=Beef Weasands.=--After the meat has been removed from the outside the weasand is turned wrong side out, washed, both ends tied, and blown full of air. After they are blown with compressed air they are hung in a dry room, which should have a temperature of 110° to 120° F., and left there until thoroughly dried. They are then taken out, the ends cut off, the weasands put in bundles of twenty-five each, twenty bundles tied together into a large bundle, five or ten of these large bundles constituting a case. Regular weasands must be of prime quality, properly dried, entirely free from worms, and at least twenty-four inches long, allowing not over four pieces of shorter (same to be at least eighteen inches long) to the bundle of twenty-five. Two of such short ones will be counted as one full weasand. Narrow weasands are those which, while being dried, have a weight of about three pounds hung on the end, drawing them out as long as possible, which has the tendency to make them narrow. These should not be blown as full of air as those not drawn. After they are dried they must be at least twenty-six inches long and from two to two and one-half inches in width when flattened out. Other conditions same as the regular weasands, except that they must be entirely free from skin worms and skin-worm marks. =Packages.=--The packages used for beef casings are usually soft wood tierces, free from any stain such as occurs in an oak stave. A second-hand glucose tierce is preferable. They should be cleaned thoroughly before filling, by scraping free from any char, and then well washed. =Salt.=--The salt usually used is the “No. 1 Fine” grade of evaporated salt. In first and second saltings the casings must be carefully covered, particularly at the points where the bunch is tied. =Cleanliness.=--It is difficult to properly describe the care necessary in every stage to insure clean casings. Water from inland or murky rivers should be settled of filtered to make clean, bright casings. Every particle of fat or fibre to which any sediment or stain can adhere makes a black spot upon the finished salted casings. There is perhaps no department where such scrupulous care is needed. =Water Temperature.=--Water used in cleaning casings should be about 90° F., in temperature, and kept uniformly so, until the casing has been turned and slimed, when it should be submerged and kept in cool water at a temperature of about 40° F., until passed to the salting boxes. =Machines for Casings.=--Beef casing machines equipped with rice-root brushes are termed “fatting machines,” while those fitted with bristle brushes are termed “sliming machines.” To process middle guts by machine, they are passed twice through a fatting machine, turned and passed three times through the sliming machine.