Transcription

STEAMING AND BOILING DOWN ESTABLISHMENTS

THE SOUP OF GELATINE CRAN
The soup or the gelatine cran is placed at the bottom of the Vat for the escape of either soup or gelatine that may be required,
his  cream may be an inch and a half in diameter in the [bone?].
The REFINING PAN.

The refining pan is three and a half feet in diameter by three feet deep, this pan is made of boiler plate and is encased within another of the same material believed which the straw is introduced the boiler  & is somewhat similar to a glass foot - 
 

This [indecipherable] must be able to stand and prepare of steam equal to that of the boiler - The pan is situated in the under flat of the building & stands upon pillars with the mouth on a level with the floor of the upper flat & on a level with bottom of the vat. A Stop Cook is required to be in the bottom of the pan about one third of the size of the Cran leading into the pan. This is to allow the steam to escape. The tallow is drawn off from the bottom of the pan by the Cran into Cooler in the lower part of the building where the tallow Casks are filled. 

PROPER TIME ALLOWED TO REFINE THE TALLOW

When the refining pan is filled from the tallow pipe - the Steam Cran is then turned on between the [Cassing?] from the boiler. The time required to refine the tallow is generally twenty minutes, which is Generally considered long enough - longer time than this darkens the  tallow.
 

PRODUCE OF ONE HUNDRED HEAD OF CATTLE STEAMED DOWN
1847

  FRUIT WEIGHT TIME NETT WEIGHT
The 155 head of Cattle weighed 9.9.763 lb
averaging 643 lb each head
and producing 43 Casks refined tallow
The Cattle averaging 130lb each head of refined tallow for the English market 
The above were an inferior lot of Cattle Consequently Cannot be taken for what is usually boiled or steamed down. 
24.143 3974 20,169lb.

 

 

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