PRODUCTION AND CONSERVATION OF FATS AND OILS. 
Table 8. — Lard substitute production. 
15 
Product used. 
1912 
1914 
1916 
1917 
Cottonseed oil '•.' 
Pounds. 
866, 696, 000 
Pounds. 
1,053,141,000 
Pounds. 
919, 447, 000 
Pounds. 
1,069,214,000 
3, 545, 000 
13,105,000 
17,869,000 
14, 247, 000 
2,694,000 
1, 313, 000 
13,421,000 
778,000 
369, 000 
9, 835, 000 
17, 000 
700, 000 
49, 493, 000 
4, 166, 000 
1,687,000 
2, 144, 000 
1,585,000 
239,000 
372,000 
5,464,000 
83,000 
350,000 
13, 921, 000 
24,000 
940, 000 
64, 926, 000 
12, 209, 000 
34, 351, 000 
15, 342, 000 
1,798,000 
180, 000 
6, 418, 000 
12, 742, 000 
833, 000 
Lard, edible 
480, 000 
10, 814, 000 
20, 000' 
720, 000 
57,644,000 
412, 000 
9, 938, 000 
15,000 
Pork fat 
592,000 
Stearin 
54,959,000 
Total 
944, 659, 000- 
876, 927, 000 
1, 143, 189, 000 
1,136,522,000 
1,043,288,000 
1, 027, 133, 000 
1, 224, 916, 000 
Lard substitute 
1, 173, 446, 000 
The older types of lard compounds, those that contain animal fats, 
are made by mixing with the heated vegetable oil the proper amount 
of melted fat, usually oleostearin, and running the homogenous 
mixture in a thin layer on large " chill rolls, 7 ' huge revolving drums 
kept cold by refrigerated brine circulating within them. Thus the 
compound solidifies so quickly that there is no time for the solid fat 
to separate from the liquid oil. As rapidly as it is chilled the product 
is automatically scraped from the roll and dropped into an open 
screw conveyor leading to the pumps, which force it directly through 
the filling pipes into the shipping packages. The screw of the con- 
veyor consists of a series of small paddles which turn so rapidly 
that the compound is beaten up violently, and retains some 14 per 
cent of its volume of air when put in the cans. This incorpo- 
ration of small bubbles of air gives it the beautiful pearly white 
luster of natural lard. 
The introduction of the hydrogenation process has made it possi- 
ble to replace 12 per cent of oleostearin in lard compounds with 
about 5 per cent of hardened cottonseed or other vegetable oil. The 
process of manufacture is practically the same as that of the first 
type, when completely hardened oil is mixed with untreated oil, but 
a better texture is secured for the product when the entire batch of 
oil used is partially hardened. The chilling and beating are, how- 
ever, essential; otherwise the product does not possess the proper 
appearance. 
It may be well to mention here the fact that this new device of 
hydrogenation, which is still shrouded in secrecy and complicated 
with patent litigation, makes it possible not only to produce hard 
fats from liquid oils, but also to convert oils formerly considered 
inedible into sweet, white, perfectly wholesome products. For exam- 
ple, in certain parts of the world, whale oil, and even some of the 
fish oils, are now being refined, deodorized, and hardened, and a lard 
