(15) Sausage Department.—Expense for manufacturing sausage in all its work from receipt of green meat to its saleable condition boxed, and shipped. Includes smoking, boiled ham, work. This department is at times divided into a manufacturing and shipping department, in which case the manufactured goods are delivered to the packing room.
(16) Lard Refining.—The expense for handling processing, manufacturing, packing and shipping lard, including all labor used on receipt and care for supplies.
(17) Smoke House.—The soaking, washing, scrubbing, smoking, inspecting, packing and shipping of all meats, care of houses and all supplies.
(18) Tripe and Pig Feet.—The receiving of raw tripe from the rough tallow gang, washed ready for use. The cleaning, curing, packing, shipping, pig feet as cut from ham or shoulder and their complete manufacture ready for shipment.
(19) Beef Curing.—This department takes products as delivered to it, curing and loading same or delivering to next department. The cleaning of ox lips is charged to this department. Also against tongue department for curing, packing and loading tongues.
(20) Sheep Killing.—To be the complete expense for dressing sheep from their receipt in the pens to delivery to chill rooms; including all occupations, necessary thereto except the disposal of sheep offal and sheep by meats.
(21) Sheep Tallow.—All labor on sheep other than that described in the preceding paragraph, including disposal to manufacturing departments of all parts and of all meats to the chill rooms. Involving all work on sheep offal other than sheep casing.
General Principles.
—The following items describe the intent of the instructions.
(22) Delivery.—Constituted by trucking the product into the department and unloading the trucks or in case mechanical means such as conveyors are provided for delivering from one department to another, delivery is constituted by placing in the conveyor leading to the department.