As soon it is cut off from the newly-killed pork, put the fat into a crock; cover it; and let it stand all night in a cool place. Next day, cut it into small bits, (carefully removing all the fleshy particles of lean,) and put the fat into a pot without either water or salt. The pot should not be more than half-full. Let it boil slowly (stirring it frequently from the bottom lest it burn) till it becomes quite clear, and transparent. Then ladle it out into clean pans. When almost cold, put it into stone jars, which must be closely covered, and hog's head cheese, fried cabbage, etc. 447 kept in a cool place. If to go to a distance, tie it up in bladders.

There are two sorts of pork fat for lard. The leaf fat, which is the best; and the fat that adheres to the entrails. These two fats should be boiled separately.

The entrails, whose skins are to be used for sausage-cases, must be well scraped and cleaned out, and thrown into strong salt and water for two days, and afterwards into strong lye for twenty-four hours. This lye, when strained, will afterwards be good to assist in soap-making.