Never buy lard ready made if you can help it, but take hog's fat, the
part enveloping the kidneys, or leaf lard, and chop it fine, put it in a
cast-iron or crockery kettle with a bay-leaf and a stalk of thyme to
every two pounds of fat; set on a moderate fire, and as soon as it
begins to melt, take the melted part out with a ladle, and put it in a
stone jar or pot; be careful not to take any pieces of fat not yet
melted. Continue that process till it is all melted.
The dry or hard part that remains at the bottom of the kettle when done
is no good.
Lard made thus is as white as snow, and may be kept a long time.
When there is water in lard, it flies all over the fire; in that case,
boil it a few minutes with a cover on the pan, and then use.