Das Fleischerhandwerf (1842); Handling the Hog (1910)

Bapopik at AOL.COM Bapopik at AOL.COM
Thu Dec 13 07:05:16 UTC 2001

   Two meaty gems now hidden away in the NYPL annex.

by G. P. F. Thon
Weimar, 1842

   This is an interesting book that Gerald Cohen might want to inter-library loan and translate for COMMENTS ON ETYMOLOGY.  I find the old German typeface difficult to read.

Pg. 132:
   _Bratwurste nach englischer Ranier._
(OED has an incredibly late 1911 for "Bratwurst"--ed.)
   _Frankfurter geraucherte Bratwurste._
Pg. 133:
   _Wiener Wurstchen._

by "Westerner" (John P. Donovan--ed.)
Butchers Advocate Co., NY

(Meatpacking lingo is put in quotation marks throughout the book--ed.)

Pg. 3:  ...not to allow his pickle in the vat to get "ropy" or sour"....
Pg. 13:  The intestines which are left are known as the "black guts" and are cut by machine, or hashed, and washed thoroughly.
Pg. 23:  Some of the uninitiated may wonder what "fresh hogs" are.  They are hogs just driven from the "yards" and killed right away without resting, and supposed by many to be in such a feverish condition that the meat would not come out of cure "sweet."
Pg. 28:  The shoulder may be made into a cala, picnic, a Boston shoulder, a New York shoulder, a square or three-rib shoulder or a regular shoulder.
Pg. 31:  "English short rib"..."Cumberland middles."
Pg. 33:  The hams, when chopped off, or, in some cases, sawed off, are dropped from the trimming table on the cutting floor by means of chutes that are known as the "green meat chutes"; in close proximity to these chutes is the "green meat" inspector, who handles every ham and inspects it, and then throws it into the box to which it belongs.
Pg. 53:  There is an old adage, the origin of which I do not know, "Where there's muck, there's luck," and certainly a great number of packinghouse (Pg. 54--ed.) men seem to place implicit belief in it, and in so doing have brought opprobrium on an industry, that can be carried out as cleanly as any line of business in comparison.
Pg. 98:  ...two lifts being made in this case, the first from the floor to the top of an old tierce known as a "dolly" and then from there to the pile on top of the second row.  (See ADS-L archives for "dolly," also on page 102--ed.)

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