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.