FARMER'S CYCLOPEDIA OF LIVE STOCK 



the best grade of oleo fat comes from the 

 caul, brisket, paunch, liver and heart. 

 Oleo oil is pressed through cloths and 

 the product which remains in the cloths 

 is known as stearin. This product is 

 chiefly used in the manufacture of com- 

 pound lard. It should be at once cooled 



Fig. 169 — WHOLESALE CUTS OF BEEF 



and packed. If intended for long keep- 

 ing, it is held at a temperature of 40 to 

 45° F. 



Mutton tallow — Muttom fat may be 

 rendered to produce mutton oleo oil, for 

 which there is often considerable de- 

 mand, or may be used for mutton tallow, 

 which sells for more than beef tallow. 

 Oleo stearin made from mutton fat and 

 used in lard is more likely to make the 

 lard rancid than is beef oleo stearin. 



Fats of various animals — Horse fat is 

 of a light golden or brownish yellow 

 color, and soft on account of a high con- 

 tent of olein. It begins to melt at 86° 

 F. Rendered horse tallow is white and 

 melts at 90° F. Beef tallow from young 

 cattle is white and melts at 105 to 122° 

 F. The fat of young cattle fattened on 

 grass or that of old cows may be yellow. 

 Mutton fat is almost odorless, pure 

 white in color, and melts at 88 to 125° 

 F. Goat fat is very similar to that of 

 sheep. The fat tissue of hogs is white, 

 yellow in corn-fed animals, or gray in 

 fish-fed hogs. The consistency of the 

 fat varies greatly according to the breed 

 of hogs and according to the feed used 

 and the part of the body from which the 

 fat is taken. 



Lard — According to Wilder, lard con- 

 stitutes 13 to 15 per cent of the live 

 weight of the hog. The recognized grades 

 of lard are kettle rendered lard, prime 

 steam lard, refined lard, and compound 

 lard. "Nearly all samples of pure, re- 

 fined lard contain more or less tallow 

 in their ' make-up." The leaf fat in- 

 cludes the large mass of kidney fat 

 and the choice fat trimmings from the 

 meat. This fat first cooled, then hashed 

 and rendered at a temperature of 105 

 to 125° F. } yields leaf lard. At present, 



however, this is a rare product on the 

 market, it being used almost entirely in 

 the manufacture of butterine. 



Methods of making lard — Formerly 

 lard was bleached in the refinery by the 

 use of caustic soda, but at present full- 

 er's earth is used for this purpose. Full- 

 er's earth is added to the extent of 0.75 

 to 1.5 per cent and bleaching takes place 

 at a temperature of 180° F., for eight to 

 12 minutes, after which the lard is rap- 

 idly pumped through a filter press. The 

 lard is blown out by air pressure, leaving 

 the fuller's earth behind. For bleaching 

 tallow 3 per cent of fuller's earth is 

 used, and for oleo stearin 0.5 to 1.5 per 

 cent is used. After bleaching, the lard is 

 cooled and packed. Compound lard is 

 made of cottonseed oil and oleo stearin, 

 or both. The usual formula calls for 

 80 per cent cottonseed oil and 20 per 

 cent oleo stearin. In cold weather, from 

 7 to 10 per cent of tallow may be used 

 to replace part of the stearin and cotton- 

 seed oil. For use in this substitute for 

 lard, cottonseed oil is previously deodor- 

 ized and bleached with fuller's earth. 



At present, according to Wilder, not 

 more than 10 per cent of the lard turned 

 out by packing houses is pure, kettle 

 rendered lard. The high grade of lard 

 is made of GO per cent back fat and 40 

 per cent leaf fat. The packing houses 

 obtain kettle rendered lard by subjecting 

 it to a temperature of 255 to 260° F., 

 under steam pressure for a period of 

 one and one-half hours. Grease is the 

 term used for those parts of the lard 

 and tallow which become contaminated 

 in any way during the process of man- 



Fig. 170 CUTS OF BEEF ON SMITH- 

 FIELD MARKET, LONDON, ENGLAND 



ufacture. From the grease tallow oil 

 and lard oil are obtained or material for 

 use in making soap. 



Homemade lard — The best way at 

 present to get pure lard, free from cot- 

 tonseed oil and tallow, is to render it at 

 home from leaf fat. In order to prevent 

 lard from having a bad odor, the leaf 



