LARU AND LARD ADULTERATIONS. 409 



and the lard drawn off. When the process is finished and the lard 

 drawn off the bottom G is opened and the ''tankage" withdrawn and 

 dried for fertilizing purposes. 



(B) OTHEU HOG-FAT PRODUCTS. 



There are many other hog-fat products not used in the manufacture 

 of lard or compound lard, a description of which, however, may prove 

 useful here. 



(a) White grease. Tins grease is made chiefly from hogs which die in 

 transit, by being smothered or frozen. Formerly it was also made from 

 animals dead of disease; but this prod net has of late been diminished 

 on account of certain State laws requiring the carcasses of hogs which 

 have died of cholera to be buried. This grease is made from the whole 

 animal with the exception of the intestines. The latter are rendered 

 separately and make " brown grease". The rendering is done in closed 

 tanks at a high pressure. The residue is used in the manufacture of 

 fertilizer. White and brown grease are used chiefly in the manufacture 

 of low-grade lard oils and soap. 



(1} Yellow grease. Yellow grease is made by packers. All the refuse 

 materials of the packing-houses go into the yellow-grease tank, together 

 with any hogs which may die on the packers' hands. Yellow grease is 

 intermediate in value between white and brown. It is used for the 

 same purposes. 



(c) Pigs' -foot grease. This grease is obtained chiefly from" the glue 

 factories, and is used for making lard oils and soap. 



(2) STEARINES. 



The stearines are the more solid portions of the animal fats remain- 

 ing after the more fluid portions have been removed by pressure. The 

 steariues used in the manufacture of compound lard are lard stearine, 

 derived from lard, and olco s'.earine, derived from a certain quality of 

 beef tallow. Cotton-oil stearine is used chiefly in the manufacture of 

 butterine. 



A. LAUD STEARINE. 



The lard stearine used in compound lard is made as follows: 

 The prime steam lard, if properly crystallized and of the right tem- 

 perature (from 45 to 55 F., winter; 55 to C5, summer), is sent at 

 once to the presses. If not properly grained, it is melted and kept in 

 a crystallizing room at 50 to CO F., until the proper grain is formed. 

 The lard is then wrapped in cakes with cloth, each cake containing 10 

 to 20 pounds. The cakes are then placed in a large press, with suitable 

 septa to facilitate the egress of the oil. These presses are sometimes 40 

 to 50 feet in length, and when first filled 12 to 18 feet high. The press- 

 ure is applied very gradually at first by means of a lever working a cap- 

 stan, about which the chain is wrapped, attached to the upper movable 

 part of the press. 



