Take the leaf fat, wash it off with warm water, remove the skin, and cut the fat in small pieces. Put one quart water in a large pot, and dissolve in it three teaspoonsful of bread soda. Then fill up the pot with lard and set it on the fire. Stir it constantly to keep it from scorching. When the cracklings are a light brown, and commence to sink, the lard is done. Strain it through a coarse cloth; put it in tin cans or stone jars, and tie it up tight. No salt is used with the soda, and I have found, from long experience, that soda is the better of the two to use. Meat fat is prepared the same way. It is best to keep it separate. The butcher's fat requires no water, as it has to lie in water twenty-four hours before it can be cooked. Put more soda to it than to lard.