410 FOODS AND FOOD ADULTERANTS. 



The oil expressed, prime or extra lard oil, is used for illuminating and 

 lubricating purposes. The resulting stearine is used for making com- 

 pouud lard and is worth more than the lard. It has about .5 per cent. 

 free fatty acid (less than the lard oil), and crystallizes in long needles, 

 making the texture tough. 



B. OLEO-STEAUINE. 



This product is made chiefly from the caul fat of beeves. This fat is 

 rendered in open kettles a*t a low temperature. The resulting tallow 

 is placed in cars in a granulating room, where it is allowed to remain 

 foi thirty six to forty-eight hours at a temperature 80 to 90 Fab. 

 The contents of the cars are then mixed and placed on a revolving ta- 

 ble, where they are made into cakes. These are wrapped with strong 

 cotton cloth and placed in a strong press, where a gradual pressure 

 at 90 F., becoming very strong at the end, is applied for one or two 

 hours. The expressed oil, known as oleo-oil, is used in the manu- 

 facture of btitterine. The stearine is removed from the press as white 

 hard cakes, and is used for adulterating lard. The oil is sometimes 

 filtered with a small percentage of fuller's earth, to improve its color 



and brightness. 



C. MUTTOX TALLOW. 



A fine article of mutton tallow is also sometimes used in lard, but the 

 objection to the flavor is sufficient to limit its use to a small amount. 



* D. BEEF FAT. 



The following general remarks on beef fat will be found instructive: 

 Before the day of the oleomargarine industry all fat rendered from the 

 tissues of cattle was known commercially as tallow. Since then differ- 

 entiation has taken place and the term tallow is no longer sufficient to 

 designate the several products obtained from the rendered fat of the 

 beef. We have first " butter stock," which is rendered from the caul fat 

 at a low temperature and from which is manufactured by means of 

 pressure 



(1) Oleo-oil. 



(2) Oleo-steariue (beef stearine). 



The kidney fat as a rule is lejft with the carcass and constitutes what 

 is known as suet. Marrow stock, as its name implies, is rendered mar- 

 row fat, and when properly prepared is almost equal to butter stock in 

 quality. Tallow is made from the trimmings and portions of the viscera. 

 Its color varies from white to yellow according to the portions of the 

 a.nimal which have been used and the care with which they have been 

 prepared for rendering and the temperature at which rendered. When 

 freshly and carefully rendered tallow should show less than 1.5 percent, 

 of free fatty acid. The tallow on the market will show anywhere from 

 2 to 10 per cent. Its flavor varies, never being good enough for lard. 

 Tallow grease corresponds to the yellow grease of the hog-packer. It 

 is of a dark color and often contains as much as 50 per cent, of free acid. 

 It is made into low-grade soaps. 



