Every Butcher can make his own Sticky Fly Paper with very little trouble. It is made as follows:
1 lb. Rosin.
3½ oz. Molasses.
3½ oz. Boiled Linseed Oil.
Boil the three together until they get thick enough and then spread on heavy Manilla paper. The proper and quickest way is to take a sheet of heavy Manilla paper and spread the mixture on half of the surface of it, then double the paper over; the mixture put on the half will be quite sufficient to coat the face of the other half that is doubled over on it. The cost of making this sticky fly paper is very small and in an hour any Butcher can make enough Sticky Fly Paper to last the entire summer.
RENDERING LARD
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One of the things much neglected in many butcher shops is the making of Lard. Butchers who do not cut up enough hogs to have fat for making Lard each day, allow the fat to accumulate until they have sufficient so as to make it worth their while to render it. Many butchers do not keep this fat in the ice box, but let it stand anywhere, because they imagine that it does not spoil; then, when they make Lard out of it, they wonder why the Lard is not better.
Lard should always be made as soon as possible, and the fat trimmings should be kept in the cooler and not allowed to remain standing around in a warm place. To make high grade Kettle-Rendered Lard, always cut the rinds off of the fat. The rinds can be put into pickle and stored until a quantity has accumulated and then they can be cooked and utilized in Liver Sausage, Head Cheese or Blood Sausage. When the rind is cooked with the lard, it always causes more or less detriment to the lard.
Before rendering, if one has the machinery, the fat should be run through a regular fat hasher or a Meat Grinder, and it should be ground up into small pieces. The smaller it is ground the better, for if the fatty tissues are thoroughly mangled and disintegrated, the oil will separate more readily when the heat is applied. Those butchers not having a machine in which they can cut up the fat should cut it into small pieces by hand.
For making Kettle-Rendered Lard a steam jacket kettle is the best, but if one does not have steam, a common caldron will answer, but great care must be taken not to scorch the lard or allow it to become too hot when a caldron is used.