The fat should not be suffered to stand long without being tried, because, even in cold weather, some parts of it may soon become musty, and nothing can then restore its sweetness. Remove all the lean bits, as they will adhere to the kettle, and cause the fat to burn. Cut it into pieces a little more than an inch square, and take care to have them nearly of a size. Put a little water into the kettle, and keep a steady, good fire, without much blaze, and stir the fat often. Attention to the kettle and the fire will be necessary, through the process. It will require three hours to do it. When the fat no longer bubbles, but is still, it is done enough. It is best to squeeze it through a tow cloth bag, made by folding half a square in such a way that the corner will form the end, and it should be rounded off a little at the bottom, and the seam made exactly as directed for a pudding-bag. Two pieces of wood fastened together, somewhat like a lemon-squeezer, will facilitate the process of straining it. Strain all that flows off without much pressure into one jar, and that which is extracted last, into another. There is no advantage in putting salt into lard. It does not mingle with it, as appears by its being always found at the bottom of the kettle, undissolved. Stone jars are best for keeping lard, but potter's ware does very well. It should stand in a cold place, and in warm weather, a fire-place with a close board, in a cool room, is a very good place to keep it.

Scraps are a favorite dish with many persons. Put salt, pepper, and pulverized sage to them, while they are still warm, break them small, and stir them well that the seasoning may be equally distributed.