placing this in a saucepan of boiling water, previously stripping off
the skin. Let it simmer gently over a bright fire, and as it melts, pour
it carefully from the sediment. Put it into small jars or bladders for
use, and keep it in a cool place. The flead or inside fat of the pig,
before it is melted, makes exceedingly light crust, and is particularly
wholesome. It may be preserved a length of time by salting it well, and
occasionally changing the brine. When wanted for use, wash and wipe it,
and it will answer for making into paste as well as fresh lard.
_Average cost_, 10d. per lb.
BOILED LEG OF PORK.