ANIMAL PRODUCTS 



fat should be thoroughly cooled before 

 rendering and the rendering process 

 must be conducted slowly, at a moderate 

 temperature, and with some stirring. If 

 any of the fat burns, the lard will acquire 

 an unpleasant flavor. At home, lard 

 should be stored in a cool, dry place in 

 closed odorless receptacles. It is best 

 to render the leaf and back fat sepa- 

 rately from the intestinal and other fat, 

 since the former makes a superior qual- 

 ity of lard. Salt may be added during 

 the rendering process to the extent of 

 one part by weight to 250 parts of the 

 fat. 



Butterine — Butterine is a packer's 



As already stated, nearly all the oleo 

 oil made in this country is shipped to 

 Europe, and butterine makers are not 

 allowed to color their product except by 

 payment of a tax of 10 cents per pound. 

 The consumption of butterine is con- 

 stantly increasing. Obviously, this is 

 no place to discuss the butterine ques- 

 tion, but low grade butterine is very ob- 

 jectionable, on account of its composi- 

 tion, quite aside from any unfair com- 

 petition with the dairy farmer. 



Pickling materials and solutions — In 

 the slaughter of food animals, large 

 quantities of trimmings are obtained, 

 which may be sold fresh or used for sau- 



POINTS IX EXTERIOR OF COW 



1 Forehead. 2 Cheek. 3 Muzzle. 4 Neck. 5 Neck vein. R Throat. 7 Shoulder point. 8 Brisket or Breast. 

 9 Arm. 10 Shank. 11 Chest. 12 Milk Veins. 13 Udder. 14 Thigh. 15 Round Bone. 16 Rump. 17 Bladdoi 

 18 Womb. 19 Hip. 20 Kidneys. 21 First Stomach. 22 Second Stomach. 23 Third Stomach. 24 Fourth Stomach. 

 25 Lungs. 26 Heart. 27 Back or Spine. 28 Intestines. 29 Felvic Arch. 30 Hock. 



product and may be briefly considered in 

 this connection. The formula for high- 

 grade butterine calls for: 

 525 pounds oleo oil, 

 475 pounds neutral lard, 



50 gallons 30 per cent cream, 

 300 pounds creamery butter, salt 

 and color. 

 In medium grade butterine, the butter 

 is left out, and the formula for low 

 grade butterine calls for: 



350 pounds second grade oleo oil 

 250 pounds cottonseed oil, 

 450 pounds neutral lard, 

 60 gallons 3V 2 per cent milk, 

 salt and color. 



sage, canning or other cured food prod- 

 ucts. As a pickling solution for cheek 

 meat from all kinds of stock, hearts and 

 other meats for sausage and canning, 

 Wilder suggests a formula calling for 

 79 pounds of saltpeter for each 1,100 

 gallons of 70 per cent salt solution. This 

 may be used for pig snouts, pork and 

 mutton cheeks, ox lips and beef hearts. 

 Douglas recommends 7 1 /2 gallons water, 

 1 pound cane sugar, Yo pound saltpeter, 

 3 ounces coriander seed, a pinch of dried 

 bay leaves and three sticks of garlic. 

 The mixture is to be boiled for five 

 minutes and all meat to be rubbed with 



