Lye Soap - cooking recipe

Ingredients

6 lb. clean lard
13 oz. can granulated commerical lye
2 1/2 pt. water
2/3 c. Borax
2/3 c. Clorox

Preparation

Be careful in your selection.
Do not choose too young.
When once selected, give your entire thoughts to preparation for domestic use.
Some insist on keeping them in a pickle, others are constantly getting them in hot water.
This makes them sour, hard to get along with and sometimes bitter.
Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with kisses.
Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream.
Thus prepared, they will keep for many years.