========================+======+===== | | Per Product |Pounds| cent ------------------------+------+----- Scrap to tank | 4,246| ... Produced tallow | 1,195|28.14 Produced pressed tankage| 434|10.22 ------------------------+------+----- =Mutton Fat.=--The fat derived in the killing of sheep is often used to good advantage in making mutton oleo oil. There are times when there is a ready sale for this oil, in which event it is run in the oil house by precisely the same rules as those laid down for the melting of beef tallow. The yields on mutton fat are considerably less, however, than on beef fat. When it is not advisable to put it into mutton oleo, it is nearly always advisable to make a mutton tallow, providing there is sufficient amount of the raw stock on hand to warrant it, as mutton tallow invariably brings a better price than ordinary commercial tallow. Mutton tallow runs considerably higher in titer than ordinary tallow. It is also much whiter and is often used in the manufacture of cosmetics, etc. When made into oil it should be made from mutton fat only. Many lard refiners have discovered that where a complaint was made regarding the quality of their lard it was traceable to their oleo stearine, in which mutton fat had been used, this fat having a tendency to turn the lard rancid much earlier than where beef oleo stearine is used. =Oil Selection.=--In some establishments where high colored oils disposing toward a yellow tint are produced, they are selected separately in the seeding room and the oil segregated on account of its desirability for domestic butterine. =Oil House Operation.=--The following instructions if complied with will result in a satisfactory operation. _First._--See that the fat is in good condition, properly trimmed, all pieces of meat, lungs, guts, etc., completely removed, and that the fat is handled promptly, not allowing it to become stale, and sour before it is received. _Second._--When it is received, don’t pile up in the vats; see that the ice water is in contact with all parts of it and thoroughly chill it. When caul fat is extra heavy, examine all the largest pieces closely and see that they are thoroughly chilled through. _Third._--Arrange to have no ice or cooling pipes in the vat where the fat is received, it being thrown in here to give it a thorough washing. The next vat to which it is thrown, however, should have cooling pipes. The water in the vats into which the fat is washed and chilled must be changed daily. _Fourth._--Do not begin hashing until the fat is properly cooled. It will take from three to five hours to accomplish this, under ordinary conditions.