This may seem to many a difficult and unnecessary work. The only implement needed is a larding needle, which costs fifteen cents and should last a lifetime. Any one who can sew can lard, as it is merely sewing with strips of fat bacon or pork, leaving the fat midway through the meat. Lean and dry meats are much improved by larding. Take a piece of salt pork two inches wide and four inches long, and shave off the rind the long way of the pork ; then cut the same way as the rind two or three slices a quarter of an inch thick, cutting only to the membrane which lies about an inch below the rind, as this is the firmest part of the pork. Then cut each slice across the width into strips a quarter of an inch wide and thick and two inches long. Insert one end of a lardon, as each of these pieces is called, in the needle, and then with the point of the needle take up a stitch half an inch deep and one inch long across the surface of the meat. Draw the needle through and help the pork to follow by pushing it until partly through; then hold the end of the pork, and draw the needle out, leaving the pork inserted in the meat, with the ends projecting at equal lengths. Take up more stitches one inch apart, in parallel rows, until the whole surface is covered. A is a piece of meat to be larded, and the numbers show the strips of bacon or pork as inserted, 6 being the needle with the lardon attached and partly drawn through.