"Let fresh lard, cut into small pieces, be melted by a moderate heat, and strained by pressing it through a linen cloth.

"Lard, which is prepared by the dealers, and is preserved with salt, is to be melted with twice its weight of boiling water, and the mixture well stirred; it is then to be allowed to cool, when the lard may be separated.

Adeps ovillus praeparatus, Dub. Prepared Suet.

"To be prepared in the same manner as lard."

The properties of lard and suet have been already detailed. (Part ii.) The above processes are intended to purify them; but, in order to obtain them very pure, it is necessary that they be washed in water until the water come off colourless, before they be melted. Any water that may remain attached to the fat is evaporated during the melting; and that it is all evaporated is known by throwing a little of the melted fat into the fire, when it will crackle if any water be present. The heat must not be raised above 97°, the melting point of fat; as otherwise the fat is decomposed, rendered acrid, and assumes a yellow colour. This purification is seldom attempted by the apothecary, as both kinds of fat can be procured very well purified from the dealers. To keep lard clean, and preserve it from the action of the air, it is generally run into bladders while in the liquid state.