CODNED DOODUCTS § §§ §§ §§ § §-S （SSS (ODNF|E|D DRODUCIS %% To the Stockholders of the WHITE PROVISION CO. Whose loyalty and enthusi- astic interest in its progress and development has in- spired still greater achieve- ment, this booklet is sin- cerely dedicated. N º N № （） （） N §§^ ~ §^§*®\\ * % %2. ^ % ~ **^ §§\s* º.* （º. ſae§Nș \ ·§\§ § --！N |-§ C><！”！ ·Sº， \，e^№ ſº *§Š< S§N~~§， *• -N`，` ș§````\§§ ~ '^·§►§ ^N§№ § § § § §|-, （№. § № º： N_° ***~\*N№ -· ·，≤）§RN-|- § §§ §● ” * /*2 “%” Ņº S, ！ ^ R·^ș** Ņºs№·| | º % % * *2 §-|- ~^§ § （* N-s|- �^,<ſ§§ ·Ņ• S §`^^） S§¿№ \© *~ N `№， ~^ §：（ ș_： KLIOTDROON *…* - # a ge f; ve - H. WHITE, Jr., president and founder of the White Provision Company, is an Atlantan born and reared. He received his educa- tion in the Atlanta public schools, and began his active career in the packing house business when but eighteen years old: although boasts his first earnings at a much earlier age selling Atlanta newspapers, Growing up with Atlanta, and keeping stride with her progress, Mr. White belongs to the original type of Atlantans who have made the “At- lanta Spirit” 3. slogan that has borne its reputation to every section of the country, and spread the gospel of Atlanta's civic enterprise. An outstanding figure in the city's progressive affairs and institutions, he was made president of the Atlanta Chamber of Commerce in 1918, and gave that body al vigorous leadership, and an intensive personal adminis- tration. responsible for many constructive policies. Personally active in the directorship of many of Atlanta's civic organ- izations, and member of the Executive Committee of the Southeastern Fair Association since its organization, he lends to this latter enterprise invalu- able advisory aid as Chairman of the Board of Live Stock and Animal Industry, a department that links up directly with the agricultural interests of Georgia. His entry into the packing house business as city salesman for one of the large Western packers, was his first step into a business that was to be his life's work. Possessed of dynamic energy, and the restless tempera ment that is never satisfied unless tomorrow's goal is staked for higher achievement than today's, he made rapid advancement in his vocation, and in 1898 was made branch house manager, and two years later was appointed to the highly responsible position of southern district manager, with headquarters in Atlanta, and with supervision over all points south of Louisville, Ky., to Havana, Cuba, and from El Paso and Oklahoma City east to the Atlantic seaboard. £ age six During the many years he occupied this important post, he became One of the best known figures in National packing house circles; and in frequent contact with the chiefs of the corporation he so ably represented in the South, maintaining their confidence and esteem. Ever a student of his work, and with the thorough technical and practical knowledge gained of the packing house business, through the years of close association and application, equipped him with the broad experience and resourcefulness recessary to establish, als he did, the business that now bears his na. In e. Besides the possession of an intimate knowledge of the fundamentals of the packing house business, and every minute detail of its successful operation, he became a close observer and student of the agricultural economics of the South in general, and of Georgia, his native state, in particular. This study involved conditions of farming, animal industry in partic- ular, sales of crops and of livestock, comparative results and other contin- gencies that go to make up the sum total of the packing house business. The fund of knowledge gained proved later on to be the feature that sup- plied the real inspiration for his determination to build and operate a pack- ing house of his own. During the past twelve years he has been a constant and insistent advocate and champion of livestock improvement in Georgia, and the South in general, capitalizing every opportunity possible to impress the farmers and livestock raisers of the State with the advantages and increased profits to be gained by raising more and better grades of cattle, hogs and sheep: and the necessity for greater diversification of crops as the best means of furthering the interests of the Southern farmer. It is largely due to his untiring efforts during the past decade to en- courage and promote the raising of better livestock in the State, that Georgia is today producing a S fine beef cattle and hogs, as any state in the Union. He is a director and member of the Executive Committee of the Institute of American Meat Packers, and in this capacity is the South's representative in this important association. f a ge s e to e 71 - º - - Nº. \{PLANT BRANCH HOUSEMAN N - - - ****** - - º Sºlsº - ASSISTANT |Y - SUPERINTENDENT || cºrſol,BRook ASSISTANT - - PLANT BRANCH HOUSE MANAGER º W.E..ANDERSON }} § V.H.N.1ock º Gº Fº) ‘fivº ºRECyº, MANAGER, MACON GA55 ſ MANAGER. Tº WALL5t. Branch, Arianº PRODUCTIONºse SALES DEPARTNMENTS sy HITE TRONISION Co N MANAGER-,BRUNSWICK, GA. A.R.T.RVINº. MANAC.E.R., ALBANY, CA. f a ge e i g h t ision convº CºERE --, - tº FELD BRAND ſº º EAGEN.E.A.R.E. º Roºm Fºulºs The White Provision Company A RETROSPECT AND A LOOK FORWARD A HISTORICAL RESUME OF THE SOUTH'S BIGGEST PACKING PLANT AND ITS PROGRAM FOR ENLARGE- - MENT AND DEVELOPMENT ARCH 3rd, 1910, is an eventful date in the annals of Georgia’s M Industrial progress, because on that day Georgia's pioneer packing plant was dedicated to the service of the people, under auspicious ceremonials, and with the most sanguine prophecies for its growth and prosperity. The Atlanta papers of that date carried interesting news stories of the WHITE PROVISION COMPANY plant and its formal opening; and paid glowing editorial tributes to its president and founder, W. H. White, Jr. £ age n in e CHAMBER OF COMMERCE OFFICIATES AT OPENING OF PLANT The executive staff of the Atlanta Chamber of Commerce, under the leadership of Mr. Frederic J. Paxon, president at that time, officiated; participated in by practically the entire body, and proved a conspicuously unique, as well as unusual circumstance, probably without precedent in the annals of Georgia industries; inviting and obtaining as it did the highest recognition of the South's leading capitalists and business men, which was at once a representative tribute of enthusiastic approval of the enterprise, and unqualified confidence in its management to make it one of the State's most valuable and successful acquisitions. LAUDATORY ADDRESSES MADE On this occasion, memorable addresses were made. President Paxon, in his in- troductory remarks, dwelt at length on the benefits the farmers of the State would derive from the operation of this packing plant, insuring the farmers and stockmen, not only of Georgia, but of the entire South, a ready market for their livestock at all seasons of the year. Mayor Robt. F. Maddox followed by saying “that the establishment of this packing plant is a matter of great felicitation for Atlanta, the State and the entire South ; and that it marked a new era in Southern industry, adding another link to the chain of diversified industries, of which At- lanta can right fully boast.” Mr. Asa G. Candler gave the new institution his hearty praise, and in the course of his re- marks said: “Atlanta is a gre a t city, greater than its circumference; Reservoir and Cooling Tower on Lawn £ age ten greater than its material wealth; greater than its population. It is great because of the demand its people make for ‘clean things,’ and what may be said of Atlanta may be said of the South. This enterprise is typical of this sentiment, because the main theme of the White Provision Company is cleanliness; and the people of Atlanta should rise up and rejoice that they have in their midst a concern pledged to supply this city with clean, properly prepared meats.” THE “ATLANTA SPIRIT’’ SPONSORS EVENT The essence of the event that brought together the assemblage of Atlanta's representative citizens to take part in the dedication of the South's first extensive packing plant, was typical of Atlanta's reception of an enterprise that was to be a real factor in Georgia’s onward march ; a plant to be operated on the highest standards of modern packing house principles; an industry of unusual individ- Green Pastures and Growing Cattle Contribute to the Prosperity of Southern Farmers # a ge e / e ven uality and more closely associated with the general welfare of the community than any other. The felicitations and prophecies for the success of the new en- terprise, made on the opening day, have enjoyed a most flattering confirmation. PLANT AHEAD OF THE TIMES WHEN ESTABLISHED At the time the plant was opened, a modern packing house was a curiosity in Atlanta and Georgia, and the company with a capital stock of $150,000.00 had ventured their investment with the know- ledge that the plant was far ahead of the livestock supply at that time, but with the belief that with the establishment of a market for livestock, the farmers would quickly respond to the opportu- nities so manifestly great in Georgia for raising livestock, and that the livestock supply would soon outgrow the plant. These pre- dictions have come true. Less than four years after its establish- ment, the maximum capacity of the plant had been reached and passed. Expansion became imperative. The steadily growing popularity of the company’s products, that had long since been taxing the sales organization to keep pace with, paved the way for increased production, and early in 1914, plans for a $100,000 addition “Cornfield” Hams in the making— Georgia Raised “Porkers’ Compete in Quality with the world f a ge t w e / ve to the plant were contracted for, completed, equipped and occupied by October of that year. In 1917 a new lard refinery and tank house was built, and in 1920 the capital stock was increased to $300,000, and extensive additions were made to the plant. - PROGRESS AND PROSPERITY KEY_NOTE OF PLANT The interval of 12 years since the opening of the White Provi- sion Company has been one of steady growth and progress to- gether with a well-earned prosperity, which is now furher sub- “LADY WOODFORD", Thorobred Hereford, Prize Winner. Owned by W. H. White, Jr. # a ge thirteen stantiated in the building operations now in progress for the en- largement of the plant to more than twice its present size. Plans for this enlargement and improvement program were ap- proved at the annual meeting of the stockholders last January : concurrent with which authority was given to increase the capital stock to $1,000,000.00, providing for a building fund of $400,000.00. Henschien & McLaren, of Chicago, expert packing house architects and engineers, were engaged to prepare the plans for these extensive building operations, and provide for every facility, convenience and expedient for rapidity and economy in production and operation. Every sanitary improvement science has perfected, and every modern packing house feature that has been proven and adopted up to the present time, will be installed in this new and greater packing plant. PLANT RANKS WITH BEST INSTITUTIONS OF ITS KIND The picture of the new plant shown in this booklet, is impressive in detailing its scope and magnitude, and when completed the The President's Club Entertained at Banquet given by President White in Assembly Hall of Plant Q 6 age four teen President's Club in Full Packing House Regalia on Tour through Plant White Provision Company will have the largest and best equipped packing house in the South ; and no packing plant of any size anywhere in the country will out-rank it for completeness and modernness in equipment and appointment. The high standard of the White Provision Company’s products is a statewide household word, and has been and continues to be one of the largest factors in encouraging the consumption of home products. It has established a confidence in the plant and in its manage- ment, and popularized the fact that “Made in Georgia” products in competition with the world have sustained a reputation for quality in every instance, equal to the best produced in any other section. A summary of the business done by the White Provision Com- pany since the date of its opening in 1910, up to and including the close of business June 30, 1922, is a remarkable record of progress and expansion. £ age fifteen ORIGINAL OFFICERS OF THE COMPANY IN CHARGE TODAY The officers who organized the White Provision Company more than 12 years ago are its active heads today. They are men whom you know and are known throughout the country as men of ability and high sunnding. The capital stock of the White Provision Company is largely held by people of Georgia and the South, with a few of the best citizens scattered over the country at large. They come from all walks of life and from the smallest to the largest, they are loyal friends of the company. Every stockholder, big or little, whether banker, business or professional man or wage earner, man, woman or child, is on an equality, in so far as the value and earning power of his or her stock certificate is concerned. There are no bonds or preferred stock outstanding. There be- ing only common stock, every shareholder participates equally in proportion to his holdings, in the full earnings of the company. The company has paid a cash dividend each year since its or- ganization, averaging better than eight per cent. On any new issue of capital stock the original stockholders are the first to respond, buying their full quota, which bespeaks their confidence in the company and satisfaction in their investment. PLANT CLOSELY ASSOCIATED WITH WELFARE OF PEOPLE The policy of the company is democratic in principle and in- viting in its stability. There is no industry in the state that is more closely associated with the general welfare of the people than this packing plant. Its regponsibilities are many and far reaching. In a large measure it is a self constituted guardian of the public health; as on the purity of its products thousands daily depend for their most important articles of food. As a matter of record, in keeping with the growth and im- portance of this business, this booklet will prove of especial interest, as a brief history of an enterprise that pioneered the field for home production of packing house products. f, a g e s , x t e en STATEMENT White Provision Company, Atlanta, Ga. Beef and Pork Packers As at June 30, 1922 ASSETS Cash - - - - - $ 69,338,80 Notes and Accounts Receivable 181,573.60 Merchandise - - - - 274,771.29 $525,383,69 Land, Buildings and Equipment Less Reserve for Depreciation 409,649.17 Deferred Charges - - - 10, 185.44 $419,834.61 $945,518.30 LIABILITIES Accounts Payable - - - $ 51,751.06 Bills Payable - - - - 104,360.00 Reserve for Expenses and Taxes 8,578.49 $164,689.55 Capital Stock - - - - 600,000.00 Surplus and Undivided Profits - 180,828.75 $780.828.75 $945,518.30 CERTIFICATE OF ACCOUNTS We hereby certify, that in our opinion, this balance sheet sets forth the financial condition of the White Provision Company as at June 30, 1922, (Signed) JOEL HUNTER & COMPANY Certified Public Accountants. INSURANCE CARRIED Fire - - - $444,225.00 Officers Life - $150,000.00 Liability - - 180,000.00 Protection - - 78,000.00 Fidelity - - 43,000.00 Sales for 1921 - - - 12,102,434 lbs. - $2,161,769.20 Sales for first six months, 1922 7,363,925 lbs. - 1,072,059.09 OFFICERS DIRECTORS W. H. White, Jr., - President F. C. Wilkerson W. L. Peel W. L. Mewborn - Vice-President Asa G. Candler, Jr. L. W. Robert, Jr. E. S. Papy - - Vice-President Yº..”. W. H. White, Jr. R. L. Holbrook - Secretary - B. F. Bell E. S. Papy F. C. Wilkerson - Treasurer A. N. Brown J. H. Allison f, a ge seven t e en “Cornfield” Products on Display in one of Atlanta's Retail Markets flage e i g h teen º º ºtes d Grandmother Bran - Breakfast Salsº Williºs Grandmºther Brand. |Breakiast Sausage f a ge n n e teen ºriantA gººla. - HENSCHIEN & McLARENARCHITECTS cºlºo, royision company - - - -- - - - º º - The Greater WHITE PROVISION COMPANY The Most Modern Packing House in America “A Little Journey Thru a Modern Packing Plant” - HE purpose of this little story ºfl. | is to transmit the impres– ; º y sions gained in the course of a trip through the pack- ing plant of the White Pro- vision Co. Not a literal transcription of technical- ities, but rather the gener- alities that come under ob- | servation as you go from º one department to another. The plant is located on a high eminence on the Northern outskirts of Atlanta, at the junction of Howell Mill Road and Fourteenth street, adjoining the Miller Union Stock Yards, and the city water works property. The location, environment and surroundings are ideal. The company’s property consists of 25 acres of land, providing ample room for plant expansion. The plant is served with private sidetracks of both the Western & Atlantic and the Southern Rail- roads; has all city improvements, and street car service to the door, which makes it within easy reach of the center of the city. HUMANE FEATURE OF HANDLING LIVE STOCK The live stock, (cattle, hogs and sheep) are unloaded immedi- ately on arrival, and driven to the stock pens adjoining the plant, where they are given feed and water, and allowed to rest. The most humane treatment and care in the handling of the live stock is exercised on the part of the management, which contributes to the improved condition of the animals before reaching the abattoir, where they are slaughtered and dressed under the most sanitary conditions possible. The abattoir, or killing floor is a large, well lighted and well ventilated room, white and gray enameled walls, and concrete floor, each section sloping to drains, and in completeness of detail and modern essentials in equipment, ranks with the very best in the country. The abattoir is under the constant supervision of a veterinary f a ge twenty-two inspector, and each animal must bear its own individual stamp of inspection. SYSTEM IN HANDLING AND DRESSING CATTLE The cattle after being slaughtered are hoisted to the dressing rail, one following close behind the other, passing successively through the hands of skilled butchers employed in the process of dressing, the hide being first removed and the subsequent work so scheduled that each man has but one particular operation to per- form and becomes expert in its execution. - After the beef is completely dressed it passes immediately into the immense beef cooler, where the carcasses hang in long lines on steel rails, each spaced with measured precaution so that they do not touch. ** s WHITE PROVISION Cº. High Class Beef Cattle awaiting the drive to the Abattoir # a ge t w ent y - three Partial View of Abattoir where Cattle are Slaughtered and Dressed FROM DRESSING RAILS TO COOLERS After the hogs are slaughtered they pass through the dehairing machine and then continue on through a continual process of “dressing” operations performed by skilled workers. After the final operation is performed the dressed carcass is again inspected, and the stamp of inspection placed on it. On leaving this floor, the hogs continue their travels out through a court and into the chill rooms, passing over scales. Here the weight of each hog is registered. The hogs hang in these chill rooms for 48 hours, and are evenly spaced so that they do not touch. Each of these chill rooms accommodates 500 hogs. After the period of “chilling” the hogs travel over a trolley system to the pork cutting room, and are there made into com- mercial cuts; Cornfield Hams, Breakfast Bacon, pork loins shoulders, sides, ribs, etc., etc. The fat trimmings and leaf lard go to the lard refinery, and the lean trimmings to the sausage manufacturing department. The cutting room is under the supervision of one of the as- sistant superintendents whose duty it is to see that all cuts are made uniform, and that they are properly selected as to quality and trim, for the various brands. p a ge t w ent y - four - - - curing process which in the case of hams, ranges from 50 to 70 - days Owing to the weight of the hams. Each vat is tagged, showing the number of pieces, weight, the date they were put in cure, the date of each “re-handling” together with the date the hams are due to be cured. When removed from the vats, the hams are branded, and are then ready for the smoke house. - From the cutting room the sides, backs and bellies go to the dry salt curing cellars, and are weighed and graded according to size, and stored in packs of 30,000 lbs. each ; the meat being well rubbed with salt. Each pack is built up in perfect alignment and covered with fine salt. There are several of these dry salt meat rooms, each with a capacity of from 500,000 to 1,000,000 lbs. An Alley in one of the Huge Sweet Pickle Meat Cellars f a ge t we n ty-seven Partial View of the Beef Cooler of the - Plant Branch House ºn ºn The time required for dry salt curing is from 20 to 40 days ac- cording to weight. - When cured this meat is ready for sale, and is what is known as “white meat.” GEORGIA moros WOOD ONLY, USED FOR SMOKING The smoke houses consist of a battery of 12 houses, built in sections, four stories high, each house with a capacity of 24,000 lbs. The hams and bacon prepared for smoking are hung on trolleys holding 600 pounds each, and are then placed in Smoke house by means of an overhead rail system, a special elevator carrying the “cages” or trolleys to each floor. The hams and bacon are smoked with Georgia hickory wood, and are kept under the supervision of an expert, each house being supplied with a thermometer for registering the exact temperature to be maintained at all times during the process of smoking. This extremely particular feature, the maintenance of a uniform tem- perature from the beginning until the hams and breakfast bacon are finished, gives these products the rich “winey” color so well known in the “Cornfield” brand. The hams and bacon after being smoked, are allowed to thor- oughly cool; after which they are removed to the smoked meat f a ge t we n tºy - e i g h t “Cornfield” Wiener Cooling and Packing Room Section of the Section of the Smoked Meat Cooling Room £ a ge t w ent y-n n e A Section of the Sausage Making Department where Grandmother's Breakfast Sausage is Made wrapping rooms, where they are again inspected. They are then sewed in white muslin or wrapped in white parchment paper, bear- ing their proper brands, packed in crates or boxes of the customary commercial sizes, and delivered to the sales department. SALES OFFICE OF THE PLANT BRANCH HOUSE Group of Cornfield Salesmen f a ge thirty SPOTLESS CLEANLINESS AND SCRUPULOUS CARE IN SAUSAGE MAKING The sausage manufacturing department comes in for a partic– ular share of interest in the trip through the plant. - This department immediately adjoins the smoked meat de- partment, and is a spacious, well lighted and well ventilated room, and equipped with the most modern sausage making machinery. In this department a number of large tables are used for stuffing and linking the sausage. This work is done by girls, 12 girls being assigned to each table. The tables and other equipment are made of galvanized iron, and scrupulous care is constantly exercised in keeping them spot- lessly clean. - Here the famous Cornfield brand Wieners, and Grandmother’s Breakfast Sausage, besides a great variety of other sausages and A Fleet of White Provision Co. Trucks f age thirt y - on e - º | Li t . º - - ºr tº - . . . . - --- º . ºut C D Fº - E. w Fºº -- - HC MF-- - º º º * *** * sº º ". - º - º º - º | - º º ºf , ºr F-ºº: Company Owned and Operated Refrigerator Line specialties are made. In going through this department you will be especially impressed with the obvious interest each employee takes in the products made here; as well as in their skill in pro- duction. - This department, like others of the plant, is equipped with over- head rail and trolley system for the rapid facilitation of handling the products. These trolleys or “cages” as rapidly as filled, pass into the chill room and then into the sausage packing room. This packing room is a very busy department. Girls are here engaged in packing sausages of many kinds. One section of this depart- ment is set aside exclusively for the packing of Grandmother's Breakfast Sausage in one lb. cartons. We next come to the department where Cornfield Sliced Break- fast Bacon is sliced and packed. The slicing machines are motor driven, the bacon automatically dropping into metal trays, and passed on to the packing table, where it is packed in 1 lb. cartons by neatly dressed girls in standard uniform. BOILED HAM AN IMPORTANT PRODUCTION The boiled ham department is another important feature of production. Here we see large trucks packed with pure white hams from the curing cellars; ready to be boned and fatted, and f a ge thirty – t w o View of the General Offices, WHITE PROVISION CO. made into Cornfield Boiled Ham. After boning, they are placed in cylinders and compressed into either round or square metal con- tainers ready for cooking in large steam vats. When the boiling process is finished, the ham is chilled for 24 hours and then wrapped in white parchment paper, bearing the “Cornfield” label. This is One of the company's most popular products. THE INEDIBLE BY-PRODUCT INDUSTRY Connected with the slaughter house and reached by an overhead passageway is a group of buildings where inedible by-products are manufactured. - These buildings consist of the tank house, a four-story concrete building, equipped with large steam pressure tanks, kettles, vats, etc., in which is manufactured the company’s various brands of £ age thirt y - three Every Employe Substantially Remembered on Christmas Day tallows and greases. In this department is made the famous “AA Special” brand tallow, which is drawn off in tierces and sold extensively to cotton mills throughout the South. Other grades of tallow and grease are also packed in tierces and shipped in car- loads to soap manufacturers. The adjoining building is the fertilizer plant and in this building is handled the residue from the tanks, blood, bones, etc., which are manufactured into high grade tankage and fertilizer materials. Hog hair reaches this building by means of a conveyor, directly connected with the hog dressing machine and the hair is washed, dried on steam coils and pressed in bails of 125 lbs. each ready for shipment. HIDES THE MOST IMPORTANT BY-PRODUCT The cellar of this entire group of buildings is used for the storage of hides, calf skins and sheep pelts, the most valuable of packing house by-products. - - Hides are spread, salted and stored in packs of 60,000 lbs. each and every precaution is used in grading and selecting and in hand- ling throughout to insure the best possible condition when ready for market. # a ge thirty-four Members of the “Cornfield” Club Entertained at Luncheon by President White With the completion of the new inedible by-products building now in the course of construction the company will begin the manu- facture of animal food products, particularly poultry food, and digester tankage for hog feeding. COMPANY OWNED REFRIGERATOR CARS The White Provision Company own and operate its private fleet of refrigerator cars known and established as the White Refrig- erator Line, or WRL. These cars are iced and loaded daily from the loading platforms of the plant and routed for various points throughout the State. - The scope of operations of the White Provision Company in- clude every feature of a modern packing plant in the production of the very highest standard of meat foods. QUALITY THE KEYNOTE OF THE COMPANY The keynote of the White Provision Company is and always has been “Quality” first. Selection in buying, care in handling, modernness in plant construction, and efficiency in operation in- sures the highest possible standard in quality production. Next is service. Service to the dealers who sell their products which in turn means service to the public that consumes them. This service is not an impulse, but a system. It is the result of the interlocking co-operation of every department of the plant. £ age thirt y - five Cornfield Club Entertained at Al Fresco Party at “Whitehursts,” Home of W. H. White, Jr. What goes to make up this service in its final analysis, is the loyal pride of its employees. They are much like a large and well regulated family; each member working in a common interest to produce the best results. - - There is a fraternity of good fellowship in the organization of the White Provision Company among the executive, departmental, clerical and sales forces that unites its best expressions in the “Cornfield Club,” the social organization of the company employees. The club was organized several years ago by President White, and has continued to grow in numbers and popularity, and the periodical meetings of the club in the big assembly room of the plant, located on the top floor of the executive building, are always occasions of a great deal of enjoyment. The conclusion of a “little journey through a modern packing plant” is impressive of the fact, that the production of packing house food products is a business involving many responsiblities; requiring the deepest fundamental knowledge of technicalities; years of experience; cautious management, skill, care and fore- thought. - - - It stands out in the “industrials” as an individuality. A busi- ness entirely different in all of its functionings from any other. f a ge thirty-six w HITE's stra. NDARD B E E F C UTS The A B C of the Standard Beef Cuts A—Hind Shank Soup Bone B–Round Shank and Rump off Dried Beef Hamburger Steak Round Steak C–Rump Roast Corned Beef D–Loin Sirloin Steak Porterhouse Steak Club Steak 3 Beef Tenderloin E–Flank Flank Steak Hamburger Steak Corned Beef F–Rib Rib Roast G–Plate Navel End Short Ribs Corned Beef Soup Meat H–Chuck Shoulder Steak Shoulder Roast Pot Roast Stews I–Brisket Corned Beef Soup Meat Pot Roast J–Fore Shank Soup Bone f age thirty-seven ROUND ST EAK WHITE'S STANDARD RUMP ROAST BEEF cuTS / . PORTERHOUSE STEAK. T- These Cuts from Georgia Cattle Represent Highest Quality of Beef Produced £ age th ºrty-eight white's standard Pork cuts SHOULDER. (Ski NNED) BOST ON ĐUTT ereakfast eacon º -*-*. Cuts from Georgia Raised Hogs Known for Their Characteristic Delicacy of Flavor £ age thirty-nine º WHITE'S STANDARD LAME CUTS - A - LE G. E - RAck §2. - B - LO N. F - FORE LEG. 7 C - F L AN K C - SHOULDER. D-BºlSKET H - NEC K. White's Lamb Cuts from Southern Spring Lambs—All Choice in Quality and Delicious in Flavor f a ge fort y O - - - - 35337-gº Cºokery * ºvº (, Cºove. | /422. (0/