1,200pounds floated barytes.
90pounds flour.
140pounds water.
63pounds white ham wash glue.
1teaspoon blueing.

The glue should be cooked and strained through a piece of cloth before being added to the solution, as there is liable to be more or less sediment in the glue, which should be removed, after which mix with the flour; let stand about twelve hours, then add the barytes, using hot water in mixing. After it is mixed add the blueing.

This material should be put in a tub, held at a temperature of 90° to 100° F., into which the canvassed meats are to be immersed. After being dipped they are hung up over the tub while an attendant rubs his hand over them, taking off the surplus material which has adhered to the package, and at the same time forcing the wash into the openings of the cloth. They should next be brushed over with a heavy paint brush, smoothing off the surface, and then hung in a dry-room to dry. After being allowed to hang for eight to ten hours, until the wash is thoroughly dry and has hardened, they are ready for shipment.

Yellow Wash for Meat Canvas.

—This is practically the same as white wash, except that a chrome yellow color is used, and the mixture will have a yellow instead of a white shade when finished. Handle same as white wash for meats. A formula for yellow wash is given as follows:

1,200pounds floated barytes.
210pounds whiting.
195pounds water.
114pounds lemon yellow.
35pounds joiner’s glue.

This is used at a temperature of from 90° to 100° F. As all meats canvassed are sold gross weight, the barytes is added to give an additional weight to the meats which are canvassed.

A dry room in which meats can be dried by forced draft from fan is a valuable adjunct for quick deliveries.

Smoking Dried Beef.

—Dried beef is an article which has to be smoked heavier, dried more, than pork hams, and unless the moisture is well evaporated the time it may be kept will be short. An approved method for handling dried beef is as follows: