lard
often has a strong animal odor.

TO REFINE LARD,

a large iron pot is set over a slow fire of coals, a small quantity of
water is put into the bottom of the pot, and this is then filled to the
brim with the fat, after it has first been cut into small pieces and
nicely washed, to free it from blood and other impurities. If necessary to
keep out soot, ashes, etc., loose covers or lids are placed over the
vessels, and the contents are made to simmer slowly for several hours.
This work requires a careful and experienced hand to superintend it.
Everything should be thoroughly clean, and the attendant must possess
patience and a practical knowledge of the work. It will not do to hurry
the cooking. A slow boil or simmer is the proper way. The contents are
occasionally stirred as the cooking proceeds, to prevent burning. The
cooking is continued until the liquid ceases to bubble and becomes clear.
So long as there is any milky or cloudy appearance about the fat, it
contains water, and in this condition will not keep well in summer--a
matter of importance to the country housekeeper.

It requires six to eight hours constant cooking to properly refine a
kettle or pot of fat. The time will depend, of course, somewhat upon the
size of the vessel containing it and the thickness of the fat, and also
upon the attention bestowed upon it by the cook. By close watching, so as
to keep the fire just right all the time, it will cook in a shorter
period, and vice versa. When the liquid appears clear the pots are set
aside for the lard to cool a little before putting it into the vessels in
which it is to be kept. The cracknels are first dipped from the pots and
put into colanders, to allow the lard to drip from them. Some press the
cracknels, and thus get a good deal more lard. As the liquid fat is dipped
from the pots it is carefully strained through fine colanders or wire
sieves. This is done to rid it of any bits of cracknel, etc., that may
remain in the lard. Some country people when cooking lard add a few sprigs
of rosemary or thyme, to impart a pleasant flavor to it. A slight taste of
these herbs is not objectionable. Nothing else whatever is put into the
lard as it is cooked, and if thoroughly done, nothing else is needed. A
little salt is sometimes added, to make it firmer and keep it better in
summer, but the benefit, if any, is slight, and too much salt is
objectionable.

LEAF LARD.

In making lard, all the leaf or fl