It requires six to eight hours constant cooking to properly refine a kettle or pot of fat. The time will depend, of course, somewhat upon the size of the vessel containing it and the thickness of the fat, and also upon the attention bestowed upon it by the cook. By close watching, so as to keep the fire just right all the time, it will cook in a shorter period, and vice versa. When the liquid appears clear the pots are set aside for the lard to cool a little before putting it into the vessels in which it is to be kept. The cracknels are first dipped from the pots and put into colanders, to allow the lard to drip from them. Some press the cracknels, and thus get a good deal more lard. As the liquid fat is dipped from the pots it is carefully strained through fine colanders or wire sieves. This is done to rid it of any bits of cracknel, etc., that may remain in the lard. Some country people when cooking lard add a few sprigs of rosemary or thyme, to impart a pleasant flavor to it. A slight taste of these herbs is not objectionable. Nothing else whatever is put into the lard as it is cooked, and if thoroughly done, nothing else is needed. A little salt is sometimes added, to make it firmer and keep it better in summer, but the benefit, if any, is slight, and too much salt is objectionable. LEAF LARD. In making lard, all the leaf or flake fat, the two leaves of almost solid fat that grow just above the hams on either side about the kidneys, and the choice pieces of fat meat cut off in trimming the pork should be tried or rendered first and separate from the remainder. This fat is the best and makes what is called the leaf lard. It may be put in the bottom of the cans, for use in summer, or else into separate jars or cans, and set away in a cool place. The entrail fat and bits of fat meat are cooked last and put on top of the other, or into separate vessels, to be used during cool weather. This lard is never as good as the other, and will not keep sweet as long; hence the pains taken by careful housewives to keep the two sorts apart. It must be admitted, however, that many persons, when refining lard for market, do not make any distinction, but lump all together, both in cooking and afterward. But for pure, honest "leaf" lard not a bit of entrail fat should be mixed with the flakes. A PARTICULARLY IMPORTANT POINT