FIG. 96.—VEAL RACKS.

After they are cooked and the bones are pulled out at the root of the tongue, they are ready for pickling. They should first be pickled in 45-degree vinegar for at least twenty-four hours, when they are ready to be packed in packages for shipment using 40-degree vinegar by adding full strength fresh vinegar to the pickle they were first put in. In packing them in small packages especially, they are generally seasoned with coriander seed, bay leaves and sliced lemon.

Lamb Tongue Tests.

—The following tests show yields of pickled lamb tongues at values prevailing at the time they were made:

TEST ON 1,000 PIECES OF 320 POUNDS LAMB TONGUES.

Cost of 1,000 pieces lamb tongues at ³⁄₄c each$ 7.50
Scraping, 10c per 100 pieces1.00
Snouting, cooking, etc., one and a half hours, at 18c.27
Trimming at 5c per 100 pieces.50
Pickling, 10c per 100 pieces1.00
Miscellaneous labor.17
General expense, 42c per cwt. on 143 lbs. produced.60
$11.04
Produced:
Green weight320 lbs.
Cooked weight143 lbs.
Shrinkage177 lbs.or 55%
Credit 23 lbs. trimmings at 1¹⁄₂c per lb.$  .35
Cost of 143 lbs. of lamb tongues$10.69
Cost per pound, $0.0747.

Slaughtering Calves.

—This item is so simple that it scarcely needs mentioning. The chief thing is cleanliness of the hide. Where the work is performed in quantity the calves are knocked, hoisted to a rail; stuck, bled and passed through a washing tub; soaked and curried so the hides are made entirely free from manure, and then scraped reasonably dry. The calf is then gutted and placed in a cooler, if it is to be sold skinned and it is preferable that it be cold skinned. The color justifies the labor expense. Some fancy dressed calves with caul spread are hot skinned but this is a local matter common to but few markets.

Heads and Feet.

—Heads and feet are scalded in sets, and sold fresh or frozen. Eastern markets consume these in quite large quantities.