On the Edukoration of Fish- Oil Ml 
ed either with or without heat, it is a powerful absorbent 
both of the putrid and empyreumatic parts that occasion 
the foetor. 
As, however, there may be some prejudice against its 
use even in any way, and as it is not absolutely necessary, 
I have not given it a place among the ingredients of the 
processes I recommend. 
The ochrous earth of iron, commonly called red ochre, 
has an absorbing power on the putrid parts of oil, but 
combines so strongly that the separation is tedious even 
with the addition of brine : it, nevertheless, it is added 
when chalk and lime have been some time commixed 
with the oil, as in process the first, it will promote 
the edulcorative intention, and will subside along with 
them; and, as it has some advantage without increas- 
ing the expense, unless in the most inconsiderable degree, 
its use may be expediently admitted in that process. 
Essential and ethereal oils are applicable to the pre- 
vention of putrefaction in the mixed and solid parts of 
vegetables, but are not so to the edulcoration of fcetid oils ; 
and if they had the desired effect, they would not, on ac- 
count of their price, answer the commercial end, unless 
the due effect was produced by adding them to the oils in 
a very small quantity. 
The same holds good of spirits of wine as of essential 
and ethereal oils, both with respect to their efficacy and 
the expense. 
Water has an edulcorative action on foetid oils by car- 
rying off the most putrid parts of the gelatinous fluid or 
bile, in which, as was above explained, the principal foe- 
tor resides, if the quantity added be large, and an inti- 
mate commixture be made of them by stirring them toge- 
ther for a considerable time : this only partially removing 
those heterogeneous putrescent substances, the remaining 
