_Third._--That too hot water is not used so as to injure them. _Fourth._--That the pieces are long and the casings are put up free from tearing or holes. _Fifth._--Cleanliness and good workmanship. =Round Casings.=--These are the small intestines and are taken from the edge of the ruffle by cutting with a knife. The running, as this work is termed, is skillful work and care has to be exercised to avoid cutting. They should if possible be removed in two lengths. They are then stripped free from contents, and the clinging fat removed either by hand scraping or passing through a machine. It is essential that _all_ the fat from the casing should be removed, as it is detrimental if left on. After they have been “fatted” they are put into a vat of water and “turned,” which process turns them wrong side out, exposing the internal part of the intestine. They are then put through a scraping-machine, which removes all the membrane. This operation is sometimes done by hand. When this work is completed it is only the muscular portion of the intestine that remains. After they are thus finished they are inspected either by examination in passing through the fingers or by air blowing, preferably the latter. The casings are measured into sets of 108 to 110 feet, green length. A standard set of rounds is supposed to measure 100 feet, but the larger measure is allowed as in the salting and curing they shrink so that when measured, cured, they will not exceed 100 feet. A set of rounds should not have to exceed five holes, or consist of more than five pieces, the less the number of either holes or pieces the more desirable. After they are thus measured they are put in a salting box, where they are shaken up by hand so as to make all the salt possible adhere to them. They are then piled on an open truck or rack, so that all the water possible will drain off. Remaining in this condition for a day they are resalted and packed into tierces. It is necessary, in order to get the quantity of casings in a tierce to use pressure and press them tightly. =Selection of Round Casings.=--Round casings are classified under several headings, namely, export, wide, narrow and domestic. =Export Casings.=--The export rounds are reasonably narrow and absolutely free of knots. The knots referred to are those on the intestines chiefly found in the entrails of native cattle, or cattle that have been highly fed, and are objectionable to the foreign trade. They are packed 200 sets per tierce. [Illustration: FIG. 77.--FATTING MACHINE FOR CASINGS.] =Domestic Rounds.=--These are for domestic trade. They are wider and heavier than those exported. They are handled in the same manner, packed from 150 to 170 sets to the tierce, the difference in the number of the sets indicating that they are wider casings and not as carefully selected.