=Pickled Lamb Tongues.=--When tongues are pickled they are put up with a white wine vinegar and are handled as follows: After they are thoroughly chilled they are scalded sufficiently to take off the outside film or skin on the tongue. This is then scraped off with a hand scraper, or knife, and the tongue trimmed, cutting off any parts that are discolored, or any loose pieces of fat. The tongues are afterwards cooked until they are soft enough for the bone to pull out readily. No special time can be fixed upon for this work as the cooking varies greatly, according to the condition of the animals from which the tongues were taken, and it is well in cooking them to keep the sheep and lamb tongues separate. [Illustration: Choice. Good. FIG. 96.--VEAL RACKS.] After they are cooked and the bones are pulled out at the root of the tongue, they are ready for pickling. They should first be pickled in 45-degree vinegar for at least twenty-four hours, when they are ready to be packed in packages for shipment using 40-degree vinegar by adding full strength fresh vinegar to the pickle they were first put in. In packing them in small packages especially, they are generally seasoned with coriander seed, bay leaves and sliced lemon. =Lamb Tongue Tests.=--The following tests show yields of pickled lamb tongues at values prevailing at the time they were made: TEST ON 1,000 PIECES OF 320 POUNDS LAMB TONGUES. Cost of 1,000 pieces lamb tongues at ³⁄₄c each $ 7.50 Scraping, 10c per 100 pieces 1.00 Snouting, cooking, etc., one and a half hours, at 18c .27 Trimming at 5c per 100 pieces .50 Pickling, 10c per 100 pieces 1.00 Miscellaneous labor .17 General expense, 42c per cwt. on 143 lbs. produced .60 ----- $11.04 _Produced:_ Green weight 320 lbs. Cooked weight 143 lbs. --- Shrinkage 177 lbs. or 55% Credit 23 lbs. trimmings at 1¹⁄₂c per lb. $ .35 ----- Cost of 143 lbs. of lamb tongues $10.69 Cost per pound, $0.0747.