Judgment is to be used in the cooking as the age of the cattle and the hardness of the bone will have to do with the bone appearing “chalky” when dry.
FIG. 63.—POWER HOOF PULLER.
Cooking Feet.
—The foot portion resulting in the small knuckles when cooked is cooked separately from the shin bones and oil handled in the same manner.
Skimming the Oil.
—The oil rising to the top of the cook vats should be carefully skimmed off with as little water as possible. It should be strained through a fine mesh screen covered with two thicknesses of scrim, so as to take out all floating fibre or floaters.
Skimming and Settling.
—Upon skimming deposit oil in the oil receivers, keep the oil under heat at a temperature of 150° F. The settling or sediment should be daily removed at the drain outlet until oil begins to show, since the settling and moisture are sure means of making oil sour.
