It should be the aim to have the house at a temperature of 118° F. after twelve hours, and it should be held at that if possible. Meats thus handled will be found to have a light amber color which indicates a light smoke, whereas a dark amber would indicate a heavy smoke. The color of the meats should be regulated by the requirements of the trade. Lighter meats, such as fancy bacon, should be hung on the upper floors with the hams nearer the fire. =Treatment After Smoking.=--When meats are finished smoking the fire should be put out, the house opened up, giving it a free circulation of air, and the meats allowed to thoroughly dry and cool before being removed. Smoked meats should be handled as little as possible, for every time they are handled or piled on trucks, it detracts from their appearance. They become greasy and soon lose their bright, attractive appearance. After being cooled, the meat should not be handled until inspected and packed for shipment, thereby preserving a very desirable appearance, as well as reducing the cost of labor in operation. =Trolley System.=--Originally meats were hung from nails in beams or from cross sticks suspended from beams, the smoke house being an open shaft. Many devices have been originated for saving time in taking meats in and out of smoke, and various forms of racks operated on overhead rails have been devised. Some sort of arrangement of this kind is a necessity. A trolley storage space is usually arranged near to the packing space and meats packed direct from the trolley. It is usual to make a complete inspection out of smoke and pass the hams to the storage trolley, graded, wiped and ready for packing. =Canvased Meats from Weight.=--Canvased meats are usually sold on packed weight, cloth included. The gain in weight usually pays for all cost involved and somewhat better, as the test below indicates: CANVASING 1,031 HAMS. 325 yards sheeting at 4⁷⁄₈c $15.84 3³⁄₄ yards Andover twine at 30c 1.12 274 yards paper at 1³⁄₄c 4.32 One man three hours at 17¹⁄₂c per hour .52 Sewing at $1.10 11.34 ------ Cost of canvasing $33.14 445 pounds wash at 2.1c $ 9.34 1,031 labels at $1 per 1,000 1.03 Eight men two hours twenty-eight min., seven men thirty-five min. 4.11 $14.48 --------------- Total actual cost $47.62 Weight before canvasing 10,550 lbs. Weight after canvasing 11,041 lbs. Weight after washing 11,486 lbs.