PRODUCTION AND UTILIZATION OF FATS AND OILS 29 
Norwegian whalers have recently made another advance in the 
industry by sending out mother ships with the whaling fleets. The 
mother ships are floating trying stations, furnished with modern 
equipment adequate to handle the whale while it is still fresh. The 
oil thus obtained is of fine quality. 
In Norwa}^ large quantities of this oil, when hydrogenated, are used 
to make margarine. In the United States a great deal is employed in 
making various kinds of soap, including a textile soap. Formerly 
the oil was so poor in quality and so inefficiently refined that it could 
not be used in making the better grades of soap. Now that the oil 
can be refined, bleached, deodorized, and hydrogenated, however, it is 
used successfully in making a Avhite odorless soap. In some coun- 
tries it is still used as a burning oil, as a batching oil for jute, and for 
tempering steel. 
PORPOISE OILS 
There are two porpoise oils — one obtained from the head and the 
other from the blubber of the porpoise. A quantity of head oil is 
prepared in America for lubricating watches, clocks, and other deli- 
cate instruments. The blubber yields an oil which is inferior to head 
oil for lubricating purposes, but which after suitable treatment may 
be used as a lubricant. 
BONE FAT 
Bone fat is a by-product in the manufacture of animal charcoal 
and the production of glue and gelatin. The degreasing of the bones 
is the first step in these processes. The fat is either separated from 
the bones by heating with steam, preferably under pressure, or by 
solvent extraction, in which case a larger yield of fat is obtained. 
When fresh bones are used the recovered fat has a white to a light- 
yellow color and a faint odor and taste. It is sold as butter-stock 
tallow. 
Bone fat is grained, in the same manner as tallow, for the prepara- 
tion of bone oil. This is used as a lubricant and for other purposes 
for which neat's- foot oil is employed. Bone fat of suitable quality is 
also used in soap making. 
NEAT'S-FOOT OIL 
Most of the neat's-foot oil produced is a by-product from the large 
beef-packing establishments. 
The feet from the slaughtered animals are cleaned and left in hot 
water for 10 or 15 minutes. The hoofs are separated by a special 
machine called the hoof puller, and the feet are then boiled with 
water. The oil which rises to the surface is removed by skimmers, 
filtered, and separated as completely as possible from the water. 
The residual moisture is removed by heating the oil in a tank provided 
with steam coils. This treatment causes the coagulation and pre- 
cipitation of organic matter, which is removed by filtration. The 
finished oil is pale yellow and has a bland taste. 
Oil of the better grades is used for lubricating clocks and other 
delicate machinery. Neat's-foot oil is used extensive^ in the leather 
industry as " fat liquoring " in the production of the lightweight 
grades of leather. 
Neat's-foot oil is frequently adulterated with oil from the feet of 
other animals and also with other oils. 
