COMPOUNDS OF ORGANIZATION, fo 
the action of boiling alcohol, which deposits, on cooling, the 
suet, and retains the oil. The suet he has termed stearin, 
and the oil elatn. Braconnor effected their separation by 
a much more simple process. He pressed the fatty or oily 
matter, rendered sufficiently solid by cold, between folds of 
soft paper. The oil is imbibed and the fat remains. To 
free it from the remainder of the oil, the fat is melted with 
a little oil of turpentine to dilute the oil, and again pressed 
in paper. The oil is easily extracted from the paper by 
boiling water. The suet or stearin, when thus obtained, is 
dry and brittle, with a shining lustre, and resembles sper- 
maceti. It melts at from 130° to 140° F. It is sparingly 
soluble in alcohol and ether. All fatty substances consist 
of different proportions of suet and oil. Butter contains 
from 40 to 65 per cent. of suet ; hogs-lard 88 per cent. ; 
and marrow about 76 per cent. 
The fat of ruminating animals is termed fallow, and is 
hard and brittle, while the fat of the hog, called lard, 1s soft 
and semifluid. Its uses as an article of food,—in the making 
of candles, hard-soap, and omtments, and to diminish fric- 
tion, are well known. 
4. Oil.—The various properties of the different kinds 
of oils, depend, in a great degree, on the mode of pre- 
paration, with the exception of the odour, which arises 
from the kind of animal from which the oil has been de- 
rived. Spermaceti oil is considered as the thinnest of the 
animal oils, and the fittest for burning in lamps. It is 
obtained from the spermaceti, by draining and _pres- 
sure. J'rain otl is procured by melting the blubber, or 
external layer of fat, found underneath the skin of diffe- 
rent kinds of whales and seals. From the process em- 
ployed, it contains, besides the oil, gelatine, albumen, and 
other animal matters, which render it thick, dark-coloured, 
and disposed to become rancid. F%ish-oil is sometimes ex- 
