Lard is made from the fat of the hog carcass. Three grades of lard are obtained from three parts of the body: the best grade, leaf lard, is made from the leaf, or layer of fat lying inside the abdominal wall; the second grade is made from the backs, the sides, and the pieces trimmed from the various cuts; the third and poorest grade is made from the intestinal, stomach, and pluck fats. The last is much stronger than the other two and should not be mixed with them. On the farm the first two grades are usually made together, and sometimes all three are made together.

Cut the fat into bits about 1 inch square, and trim out all particles of meat as they give an unpleasant burned flavor to the lard and are the first to scorch if the kettle becomes too hot. Put the pieces of fat into a kettle, and add a little water, not more than a quart, to keep the fat from burning until some of the lard has melted.

Keep the kettle hot until the cracklings are brown and rise to the top. Skim off the cracklings, and press out the lard that remains in them. Draw off the melted lard, and add a little baking-soda to help whiten it. The lard should be stirred while it is cooling, in order to make it as white as possible.