The Hancock Jeffersonian. [volume] (Findlay, Ohio) 1857-1870, 1859-01-21
Rendering Lard for Family Use.


pool, England, dealers in American
provisions, have published Il pampl-
let giving directions for the prepara-
ton OF meats, lard, ETC., from which
we have arranged the following sug-
gestions, which will be beneficial to
farmers wives at this season:
The melting OF lard preserves it,,
without using salt or any other an
tiscptic, simply because the pure
lard is contained in very minute
meshes or cells, something like
honey in honeycomb. and the col Is
cellular membrane) being the parts
that pntriiy, any process which will
destroy or burst them while they are
yet sweet, 50 that the lard may be
collected separately, is all that is
necessary tor it's curing or preserva.
ton.
The application of heat has been
found the simplest and most effect
i've mode Of bursting these cells
Melting in a cast.iron pan is the
usual way; but in consequence OF the
liability to scorch or singe, melting
by steam has been lately introduced, i,
but steamed lard is not 80 certain to
keep sweet, owing, no oubt, to the
cells being imperiectly burst; the
heat OF the steam not being intense
enough Tor the purpose.
Fire melting can be managed with
entire safety under proper system,
The first and most important step, is
to have tho lard pan well set, 50 that
it will become evidently heated al,
over; for il the fire strikes with much
force against one side of tie pan, the
lard Will DC scorched there, while the
other part has not commenced boil
ing. 1t is desirable that the size o.
the pan should be fitted to the work
to be done, as a small quantity in
the bottom OF large pan will never
turn out fine lard. Il is necessary
that the regulation Of the heat ahould
be completely under the control OF
the operator, and it will not do to
depend on damper in the chimney;
indeed, the first effect OF a dampcr
is to increase the heat, by prevent
ing that already generated from es-
Gaping up the chimney. There are
thee ways OF checking u burst OF
heat more or less quickly; the most
gradua! 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 paillul oil cold lard into
the pan.
Commence BY securing the pan
with sand, and washing it clean
with soft soap; cut the lard in small
pieces, and use a slow fire; do no,
hurry in the lard, so that it will la,
dry in the bottom. but try to have
sufficient liquid lard to keep it swim
ming; continue to till steadily, never
allowing the boiler to exceed sim
mcr. The boiling and stirring must
be continued until every piece OF lat
has swelled and melted, 80 that they
all hoat to the top OF the pan; any
pieces lying in the bottom are
readily ielt by the stirrer. When
all are swimming, withdraw tho fire
aud leave the job for the night. Du-
ring The night the melting goes on
and the pieces that were floating on
the top are all fallen to the bottom il
the morning, leaving the pure laru
quite clear.
The lard is now strained through
a seive, being careful not to disturb
the sediment in the pan no matteI
how close the seive may be, consid
erab!e sediment will be deposited b,
precipitation.
), The rough lard which remairo,
J in the pau has to be converted int,
, iine lard, il possible;-it consists o
about two'thirds lard and oue.thiro
skins and jelly, which must be boil
co very slowly in a smaller pan
. As 1t is ut this poiat that most mis-
takes are mada, it will be well /,
describe tho process more minutely
Ihere is but little danger Of scorch
ing ut the commencement of In,
boiling, as the upheaving of the mass
ac's ,he part OF stirring; but wher
tie fire is applied to warming M
half melted lard. great care is ne,
cessar> ;tho stirring must be constant
until the boiling com .ences, and
again whep the boiling ceases i,
mus. bo necessarily stirred till the
fire is very low.
There are two ways OF heating the
residum lard--one is, to boil slowly
Tor an hour; a little cold lard is then
thrown into settle, aud as much
liquid lard rs possible is taken off.
The remnants in the pan are now
partially jelly, which must be de.
stroyed by the action of the fire re-
qairing long and severe boiling and
stirring, until the skins are reduced
o a sandy matter, the fire destroying
that which is glutinous; the whole Ia
then to be put into a press, when the
iar1 is at once separated.
But as it is 30 likely that this burn.