=Choice Kettle-rendered Lard.=--The amount of neutral lard which is demanded in the manufacture of oleomargarine does not by any means exhaust the supply of leaf lard. For making choice kettle-rendered lard the leaf lard together with the fat cut from the back of the animal is rendered in steam-jacketed open kettles and produces a lard of a high quality known as kettle-rendered or choice kettle-rendered lard. The hide is removed from the fat portion of the back used for this purpose before the rendering. Both the leaf and pieces of the back are passed through a fine sausage grinder before they enter the rendering kettle. According to the requirements of the Chicago Board of Trade, choice lard, which is another term for the above variety, is to be made from leaf and trimmings only, either steam-rendered or kettle-rendered, and the manner of rendering to be branded on each package. =Prime Steam Lard.=--The prime steam lard of commerce is made as follows: The whole head of the hog, after the removal of the jowl, is used for rendering. The heads are placed in the bottom of the rendering tank. The mesenteric fat adhering to the small intestines is also used in the tank. Any fat that may be attached to the heart or other organs of the animal may also be used. In those factories where kettle-rendered lard is not made the scrap fat from the back of the animals and trimmings are also used. When there is an excess of leaf it is also put in the rendering tank and, in general, all the fat portions of the body which are removed in the trimming process. It is thus seen that prime steam lard is a term which may practically represent the average fat of the whole animal. Prime steam lard is thus defined by the Chicago Board of Trade: “Standard prime steam lard shall be solely the product of the trimmings and other fat parts of hogs, rendered in tanks by the direct application of steam, and without subsequent change in grain or character by the use of agitators or other machinery except as such change may unavoidably come from transportation. It shall have proper color, flavor, and soundness for keeping, and no material which has been salted shall be included. The name and location of the renderer and the grade of the lard shall be plainly branded on each package at the time of packing.” All the lard which is made is subjected to the approval of inspectors both as to the material employed and the method of procedure, together with the character of the final product.