Packers claim that by means.of improved processes for utilizing what
was formerly wasted under the old methods of butchering they are
enabled to clear a profit in their business even though they gain noth-
ing on the carcass. In other words, enough is made out of the "by-
products" to show a profit on the entire business. Mr. Edward Mar-
tyn, representing Armour & Co., in the statement which he filed with
the subcommittee, sets out in detail the uses to which the various parts
of the animal other than the flesh are put :

In the cattle business, after the dressed carcass has heen delivered to the retail
dealer and the hide to the tanner, the slaughterer has the following products, which
were formerly almost all waste, to utilize and dispose of: The caul fats, which
formerly went into the cheap product of tallow, are now utilized for the manufac-
ture of oleomargarine oil, the primary component of oleomargarine. * * * The
common fats, which are unfit for this purpose, are rendered into tallow. The ton gue,
liver, and heart are sold to the marbetmen separately, unless the liver and heart are
utilized in making sausages. The intestines are cleaned and utilized in covering
hologna and other sausages. The bladders and -weasands are used to pack snuff
and putty in. From the stomach we make our plain and honeycomb tripe. The ox
gall i» used by printers and painters. The horns, shin bones, and blade bones are
utilized for knife handles and bone buttons, and for other like purposes. The heads
and small bones, the knuckles, cattle feet, sinews, pizzles, hones from extract depart-
ment hoofs hide trimmings, and calves' feet are utilized in the glue department to
he manufactured into glues and fertilizers. The blood is collected and dried, and all
the oifal which can not otherwise be utilized is made into fertilizers.
