To Preserve Unmelted Lard for Many Months

• Inner fat of pig, 6 lbs.
• fine salt, ½ to ¾ lb.: 2 days.
• Brine

For the particular uses to which the leaf-fat, or fleed, can be advantageously applied, see fleed-crust. It may be kept well during the summer months by rubbing fine salt rather plentifully upon it when it is first taken from the pig, and letting it lie for a couple of days; it should then be well drained, and covered with a strong brine; this in warmer w