—The following instructions if complied with will result in a satisfactory operation.
First.
—See that the fat is in good condition, properly trimmed, all pieces of meat, lungs, guts, etc., completely removed, and that the fat is handled promptly, not allowing it to become stale, and sour before it is received.
Second.
—When it is received, don’t pile up in the vats; see that the ice water is in contact with all parts of it and thoroughly chill it. When caul fat is extra heavy, examine all the largest pieces closely and see that they are thoroughly chilled through.
Third.
—Arrange to have no ice or cooling pipes in the vat where the fat is received, it being thrown in here to give it a thorough washing. The next vat to which it is thrown, however, should have cooling pipes. The water in the vats into which the fat is washed and chilled must be changed daily.
Fourth.
—Do not begin hashing until the fat is properly cooled. It will take from three to five hours to accomplish this, under ordinary conditions.