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of a tendency to become rancid than do other fixed oils, so that 
it becomes highly available for use as a permanent cooking-fat 
or butter- oe especially in tropical countries. 
Concerning the use of this oil, we have to proceed from two 
s 
mous scale as an adulterant of or substitute for more expensive 
bl 
of castile ee the genuine being made from olive oil. 
Asi 
getting, and for whi is paying, the u f peanut oil for 
these purposes is unobjectionable j rica, are some- 
times the victims of prejudice at the v: i are mos 
congratulating ourselves upon our intelligence and refinement 
tion, when it is equally or even more nutritious and digestible, 
and when it can be obtained at a fraction of the cost, is it not 
rather uncomplimentary to our good sense that we should reject 
it? Certainly, the finer grades of cold-drawn peanut oil make an 
excellent article for table use, if we it accounts of 
the many persons who use it habitually, while for ing pur- 
poses, and especially for carrying upon expeditions into tropical 
and other countries where petroleum is scarce, are largely used 
for illumination, while comeecile is also burned for heating 
