=Butchers’ Lard.=--A considerable quantity of lard is made for commercial purposes by the small butcher for family use, etc. This lard is made almost exclusively by rendering in the open kettle. In the country where butchering is conducted for family use the ordinary open kettle is placed over an open fire. All parts of the fat of the animal which can be easily separated and the scraps derived from trimming the animal are used for rendering. The offal and refuse of the animal are also rendered separately and the product used for soap grease. The lard made in this way is regarded as perfectly wholesome, but it is frequently dark-colored from the charring due to rendering over the open fire and by reason of using some portions of the animal, such as tendons, from which glue is made. Such lard may contain traces or even considerable quantities of glue which, however, cannot be regarded as an unwholesome product. The partially browned residues in the kettle in the country are known as “cracklings” and are used for soap grease. =Inedible Hog Fat Products.=--In the shipping of hogs a great many are smothered and others die of disease or are in a condition, at the time of slaughter, which renders them unfit for human food, either by the presence of disease or otherwise. The fats are separated from dead animals of this class and are used for technical purposes such as burning oils, soap grease, etc. There are several varieties of these inedible fats of which the following are the principal: _White Grease._--This grease is made chiefly from hogs which die in transit by being smothered or from freezing. Formerly it was the custom to make white grease also from the animals which died of disease, but the manufacture of this product has been restricted by certain state laws which forbid the use of animals which die of particular diseases, such as hog cholera, from being used for any purpose whatever and their carcasses are to be buried so as to remove all danger of infection. _Brown Grease._--Brown grease is a product of a lower grade than white grease and is made usually by rendering the whole animal. It is one of the by-products in the manufacture of tankage from condemned animal carcasses, the tankage being used as fertilizer. Both white and brown grease are used chiefly in the manufacture of low grade lard oil and in the making of soap. _Yellow Grease._--Yellow grease is a product intermediate in value between white and brown grease. It is made chiefly from the carcasses of animals that die while on the packers’ hands. It is used for the same purpose as white and brown grease. _Pig’s-foot Grease._--A special variety of grease is made from pigs’ feet as a by-product in the glue factory. This grease is used also in making lard oil and soap. It is evident that these varieties of grease are only inedible varieties of lard, and through proper inspection the public is protected against the use of these varieties of grease in the edible product.