Volume 01: Production and resources of the northern and western districts of New South Wales, 1854 [ca. 1850-1857] - Page 411
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Transcription
239
STEAMING OR BOILING DOWN ESTABLISHMENTS
SOUP AND BOILED OR STEAMED DOWN MEAT FROM THE VATS
At present little or no use is got from the soup, which is certainly of the best quality, few steaming or boiling down establishments prepare it into gelatine, When the Vats are opened the soup is let off and run into the river - The meat is applied for feeding animals few Establishments have enough of them to consume the immense quantities produced, it is therefore Carted away along with the bones, and spread out as manure upon the land -
SHEEP FIT FOR BOILING OR STEAMING DOWN.
The average weight of tallow in each sheep fit for boiling & to pay the proprietor must be ten pounds - otherwise the expenses of the owner will be ill rewarded either by Boiling or Steaming them down -
TIME REQUIRED TO STEAM DOWN SHEEP -
The carcass of the sheep requires merely to be broke [broken] up with the axe in order to make it pack well in the Vat, & the time required to steam them down is only six hours
UNFAVORABLE [UNFAVOURABLE] YEARS FOR BOILING OR STEAMING DOWN
When a scarcity of grass & water is to be found within the boundaries under the great Northern dividing range, during these seasons the proprietors avoid sending either sheep or Cattle to be boiled or Steamed
down and the falling off in the returns of the Steaming or boiling Establishment may be attributed to this during these years.
I may instance the year 1846, during the whole of year few Cattle or sheep could be sent from the interior by the proprietors from the scarcity of grass & water on the main lines of road under the ranges leading to the Boiling and Steaming houses
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