_Settling._--After the lard is lowered into the settling kettle, allow it to stand two to three hours, then siphon to a third kettle, as considerable scrap will have gone through into the lard from the cooking kettle, strain it through a double thickness of cheese cloth stretched over a frame. In the third kettle a scum will arise on it, which should be immediately skimmed off, and about ten pounds of fine salt added to a 5,000-pound batch, to aid in settling. If convenient, it is advisable to allow the lard to settle in this kettle for twelve hours before drawing it off, although this length of time is not necessary, but a perfect settlement of the impurities is necessary to make the best lard. _Scrap._--After the lard is drawn from the cooking kettle, the scrap should be drawn from the bottom. This scrap is used in the prime steam lard tank. If, however, there is no other provision for handling the scrap, it should be put into a hoop press (Fig. 150), and pressure applied, thereby liberating all the oil left in the residue, the scrap then being used as “pressed scrap.” _Packing and Cooling._--Kettle rendered lard is usually sold and used more extensively during the cooler weather. It is very desirable that there should be a light, fluffy top. This is only possible when the lard is drawn hot in a cool room; chilling the lard rapidly causes this appearance at the top, which is always looked upon by the trade as a mark of excellence. When the lard is drawn off into small packages they are placed one on top of the other, covering the top with paper. The cover should not be put on the package until it is chilled, otherwise the fluffy appearance is lost. [Illustration: FIG. 150.--HOOP PRESS.] _Drawing Temperatures._--When drawn into wooden packages, such as ten, twenty or fifty pound pails, lard should be drawn at 150° F. If drawn into tins it should be drawn off at 175° to 180° F.; when drawn into tierces, barrels or half barrels it should be drawn at about 130° F. When drawing lard into wooden packages they should be silicated the day before, giving them ample time to dry, as this prevents the packages from soaking up the lard and also prevents excessive shrinkage of the package. =Refining Prime Steam Lard.=--Refined prime steam lard is made into two products, pure refined lard and lard with beef fat added. =Pure Refined Lard.=--Pure refined lard consists of prime steam lard with lard stearine added. This is a product resulting when prime steam lard is pressed to obtain lard oil, a process described later; however, the quantity available is quite limited. Descriptions will be confined to the making of lard with beef fat added. [Illustration: FIG. 151.--SECTION THROUGH TANK FOR MIXING FULLERS EARTH AND LARD.]