The inside fat or leaf of a pig should be beaten with a lard-beater, or rolling-pin; then put it into a jar or earthen pot, in a large kettle of boiling water, till it is melted; add a little salt and a little rosemary - the last may be left out if not preferred. When melted, pour it into jars or bladders, nicely cleaned. The bits of skins that are left are called crittens, and chopped up with apples or currants to make fritters, or a pie. Lard is frequently melted in a brass kettle over a slow fire. It is better to surround it with water.

470. Clarified Sugar is merely brought to a syrup in the following manner: - Break up the sugar in large lumps, and allow a pint of water to every two pounds of sugar: but whatever quantity is employed, keep out a quarter of a pint cold. Put the sugar and water in the preserving pan, with the white of one egg well beaten, to every two pounds of sugar. When the sugar is dissolved, set it on the fire, and when it boils fast, throw in the quarter of a pint of cold water; this is intended to throw up the scum. When it boils again, take the vessel from the fire and let it stand to settle; then remove all scum, and place it in a hair sieve; what runs through may be returned to the rest: give it another boil, and again settle and skim. It should not be stirred after the sugar is dissolved and syrup begins to warm. In this manner sugar is clarified for jelly which is to be put in glasses.