FAT 



FAT 



FAT. A solid oil, which combines 

 with soda and forms soap. In the 

 body it is stored in cells, in mem- 

 branes existing under the skin, over 

 the intestines and kidneys. The va- 

 rieties in consistence of different 

 fats depends upon the proportion of 

 the stearin and elain they contain ; 

 the former being the solid part, the 

 latter the fluid or oily. They are in- 

 soluble in water, partly soluble in al- 

 cohol, and partly in ether. 



Fats answer, in animals, several 

 important functions. They serve to 

 maintain the warmth, by excluding 

 atmospheric cold ; lubricate joints 

 and the spaces between muscles, and 

 afford the means of sustaining ani- 

 mal heat by their consumption in the 

 body during severe weather. In well- 

 fattened animals it is deposited even 

 between the fibres of the muscles. 



Chemically, they are hydro-car- 

 bons, and consist of oily acids com- 

 bined with glycerine. Stearin con- 

 sists of carbon, 79; hydrogen, 11-7; 

 and oxygen, 9 3 per cent., and gives 

 us a fair representation of the com- 

 position of the rest. The fats of ve- 

 getables are identical with those of 

 animals, excepting where a peculiar 

 odorous body is added, as in goat fat, 

 whale oil, &c. For the various in- 

 gredients of fats, see Elain, Stearin, 

 Magarine, Olein, Butter, &c. 



The purification of fats for the man- 

 ufacture of soaps and candles is ef- 

 fected by first mincing it in fine pie- 

 ces, melting in warm water, and 

 straining through a sieve. It may 

 be farther purified by remelting in 

 water acidulated with 2 per cent, of 

 sulphuric acid, stirring it constantly, 

 allowing it to cool, and skimming off 

 the tallow, which should be after- 

 ward remelted with an abundance of 

 fresh water. In this way it becomes 

 very white and hard. 



The rancidity of fats and oils is due 

 to the absorption of oxygen from the 

 air and the production of new pun- 

 gent bodies, termed hircic, capric, 

 &c., acids. This is also the reason 

 why butter spoils unless well worked 

 before storage to remove all the air 

 contained in it. 



FATTENING ANIMALS. The 



accumulation of tat is unquestionably 

 dependant upon the food in part, but 

 it also depends upon the disposition 

 and management of tlie animal. A 

 docile breed, as the Durham ox or 

 China hog, is more easily fattened 

 than one that is restless. A dispo- 

 sition to rest and sleep is very neces- 

 sary, and is encouraged by placing 

 the animals in darkened stalls, allow- 

 ing them to be seldom troubled, and 

 supplying rich food often during the 

 day. As the fat accumulates, the 

 skin feels very silky and the animal 

 becomes lethargic ; in this state it 

 should be slaughtered, for otherwise 

 they become liable to sudden death. 

 Great attention is necessary to the 

 cleanliness of the animal, the skin of 

 which should be curried and washed 

 to prevent disease. The food is grad- 

 ually increased in nutritiousness and 

 amount of oil it contains, until the 

 fattening is perfect. It is seldom 

 that the accumulation of weight ex- 

 ceeds two to two and a half pounds 

 the day, notwithstanding the ration 

 is doubled, or three and a half to four 

 per cent, of the weight of the animal 

 given in hay, or its equivalent. Small 

 beasts are fattened more economi- 

 cally than large ones, and unless the 

 skin handles well, or is soft and elas- 

 tic to the touch, the prospects for 

 rapid fattening are not good. The 

 length of time necessary to finish the 

 fattening is four or five months in 

 oxen, but is less during warm than 

 cold weather. 



FATTENING FOOD. The expe- 

 rience of farmers has always been in 

 favour of the doctrine that oily prov- 

 ender IS required to produce fat ; 

 beech -nuts, linseed -oil cakes, and 

 corn enjoy the highest reputation, 

 and are most charged with oil. Lie- 

 big has, however, advanced the doc- 

 trine that farinaceous vegetables, as 

 the potato, carrot, dec, are fattening 

 from the starch they contain ; but al- 

 though this may be true physiologi- 

 cally, yet in ordinary farm manage- 

 ment it is found cheaper and more 

 expeditious to use fodders already 



containing the fat, rather 



than 

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to 



