=================+======+======= | |Average | | per Products |Weight| head -----------------+------+------- Green Sinews | 3424| 2.46 White Hoofs | 528| .38 Striped Hoofs | 2506| 1.87 Black Hoofs | 534| .38 Neatsfoot Oil | 1476| 1.06 Bone and Grease | 280| .20 Grinding Bone | 4667| 3.29 Heavy Round Shins| 1247| .90 Light Round Shins| 195| .14 Heavy Flat Shins | 1092| .78 Light Flat Shins | 73| .05 Tankage | 682| .49 +------+------- | 16704| =================+======+======= Total weight of feet from 1,391 cattle, 24,778 pounds. Average weight green feet per cattle, 17.8 pounds. TEST YIELD IN FINISHED PRODUCTS FROM SHANKS ================+======+====== | | Per | | Cent |Total | Green Products |Weight|Weight ----------------+------+------ Butter Stock | 1245 | 18.86 Butter Tallow | 60 | .91 Thigh Bones | 275 | 4.18 Blades | 278 | 4.21 Buttocks | 203 | 3.08 Cannons | 180 | 2.73 Knuckles (large)| 1955 | 29.62 Tankage | 179 | 2.71 ================+======+====== Weight 3,300 pounds each, fore and hind shanks, total 6,600 pounds. CHAPTER XIV. TANK HOUSE DEPARTMENT. TANK HOUSE DESIGN -- ISOLATION AND VENTILATION -- SEPARATION OF PRESS ROOM -- DIGESTERS -- RENDERING TANK -- SURFACE BOX -- PRESS AND PUMP -- COOKING KILLING STOCK -- OPERATING TANK BLOW OFF -- PRESSING TANKAGE -- TREATMENT OF LARD AND TALLOW -- TITER IN TALLOW AND LARD -- STEAM FOR COOKING -- COOKING TESTS -- OPERATING ODORLESS -- TESTS -- CATCH BASIN. =Introductory.=--When slaughtering was done promiscuously throughout the country, sufficient product was not available at any one point to necessitate a tank house, consequently open kettles were used either with fire under them, or jacketed for steam, the best of the fat was thus rendered, and the balance was thrown away. It being impossible to render offal to advantage under these conditions, the “digester” as it is called by many, was evolved. It consists of a closed tank in which cooking is done at forty pounds steam pressure, giving a temperature of nominally 287° F., this high temperature thoroughly disintegrating all products in the tank, liberating all the grease. The residue from cooking in this manner, after being pressed, is dried and sold as fertilizer. The effectiveness of this process is shown, for instance, by the fact that if a hundred cattle heads are put into a tank, after cooking, the bones are entirely disintegrated, except the teeth.