Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 114

—The amount of neutral lard which is demanded in the manufacture of oleomargarine does not by any means exhaust the supply of leaf lard. For making choice kettle-rendered lard the leaf lard together with the fat cut from the back of the animal is rendered in steam-jacketed open kettles and produces a lard of a high quality known as kettle-rendered or choice kettle-rendered lard. The hide is removed from the fat portion of the back used for this purpose before the rendering. Both the leaf and pieces of the back are passed through a fine sausage grinder before they enter the rendering kettle. According to the requirements of the Chicago Board of Trade, choice lard, which is another term for the above variety, is to be made from leaf and trimmings only, either steam-rendered or kettle-rendered, and the manner of rendering to be branded on each package.