=Disposition of the Intestines of the Hog.=--In the term intestines is included all of the abdominal viscera of the animal but not the thoracic viscera, namely, the heart and lungs. The material is handled in the following way: When the animal is opened the viscera are separated, including the flesh surrounding the anus and a strip containing the external genito-urinary organs. The heart is thrown to one side and the fatty portions trimmed off for lard. The rest of the heart is used for sausage or for fertilizer. The lungs and liver are either used in the manufacture of sausage or for fertilizer. The rectum and large intestines are separated from the intestinal fat and peritoneum and, along with the adhering flesh and genito-urinary organs, sent to the trimmer. All flesh from the above-mentioned organs is cut away and the intestine proper is used for sausage casings. The trimmings, including the genito-urinary organs, are washed and placed in the rendering tank where lard is made. The small intestine is also separated from the fatty membrane surrounding it and prepared for sausage casings. The remaining material, consisting of the peritoneum, diaphragm, stomach, and adhering membranes, together with the intestinal fat, constitutes the “guts” which are subjected to washing in three or four different tanks. In the first tank the stomach and peritoneum are split open, and also any portion of the intestines which still adhere to the peritoneum. The portions then go from tank to tank, usually four in number, and are then ready for the rendering tank. The omentum fat is cut from the kidneys, and the kidneys with any adhering fat go into the rendering vat. The spleen, pancreas, vocal cords, trachea, and œsophagus also go into the tank. In general it may be said that everything connected with the viscera go into the rendering tank with the following exceptions: First, that portion of the intestines which is saved for sausage casings; second, the liver and lungs; third, that part of the heart free from fat. In the killing of small hogs, where the intestines are not of sufficient size to be suitable for sausage casings, they also go into the rendering tank. It should be stated here that the grease or lard obtained by the rendering of the above described viscera, according to the statements of the manufacturers, is used solely in the manufacture of lard oil and soap, and does not enter into the lard of commerce. When the processes of manufacture are properly controlled by official inspection the public may be assured that this disposition of the fat obtained by the rendering of the intestinal viscera is secured.