LARD AND LARD ADULTERATIONS. 407 



The rectum and large intestines are pulled from the intestinal fat and 

 peritoneum and, along with the adhering flesh and geuito-uriuary organs, 

 sent to the trimmer. All flesh and the above-mentioned organs are 

 trimmed off and the intestine proper is used for sausage casings. The 

 trimmings, including the genito urinary organs, are washed and dumped 

 into the rendering tank. The small intestine is also pulled from the fatty 

 membrane surrounding it and saved for sausage casings. The remain- 

 ing material, consisting of the peritoneum, diaphragm, stomach, and 

 adhering membranes, together with the intestinal fat, constitute the 

 "guts" which are seen undergoing the process of washing, which is 

 usually conducted in three or four different tanks. As the "guts" pass 

 into the first tank the stomach and peritoneum are split open and also 

 any portion of the intestines which sometimes adhere to the peritoneum. 

 After receiving a rough wash they are passed from tank to tank, when, 

 after the third or fourth wash, they are ready for the rendering tank. 

 The oraenturn fat is cut from the kidneys and the kidneys with a little 

 adhering fat go into the rendering tank. Spleen and pancreas go into 

 the rendering tanks, as do also the trachea, vocal chords, and ossopha- 

 gus. 



To sum up, it is safe to say that everything goes into the rendering 

 tank, with the following exceptions: 



(1) The intestines proper, which are saved for sausage-casings. 



(2) The liver and lungs. 



(3) That part of the heart free from fat. 



I have been^told that in killing small hogs, and also when there is 

 small demand for sausage-casings, it is frequently the practice to split 

 the intestines, so as to save expense of pulling from the fat, and after 

 washing, fat and all go into the tank. Of course it will often happen 

 that the intestines break off and portions adhere to the enveloping tis- 

 sue, and consequently get into the tank after washing. 



It is a commercial fact that sausage- casings are worth more than the 

 small amount of adhering fat, and consequently packers will save them. 

 Small hogs produce small casings difficult to pull, and it is reasonable 

 to believe that they will be handled in the simpler manner. They break 

 so easily that they are hardly worth saving separately. It is stated by 

 lard manufacturers that the grease made from the parts of the intes- 

 tines mentioned above is used for the manufacture of lard oil and soap, 

 and does not enter into the lard of commerce. 



(h) Butchers' lard. The small quantities of lard made by butchers are 

 usually "kettle-rendered," after the manner practiced by small farmers 

 in making lard for home consumption. Often the scraps are saved up 

 for a considerable length of time by the butchers before rendering, and 

 that is likely to increase the free acid present. This lard is also fre- 

 quently dark colored, and contains a considerable quantity of glue. In 

 New York this lard is known as " New York Citv Lard." 



