Cooper's Clarksburg register. [volume] (Clarksburg, Va. [W. Va.]) 1851-1861, 1858-02-12
leRIEVLfTRALo AND DOMESTIC.
RENDERING LARD FOR FAMILY

James McHenry d Co.. OF Liverpool,
England, dealers in American Provisions.
Rave published pamphlet giving direc-
tious for the preparation Of meats. lard.
ETC.. from which ve have arranged the
following suggestions. " hich WILDE ben>
tiieiSl TO farmers wives at this season:
melting lard preserves it. without
= using salt or any other sntiseptic. simply
because the pure lard is contained in ve>
ny minute meshes or cells. something like
o honey In honey comb. and the cells
Cellular membrane) being the parts that
purify, any process which will destroy or
burst them whilst they are yet sweet. SO
that the lard may be collected separately.
is ell that is necessary for the curing or
preservation.
The application Of heat has been found
the simplest and most effective mode Of
bursting these cells. Melting in a cast.
iron pan is the usual ways, but in cons
sequence of the liability to scorch or
SINCE. melting by steam has been lately
introduced, but steamed lard is not SO
certain to keep sweet, owing, no doubt,
to the cells being imper'ectly burst: the
heat Of the steam not being Intense
enough for the purpose. - =
Fire melting can be managed with en-
tire safety under proper system.
The, first and most important step. Is TO
have the lard pan well set, SO that it will
become evenly heated all over for. il the
Are strikes with much force against one
side Of the pan, the lard will be scorched
there. while the other part has not com.
meuced boiling. 1t is desirable that the
size OF the pan should be fitted 10 the
work 10 be done, as a small quantity in
the bottom Of large pan will never turn
out Gne lard. 1t is necessary that the
Influence Of the heat should be complete,
~ under tie control of the operator, and
it will not do to depend on q damper in q
chimney indeed, the frat effect of q
damper is to increase the heat, by pre-
venting that already generated. from es-
Gaping up the chimney. There are three
ways Of checking a burst of heat more or
less quickly; the most gradual is to open
the furnace door. the next is to throw
some ashes or slack on the FIRE but the
most prompt is to throw pailful Of cold
lard into the pan.
Commence by securing tie pan with
sand, and washing it clean with soft
> CuL INC MI IA oA1oI RAOSCot oAA
use slow FIRE do not hurry in the lard
80 that it viii lay dry in the bottom. but
try to have sufficient liquid lard to keep
it swimming continuing TO fill steadily.
never allowing the boiling to exceed q
simmer. The boiling and stirring must
be continued until every piece Of the fat
Aas swelIed and melted, SO that they all
float to the top of the pan any pieces
LAYING il the bottom of the pan are read.
iiY felt by thu lard sGirrer. When al are
suiaming withdraw the FIRE and leave
the job for the night. During the night
the melting goes on. and the pieces that
we're floating On top are all fallen to the
bottom i'll tie morning. leaving the pure
lAId quite clear. -.
The lard is now strained through a
sieve, being careful not to disturb the sed'
iment in the pan no matter how close
the sieve may be. considerable sediment
will be deposited by precipitation.
The rough lard which remained in the
pan, bias 10 be converted into 6ne lard, il
possible it consists Of about two thirds
lard and oue.third skins and jelly. which
must he boiled very slowly in a small pan
As it is at this point that most mistakes
are ndueS IL Will po WSb " o0eSAto0 ehS
process more minutely.
There is buf little danger Of scorcbing
at the commencement Of the boiling, al
tho upheaving Of the macs acts the par
of stirring: but when Gre is required Il
warm up halt melted lard. great care i
necessary the stirring must be- constan
un'il ,he boiling commences. and again
when the boiling ceases. it must be inces
sanity stirred until the FIRE is very low.
There are two ways OF heating the re
Siduum lsrd-ons is to boil slowly for al
hour. little cold lard is then thrown il
to settle. and as much liquid lard IS pos
sible is taken of. The remnants in the pa
are now larlly jelly. which must b
destroyed by the action Of the FIRE, re
curing long and severe boiling and stir
hing. until the skins are reduced 10 a san
dy matter. tbs FIRE destroying all that
Elutinous the whole is to be put into
press when the lard 10 st once separated
But as it is so likely that this burning
away OF the jelly must injure the color Q
the lard, uniting it for eating purposes
an improvsren has lately been adopted
which is to boil very slowly till the piece
are reduced as much as possible, withou
burning the jelly the whole are the
put into powerful press, which expeI
both lard and jelly by throwing thes
iuto cold water. the jelly is precipitated
aud the lard floats and congeals.
CoRN CULTURE ON LIGHT LAND