Caul fat. Ruffle fat. Briskets trimmings. Crotch trimming from pickings. Paunch trimmings. Pluck trimmings. Reed trimmings. Heart casing fats. For a No. 2, or second grade, which, though it may realize nearly as high a price as the first oil, is an oil of high flavor, the following parts are used: Small fat. Chipped fat, which is taken off of the middles. Machine fat, which is fat taken off of rounds by the fatting machines. Heart trimmings. Pluck trimmings. Miscellaneous bed pickings of the second grade. Kidney fat. Clean trimmings from cattle which are being cut up for canning or sausage purposes. Skimmings from scrap vat of No. 1 oil. A third grade of oleo oil, which will be quite inferior to either of the other two named, but for which at times there is a good demand, often netting more than the same product would, if made into rendered tallow, is made from the following trimmings: Head fat. Fat trimmed from cattle heads when cheeking. Plucked sweetbreads trimming. Liver trimmings. Bladder trimmings. Fat from chilled beef tongues, when they are trimmed. Miscellaneous fats from other departments. The skimmings from the oleo press cloths boiling before soda has been used. Scrap vat skimmings from the second grade of oil. If fat is graded as above suggested, and handled properly in the different departments in the oleo house, satisfactory grades of oil should be made. =Tests on Oil Fats.=--The following are tests showing the pounds and percentages of yield of different kinds of fat when made into oleo oil. The tables, as will be noted, only show the percentages of fat in oleo stock, this consisting of the oil and stearine before pressing. TEST NO. 1. _Caul fat run to No. 1 oleo oil:_ Hot weight from beds (dry) 1,505 lbs. Chilled twenty hours, net weight 1,937 lbs. ---------- Gain from hot weight 28.70% = 432 lbs. Weight of chilled fat to oil house 1,937 lbs. This fat, hashed into melting kettle, cooked one hour and five minutes, settled one hour, drawn into receiver, settled two hours, and drawn into coolers, gives following: Yield of oleo stock 1,238 lbs. = { 82.26% from hot weight { 63.91% from chilled weight _Ruffle fat run to No. 1 oleo oil:_ Hot weight from beds (dry) 1,518 lbs. Chilled twenty hours, net weight 1,735 lbs. ---------- Gain from hot weight 14.29% = 217 lbs. Weight chilled fat to oil house 1,735 lbs. This fat, hashed into melting kettle and cooked one hour then settled one hour fifteen minutes, after which drawn into receiver and again settled for two hours, and drawn into cooler, gives following: