_Freezing._--As there is an increased demand for tongues in the warm months over any other part of the year, it is advantageous to hold them frozen until the demand develops. In freezing it is necessary that they should be put in a very low temperature and frozen quickly, as if handled otherwise it has a tendency to give them an undesirable color when cured. They can be thawed, cured, and smoked as required. _Test on Freezing Beef Tongues._--The following is a test on tongues thus handled, showing the percentage of shrinkage, freezing, curing and smoking: TEST ON FREEZING BEEF TONGUES. Per Lbs. cent. Weight of twenty-five 5¹⁄₂-lb. beef tongues to freezer 140 In freezer one week--weight 138 --- Freezing shrinkage 2 = 1.43 Taken from freezer to leacher--weight 138 Leached twenty hours in city water--weight 144 After leaching, drained twelve hours--weight 142 --- Gain leaching from frozen to drained weight 4 = 2.90 Gain leaching from green to drained weight 2 = 1.43 After leaching--pickled--weight to pickle 142 Rubbed in salt and packed in bbls. with seventy-deg. pickle to remain for forty-five days; overhauled in forty days, and five days later dumped at forty-five days weight 141 Drained eight hours--weight 139 --- Shrinkage from green to cured--drained weight 1 = 0.71 Shrinkage from leached to cured--drained weight 3 = 2.11 Weight from cellar to smoke house 139 Smoked fifteen hours--average temperature, 116° F.--smoked weight 117 --- Shrinkage to smoked from green weight 23 = 16.43 Shrinkage to smoked from leached weight 25 = 17.60 Shrinkage to smoked from cured weight 22 = 15.82 =Surplus Beef Rounds.=--Where cattle are cut in large quantities it is almost impossible to sell the rounds fresh, there being comparatively small demand for round steak. It is necessary to use this particular part of the meat in some other product, which is done by making what is known as “beef hams.” The very light rounds, or rounds out of canning cattle, are generally used for canning purposes, they being too light to suit the trade for “beef hams.”