Any butcher can build up a large trade on home-rendered tallow when it is prepared in this manner. In fact, his trade will like the Tallow so well that he will not be able to supply the demand. As a rule, the butcher sells his Tallow unrendered at a low price, but if he will render it himself and follow the above instructions carefully, he can sell the Tallow for at least 10 to 12 cents per pound, owing to the fact that Tallow rendered in this manner produces a very fine fat for cooking purposes. We believe it is much better than Lard.
Neat’s Foot Oil is made by simply boiling the feet of cattle in a water bath, in an open kettle. The oil will come out of the feet and float on the top of the water. After the oil has been cooked out of the feet, they should be skimmed out of the kettle. The oil should then be treated with our Lard Purifier, the same way as directed for treating Lard. Simply let the water and fat cool down to 200 degrees Fahrenheit or below, and to every 100 lbs. of oil add about four ounces of our Lard Purifier dissolved in a quart of water. Stir the water, Lard Purifier and Neat’s Foot Oil thoroughly, and then start up the fire and bring it to a boil. Skim off any foam and impurities that may come to the surface and then stop the fire and allow it to settle about two hours; then skim the oil off of the top of the water and you will have genuine, sweet and refined Neat’s Foot Oil.
Very often butchers in the smaller towns find it convenient to slaughter live stock in the country where it is purchased. In order to meet such cases we submit the following directions for slaughtering cattle, hogs and sheep, and no doubt they will be found useful and suggestive.
It is absolutely necessary that only healthy animals shall be slaughtered for food. It is not so important that stock should be fat, although no one can expect the best results from lean animals, but as there is a demand for all grades of meat, condition is not so exacting as health.
In the case of injured animals, crushed ribs, broken limbs, etc., the flesh is not good for food unless the stock has been slaughtered immediately upon receiving the injuries.
It is a well known fact that the meat of old animals is tougher than that of young ones. The flesh of young animals frequently lacks flavor and is not solid. An old animal in proper condition and good health is preferable as food to a younger one in poorer condition.