—Jaw bones should be handled the same as skulls, except that they should be cooked from nine to ten hours. The jaws are cracked at right angles to their length in order to open the bone for extracting all oil.
Drying.
—The bones are now ready for drying. Dryers are mentioned subsequently.
Feet.
—The cattle feet are of prime importance owing to the value of the products resulting. In mentioning feet, we mean comprehensively the feet from knee to hoof, inclusive.
Washing Feet.
—The feet upon being taken from the animal should be washed promptly, and all manure and refuse removed preferably through a revolving washer.
Cutting Sinews and Sawing Bones.
—The sinews are removed from the feet, and the shin bones sawed out. The sawing of the bone is an important matter. The bone should be rigidly held and sawed by a sharp moving blade, the saw carriage moved against the tightly held foot. The set of saw should be such as to avoid a ragged edge. Saw should have high speed up to 1,200 r. p. m. and be filed with but little set. In moving the blade it should be done firmly and regularly—not jerky.
The cutting should be done about midway through the “sponge” formation at end of bone so that the oil can be cooked clean.