. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . e. Cooked hams are put in either round, square or oval containers,depending upon the demand of the trade. These containers are manu-factured in a variety of styles, and their use, together with that of steamor vapor cooking appliances, has worked a revolution in ham-cookingpractice. LARD MANUFACTURE T
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . e. Cooked hams are put in either round, square or oval containers,depending upon the demand of the trade. These containers are manu-factured in a variety of styles, and their use, together with that of steamor vapor cooking appliances, has worked a revolution in ham-cookingpractice. LARD MANUFACTURE The three principal kinds of lard manufactured in American pack-ing plants are: first. Prime Steam Lard; second. Kettle Rendered Lard;third, Neutral Lard. The first requisite in making any kind of lard is absolute cleanlinessin the handling of the product. This fact seems to be underestimated by agreat many packers, but experience has proven that the very best productis turned out where it is handled in the most sanitary places, and by themost sanitary methods. Prime Steam Lard Ingredients.—Prime Steam Lard is made up of all edible killing fatsnot used for any other purpose. Some sweet pickle and dry salt fat scrapsare also used in small quantities, at times. 104 THE PACKERS ENCYCLOPEDIA.
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
