Animal Oils and Fats. 217 



caena ; of a fine quality. — Sword-fish oil. From tlie Delphinus 

 gladiator ; of excellent quality. 



Sea-liox oil. From the Phoca leoniua. — Sea-lion fiit. From 

 the Phoca jubata; resembles mutton suet. 



Seal oil, Axungia phoccB^ P. Suec. From the Phoca vitiilina; 

 brown. 



Sea-cow oil. Elephant oil, Morse oil. From the Trichechus 

 rosmarus. 



Fish oil of various kinds. — Shark oil. Imported from 

 Iceland. — Cod oil. Liver oil, Leber tliran, Oleum jecinoris aselli. 

 From the Hver of the Gadus morhua. — Herring oil. By pressing* 

 the fish when plentiful ; 2 cwt. of herrings yield rather more than 

 a gallon. — Conger oil. Drained from the fish before they are 

 salted. — Pilchard oil. By pressing the fish. — Father-lasher oil. 

 From Cottus scorpio. — Stickleback oil. From Gasterosteus acu- 

 leatus; obtained occasionally when the fish are very plentiful. 

 — Loggerhead oil. From the Mediterranean turtle. 



Head matter. From the great spermaceti whale, principally 

 lodged in a cavity below the snout, also from the bluntheaded 

 and the small-eyed cacholot ; composed of spermaceti mixed with 

 oil. 



Spermaceti oil. Sperm oil. From head matter, by filtering 

 through flannel, or felt. The finer kinds of whale and seal oils, 

 forced through animal charcoal, are sold for it : used for chamber 

 lamps, burning with but little smell. 



Spermaceti, Blanc de baleirie, Cetine, Cetaceum. The white 

 fatty matter left in filtering spermaceti oil from head matter, 

 further purified by boiling a short time in a ley of subcarbonate of 

 potash, melting it, and pouring it out into moulds, crystalline, 

 with a cavity in the centre, lined with crystals ; used as a pectoral, 

 mixed with sugar. 



Fresh butter, Buigrum insulsiim. Obtained from cream by 

 agitation ; used for food, and in ointments : by keeping it accjuires 

 a certain degree of rancidity, after which it remains unaltered ; 

 some nations prefer it in this state rather than to salt it. 



Clarified butter, Bntgrum purificatnm. Melt fresh butter 

 in a gentle heat, let it settle, and pour off the clear into a vessel 

 set in cold water, to c(X)l it immediately, without letting it crys- 

 tallize : keeps long without becoming rank. 



OiLOFYELKsoF EGGS, OleuTH c vitelHs ovorum. Obtained by 

 )x)iling eggs hard, roasting the yelks, first broken in two or three 

 pieces each, in a frying-pan over the fire till the oil begins to 

 exude out of them, and then pressing them with great force ; 

 fifty e^gs yield about five oz. of oil. Old eggs yield the greatest 

 quantity. 



