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 (Amendment 13 to B. A. I. Order 211, Revised.) 
 
 United States Department of Agriculture 
 BUREAU OF ANIMAL INDUSTRY 
 
 ORDER AMENDING REGULATIONS RELATING TO MEAT INSPECTION 
 BY ADDING DEFINITIONS FOR LARD AND RENDERED PORK FAT 
 
 Pursuant to the authority conferred by law upon the Secretary of Agricul- 
 ture, Subchapter A, Chapter I, Title 9, Code of Federal Regulations (B. A. I. 
 Order 211, Revised), as amended, is hereby further amended, effective Novem- 
 ber 1, 1940, by adding paragraphs (cc) and (dd) to section 1.1 (regulation 1, 
 sec. 1, pars. 29 and 30) as follows: 
 
 Section 1.1 (cc) . Lard. — The fat rendered from fresh, clean, sound, fatty 
 tissues from hogs in good health at the time of slaughter, with or without lard 
 stearin or hardened lard. The tissues do not include bones, detached skin, 
 head fat, ears, tails, organs, windpipes, large blood vessels, scrap fat, skim- 
 mings, settlings, pressings, and the like, and are reasonably free from muscle 
 tissue and blood. 
 
 Section 1.1 (dd). Rendered Pork Fat. — The fat, other than lard, rendered 
 from clean, sound carcasses, parts of carcasses, or edible organs from hogs 
 in good health at the time of slaughter, except that stomachs, tails, bones from 
 the head and bones from cured or cooked pork are not included. The tissues 
 rendered are usually fresh, but may be cured, cooked, or otherwise prepared 
 and may contain some meat food products. Rendered pork fat may be hard- 
 ened by the use of lard stearin and/or hardened lard and/or rendered pork 
 fat stearin and/or hardened rendered pork fat. 
 
 Done at Washington, D. C, this 13th day of August, 1940. 
 
 [seal] Witness my hand and the seal of the Department of Agriculture. 
 
 H. A. Wallace, 
 Secretary of Agriculture. 
 
 UNIV. OF FL LIB. 
 DOCUMENTS DEPT. 
 
 U.S. DEPOSITORY 
 
 253912—40 
 
 U.S. GOVERNMENT PRINTING OFFICE: 1940 
 
UNIVERSITY OF FLORIDA 
 
 im nun 
 
 3 1262 08925 9526