406 FOODS AND FOOD ADULTERANTS. 



the back fat before rendering and both leaf and back fat are passed 

 through a pulping machine before they enter the kettle. Choice lard 

 is thus defined by the regulations of the Chicago Board of Trade : 



Choice lard. Choice lard to bo made from leaf and trimmings ouly, either steam 

 or kettle rondered r tho manner of rendering to be branded on each tierce. 



(/) Prime steam lard. The prime steam lard of commerce is made 

 as follows: The whole head of the hog, after the removal of the jowl, 

 is used for rendering. The heads are placed in the bottom of the ren- 

 dering tank. The fat is pulled off of the small intestines and also 

 placed in the tank. Any fat that may be attached to the heart of the 

 animal is also used. In houses where kettle- rendered lard is not made 

 the back fat and trimmings are also used. When there is no demand 

 for leaf lard the leaf is also put into the rendering tank with the other 

 portions of the body mentioned. It is thus seen that prime steam lard 

 may be taken to represent the fat of the whole animal, or only portions 

 thereof. The quantity of fat afforded by each animal varies with the 

 market to which the meat is to be sent. A hog trimmed for the do- 

 mestic market will give an average of about 40 pounds, while from 

 one destined for the English market only about 20 pounds of lard will 

 be made. Prime steam lard is thus defined by the Chicago Board of 

 Trade: 



Prime steam lard. Standard prime steam lard shall be solely the product of the 

 trimmings and other fat parts of hogs, rendered in tanks by the direct application of 

 steam, and without subsequent change in grain or character by the use of agitators 

 or other machinery, except as such change may unavoidably come from transporta- 

 tion. It shall have proper color, flavor, and soundness for keeping, and no material 

 which has been salted shall be included. The name and location of the Tenderer and 

 the grade of the lard shall be plainly branded on each package at the time of pack- 

 ing. 



This lard is passed solely on inspection ;'the inspector having no au- 

 thority to supervise rendering establishments in order to secure a proper 

 control of the kettles. According to the printed regulations, any part 

 of the hog containing fat can be legally used. 



Since much uncertainty exists in regard to the disposition which is 

 made of the guts of the hog I have had the subject carefully investi- 

 gated. Following are the results of the study : 



(g) Guts. The definition of the term as used by hog packers is: Ev- 

 erything inside of a kog except the lungs and hearts, or, in other words, 

 the abdominal viscera complete. The material is handled as follows : 



When the hog is split open the viscera are separated by cutting out 

 the portion of flesh surrounding the anus and taking a strip containing 

 the external urino-generative organs. The whole viscera are thrown 

 u a table and divided as fallows : The heart is thrown to one side and 

 the fatty portion trimmed off for lard. The rest goes into the offal tank 

 or sausage. Tho lungs and liver go into the offal tank (or sausage). 



