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Lard, Melting

Take the fat from the inner part of a pig, newly killed. Cleanse it from skin and blood, cut it into thin slices, and put them into an earthenware jar; place this in a pan of boiling water, and let the contents simmer very gently. Keep pouring the fat off as it dissolves, either into dry jars or into bladders which have been well cleaned. The smaller these are the better, as the lard is liable to spoil as soon as it is exposed to the air. Store in a cool, dry place. If jars are used, cover them securely with bladder before putting them away. The last drainings of the fat will not be so fine as that which is poured off first.