It will be noted from the previous test that there was a gain of 936 pounds in canvasing these hams, at a cost of $5.09 per 100 pounds. As hams always sell at a much higher price than this, the difference would represent the profit in this operation. =Shrinkage.=--Shrinkage of smoked meats is a matter tangible in dollars and cents. Meats for prompt consumption, such as those smoked and distributed from a branch house, can be smoked for less than meats smoked at the parent house for shipment via carload or local freight. The aim is to smoke out the meat as near green weights as possible, the amount of shrinkage depending largely upon the requirements at points to which meats are to be shipped and the conditions to which they are to be subjected. For instance, hams and shoulders which are to be used for immediate consumption should smoke out 98¹⁄₂ to 100 per cent green weight, whereas meats which are to be held for some length of time after being smoked, or which are intended for a warmer climate, will smoke out from 95 to 97 per cent of the green weight. Meats, which are to be consumed immediately and not shipped to a warm climate, may carry more moisture and hence show less shrinkage. At the same time they have a much finer and more attractive appearance. This is a matter to which an owner or manager of a smoke house must necessarily give minute and close attention in order to obtain the best results. Perhaps as important a point as any, is when the condition of the meats as to dryness is concerned. Meats should be shipped promptly when in condition and not allowed to remain in the smoke house awaiting disposition. The following table shows the result of tests on 1,136 pounds of meat hung in smoke house for seven consecutive days, temperature of smoke house about 90° F. Lbs. Weight when fully smoked 1,136 24 hours later 1,129 24 hours later 1,121 24 hours later 1,114 24 hours later 1,108 24 hours later 1,105 24 hours later 1,100 Thirty-six pounds shrinkage in seven days’ hanging. =Wrapping Smoked Meats.=--Fancy meats, now almost entirely distributed in wrappers of paper or cloth, should be well cooled before wrapping. A piece of cheese cloth is wrapped over the butt, and absorptive paper folded next, usually doubled at the butt, with an outer covering of parchment paper. The neatness and appearance of the package must be considered and naturally the package should be kept clean. For some trade, meats are sewn in burlap. Others are covered with whitewash solution, or yellow wash. Meats put out in such manner are usually intended for distant shipment and should be harder smoked. Canvassed or white-washed meats are paper wrapped, same as fancy meats, before covering with the outer bag. =White-Wash.=--The following recipe can be used for making white-wash: