Democratic Sentinel, Volume 7, Number 26, Rensselaer, Jasper County, 27 July 1883 — How Prime Steam Lard Is Made. [ARTICLE]

How Prime Steam Lard Is Made.

“Would you like, to know how prime steam lard is made ?” asked an ex-Mil-waukee packer of the reporter. “To see the operation at its worst you should visit the works nights and Sundays. Then it is that diseased and decrepit hogs are cooked and brought out into the purest white lard by the steaming process. A packer can make winter and sweeter-smelling lard out of a rotten hog than the farm-wife can from the pure leaf. In the leaf, you know, there are blood tissues, and the stain cannot be cooked out by the ordinary process. By the steam, however, all stains are removed, even the filth. Into the tanks the packer throws bones, entrails, diseased hogs entire, the heads left by the butcher, and all leavings that the farmer would throw away, the steam is let in aLa vei-y hot temperature and clarifies all impurities out of the grease. The lard separates and goes to the top and all the other Stuff to the bottom. Yom would be surprised to know that all there is remaining of the entrails and bones is a filthy liquid in the bottom of the tank. The lard is drawn off the top of this to within a half-inch. Even the stains from the entrails have disappeared, and the lard is as white as your paper and as sweet as honey. The very bones are melted by the steam, it is so hot. The smell which you would expect from this lard is gone, and you must hunt for it down by the rjver-side, where Chicago daily gets the benefit. That is the history of prime steam lard. —Chicago Tribune.

Happiness lies in the consciousness we have of it, and by no means in the way the future keeps its promise.— George Sand. w Moderation is the silken string run ning through the pearl chain of all virtues.—Bishop Hail.