77 



tell us something about it. Some of us here are reckless 

 enough to use his oil. 



]MR. FROST : It may have been in the barrel. I don 't 

 eare what brand of oil it is, sometimes it will change, and 

 the manufacturers cannot prevent it. I think it is due to the 

 barrel being, improperly paraffined. j\Iost of the barrels are 

 paraffined on the inside, and if that paraffine is not pretty 

 nearly perfect, the Avood takes up certain ingredients in the 

 oil and throws them out. That is one reason why manu- 

 facturers are, most of them very careful about advising you 

 not to use it if you get free oil but return it. It is something 

 that simply can 't be prevented. 



:\IR. SJMITH : I intended to send it back, but before do- 

 ing so I drew some more out of the barrel and commenced at 

 the other end, put the oil in first and then added a very little 

 water and a little more water, and kept stirring, and in that 

 way I got what appeared to be a perfect emulsion. There 

 wasn't a particle of oil on top; it looked like milk, and that 

 is what I can't understand. I have kept it just as I did 

 heretofore, in the barn cellar, until I had a chance to use it. 



THE PRESIDENT: Apparently your explanation and 

 ]Mr. Frost's wouldn't be the same, because when you treated 

 it the second way you spoke of, it was all right. 



:\rR. S:\IITH: Yes. 



^IR. FROST : Sometimes when a barrel has stood for a 

 long while there will be a little sediment and unless that 

 oil is thoroughly stirred in the barrel you might get some 

 that wouldn't mix properly. 



MR. SMITH: I looked out for that; it got stirred all 

 right. 



MR. FROST : I can't account for any reason why it 

 should have brought about a perfect mixture with one part, 

 and a poor mixture with the rest. That w^as never brought 

 up to me before. 



A MEMBER : I would like to ask Mr. Frost if the tem- 

 perature has anything to do with it. I have three barrels, 

 that I have kept out in a cool place. 



