are usually made from the hog's blood with chopped pork, and seasoned, then put in casings and cooked. Some make them of beef's blood, adding a little milk; but the former is the better, as it is thought to be the richer. SPICED PUDDINGS. These are made somewhat like head-cheese, and often prepared by the German dealers, some of whom make large quantities. They are also made of the meat from the pig's chops or cheeks, etc., well spiced and boiled. Some smoke them. CHAPTER VII. THE FINE POINTS IN MAKING LARD. Pure lard should contain less than one per cent of water and foreign matter. It is the fat of swine, separated from the animal tissue by the process of rendering. The choicest lard is made from the whole "leaf." Lard is also made by the big packers from the residue after rendering the leaf and expressing a "neutral" lard, which is used in the manufacture of oleomargarine. A good quality of lard is made from back-fat and leaf rendered together. Fat from the head and intestines goes to make the cheaper grades. Lard may be either "kettle" or "steam rendered," the kettle process being usually employed for the choicer fat parts of the animal, while head and intestinal fat furnish the so-called "steam lard." Steam lard, however, is sometimes made from the leaf. On the other hand, other parts than the leaf are often kettle rendered. Kettle rendered lard usually has a fragrant cooked odor and a slight color, while steam lard often has a strong animal odor. TO REFINE LARD, a large iron pot is set over a slow fire of coals, a small quantity of water is put into the bottom of the pot, and this is then filled to the brim with the fat, after it has first been cut into small pieces and nicely washed, to free it from blood and other impurities. If necessary to keep out soot, ashes, etc., loose covers or lids are placed over the vessels, and the contents are made to simmer slowly for several hours. This work requires a careful and experienced hand to superintend it. Everything should be thoroughly clean, and the attendant must possess patience and a practical knowledge of the work. It will not do to hurry the cooking. A slow boil or simmer is the proper way. The contents are occasionally stirred as the cooking proceeds, to prevent burning. The cooking is continued until the liquid ceases to bubble and becomes clear. So long as there is any milky or cloudy appearance about the fat, it contains water, and in this condition will not keep well in summer--a matter of importance to the country housekeeper.