3T2 Journal of Agriculture, Victoria. [11 June, 1917. 



about 150 degrees, which may be obtained by using two buckets of 

 boiling water to one of cold. To facilitate the cleaning process the 

 tripe may be laid out and beaten with a stick as soon as the lining begins 

 to loosen in the scald. Scrape clean, rinse in clean cold water, and, in 

 the case of ox tripe, boil for about five hours. The smaller tripes of 

 sheep and calves should be boiled for a proportionately shorter period. 

 After freeing from all superfluous fat and skin the tripe will be ready 

 for the household. 



CasiriRs. 



A fair proportion of the large and small intestines may be utilized 

 for sausage casings. After cleaning they may be salted and saved till 

 required for use. In the saving process the intestines are first run off 

 from the " set '' or intact lot of guts freed from adherent fat and turned 

 by means of a turning stick. These runners are then soaked in luke- 

 warm water and scraped perfectly clean of the mucous lining by means 

 of a piece of bone or wood on a level ani] flat board. Finally they are 

 parked in salt and stowed in barrels till required for use. 



Bones. 



Bones may be utilized on the farm, either for cattle or poultry food. 

 Wliile the bones are fresh and green most of the softer ones may be 

 ground and fed to poultry as ground green-bone. If required for- 

 cattle, they may be burned, and the calcined result pulverized and mixed 

 with the food. 



Hair. 



Hog hair, cow tails, and other hair in marketable ' quantities has a 

 commercial value. Hair scraped from pigs .should be sundried before 

 putting into bags. 



Other Products. 



Calves' heads and feet, ox feet, and sheep trotters are first prepared 

 for human consumption by scalding. The scalding method is similar 

 to that u.sed for preparing tripe, and the temperature is roughly the 

 same. Ox heads and feet require a little higher temperature in the 

 scald than calves' heads and feet. After .striking the scald, place in 

 luke-warm water and scrape clean, using a blunt knife and large table- 

 spoon for the purpose. Finish off by shaving with a very sharp knife. 



Neatsfoot Oil. 



Calves' feet, ox feet, and sheep trotters, after scalding, may be- 

 further boiled for the oil which they give off. After boiling in water 

 for a few hours the oil will float on the water. This may be skimmed 

 off and stored in bottles. 



At City Abattoirs practically everything that is derived from the- 

 animal is utilized. About the only portion of which use is not made 

 is the paunch contents, and at some of the works even that is subjected 

 to special treatment, being pressed in hydraulic or screw presses to f ree ■ 

 it from moisutre, when it is dried finally and used as fuel. 



