11 June, 1917.] Treatment of Farm Slaughtered Animals. 371 



unless in very cold weather, to split down carcass immediately after 

 slaughter and remove all internal fat or flear, in(*luding the fat 

 attached to kidneys and aitch. 



Blood Saving. 



Blood from farm-slaughtered animals is usually lost. All animals 

 for farm use should be bled on the same spot, and a small cemented 

 pit at the end of an impervious drain used to catch the blood. This may 

 be saved in various ways and put to many uses on the farm. It makes 

 a highly concentrated nitrogeneous manure and well suited for kitrhi-n 

 or flower garden. A good method of dealing with it is as follows: — 

 Collect the blood free from water and boil, and then spread out on a 

 clean marly patch of ground to dry in the sun. When dry it may be 

 gathered with some of the marl and stored in bags and used as 

 required. 



For fouHry food the blood should be collected fresh, and, after boil- 

 ing, dried in the sun on sheets of iron. It can then be powdered and 

 stored for use. This should be fed sparingly to fowls. 



Although rarely used for Imman food purposes, it may be so em- 

 ployed. Healthy pigs' blood is the best for the purpose. The animal 

 should be bled into a clean dish and the blood immediately stirred with 

 a wisp of twdgs to remove some of the fibrin, and thus prevent clotting. 

 It may then be mixed with oatmeal, boiled barley, rice, or flour, and, 

 after seasoning, filled into pig casings or sheep and ox bungs to make the 

 various kinds of blnod puddings. 



Edible Fat. 



In order to get the best results from beef fat for table and cooking 

 purposes, it is necessary to treat it while quite fresh. All beef fat and 

 trimmings, including the caul fat, should be saved clean, sliced, and 

 put through a houseliold mincer. The minced fat .should then be warmed 

 in an oven at a temperature not exceeding 150 degrees Fah. This will 

 melt the bulk of the fat. The balance can be rendered at a higher tem- 

 perature, but care should be taken not to mix the two melted fats, as 

 that which melts at the lower temperature will be found to be of better 

 quality, especially for table purposes. All the rougher fats, whether beef 

 or mutton, may be rendered into tallow after washing clean and cutting 

 into small pieces. The tempera tiire should be much higher for tallow 

 rendering than for edible fats, and care should be taken that the fat 

 does not burn. When running off after straining for storage, stir well 

 while setting, as this prevents seeding, i.e.. the granular condition 

 observed when the tallow has set, and, further, the stirring will make 

 the material keep better. 



Tripes. 



The portion of the stomachs known as the ])aunch of cattle, calves, 

 and sheep can be used for human consumption, and, when cleaned and 

 parboiled, is known as tripe, and the method of preparation is as 

 follows: — First empty the stomach of contents and wash after turning 

 inside out, and then scald in the way suggested for the scalding of pigs. 

 Tripe shoiild be scraped clean and white in water of a temperature of 



