LARD

hog’s fat separated from the ti ue by melting and straining. Its quality varies greatly. If pure, it should be white, and free from any disagreeable taste or smell. Leaf lard, the choicest grade, is that from the leaf fat which lies around the kidneys. It is rendered at a moderately high temperature from the chopped leaf of freshly killed hogs, and is distinguished by its rich, grainy texture and crinkled appearance. The next best is that from the back, and the poorest that from the small intestines. The greater part of the lard marketed is obtained by steam-melting of the whole fat, except the leaf-fat. Neutral Jard, used in the manufacture of oleomargarin, is obtained by melting at a temperature of from 118° to 122° Fahr. Lard should be stored in a dry, cool, dark place. Moisture, light, and high temperature affect its quality.