=Cleanliness and Collection.=--The fats, as rapidly as removed from the animal, should be taken quickly in clean utensils and washed in medium temperature water to remove any blood present. Thorough chilling of the fat is a very essential feature in making oleo oil. In order that this may be done it is necessary that the fat be cut in small pieces, so that the cold water can get at every part of it. A machine illustrated in Fig. 53 is used for cutting the fat before passing it into the cold water. The water is circulated by the use of a pump and distributed over the fats from a perforated pipe. =Chilling Fat.=--The fat, while chilling, should be allowed to remain in cold water for about five hours, or until it has become thoroughly chilled. Precaution should be taken to see that no fat goes to the hasher, or melting kettle, until it is thoroughly chilled. Failure to do this is not particularly noticeable in the oleo oil when made, but soon afterward results in a deterioration of the oil. It is never objectionable to hold the fat from twelve to twenty hours, if necessary, in the cold water, although five hours is sufficient. The constant submergence of the fat by mechanical means or by hand is of prime importance. [Illustration: FIG. 53.--OLEO FAT CUTTER.] The fats are ladled or forked from the chilling vat and placed on a table to drain. The dryer the fat the better, but it must not lay unduly long to drain. From this table they are passed through an Enterprise steam jacketed hasher for grinding. Steam is kept on the jacket to assist in rapidity in passing it through the hasher. =Cooling Water.=--The chilling or cooling of water is accomplished in two ways, by the introduction of ice or the cooling of the water or by submerging pipes in the tanks, and circulating chilled brine or ammonia gas through the pipes, same being a part of the refrigerating system. In the latter case the pipes should be covered by a removable screen to prevent fats attaching to the pipes. [Illustration: FIG. 54.--KETTLE FOR MELTING FATS FOR OLEO OIL.] =Melting.=--The fat when hashed is passed to an open top water jacketed kettle of the type shown in the illustration, Fig. 54. Just previous to beginning to hash the fat into the kettle the stirrer is placed in motion. The water in the jacket is heated up to a temperature of about 180° F. When the kettle is partially filled and as the fat accumulates, it will collect and hang to the stirring gear. To meet this condition the stirring gear is arranged to rise vertically on the shaft by lifting and assistance of the counterweight attached to it. The fat is removed by the use of a paddle, the stirrer lowered and started in motion. The fat is mixed with a large paddle so that the melting oil at the sides and bottom of the kettle is freely intermingled with the partially melted fat.