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cod-liver oil ; Oleum Adipis — lard oil; Oleum Gos- 

 sypii Seminis — cotton-seed oil ; Oleum Olivce — olive 

 oil; Lanolinum — lanolin, sheep's wool fat; Oleum 

 TheobromcB — cacao butter. 



Oleum Tiglii — croton oil; Oleum, Ricini — castor 

 oil; Oleum Lini — linseed oil. These three, being 

 used mostly for their cathartic qualities, are classed 

 with the evacuents. 



Composition: Excepting cod-liver oil, all of the 

 oils contain olein, stearin, and margarin in varying 

 proportions — the olein giving fluidity, the stearin 

 solidity. 



Cod-Liver Oil is obtained from the fresh liver of 

 the Gadus morrhua and other species of Gadus. It 

 contains olein and margarin, gaduin (a principle pe- 

 culiar to itself), propylamin, bile constituents, and 

 traces of sulphuric and phosphoric acids, bromine, 

 iodine, phosphorus, iron, lime, and magnesia. Three 

 varieties are found in the market, of which the pale 

 or white oil is the best, the two other darker varieties 

 being of questionable utility. 



Linseed Oil contains a large proportion of vegeta- 

 ble albumin, which coagulates on exposure to the air, 

 thus making it a drying oil. This property is in- 

 creased by boiling the oil. 



Lanolin is a cholesterin fat obtained from the 

 washings of sheep's wool, and contains from twenty- 

 five to thirty per cent, of water. It has a faint 

 odor, and differs from other fats in that choles- 

 terin takes the place of glycerin ; hence it does not 

 saponify with an alkali. It is not liable to become 



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