To Cure Lard
As soon as it is taken from the hog, cut in small pieces, wash clean, press out the water, and put in the pot to boil, with one gallon of water to a vessel holding four gallons. Boil briskly until nearly done, or until the cracklins begin to brown, then cook slowly to prevent burning. The cracklins should be of a light brown and crisp, and will sink to the bottom when done. This is Leaf Lard.
The fat off of the backbone is also very nice, done in the same way, and does not require soaking, unless bloody. The fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water, changing it frequently, and throwing a handful of salt in the tub of water to draw out the blood and impurities. When ready to render, wash in warm water twice and boil in more water than you do for leaf lard. The crack-lins will not become crisp, but remain soft, and will sink to the bottom; they are used for making soap.