection to be completed before
the expiration of the contract; but, failing to do so, the seller shall have the privilege of having the
property inspected, the cost to be paid by the buyer.

Rule 35. Where the buyer of Provisions fails to avail himself of the privilege of inspection,
in the absence of any special agreement upon the part of the seller to guarantee his product, the
liability of the seller shall, as to quality, saltage and weights, cease when the product shall hara
left his house.



RuLE3 Governing Inspectors, Weighers, Measurers and Gaugers.



Rule 1. Inspectors, Public Weighers, Measurers and Gaugers, appointed by the Cincinnati
Chamber of Commerce, are not allowed to inspect, weigh, measure or gauge any commodity in
which they are directly or indirectly interested.



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Cincinnati Chamber of Commerce. 169



Rules for the Cut and Manufacture of the Hog Produci-.



BARRELED PORK.



ME8S PORK.

Mms Pork shall be cut and packed from Sides of well-fatted Hogs, in strips; the Hog to be first
split through the backbone, or, if split on one side, then an equal proportion of hard and soft sides,
as they are termed, must be packed, properly flanked, and not back-strapped. One hundred and
ninety pounds of green meat, numbering not over sixteen pieces, including the regular proportion
of flank and shoulder cuts, four layers placed on edge, without excessive crowding or bruising,
must be packed into each barrel, with not less than thirty-five pounds of good foreign, or forty
pounds of good domestic, coarse salt, and filled up with good, clear brine, as strong as salt will make
it. The pork to be cut reasonably uniform in width. The packer's name and location, the date of
packing, and the number of pieces and pounds of green meat in each barrel must be branded on the
head with a metallic brand, marking-iron or stencil brand, at the time of packing.

PRIME M£S3 PORK.

Prime Mess Pork shall be made of the Shoulders and Sides of nice, smooth, fat Hogs, weighing
from 100 to 160 pounds, net, regularly cut into square pieces, as near four pounds each as possible,
the shank to be cut oflf close to the breast. Each barrel to contain one hundred and ninety pounds
of green meat, in the j)roi>ortion of twenty pieces of shoulder and thirty pieces of side cuts, and to
be packed with twenty pounds of good, coarse salt, with the addition of eight ounces of saltpeter.
The Prime pieces should be cut clear of the blade-bone. The shoulder pieces not to exceed eighty-
five )>ounds in eacli barrel.

EXTRA PRIME POKK.

Extra Prime Pork shall be made from heavy, untrimmed Shoulders, cut into three pieces, the
leg to bo cut off close to the breast, to be packed one hundred and ninety pounds of green meat into
each barrel, with the same quantity and quality of salt as Mess Pork.

LIGHT MESS PORK.

Light Mess Pork shall be made from the Sides of reasonably well-fatted Hogs, and in all other
respects to be cut, selected, and {tacked the same as Mess Pork, except that as many as twenty-two
pieces may be put into each barrel.

FAMILY MfS8 PORK.

Family Mess Pork shall be made from Backs of Hogs, after bellies have been taken off, rut into
pieces about six pounds each, and in all other respects to be .Molected and packed in the same man-
ner as Mess Pork.

EXTRA SHOULDER l*ORK.

Extra Shoulder Pork shall be niade from heavy, trimmed Shoulders, cut into three pieces; the
leg to be cut off close to the breast, and in all other respects selected and packed in the same man-
ner as Extra Prime Pork.

EXTRA CLEAR PORK.

Extra Clear Pork shall be made from the Sides of extra heavy, well-fatted Hogs, the back-bone
and ribs to be taken out, tiie number of pieces in each barrel not to exceed fourteen, and in all
other respects to be cut, selected, and packed in the same manner as Mess Pork.

t'LEAn PORK.

Clear Pork shall be made from the Sides of extra heavy, well-fatted Hogs, the back-bone and
half the rib next to the back-bone to be taken out, the number of pieces in each barrel not to exceed
fourteen* and in all other res{>ccts to be cut, selected, and packed in the same manner as Mess Pork.



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160 Fifty-fifth Annual Report of the



CLEAK FAMILY MESS FORK.

Clear Family Mess Pork shall be made from the Backs of heavy, well-fatted Hogs, afi^r bellies
have been taken off and back-bone and ribs taken out, cut into pieces of about six pounds each,
and in all other respects to be packed in the same manner as Mess Pork.



Rumps shall be trimmed with only enough taken off to make them neat and smooth, the tails
cut off close, each barrel to contain one hundred and ninety pounds of green meat, packed in the
same quantity and quality of salt as Mess Pork, and the number of pieces to be similarly branded
on each barrel at the time of packing.



PICKLED MEATS.



STANDARD SWEET PICKLED HAMS.

Standard JSweet Pickled Hams shall be cut short, and well rounded at the butt, properly faced,
shank cut just in or above tlie hock-joint, to be roa*jonal)ly uniform in size and average. Tiiree
hundred pounds, block weight, shall be placed in each tierce.

STANDARD SWEET PICKLED SHOULDERS.

Standard Sweet Pickled Shoulders shall be well cut and trimmed, shank cut in or above the
knee-joint, to be reasonably uniform in size. Three hundred pounds, block weight, shall be packed
in each tierce.

NEW YORK SHOULDERS.

New York Shoulders shall be made from small, smooth Iloga, shank cut off one inch above
knee-joint, trimmed close and smooth, reasonably uniform in size, and to average, in lots, not U
exceed fourteen pounds. Three hundred pounds,. block weight, shall be packed in each tierce.

SWEET PICKLED BELLIES.

Sweet Pickled Bellies shall be made from nice, smooth Hogs, well cut and trimmed, to average
in lots, not to exceed fourteen pounds, Tliree hundred jwunds, block weight, shall be packed in
uach tierce.

J3RANDIN(}.

The packer's name, location, number of pieces and date of packing shall be branded on the
head of each package of Pickled Meats at the time of packing.

UNIFORMITY OF PICKLED MEATS.

All Pickled Meats shall be sized when packed— the light medium and heavy separately, as near
as practicable.



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Cincinnati Chamber of Commerce. 161



CUT MEATS



Hams shall be cut short, well roanded at the butt| properl j faced, cut just in or aboye the
hock-joint.



SHOULDERS.



Shoulders shall be cut at right angles to the side, and as close as possible to the back part of the
fore arm -joint, butted off square on top. neck-bone and short ribs taken out, blood-vein lifted and
cut out, breast-flap to be trimmed ofT, and foot to be cut off in or above the knee-joint



BLADED SHOULDERS.



Bladed Shoulders shall be cut the same as ''Standard" Shoulders, excepting the shoulder-blade
to be taken out and the comers rounded.



KOUaH BIDES.



Rough Sides shall be made by splitting the Hog through on one side of the back-bone, and an
equal proportion of both Sides must be delivered on sales, to make them "Standard."



SHORT CLEAR SIDES.



To make Short Clear Sides, the back-bone, breast-bone, and ribs shall all be taken out, and
hencb'bone sawed down smooth and even with the face of the Side, featiier of blade-bone not to be
taken out, edges to be left smooth, Sides not to be back-strapped or flanked.

SHORT RIB SIDES.

To make Short Rib Sides, the back-bone should be taken out, hench-bone and breast-bone sawed
or cut down smooth and even with the face of the Side, feather of blade-bone not to be taken out,
and side not to be back-strapped or flanked.

LONG CLEAR SIDES.

To make Long Clear Sides, the back-bone, shoulder-bones, ribs, and breaat-bone must be taken
out, leg cut off close to the brisket, hench-bone sawed down smooth and even with the face of the
Side, and the Sides not to be back-strapped or flanked.

CUMBERLAND SIDES.

To make Cumberland Sides, the Side and Shoulder should be left together in one piece; foot
cut off in or above knee-joint; shoulder ribs, neck-bone, and back-bone taken out; blood-vein
lifted and cut out; hench-bone and breast-bone sawed or cut down smooth and even with the face
of the Side, and Sides not to be back-strapped or flanked. Ribs must not be scribed.

IX)NG RIB SIDES.

"Long Rib Sides to be made same as Cumberlands, except that the shoulder-bones must be taken
out, and leg cut off close to the brisket.

STRETFORD SIDES.

Strctford Sides shall be made from Hogs weighing about 140 to 160 pounds, net; back-bone and
half tlie ribs taken out, blade-bone taken out, knuckle left in, and leg cut off close to the breast.



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162 Fifty-fifth Annual Report of the



BIRMINOHAM SIDES.

Birmingham Sides shall be made from Hogs weighing about 170 pounds, net; back-bone, ribs,
and blade-bone taken oat, pocket-piece cut out, and |X)cket nicely rounded, knuckle-bone left in,
and leg cut off close to the breast.

SOUTH STAFFORDKniKK SIDES.

South Staffordshire Sides shall be made the same a.s Birmingham, except loin taken out full to
top of shoulder-blade, leaving only a thin strip of K^u along the back; knuckle left in, and leg cut
off close to the breast.

YORKSHIRK SIDKS.

Yorkshire Sides shall be made the same as Cumlicrland'), with the ribs out, the leg cut off about
two inches above the knee.

IRISH CUT SIDES.

Irish Cut Sides shall be made the same as Long Clear, except top of the [locket cut off, knuckle-
bone left in.

LONG HAMS.

Long Hams shall be cut from the Side by separating with a knife the hip-bone from the rump,
properly rounded out, foot unjointed at first joint below the hock-joint.

SOUTH STAFFORDSHIRE HAMS.

South Staffordshire Hams shall be cut short, hip-bone taken out at the socket-joint, hook
unjointed at first joint below the hock-joint.

UNIFORMITY OF BOXED MEATS.

In packing Meats in boxes, the pieces shall be classified — the liijht, medium and heavy sepa-
rately, as nearly as practicable, in packages made to suit the different sizes.



LARD.



CHOICE L.\UI).



rhoice Lard to bt? made from loaf and trimming <»»l.v, either by .steam (»r kettle-rendered, the
manner of rendering? to be branded on each tierce.



PRIMK .STEAM l.ARD.



Prime Steam I^ard shall be standard, made from head, ^"t fat, leaf and trimmings, in the pro-
portion in which the same come from the Hok.



CURRENT MAKE J.AKD.



Current Make I^rd .shall be standard, made fn>m head, gut fat. leaf and trimmings, in the pro-
portion in which the same come from the Hog; white and sweet; steam rendered.



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Cincinnati Chamber of Commerce. 163



Rules for the Regulation of the Trade in Cooperage.



RuLB 1. The Board of Officers (Directors) shall annually appoint a competent Inspector of
Cooperage, who shall inspect all such Cooperage as he may be called upon to examine, according to
these rules, determining with a wind -bellows the tightness of packages to hold liquids, lard or
pickled meats.

Kl'lb 2. The certificate of such inspector shall be binding in the settlement of any differences,
as to quality, that may arise between the buyer and seller; but, in the event of either party feeling
dissatisfied with such inspection, an appeal may be made to the Committee oA Provision or Whisky
Inspection, as the article inspected may properly belong to one or the other, and the decision of
Bach committee shall be final.

Rule 3. The fees to be allowed the Inspector shall be as follows:

For seventy-five (75) or a less number of barrels, half barrels, kegs or tierces. . . .$1 00

For lots exceeding seventy-five (75) packages of the same, per package lyic

For hogsheads, half hogsheads, or boxes, per package 3c.

RuLR 4. Tlie fees shall in all cases be paid by tlie party employing the Inspector.

PACKAGES.

Cooperage shall be made of well-seasoned white oak. free from objectionable sap.

I>ORK BARREI^.

For Pork Barrels, staves shall be five-eighths (>^) of an inch thick, thirty (30) inches long; heads
made in an eighteen (18) inch tress, one (1) inch thick in center and three-eighths (i^) of an inch at
bevel; hoops of hickory, not more than ten on an end: barrel to be hooped not less than eleven-
nzteenths (11-16).

TIERCES.

Tierces for Hams, Shoulders or Lard shall be thirty-two (32) to thirty-three (33) inches long,
heads made in twenty -one (21) inch tress-hoops and same thickness as for barrels; staves may or
may not be chamfered at the head, as may be agreed upon by the buyer and seller; shall be three-
qaarters {%) of an inch thick — quality of staves and hoops to be same as for barrels. Tierces to be
hooped eleven sixteenths (11-16,) and to have not more than ten hoops to an end. Iron-bound
Tierces, for Pickled Haras and Shoulders, shall be classed as "Standard" if made in compliance
with the requirements of this rule as to heading and staves, and hooped with not less than three (3)
good hoops on each end; the chime hoops to be \H inches in width, the quarter and bilge hoops to
be IM inches in width, and to weigh, i)er set, not less than ten (10) pounds to the tierce.

LARI> KEGS.

I^rd Kegs shall be made of same quality of timber as Pork Barrels and Lard Tierces ; staves to
be 16K inches long and % of one inch thick, to be made in llV^-inch tress-hoops; hoops to be hick-
ory, and the packages to be fully two-thirds hooped.

HALF BARREI^.

Half Barrels for Pork, Beef and Lard shall be made of same quality of timber as Barrels and
Lard Tierces ; staves to be 24 inches long and % to ^ of an inch thick, and the packages to be made
In 15-inch tress-hoops ; all hoops to be hickory, and r>ackages to be fully two-thirds hooped.



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164 Fifty-fifth Annual Rkport of the

BEEF TIEBCEB.

Beef Tierces shall be made the same as Lard Tierces, but to be entirely free from sap, and th«
second hoop from each end to be IK-inch iron, oiled or painted.

SLACK HAM TIEBCEB.

Slack Ham Tierces shall be made in 22-inch tress-hoops; staves to be 33 inches long, good hickory


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Online LibraryCincinnati Chamber of Commerce and Merchants' Exc Cincinnati (Ohio) Chamber of Commerce and MerchantAnnual report, Volume 55 → online text (page 22 of 27)