This page needs to be proofread.
 | An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/106}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
Fig. 10.
ment or introduced directly into the kettle. The residues which remain after the steaming is completed and after the lard has been drawn off are withdrawn from the conical lower portion of the kettle which can be opened for the removal of these residues. A typical kettle for rendering lard is shown in Fig. 10. The fragments of meat to be received are placed in the opening M
