1,200 pounds floated barytes. 90 pounds flour. 140 pounds water. 63 pounds white ham wash glue. 1 teaspoon blueing. The glue should be cooked and strained through a piece of cloth before being added to the solution, as there is liable to be more or less sediment in the glue, which should be removed, after which mix with the flour; let stand about twelve hours, then add the barytes, using hot water in mixing. After it is mixed add the blueing. This material should be put in a tub, held at a temperature of 90° to 100° F., into which the canvassed meats are to be immersed. After being dipped they are hung up over the tub while an attendant rubs his hand over them, taking off the surplus material which has adhered to the package, and at the same time forcing the wash into the openings of the cloth. They should next be brushed over with a heavy paint brush, smoothing off the surface, and then hung in a dry-room to dry. After being allowed to hang for eight to ten hours, until the wash is thoroughly dry and has hardened, they are ready for shipment. =Yellow Wash for Meat Canvas.=--This is practically the same as white wash, except that a chrome yellow color is used, and the mixture will have a yellow instead of a white shade when finished. Handle same as white wash for meats. A formula for yellow wash is given as follows: 1,200 pounds floated barytes. 210 pounds whiting. 195 pounds water. 114 pounds lemon yellow. 35 pounds joiner’s glue. This is used at a temperature of from 90° to 100° F. As all meats canvassed are sold gross weight, the barytes is added to give an additional weight to the meats which are canvassed. A dry room in which meats can be dried by forced draft from fan is a valuable adjunct for quick deliveries. =Smoking Dried Beef.=--Dried beef is an article which has to be smoked heavier, dried more, than pork hams, and unless the moisture is well evaporated the time it may be kept will be short. An approved method for handling dried beef is as follows: Steam coils should be placed at the top and also at the bottom of the smoke house. The steam should be turned on until the temperature of house is between 130° and 140° F. After the meat has hung in this temperature about thirty hours, a light fire should be started, by using two or three sticks of wood, and plenty of hard wood sawdust scattered close to the fire, so as to form a dense smoke. It is very essential that dried beef should have a strong smoked flavor. Steam should be kept on the house all the time the beef is being smoked and it will require eighty to ninety hours under these conditions to bring the beef out in the best condition. Beef can be smoked in a regular house, but it takes much longer and it cannot be handled as satisfactorily as with steam heat in connection with the smoking process.