To fifteen pounds of lard or suet, made boiling hot, add slowly six gallons of hot ley, or solution of potash, that will bear up an egg high enough to leave a piece big as a shilling bare. Take out a little, and cool it. If no grease rise it is done. If any grease appears, add ley, and boil till no grease rises. Add three quarts of fine salt, and boil up again. If this does not harden well on cooling, add more salt. If it is to be perfumed, melt it next day, add the perfume, and run it in molds or cut in cakes.