The leaf fat try by itself, for the nicest cooking.
Clean all the intestines of the fat for lard. That which does not readily separate from the larger intestines use for soap grease.
Of the insides, the liver, heart, sweet-breads, and kidneys, are sometimes used for broiling or frying. The smaller intestines are used for sausage cases.
In salting down, leave out the bloody and lean portions, and use them for sausages.
To try out Lard.
Take what is called the leaves and take off all the skin, cut it into pieces an inch square, put it into a clean pot over a slow fire, and try it till the scraps look a reddish brown, taking great care not to let it burn, which would spoil the whole. Then strain it through a strong cloth, into a stone pot, and set it away for use.
Take the fat to which the smaller intestines are attached (not the large ones), and the flabby pieces of pork not fit for salting, try these in the same way, and set the fat thus obtained where it will freeze, and by spring the strong taste will be gone, and then it can be used for frying.
Directions for salting down Pork.
Cover the bottom of the barrel with salt an inch deep. Put down one layer of Pork and cover that with salt, half an inch thick. Continue thus till the barrel is full. Then pour in as much strong pickle as the barrel will receive. Always see that the Pork does not rise above the brine. When a white scum, or bloody-looking matter rises on the top, scald the brine and add more salt.
Leave out bloody and lean pieces for sausages.