128 Forty Years' Experience of a Practical Hog Max. 



get to it, and let it remain, using from it whenever tlie real 

 fat pork is needed. 



HOME-MADE LARD. 



It is best for the farmer to make his own lard when pos- 

 sible for the simple' reason that it is cheaper than to sell 

 his hogs on the market and then purchase lard; besides, 

 when the housewife makes lard for home use she knows 

 what she is using. Lard is almost a pure oil of a perma- 

 nent composition, and moisture and air have little affect 

 on it. Care should be taken to see that the lard is pure, 

 such as the leaf lard, especially if it is to be kept for any 

 length of time. Stone jars are the best vessels to keep the 

 lard in after being rendered, and should always be kept in 

 a cool, dry place. 



Besides the lard made from the leaf lard, there is much 

 more of the animal fat that can be used for this purpose. 

 All the trimmings of fat from the hams or shoulders, and 

 all the gut fat may be rendered into a good quality of lard. 

 Many persons who do not care for the fat pork, or at least 

 as much of it as is furnished from the fat hog carcass, can 

 use all that is not needed for fat pork for the manufacture 

 of lard. 



A RECEIPT FOR CURING HAMS. 



Many years ago, at a show in New York State, a farmer 

 won a $100.00 prize for the best home-cured ham. I have 

 used his receipe ever since, and with great satisfaction. 



To 100 lbs. of meat use — 



8 lbs. clean pulverized rock salt. 



3 lbs. brown sugar. 



2. oz. of pulverized saltpetre. 



2. oz. of bicarbonate of soda (cooking soda). 



4 oz. red pepper. 



