_Rules for Boiling Hams._--When hams are boned (if desirable) and wrapped, they should be put into a vat of water, temperature about 212° and the temperature regulated until it reaches 155° to 160° F. The hams are held at this temperature until they are cooked, which requires somewhat longer time than when they are cooked, by steam at a higher temperature. A twelve-pound ham will require from four and one-half to five hours. After the hams are cooked they should be allowed to cool in the water in which they were cooked; not taken out, or drained, or set in the cooler, for in the water in which they are cooked are juices which are absorbed by the hams as they cool, and the shrinkage is much less than if taken out immediately. The hams should then be taken to the smoke house, laid on racks and given a very light smoke, then to the cooler. _Shrinkage in Boiling Hams._--Hams taken out of pickle and drained for twelve hours to shipping weight, will show the following shrinkages under favorable circumstances: Per cent. Hams not boned, smoked after cooking 9 to 12 Hams with bone out, including the shank bone, skin on, not fatted 12¹⁄₂ to 18 Hams with bone out, skin lifted, fat removed 18 to 23 Hams with bone out, the skin and fat removed 33 to 40 Hams skinned, fatted, bones left in 28 to 35 Skinned shoulders, bone out 30 to 35 CHAPTER XXVI DRIED SAUSAGE SUMMER SAUSAGE -- PRESERVATIVES -- COOLING ROOM -- STUFFING -- HANGING ROOM -- SMOKE HOUSE -- DRY ROOM TREATMENT -- DRY ROOM CAUTION -- SHIPPING AGES -- STORAGE -- PREPARATION OF CASINGS -- TRIMMING MEATS -- FORMULAS FOR SAUSAGE. =Summer Sausage.=--Under the head of “Summer Sausage” we take up an entirely different article, a sausage that is dried and smoked (not cooked), during which time the ingredients used for seasoning effect a cure. This sausage will keep for months if properly handled. It is necessary, however, that every detail be very carefully watched, as a slight omission or error in its manufacture causes immense losses at times. As this is strictly an air dried sausage, weather conditions have a great deal to do with its successful manufacture, and it is necessary to have special facilities in the way of coolers, smoke houses and dry rooms, the proper arrangement of which is somewhat expensive. Air conditioning and fan circulation can be used. It is impracticable for any manufacturer to attempt to make this article in large quantities unless he has proper facilities, and it is the manufacturers who do make it in large quantities that are financially successful, and are able to keep their cost of production to a minimum.