832 



proposed to feed out oil cake to swine, to increase the pro- 

 portion of oil. 



By the new process of steaming, (a very simple method, 

 a description of which is given below,) it appears that the 

 whole of the lard, or oily matter in the hog, or of tallow 

 in cattle, may be obtained ; while the danger of burning, 

 (common in other modes,) is avoided, the consumption ot 

 fuel lessened, and the degree of pressure required not so 

 great as otherwise. It will be recollected that, while 

 conducting the manufacture of the lard, the other parts ot 

 the animal, as the hams and shoulders, may be turned to 

 profit. Besides these, also, the hides may be tanned by a 

 cheap process ; and the bones, which are worth half a 

 cent per pound, may be calcined and made into animal 

 carbon, for which they are said to be worth, in this cal- 

 cined state, two and a half cents per pound. 



There is a great difference in hogs, as to their frame 

 and the kind of food they have been fattened upon. The 

 average Ohio hogs (common breed,) will produce, when 

 tried by steam, fifty per centum lard, after deducting the 

 hams and shoulders. The plan now generally adopted 

 is, not to take out the shoulders ; the sale for them is 

 limited, and price low ; the covering of fat will produce 

 more in lard, than the expense of curing would warrant. 

 The mixture of the China and Berkshires, fed upon po- 

 tatoes or any other vegetable containing starch as a prin- 

 cipal food, would produce, when very fat. at least seventy 

 per centum, after taking out only the hams. 



The steaming apparatus is merely a tub with a false 

 bottom, perforated with holes, lying about two inches 

 above the bottom. The steam is introduced between the 

 two bottoms, and so entirely separates the fat from the 

 cells in jwhich it was inclosed, that no pressing of scraps 

 is necessary. The bones, lean, and scrap, are left on 

 the false bottom, and the lard floats on the surface. With 



