SCHOOL EXCURSIONS. 45 



This is allowed to stand in tanks till it separates into a 

 yellow oil and a white fat. These are separated under 

 pressure and go in different directions. The oil is known 

 as oleo oil and is shipped to butterine factories, while the 

 fat, now called stearine, is sent to compound lard factories 

 and is used for shortening by bakers. The scraps are 

 pressed after these two products are removed and the fat 

 then obtained is sold as tallow. The pressed cakes are 

 sold to poultry men, either whole or ground. 



After following the good suet to its destination the trail 

 of the trimmings was taken up. These are thrown into 

 large vats along with bones and waste meat of all kinds 

 and boiled. When thoroughly cooked the water is drawn 

 off and the meat and bones spread out on a screen. The 

 bones are picked out and dried on a rack of steam pipes. 

 The best bones, those containing solid bone enough to be 

 of some use, are cleaned thoroughly and stored in bins to 

 be sent to factories to be made into tooth brush handles 

 and similar articles. In the same building with the bones 

 are the hoofs in three bins, which contain the black, 

 white and striped specimens, each by itself. The solid 

 colors are sent to button factories along with the horns ; 

 the striped — many of them — are sent to Japan, where they 

 are trimmed and polished and made into fancy inkstands 

 and other curiosities and sent back again in the baggage 

 of travelers. The other bones are dried, ground into 

 meal and sold to poultry men and farmers. 



The meat is pressed after the bones are taken out, thor- 

 oughly dried and ground and shipped to fertilizer facto- 

 ries. The fat that is expressed from the meat and that so- 

 lidifies on the water is made into soap in huge vats on the 

 premises. All is disposed of now but the water that the 

 meat is boiled in. This is full of blood and the juices of 

 the meat. It is boiled in large boilers until it is of about 

 the consistency of molasses and is then pumped out and 



