LARD

the fat of the hog melted down | c. and strained, and the best quality is prepared from the leaf or fat of the bowel| and kidneys. L. should contain about |SPecies 60 per cent. of olein, and 40 per cent. of serine palmitin and stearin. Adulteration is frequently resorted to in the manufac- | Co7ys ture of this commodity, the stearin of M beef or mutton being used. The best avens is, quality of L. is used for making oleo-| nests margarine. oe g