Volume 01: Production and resources of the northern and western districts of New South Wales, 1854 [ca. 1850-1857] - Page 406
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Transcription
234
STEAMING AND BOILING DOWN ESTABLISHMENTS
CATTLE LOSE IN CONDITION FROM THEIR RUN TO THE BOILING HOUSES
The proper calculation for daily loss in fat of each Bullock during the travelling of the Herd from their run in the interior to the Boiling down Establishments is one pound in weight. Cattle are unlike sheep in this respect, no advantage is gained by their passing over improved pasture - The Cattle fret when off their run, and lose daily in Condition.
Cattle from the Barwon River lose between twenty & thirty pounds in weight of fat in travelling down to the Boiling & Steaming Establishments on Hunter River, the time occupied is generally twenty one days.
This Calculation will hold good for any other part of the Colony.
TIME REQUIRED TO STEAM DOWN TWENTY OXEN
The time required to steam down a Vat containing Twenty Bullocks is twelve hours, Allowing the vat to be of the same material and strength of the boiler only only six hours are required.
CUTTING UP THE CARCASES PROPER SIZE FOR STEAMING DOWN -
When the early or first attempts either to boil or Steam down oxen, the carcass was merely cut in to quarters. Subsequently they found that to cut up the quarter into six pieces was an improvement, at present experience has taught those who Steam or boil down Oxen, that smaller pieces say the weight about twenty pounds each is found to answer best.
NO WATER REQUIRED IN THE VAT WITH THE STEAMING PROCESS
There is no water required in the vat with the meat, the condensed steam produces the soup and care must at all times be taken not to allow the steam boiler to be overcharged with water, otherwise water gets into the vats instead of steam, & attention must be paid to feed the boiler properly, that steam may be always produced as required. Stop Cocks are fitted on the boiler to regulate this -
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