Lard is the produce of leaf lard melted with fat pork: this operation should be performed rapidly, especially in summer time. Remove the membranes and sanguineous parts from all that is required for making the lard - say about twenty pounds; cut the leaf lard and fat pork into half inch squares and steep them separately for two hours in an abundance of cold water using twelve quarts for each and two ounces of crystal soda also for each; wash both in several waters, keeping them separated; drain and lay first the fat pork in a saucepan with four quarts of water, melt it on a.slow fire being careful to stir the bottom frequently; as it melts it becomes white and milky, then transparent, when in this state, strain it through a colander and return it to a clean saucepan adding the leaf lard; set it on a good fire and stir incessantly until the squares become dry and brown, then strain the fat, press well the squares, leave to cool slightly, afterward adding a gill of water for every two pounds of the fat.

Beat the whole vigorously, let cool and draw off the clear part before the fat has had time to congeal, just when it begins to set, beat thoroughly to have it smooth.