FIG. 61.—BONE SAW WITH IRON FRAME.
Raw Shin Bones Cooling.
—These bones should be kept in clear cold running water until the day’s cook is collected.
Removal of Hoofs.
—The removal of hoofs is to be done by putting the feet in a tank or tub of water. Steam is injected into the water and the temperature raised to about 180° F., where it is maintained for 20 to 30 minutes, or until the hoofs will slip. Hoofs are pinched off and feet passed to cook boxes. Hoofs are usually air dried and selected into white and striped hoofs, the most valuable used and sold for manufacturing. Black hoofs are ordinarily coil dried and ground for fertilizer. The oil is the neatsfoot oil of commerce.
Cooking Shin Bones.
—Shin bones should be cooked about eight hours at a temperature of 160° to 170° F.
FIG. 62.—HAND HOOF PULLER.