Take 4 pounds of fresh and white mutton suet skinned and shredded
very fine; which melt in about two quarts of spring water; and whilst
hot, put the whole into a well-glazed earthen pan, small at bottom,
and wide at the top. Let it stand until the fat is quite cold, and
all the impurities fall to the bottom, which carefully scrape off.
Now break the fat into small pieces, which put into a pan, with 2
gallons of spring water, for a whole day; stir and wash often. Next
day change the water, and when poured off a second time, at the end
of twenty-four hours, dry the fat by rubbing in a clean linen cloth.
Now put the suet with 1½ pound of fresh hog’s-lard, into a large
pan, and melt the whole over a gentle fire. When properly combined,
put the whole into an earthen pan, and beat it with a wooden spatula,
until cold.
Whilst beating, add 6 drachms of essence of lemon, and 30 drops of
oil of cloves, previously mixed together. Now continue beating, until
the mixture be perfectly white, and afterwards put it up into small
pots.
Leave the pots open until the pomatum is quite cold; when cover them
by pieces of bladder, &c. In summer, use more suet, and mix in a cool
place:—in winter use more hog’s-lard, and make the pomatum in a warm
room.