TYPES AND MARKET CLASSES OF LIVE STOCK 311 



backs, and fat trimmings from ham, shoulder, belly, jowl, and 

 head. Some hams trim fifteen per cent. The highest grade of 

 lard is Kettle Rendered Leaf Lard, made from leaf fat. It is 

 very white in color and finest in grain and flavor of all grades 

 of lard. Then there is Kettle Rendered Lard made mostly 

 from fat backs, with perhaps a small addition of leaf fat. Fat 

 trimmings are also used at times. It ranks second only to the 

 preceding grade. Neutral Lard is made from leaf or back fat 

 at a lower temperature than is required in the manufacture of 

 kettle rendered leaf lard. No. 1 Neutral Lard is made from 

 leaf fat only. It is tasteless, free of acids and impurities, smooth 

 grained, and remains unchanged in odor and color. No. 2 

 Neutral Lard is made from back fat. It is not as white in 

 color nor as fine in grain as No. 1 and sells at a lower price. 

 Ninety per cent, or more of the lard made at Chicago is known 

 as Prime Steam Lard. It is made from fat trimmings and 

 internal fats. It is darker colored and coarser grained than 

 other grades and is the form in which hog fat can be most econom- 

 ically stored and shipped. It is refined before using. Then 

 there is Refined Lard made from prime steam lard by a bleach- 

 ing and stirring process. Also there is Compound Lard or 

 Lard Compound, which is a mixture of lard, stearin or other 

 animal fat, and vegetable oil, usually cottonseed oil. 



Government Inspection for Disease. 



The first inspection made of animals going to an inspected 

 establishment is ante-mortem or on the hoof. This examination 

 is made on the delivery of the live stock to the packers. Any 

 animals showing symptoms of disease or disabled condition are 

 tagged "U. S. Suspect" and set apart for a more detailed ex- 

 amination. Animals condemned on the hoof are sent to separate 

 establishments provided for such purpose, killed and denatured, 

 after which the product may be used for inedible greases and 

 fertilizer. 



Carcasses of hogs which have passed the ante-mortem 

 examination are next inspected immediately after killing, scrap- 

 ing, and partial removal of the head. If any evidence of disease 

 appears the carcass is tagged "U. S. Retained" and sent to the 

 "retained room" for further inspection of glands throughout 

 the carcass. If no suspicious symptoms whatever are discovered, 

 the hog goes back into the meat supply. Another examination 



