in making lard is to take plenty of time. The cooking must not be hurried in the least. It requires time to thoroughly dry out all the water, and the keeping quality of the lard depends largely upon this. A slow fire of coals only should be placed under the kettle, and great care exercised that no spark snaps into it, to set fire to the hot oil. It is well to have at hand some close-fitting covers, to be put immediately over the kettle, closing it tightly in case the oil should take fire. The mere exclusion of air will put out the fire at once. Cook slowly in order not to burn any of the fat in the least, as that will impart a very unpleasant flavor to the lard. The attendants should stir well with a long ladle or wooden stick during the whole time of cooking. It requires several hours to thoroughly cook a vessel of lard, when the cracknels will eventually rise to the top. A cool, dry room, such as a basement, is the best place for keeping lard. Large stone jars are perhaps the best vessels to keep it in, but tins are cheaper, and wooden casks, made of oak, are very good. Any pine wood, cedar or cypress will impart a taste of the wood. The vessels must be kept closed, to exclude litter, and care should be observed to prevent ants, mice, etc., from getting to the lard. A secret in keeping lard firm and good in hot weather is first to cook it well, and then set it in a cool, dry cellar, where the temperature remains fairly uniform throughout the year. Cover the vessels after they are set away in the cellar with closely fitting tops over a layer of oiled paper. CHAPTER VIII. PICKLING AND BARRELING. For salt pork, one of the first considerations is a clean barrel, which can be used over and over again after yearly renovation. A good way to clean the barrel is to place about ten gallons of water and a peck of clean wood ashes in the barrel, then throw in well-heated irons, enough to boil the water, cover closely, and by adding a hot iron occasionally, keep the mixture boiling a couple of hours. Pour out, wash thoroughly with fresh water, and it will be as sweet as a new barrel. Next cover the bottom of the barrel with coarse salt, cut the pork into strips about six inches wide, stand edgewise in the barrel, with the skin next the outside, until the bottom is covered. Cover with a thick coat of salt, so as to hide the pork entirely. Repeat in the same manner until the barrel is full, or the pork all in, covering the top thickly with another layer of salt. Let stand three or four days, then put on a heavy flat stone and sufficient cold water to cover the pork. After the water is on, sprinkle one pound best black pepper over all. An inch of salt in the bottom and between each layer and an inch and a half on top will be sufficient to keep the pork without making brine.