LARD

is hog’s fat separated from the ti ue by boiling or rendering, The residue is known as lard stearin. Lard is put up in kegs, barrels, tier ces and small cans. Its quality varies very much with different houses. If pure, it should be white, of the consistence of ointment and free from any disagreeable taste or smell. Leaf Lard is that made from the leaf fat which lies around the kidneys. The next best in quality is that from the back, and the poorest that from the small intestines. The greater part of that marketed is obtained by the melting together of the whole fat, except the leaf fat. Compound Lard is generally a mixture of lard stearin and cottonseed oil. (1) (3) Short Saddle (2) Loin Chop Rib Chop (4) Forequarter LAMB The most common fraud in the sale of lard is the substitution of “compound” for pure lard. New tier ces will soak from two to three pounds when filled with hot lard, but if they weigh over that amount claim should be made on them. The most honest of packers are liable to have trouble with tares. Lard should be stored in a dry, cool, dark place—moisture, light and high temperature affect its quality. [s. 334]