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.