Finally, it meets with the farmer’s favour because its fat content, being only about 9 per cent., coincides more closely with the animal’s dietetic requirements. It is not surprising, in these circumstances, that the farmer should be eager to procure as much of this sterilized food as he can obtain at a fair price. Certainly the authorities experience no difficulty in regard to its disposal at a remunerative figure. The bones, upon reaching the mill, are dumped apart. They represent waste from the cook-house stripped as cleanly of meat and fat as a sharp knife in dexterous practised hands will allow. Their gravy-yielding and other nutritious constituents have been extracted from prolonged sojourn in the stock-pots. When they reach the swill-mill they appear to be as capable of rendering any further contribution to the general scheme as those bones which have passed through the hands of a frugal housewife. They have reached the stage when such refuse is either thrown into the kitchen fire, dust-bin, or handed over to the peripatetic rag-and-bone monger. Yet they still possess distinct fat value, but it can only be wrung out by drastic effort. The bones are first passed through a crusher to be reduced to small size. At times the bone-dump from the cook-house will be found to be swollen by the dismantled framework of what was once a horse or some other animal, and which is to be passed through the fat reclamation factory. The crushed bones are submitted to the same process as the swill, being passed through the melter and extractor successively. The combined action of cooking and whizzing brings about a far more impressive release of fat than may possibly be imagined. Furthermore, cooking and whirling effectively release all slender strings and shreds of fat which may have escaped the butcher’s sharp knife, while clinging tatters of meat and sinew are also thoroughly cooked. Upon withdrawal from the extractor the bones are thrown over a riddle, this action being sufficient to detach all shreds of fibrous matter which fall through the meshes of the sieve. The bones are now ready for dispatch to the degreasers. The loose fibrous residue resulting from riddling is collected for subsequent use in the preparation of poultry foods. Seeing that the treatment of the bones in this mill is pursued for the express purpose of reclaiming only the loose and easily secured fat and grease there is no conflict with industry. The degreasers are concerned rather with the recovery of fat resistant to ordinary salvage methods, as well as glue, size, and many other commodities involving the submission of the bone waste to many special processes, the ultimate residue being ground up to form a fertilizer. The fat, after cooking, clarification, and solidification, presents an attractive, odourless, sterilized mass. This is dispatched to the trade for resolution into tallow, glycerine, and the requisite basic material for the production of soap.