Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 117

—A considerable quantity of lard is made for commercial purposes by the small butcher for family use, etc. This lard is made almost exclusively by rendering in the open kettle. In the country where butchering is conducted for family use the ordinary open kettle is placed over an open fire. All parts of the fat of the animal which can be easily separated and the scraps derived from trimming the animal are used for rendering. The offal and refuse of the animal are also rendered separately and the product used for soap grease. The lard made in this way is regarded as perfectly wholesome, but it is frequently dark-colored from the charring due to rendering over the open fire and by reason of using some portions of the animal, such as tendons, from which glue is made. Such lard may contain traces or even considerable quantities of glue which, however, cannot be regarded as an unwholesome product. The partially browned residues in the kettle in the country are known as “cracklings” and are used for soap grease.