Lard is the fat of the pig melted down. The best is made from the kidney fat melted and poured into bladders. In foreign lard kidney and surface fat are mixed and melted down. When pure, lard has scarcely any taste or smell: it should be of a pure white, not too opaque, firm but not hard. If when it is melted it sputters, it is a sign that water has been added to it when prepared. No deposit remains after it has been a second time melted. Any opaque bodies which float in it, or sink to the bottom, are adulterations of flour or starch. Chemical tests only will reveal carbonate of soda or potash and salt, which are often mixed with it. Lard is now sold at \s. per pound. It is used for making pie-crusts and frying, etc.

Dripping is sold in London for yd. or 8 1/2d. per pound. In the house it should be saved and nicely clarified, and will be found most useful for plain meat-pie crust, family cakes, frying, basting, etc.