Lard.
Good, pure lard should be white, should melt without ebullition or sputtering, be almost as clear and white as water, and not deposit any sediment. It is composed of oleine 62 parts, stearine 65 parts. The fat of the hog taken from around the kidneys and the layers over the ribs is called “Leaf lard” and is better, firmer and will stand warm weather better, than lard made from the entire fat of the animal.
Lard Admixtures.—There is no complaint that lard is adulterated with substances injurious to health; but in February, 1888, a leading lard manufacturer testified before the Senate Committee on Agriculture, at Washington, that seven-eighths of the lard now on the market is made from the entire fat of the hog, refined and purified, and mixed with a proportion of refined cotton seed oil and about 15 per cent. of stearine, to give it hardness. This, he claimed, is preferred by the public generally to strictly pure lard. The testimony of Prof. Sharpless, of Boston, given at the same time and place, substantially bore out this statement as to the ingredients used, although in the many analyses of American lard made by him, he found some brands which were absolutely pure hog products. Lard is sometimes adulterated with water, but this may be easily detected by melting it, evaporating the water, and reweighing.
Lard may be had in barrels, wooden and tin tubs and pails, and in one pound tin cups. It is also retailed in bulk, like butter.