Per ton handled. Sum of weight received and weight shipped.
(8) Oleo Department.—The expense for manipulating raw fat to make oil, stearin, tierce, pack and ship. Fat is considered as delivered to oleo department when placed in chilling or washing vats. Includes cooperage work occurring in oleo department. The skimming of all catch basins connected with and a part of the oleo department.
(9) Tallow.—Labor for inspecting, products, filling tanks, cooking, pressing and all other work involved in making tallow or grease. Tallow to be tierced for shipment includes all labor for skimming catch basins and collecting the fats.
(10) Fertilizer Department.—The collection of tank water and the care including evaporation and returning of skimmed grease to rendering department. The drying, storing, grinding, packing and shipping of tankage. The collection, cooking, pressing, drying, screening, bagging and shipping of blood.
(11) Hog Killing.—All expense involved in dressing pigs from their receipt in yards to delivery in chill rooms. Including any attention in pens, cleaning pens.
The dressing of pigs completely, including the disposal and disposition of all offal and the delivery of separated offal to rendering tanks or to chill rooms. Include all labor, cleaning department, utensils and equipment. At times this department is separated into a dressing department which performs all labor incidental to dressing the hog, all labor on the heads and entrails being separated into another item.
(12) Hog Cutting.—To begin with the receipt of pigs at cooler. To cut pigs into various parts and dispose of said parts. Sausage department, lard refinery, rendering department or to curing cellars. Includes packing of any and all cut meats for disposal for sale.
(13) Pork Trimming Room.—This department takes the fats as delivered to them by the hog cutting gang, performs the trimming and assorting of same, delivering the lean trimmings to the sausage or curing departments, and the bones or fat to the lard tanks.
(14) Curing Cellars.—The expense for curing, salting, boxing and packing meats, being all labor of every nature involved on the receipt from cutting department to its disposal, as a finished product.
Includes unloading supplies and boxes. Includes all overhauling and any labor involved in curing processes. This department is usually divided into sweet pickle and dry salt sections upon the basis of the meat handled by each—but operated entirely separate.