108  Pancreatic  Emulsions  of  Solid  Fats. 
creas,  and  comminute  finely.  A  sausage  cutter,  driven  by  steam,  is. 
one  of  the  most  complete  pieces  of  machinery  for  this  purpose.  After 
coming  from  the  cutter  it  is  allowed  to  drop  with  the  fatinto  a  cylindrical 
hopper  driven  by  the  same  power.  Into  this  hopper  the  six  gallons  of 
water  are  allowed  to  trickle  slowly  until  a  perfect  emulsion  is  formed. 
From  the  hopper  the  emulsion  is  transferred  to  the  press,  in  which  a, 
strong  twilled  flannel  bag  is  placed,  which  should  be  of  two  thick- 
nesses of  material,  and  the  emulsion  is  thus  rapidly  separated  from 
the  membraneous  areolar  tissue  of  the  pancreas. 
To  this  emulsion  ether  is  added,  and  the  mixture  allowed  to  remain 
at  rest,  with  occasional  agitation,  for  a  period  of  about  forty-eight 
hours.  For  the  above  quantity  from  two  hundred  and  fifty  to  two- 
hundred  and  seventy-five  pounds  of  ether  are  required.  At  the  end 
of  this  time  the  mixture  separates  into  two  layers  or  strata,  viz.,  an 
etherial  solution  of  pancreatized  fat  at  the  top,  and  an  aqueous  solu- 
tion of  the  impurities  of  the  lard,  &c,  at  the  bottom.  This  mixture* 
is  allowed  to  stand  in  a  large  cedar  vat,  which  has  glass  plates  in- 
serted in  the  side  to  allow  the  operator  to  observe  the  point  of  sepa- 
ration between  the  etherial  and  watery  stratum.  Into  the  side  of  this 
vatr  which  should  be  tall  and  narrow  at  the  top,  like  a  precipitation 
jar,  a  number  of  wooden  spigots  are  inserted,  through  which  the  ethe- 
rial solution  of  pancreatized  fat  is  drawn  off  into  a  filtering  apparatus,, 
so  arranged  as  to  prevent  the  escape  of  the  ether.  (If  allowed  to- 
stand  long  enough,  a  considerable  portion  will  need  no  filtration.) 
This  filtered  etherial  solution  is  transferred  to  a  suitable  still,  and 
the  ether  distilled  off  with  gentle  heat.  This  is  the  most  trouble- 
some part  of  the  process,  as  it  requires  a  considerable  length  of  time 
to  free  the  fat  from  the  last  traces  of  ether,  unless  the  temperature 
is  raised,  which  results  in  the  decomposition  of  the  emulsified  fat. 
The  pancreatin  seems  to  split  up  in  some  manner  by  heat,  leaving; 
the  fat  in  the  same  condition  as  it  was  before,  or  at  least  its  emul- 
sifying power  is  very  much  impaired.  At  the  same  time  there  is  a, 
peculiar  sulphurous  odor  developed,  reminding  one  of  the  presence  of 
onions  or  garlic,  or  a  trace  of  allyl  sulphide  or  sulphhydrate. 
After  the  fat  has  been  freed  from  ether  with  due  regard  to  the  tem- 
perature, it  is  removed  from  the  still,  and  to  every  fifty  parts  of  this 
fat  seventy-five  parts  of  distilled  water  and  twenty-five  parts  of  alco- 
