Indianapolis Times, Indianapolis, Marion County, 14 October 1951 — Page 20
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SUNDAY, OCT. 14, 1951
THE INDIANAPOLIS TIMES
eaded Your
BONING SKILL—It's no simple trick to bone beef, but here's a man who knows how. It takes four knives, and steel mesh glove on the left hand for safety.
By HAROLD HARTLEY
Times Business Editol
HIS NAME was Al, and he had a paddle. He stood between two clouds of steam.
He stirred ene kettle, then . its twin, with his long aluminuni wand. He was making hash, by the ton. Down at the one end of the room, in shafts of dustless sunlight, half a dozen women, fin crisp, fresh calico, were fingering out the culls on a crawling belt of bright red chili beans. Glimmering gondolas of stainless steel, loaded to the lip with goyernment - inspected m e a t, ground and mixed with potatoes, stood waiting. They were next for the hafh change. Two portions, even to a kettles, and the chili pots, anditiny ham, will be about right for Albert Tanner, 1521 Biltmore St, the hushand and wife, both workwith his long paddle. ing. At another smaller machine, &' Then Kingan's is going to save man fed in a delicate formula for|yoyr trips to the garbage can. potted meat, which slipped down yee throw-away. It wants to sell the long throat of a feed pipe lyon the meat you eat, no more. the clattering canning machines And some day they'll cook the
on the floor below. | : meat right in the cans with elecAl the moment, 1 was standing trons in 30 seconds. But that may In the canning factory of Eingan be awhile. The biggest can they
& Co., in its 90th year. And that i : | was but a small arm of this vast, ¢an handle so far is ome inch tall.
company which puts the meat on| : 2 y " every 40th dinner plate in Amer-| LOOK FOR ‘pre-fried bacon,
igan. just open and warm.
for arthritis. types of anemia. And bile fluids are people digest fats.
» ¥ ” IT CHURNS $180 million/en. I figured that as a political through its books from one calen-{move. The government probably dar to another, and over a half-/won't try a price-harness on chick-
billion pounds of meat. And it's ens. Too many farmers would reaching for 50 per cent more. yell i There's something new going! You'll soon be buying “liver
on at Kingan's. Something hig. It with bacon.” The bacon is right has hum. And there's buzz in the in the liver. It's delicious. And air, and hustle in the step of the canned, boned pork roasts with 3800 workers here, and the 2400 pineapple or apricot flavor, take in 10 other Kingan plants inside your choice. the U. 8. A, Kingan’'s is trying to take the Kingan's has always pushed spatter out of bacon. No more back frontiers, It was first with grease burns on the arm. mechanical refrigeration, first And the hot dog will show up
with overhead conveyors. And itstyffed with vegetables, fish, | has another bagful of ''firsts’ qried fruits whatever you want. ready to go And you can look for a “white nt was just two days hefore sausage.” a5 Carigimas Hal A ecerek And the new liquid meal, meat, Aid , potatoes, carrots, tomatoes and]
Distillers Corp.—Seagrams, Ltd.
celery, all i an, hot o old. | first sat down In the president's le) i in a cam, pot or sold
chair in an office he seldo That made some smile. But alHe Zets abort.’ Bus ™ aes. ready Kingan's has found a grateg : aps 1deasien) market.
with anybody who'll make a trade He likes young minds with zip. The day I was in one of his new laboratories, I didn’t see anyone beyond their thirties, some younger.
= » - » IF YOU are a housewife who buys meat, or her husband and children who eat it, I'll lift the £ curtain on meat's tomorrow, to show you how far thé Kingan mind is reaching.
o u n ONE LETTER came in from the| wife of a man ‘with face. She wrote on tear-warped paper, “Thank God and Kingan’s| my husband can eat again.” And] throat invalids are writing in,| grateful beyond their words. | Kingan’s is careful. It doesn't] send the liquid meal, known as| “King's Fare,” to the patient. Tn-| ‘stead, it goes to the doctor. And] the doctor is told: exactly what it|
paralyzed |
Morse. He's been there two ginning for the “liquid meal.” months, and is only 34. He came, | wandered into the testing! from Monsanto Chemical Co. And Kitchen. And there I he's head of research.
and cheaper.
Fras gia . x gf rhod Ly ~ a nm To ol ; A aia
. iT Bom ew ud y lo i bag ef SEA
PRESIDENT AND PEANUT MAN—H. Frederick Willkie, new head of Kingan's, saw that vendor George Gill has a chair to sit on. George says he's 90.
How Kingan’s Helps Keep You Well
When you take a prescription to your druggist, you may get something from Kingan's. : It could be 'medicine$made by Eli Lilly & Co., and other pharmaceutical manufacturers, from important glands from the cow or hog. These are the pancreas, pituitary glands, whole hog livers and concentrated ox bile. From the pancreas comes insulin for diabetics. The pituitary is used to make the new ACTH, used Liver is concentrated for certain
be surprised if a canned cake ic-
on and it hardens. And sausage made from chick-|® use pork shoulders ang bacon ends for hors d'oeuvres,
of Coen replied, “I don’t know. just developed some of them last week.”
your grocer's shelves, the partially cooked roast, which will allow the housewife to spend
less timé in the heat of her He is interested in how well peo- they moved to Cincinnati with the kitchen. ple eat, and that they have plenty. sweep of the American frontier How did these things happen? 4 uw. 8 westward. Where did they come from? AND HIS son Tom T (for| with it, went the Kingans. They Again it's the Kingan reach and Taggart), is the meat-on-the- jyjj¢ their Indianapolis plant in dare-to-do. But Kingan's isn’t hoof-man, a vice president. And y862 Here Kingan & Co. still has guessing. It has a way of finding/there’s Tom G., he's “planning” its nome plant and general of-
out, called *Psycho-Metrics.”
{man, | Ranzenberger. {quality control division, to keep| {Kingan meat products on a con{stant high level,
iwhat it says. imind. | 80 Kingan’s measures public preference, what seasoning people like|layer of Kingan lore. There are —which, incidentally, is less than the Sinclairs and the Kingans.
{it has been.
ucts are too salty. And saltiness Kingan started in Belfast, He ,,o00q and San ‘Francisco, Cal, is a hangover from the early days was 21. when spices were used to cover Joined him at 19. They began buyup dubious tastes, long before re-|ing dressed hogs from Irish farm-|, ong the land principally east I sat down with Dr. Roy E. contains. And that's just the be-|[rigeration. Today we don't need crs. and cured and packed the ,¢ 4he Mississippi. {so much salt. x
found shape and color people like in/John and Tom Sinclair had also gats” of Kingan's. i Charles Everson, 1310 N. Keal- their meats, and Ww it colors on begun to procure dressed hogs. Fating's going to be more fun, ing Ave. Purdue '51, working the packages, an | Can sizes will with bacon, making it better. He They test competitors’ products, cured the cuts in brine and packed In fact, po dirt anywhere. And pitchforks. ; : ' a : / ; :
¥ ag
U. S. INSPECTED—CHOICE—One of several thousands of sides of beef in one of three coolers, pushed into place by Jim Woodford, 1332. Cornell Ave.
\ \ as
MAKE YOU HUNGRY ?—This is the bacon slicer which turns out uniform lengths, widths and thicknesses which are weighed, given final inspection and packaged for sale. This is one of the operations at Kingan's you remember most. 2
processed to help ailing
was finding out how to make it last longer without turning color, as it does under white fluorescent lights. And Carolyn Coen, Rensselaer, Ind., Purdue ’50, showed me a new gravy paste. She took a Sb tablespoonful, added a cup of w water, stirred over heat, and she had a smooth gravy.
u ” s ON THE HEELS of that will come a white sauce paste which } works the same way. And don’t a
-
ing shows up. ¥ou just spread it §&
HASH MAN—AIlbert Tanner at his two steaming kettles.
unlabeled. And they watch peo- them in barrels to supply sailing ple at meat counters, ships. More than mea$, Kingan's is| 2 » a people. J am thinking, of the Sin-| THE TWO enterprises were clairs. The chairman of the board joined in 1872, By that time, the is W. R. Sinclair, “Dick” to close Kingans, with European hog supfriends. He is the old master, a plies in short stock, had moved to 50-year man, stability in flesh! America. and bone. He sits in his office,! The first plant was established matching figures, facing facts. in Brooklyn in 1851. A year later
And there'll be new ways to
I asked, “What are the names these products?” And Miss We
Some are months away from Just as fis
and treasurer. All solid Sinclairs, | ¢ieq.
And that comes under another @0Wn to their heels. : | The “Ltd.” was dropped in the new, too. He i8 W. A. J. W, Coffman is vice president .p, when the firm was reorganHe - heads the for production, and Bruce Ashby .q on American lines. (The {handles sales. Agcouting G28 ht remained on the company jcontrol comes under Eq Sche “name above the main office, howlever, until a few weeks ago.) Livestock slaughtering and processing plants are operated at (Richmond, Va.; Orangeburg, 8. C.; {Storm Lake, Iowa, and Omaha, | Neb. Kingan operates manufactur{ing and processing plants at Harjrisburg, Pa.; Atlanta, Ga.; Jack|sonville and Tampa, Fla.; Los
. enhelm, a v. p., teamed with a 2 n.d newcomer, Harlan White, con-“PSYCHO-METRICS” means troller. And Charlie Brown runs “Pschyo” means industrial relations for the whole
“Metrics” means measure, WOrks, all the plants, Behind them lies layer upon
There were Samuel and Thomas Most people think meat prod- Kingan in Ireland. In 1845 Samuel
His brother, Thomas, ,.; geattle, Wash. There are
{regional sales offices scattered
‘cuts for the Irish and English. Thirteen, years earlier, (1832),
”
AND THERE
The laboratory finds out what END ‘the “be-
! Mr. Willkie is a good house-
§
Way From Kingan's
3
Ys
50-YEAR PACKER — Chairman W. R. Sinclair, he's "experience."
SHE PATS PIGS—With her government stamp, Julia Buckle 212 E. 10th St., taps on the important labels, six to a side.
a voc, Th
GRADING PORK—Robert Dangott rates
the hog on weight and thickness of the fat. Lard, CoN once in great demand, brings low prices now. Vegetable shortenings have cut into the market heavily.
®
BETTER BACON—Charles Everson studies
how to make bacon last langer. He is working on "spattering,” too.
3
Fo
BEANS FOR from Buhl, Idaho,
that important job goes to How-
ho 8 i ni 5 Boy i
CANNED CHILI—These women are sorting bright red beans which come in bags
directing hogs is to be slapping Terry, who lives out in Mara
ard York. Good food must be them lightly with a broad strap Hill at 3080 8. Line St. He clean food. And Dean Swim is of canvas. Tt leaves no mark, was boxing loins. He rolled them personnel. And I think a pretty yet effectively gives the porker in parchment paper and dropped
important guy is Hugh Fox. He's on new developments. Those are the people with handles on their names. But the, ones who turn out the steaks And] chops, the sausage and hot dogs, and the hams, are tops with me. For they, with their hands, make Kingan meat what it is. If you are still with me, slip on And I'll take you We'll go to the
his ‘directional instructions. them info heavy cartons. Hae Bruises in meat cost packers lots smacked his lips, patted a temptof money. ing pork loin, and said, with 3 some affection, “THey're all THEN 1 SAW Robert Dangott right.” > doing something new, He was The smokehouse is something, grading them, according to the too. Kingan's has learned how thickness of the back fat and the to speed it up, and do a more weight of the hog. Too much fat thorough job, and get that delimeans too much lard, and lard is cate mild salty taste which peowhat the packing industry has too ple prefer. ltop floor. much of at too low a price. Add to this scene the many | That's where the hogs start He had a ruler, but he didn't smells of a packing house. They through. They're de-haired, slick US¢ it. He had a good eye. And change from room to room. Some as a whistle with a rosin which e's only been at it six weeks. Smell. like a freshly dressed | peels off. They come out pink and They keep track of hog lots to see chicken, others have almost no | pretty, get their hind legs hooked how well their buyers are doing, Smell at all. And you note that on a conveyor and they're on their NOW 800d their eye is. the floors are clean. And tls Wav. ’ I walked out on the cutting floor Steady rhythm of the knives and Government inspectors are ev- and there was Harvey Carter, the steel / mesh gloves on left erywhere. If they're in doubt, 1879 S. East St. sharpening a hands. they pull a hog out of the line, Knife I could shave with. He'd| This you see and smgll. But mark it “Fatalied.” been there 11 years all together,|YOU also hear the hiss of steam . And he was cutting out ‘green 80nd the hum of machinery. And fat hams.” there's no smoking In the rooms Not far away Myles Stephens, | With the exposed meat.
1 !a white coat.
jon a little trip.
» »
AND FARTHER along. more
government inspectors take asag vw New York St. was “s i : Cor h 4 " sawing #4 2 good look at the glands. They tne ajtch bone” (pelvis). Then I! WITH ME was Gene Health-
San Apo 2 lot or Biseages, And watched Richard Thomas, 201 8. erly, Butler '51. That was a © sick Nog goes into "1ankage. Indiana St. Greencastle, “slipping Privilege for he is the young man I watched them split the hogs, hams» a slick trick with a sharp Who just completed a new dicneatly, and dress them clean asiynife. Two or three slides of the tionary for the packing industry. they move along the line toward unite and off rolls a fresh ham. |I have a ‘copy. the cooler. But at the end of the) The man who caught my eye! I stopped to talk with John F. line something else happens. Iwas Charlie Halliburton, 3741 Dugan, the chief of the company Julia Buckley, 212 E. 10th St. Boulevard Place. With Bill Bick- (Police. He makes sure only was ‘patting the pigs” with 2 nell, 3212 Winthrop, he was trim-|/Kingan employees get in, and little stamp on the end of a light|nying “Italian hams.” that no meat, in strange packhammer. They were . marked| you don't see them much 28S gets out. “But I don’t have government inspected with around here. They're sold in the Much trouble with that,” he said. Kingan's number which f& “12.” mast flattened, brined, and heay-| That's pigs. Keep your white Sshe spanked the pink-white skin jy gpjced. They have a long coat on and we'll take a ‘look at of the hog halves six times on ghank, Charlie had been doing lel, Clement Stewart, 811 Knox each side—shoulder, fatback, Jowl, that off and on, for 35 years, tak- St. Whom they call “the preachbelly, ham. shoulder and Picnic ing out the bone, and throwing in er, Saude he is one, took me up shoulder. 'a handful of salt on the ball joint. gry *c S0¢ elevator, again to
And then I saw the bruises, all Both were proud of their Italian| nt, 'oP floor, Clem has been lost meat which comes from Pro- hams, They looked good to me, Jhere siheg Feb. 7 1928. He said: ducers, market men and others... : e e, or I wouldn't have
what sizes. Like the Kingans, later, they keeper, no dirt in the corners.
“lin v . ‘ Ae
A ihr ia tam fg iki i i i ak Li WV
from striking or prodding hogs - o 8 La stayed that long.” wh with goads, clubs, sometimes even I SLIPPED DOWN the side of| 1 missed the ‘run of the kill, The Kingan way of the room and ran Into James _ (Continued on Page 22) : : , i 5 e % " ™ ! : s 3 . ; i