250 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



Beef extract and other minor prod- 

 ucts — Among the minor products ob- 

 tained from slaughtered animals, men- 

 tion should be made of beef extract, 

 pigs' feet and pigs' tongues, fertilizers; 

 blood albumen, meat meal, bone prod* 

 ucts, hoof products, etc. Beef extract 

 is obtained from the water in which 

 meats are cooked and handled. Such 

 water contains meat juices and various 

 salts. The liquor obtained in corning 

 beef is used for this purpose as well as 

 other similar fluids. According to 

 Wilder beef heart water yields 2.4 per 

 cent of beef extract, corn beef water 

 1.65 per cent, roast beef cook water 1.55 

 per cent. From these figures it i3 ap- 

 parent that much of the nutriment in 

 beef is dissolved in boiling and lost if 

 the soup is not used. At home the 

 fluids which were just mentioned as 

 the source of beef extract may be util- 

 ized in the manufacture of sausage. 



The hind feet of pigs are largely used 

 in making glue, while the fore feet are 

 used in making a palatable food prod- 

 uct. The feet are scalded and cleaned 

 by scraping, and the hoofs are removed. 

 They are then placed in a strong brine 

 containing also 1 ounce saltpeter per 

 each 16 pounds feet. The feet remain 

 in pickle six to eight days. Pigs' 

 tongues are canned as lunch tongue, 

 used as sausage, or packed in a vinegar 

 pickle after curing in salt and salt- 

 peter. Pig snouts are scalded and 

 cleaned like pigs' feet, then cured and 

 preserved in a vinegar pickle. 



Hair — Hog hair is usually sun-dried. 

 After drying the hair is raked over un- 

 til it is free from scurf and other im- 

 purities. Sun curing requires two to 

 three months. The hair is then baled 

 and shipped for use in mattresses. Most 

 hog hair comes from Russia and China, 

 since the hogs in these countries have 

 much more hair than the modern Berk- 

 shire, Duroc-Jersey, and other fine 

 breeds in this country. 



Blood, concentrated tankage, residue 

 from pressing food products, and bone 

 meal are used as the basis of fertilizers. 

 Tankage is dried and sold ground or 

 unground. Blood is kept as free as pos- 

 sible of foreign material, cooked bj 

 steam, and pressed into cakes to remove 

 the water. The cakes may be ground if 

 desired. 



Albumen from blood — Albumen made 

 from blood is used as a mordant in ging- 

 ham cloth mills. To obtain the albumen 



the blood is caught in pans directly 

 from the animal and allowed to coagu- 

 late, after which the clot is cut into 

 cubes and piled on a fine wire screen to 

 allow the serum to drain off. The tem- 

 perature of the room is kept at 45 to 50° 

 F. The serum is red at first but as 

 soon as it becomes light in color it is 

 saved as long as the dripping continues. 

 The clot is then used for fertilizer. The 

 serum is allowed to stand for 12 hours 

 and is then decanted from the sediment, 

 after which it is spread in layers about 

 y 8 inch deep, and dried till it forms thin 

 sheets, which are further dried at a tem- 

 perature of 100 to 120° F. 



Bones — Bones cooked in open vats at 

 a temperature of 190 to 200° F. give up 

 their grease but not their glue, and are 

 then sold as "hard bones." Small bones 

 of irregular shape are cooked again at 

 a higher heat to extract the glue. In 

 fact, bones yield charcoal, empyreu- 

 matic oil, tallow, black pigment, bone 

 dust, ammonium sulphate, vitrified 

 bones for buttons, combs, etc. The prac- 

 tice of dehorning and raising polled cat- 

 tle has reduced the supply of horns to 

 such an extent that the price of horns 

 per ton has increased from $20 to $300. 

 As stated by Wilder, the horns after be- 

 ing sawed off are kept for 10 to 15 min- 

 utes in water at 140 to 150° F., after 

 which the pith may be knocked out by 

 beating and used in making glue. The 

 horns are then kept in a room with 

 abundant circulation of air but not so 

 dry as lo check them. Horns are used 

 for making combs and numerous other 

 useful and ornamental articles. 



After washing anl removing the 

 brains the skulls are cooked for eight or 

 nine hours at 190 to 200° F. to extract 

 the fat. The bones are then cleaned 

 and dried for "hard bones" mentioned 

 above. The legs are washed and the 

 sinews removed for use in making 

 glue. The bones are cooked five hours 

 at 180 to 190° F., and after standing 

 one hour the neat's-foot oil is skimmed 

 off the surface of the water. The bones 

 are then washed and dried. After the 

 hoofs have been removed by scalding 

 the feet are cooked for nine hours at 

 200 to 210° F. to extract the neat's- 

 foot oil. 



Tankage — Tankage is one of the im- 

 portant by-products of the modern pack- 

 ing house. (For the nutritive value of 

 tankage products, see under .Principles 

 of Feeding.) Tanks or digesters are 



