| Per cent. | |
|---|---|
| Kidney and cod | 4.83 |
| Pickings | 14.91 |
| Bones | 80.26 |
| 100.00 | |
Test on Oleo Scrap.
—The following is a test on the scrap from foregoing test after all the oil had been extracted, which was put into a rendering tank and cooked for twelve hours with forty pounds pressure:
TEST ON OLEO SCRAP.
| Product | Pounds | Per cent |
|---|---|---|
| Scrap to tank | 4,246 | ... |
| Produced tallow | 1,195 | 28.14 |
| Produced pressed tankage | 434 | 10.22 |
Mutton Fat.
—The fat derived in the killing of sheep is often used to good advantage in making mutton oleo oil. There are times when there is a ready sale for this oil, in which event it is run in the oil house by precisely the same rules as those laid down for the melting of beef tallow. The yields on mutton fat are considerably less, however, than on beef fat. When it is not advisable to put it into mutton oleo, it is nearly always advisable to make a mutton tallow, providing there is sufficient amount of the raw stock on hand to warrant it, as mutton tallow invariably brings a better price than ordinary commercial tallow. Mutton tallow runs considerably higher in titer than ordinary tallow. It is also much whiter and is often used in the manufacture of cosmetics, etc. When made into oil it should be made from mutton fat only. Many lard refiners have discovered that where a complaint was made regarding the quality of their lard it was traceable to their oleo stearine, in which mutton fat had been used, this fat having a tendency to turn the lard rancid much earlier than where beef oleo stearine is used.
Oil Selection.
—In some establishments where high colored oils disposing toward a yellow tint are produced, they are selected separately in the seeding room and the oil segregated on account of its desirability for domestic butterine.