Soil Fertility -- Animal Feeding -- Tank Water -- Separation of Solids -- Collecting Grease -- Testing Tank Water -- Evaporating Tank Water -- Description of Apparatus -- Cleaning Evaporators -- Table of Boiling Points -- Testing Stick -- Copperas in Water to Evaporate -- Solids in Water -- Drying Stick -- Value of Tankage -- Quantity of Tank Water -- Cost of Evaporating. CHAPTER XVI. FERTILIZER 201 Fertilizer -- Blood -- Receiving Tank -- Cooking -- Pressing -- Purity -- Storing -- Quick Handling -- Tankage -- Quotations and Value -- Grease -- Influence of Stick -- Digester Tankage -- Slime -- Dryers -- Drying -- Expense for Drying -- Commercial Fertilizer -- State Regulations -- Mixing Materials -- Conversion Factors. CHAPTER XVII. CASINGS 208 Description of Beef Casings -- Round Casings, How Made -- Selection of Round Casings -- Export Casings -- Domestic Rounds -- Beef Middles -- Turning and Sliming -- Inspection and Measuring -- Beef Bungs -- Bung Gut Skins -- Beef Bladders -- Beef Weasands -- Packages -- Salt -- Cleanliness -- Water Temperature -- Machines for Casings -- Hog Casings -- Small Casings. CHAPTER XVIII. BEEF MISCELLANY 217 Beef Miscellaneous -- Livers -- Sweetbreads -- Beef Hearts -- Tails -- Weasand Meat -- Beef Tongues -- Washing -- Hanging -- Trimming -- Curing -- Freezing -- Surplus Rounds -- Stripping Beef Hams -- Formulas for Curing -- Smoking -- Tests -- Glass Jar Beef -- Beef Trimmings -- Barrel Beef -- Tripe -- Cleaning Tripe -- Pickling -- Cost of Production. CHAPTER XIX. SHEEP AND CALVES 229 Increased Production of Sheep -- Penning -- Dressing by Piece Method -- String Gang -- Sheep Ring -- Sheep Dressing -- Legging -- Pelting -- Methods of Finishing -- Washing and Its Effect -- Chilling -- Lamb Tongues -- Pickled Lamb Tongues -- Lamb Tongue Tests -- Slaughtering Calves -- Heads and Feet. CHAPTER XX. HOG SLAUGHTERING 251 Historical -- Investment -- Hog Yarding -- Hog Dressing -- Hoisting -- Sticking -- Neck Washing -- Scalding -- Scraping Machines -- Hand Scraping -- Cleaning Bodies -- Ham Facing and Cutting -- Leaf Lard -- Splitting -- Washing -- Drying -- Care in Chill Rooms -- Open Air Hanging -- Chilling Necessities -- Shrinkage in Chill Room -- Hog By-Products -- Heads -- Plucks -- Paunches -- Entrail Fat. CHAPTER XXI. PORK CUTTINGS 266