262 FARM ANIMALS 
Much of the fat of the hog is formed under the skin and 
round the kidneys. The large layer of fat deposited 
around the kidneys is called leaf lard, and is considered 
the best in quality. Pure lard is white and nearly taste- 
less and odorless. It is principally used in cooking, and 
for making oleo, soap and ointments. 
3. Soft pork.—Of the three principal fats in lard, olein 
is the most prominent. It is also the softest, going to a 
liquid at ordinary tempera- 
tures. It occurs in varying 
amounts, much less in lean pork 
*than in fat pork, Pigs fed ex- 
: clusively on corn give a lard 
DEvicE FOR Easy SCALDING AND containing over 90 per cent of 
seins olein, while pigs fattened on a 
more balanced ration, or one consisting of oats, peas, and 
barley, in addition to corn, yield a lard with less than 70 
per cent of olein. The kind of ration, therefore, has most 
to do with producing a soft or firm class of pork or bacon. 
ONE Way To Avoip Sort Pork 
These pigs have the run of a soy bean field, in addition to a daily feed of corn. 
They are balancing their own ration, harvesting a crop and providing a high grade 
product for human food. 
