■54 Memoir on the Nature of fat Sulstances. 



But the suet thus ofbtained was soft, and consequently still 

 retained a little oil : in order to purify it completely, it was 

 !>)elted, and I added to it an equal quantity of volatile oil of tur- 

 j)pntine. — The mixture when cooled and pressed as before, fur- 

 nished a suet which did not differ much from beef sTiet: it seemed, 

 however, to be a litlle more fusible. The oil of beef marrow is 

 an almost colourless liquid, and has a disagreeable taste. 



Mutton Marrow. 



It is nearly of the same structure as that of beef; but it con^ 

 tains a much more considerable quantity of oil. Thus 100 parts 

 of mutton marrow washed and melted gave me at the tempera- 

 ture of —2° Reaumur: Suet 2(5; oil 74. 



The suet of mutton marrow, purified as above, has the same 

 appearance with common mutton suet; like which it is of a dry 

 and brittle consistence, which admits of its being reduced to pow- 

 der ; but it is more fusible, for i(r melts at 4 P of Reaumur, whereas 

 common mutton suet from the kidneys fuses only at the tem- 

 perature of 49", which seems to establish a difference between 

 those two substances ; which have besides the property of waxing 

 substances, like bees-wax. 



Goose Grease. 



One himdred parts of this grease Well washed, after being ob- 

 tained from a roasted goose, yielded as results, at the tempera- 

 ture of -2 ' R : Oil 68 ; suet 32. 



Goose grease purified with essence of turpentine has th« 

 whiteness, hardness, dryness, and fracture of common beef suet ; 

 but it is much more fusible, for it begins to melt at 35° R. Th* 

 oil of goose is a liquid slightly coloured, and has the taste and 

 smell peculiar to the goose. 



Grease of Ducks. 



This graase at the temperature of IC-f R. has the consist- 

 ence of half-frozen olive oil ; and at 20° of the sa.me thermome- 

 ter it is perfectly fluid. One hundred parts of this grease a", 

 — 2-' R. produced : Oil 72 ; suet 28. 



The oil of ducks possesses the taste, smell, and yellowish co- 

 lour which is visible in the fat of the animals. The suet when 

 very pure is white, not very sapid, inodorous, dry, and breaks 

 like wax. It differs from goose suet in so far as it affects a de- 

 cisive crystalline form : besides, it requires 42^ R. to melt it. 

 It is dissolved in boiling alcohol, but in a small quantity. 



Grease of Turkeys. 

 One hundred parts yielded at the temperature of zero : OiJ 

 74 ; suet 26. The oil is of a yellowish colour, and has the 



taste 



