Snow packing is a method that can be used only in localities where snow and continued dry cold weather prevails during the winter months. The carcass should be cut into steaks, roasts, and boiling pieces. All trimmings for the table should be made before freezing the meat. Lay the pieces out to freeze. Be sure they freeze solid to the center. In the bottom of a box large enough to hold all the meat, pack a layer of snow. Put in a larger of the frozen meat, packing in such a way that the pieces do not touch each other. Cover with a layer of snow, and continue with alternate layers of meat and snow. Set the box in a room where it will not be subject to changes in temperature. For convenience, it is well to pack the steaks in one section or end of the box, and the roasts and stews in another. The meat will then be but little disturbed when a supply is taken from the box. Only snow should be used in packing. Be sure the meat is frozen solid before packing, and it will keep through the winter, unless the weather gets very warm. In preparing the meat for the table, it should not be thawed out too rapidly. § 53. Partial Cooking Partial cooking and packing in jars is a method of preserving meat which is sometimes used on the farm. It has the advantage over snow packing in that it can be done in warm weather and is a most satisfactory way of keeping fresh pork. However, it requires considerably more work than other methods of preserving meat. The loin and side meat, or any part of the carcass, may be used. Cut into slices about one-half inch thick, and fry until a little more than half done. Pack the slices in a jar and cover with hot lard. As the meat is wanted, it can be removed from the jar and warmed up. If the jar is to stand any length of time without using, after it has been opened, it is best again to cover the top with lard. It is better to use several small jars than one large one. They should be kept in a cool, dark room to insure safe-keeping of the meat. § 54. Rendering Lard The leaf lard, fat back, and fat trimmings from the hams, shoulders and neck make good lard. Intestinal fat should never be mixed with the other fat parts, as it makes a strong smelling lard of an inferior grade, but should be rendered by itself. By thorough washing and soaking in cold water for several hours, part of the offensive odor will leave it.