Pomatums For making pomatums, the lard, fat, suet, or marrow used must be carefully prepared by being melted with as gentle a heat as possible, skimmed, strained, and cleared from the dregs which are deposited on standing
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Fans must thoroughly put out the fires before leaving the tailgate lot
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They experienced a short period of popularity during the 18th Century and were often produced in France, Germany and Austria
