Turning and Sliming.
—The casing is now turned, fatted side in, and when turned exposes the inner surface. This is hand or machine scraped and must be perfectly clean, inspection being made to ascertain this condition exists.
Inspecting and Measuring.
—It is best to inspect middle casings by air, at which time they are selected for wide and narrow standards, especially in the larger works. They are measured 62 feet to the set, allowance being made for shrinkage in salting, so that after they have been salted they will measure 57 feet, this being the standard commercial length per set. These are handled on the salting benches, etc., the same as rounds. They are selected as follows: They must be of prime quality, properly cleaned, slimed and salted, closely fatted, free from holes, good color and smell, no piece to be less than three feet in length, not more than one such piece in a set, and the thin end of the gut must be cut off. They should be assorted in accordance with requirements into—
| Narrows | Packed | 140 | sets to the tierce |
| Wides | Packed | 95 | sets to the tierce |
| Regulars (which means the medium casings) | Packed | 110 | sets to the tierce |
The salting and packing process is the same as described for round casings.
Beef Bungs.
—These are the larger intestines and have one blind or closed end. They have an average length of four feet, but vary with the cattle size. The opening, where the small intestine connects with the large, should be in the center. The cleaning process is similar to other casings, except the scraping is done by hand work, or using a revolving washing machine.
Bungs, handled practically the same as the previously described casings, to be of good quality, full length, properly cleaned, slimed, salted and fatted, free from holes, reasonably free from scores and cuts and of good color. The regular run of these casings should be packed 400 pieces to the tierce, tied in bundles of five each.