Yield of oleo stock 1,018 lbs. = { 67.06% from hot weight { 58.67% from chilled weight The second test is similar, except that it is made on the “peck and reed” fat, which is used in a No. 1 oil. In the third test chipped fat is used for No. 1 oleo. This is a fat which is cut off the middle gut, when fatted. Test No. 4 is made on the gut end fat, which consists of miscellaneous trimmings from the gut, ends, etc. No. 5 was a test to determine the value and yield of caul and ruffle fat from 165 cattle. TEST NO. 2. _Peek and reed fat to oleo oil:_ Hot weight from trimming bench (dry) 1,082 lbs. Through small wash vat to wash (weight from water) 1,211 lbs. ---------- Gain in washing from hot weight 11.92% = 129 lbs. Weight to chill vat 1,211 lbs. Chilled sixteen hours, weight 1,255 lbs. ---------- Gain from washed weight 44 lbs. Gain in chilling from hot weight 15.90% = 172 lbs. Weight chilled fat to oil house 1,255 lbs. Handled in the usual way gives following: { 67.19% from hot weight Yield of oleo stock 727 lbs. = { 60.03% from washed weight { 57.93% from chilled weight TEST NO. 3. _Chip fat to No. 1 oleo oil:_ Hot weight from trimming bench (dry) 1,500 lbs. Through small vat to wash (weight from water) 1,639 lbs. ---------- Gain in washing from hot weight 9.26% = 139 lbs. Weight to chill vat 1,639 lbs. Chilled eighteen hours, weight 1,760 lbs. ---------- Gain from washed weight 7.38% = 121 lbs. Gain in chilling from hot weights 17.33% = 260 lbs. Weight chilled fat to oil house 1,760 lbs. Handled in the usual way, gives following: { 65.40% from hot weight Yield in oleo stock 981 lbs. = { 59.85% from washed weight { 55.74% from chilled weight TEST NO. 4.