^'^Noyl'm^'''^'}    Lard  Adulteration  with  Cotton-Seed  Od.  573 
water,  and  after  several  hours  the  oil  did  not  separate  pure,  but  with 
a  somewhat  milky  turbidity. 
The  author  states  that  he  has  found  this  new  substance  in  all  the 
samples  of  liver  oil  examined,  both  in  the  white  oils  and  in  the  dark- 
est varieties,  from  the  most  diverse  commercial  sources.  He  thinks  it 
might  be  present  in  fresh  livers  in  larger  quantity,  since  liver  oils  de- 
posit a  quantity  of  mucus  upon  standing.  But  at  present  he  has  not 
examined  any  perfectly  fresh  oils  and  cannot  therefore  speak  with  cer- 
tainty upon  this  point. 
LARD  ADULTERATION  WITH  COTTON-SEED  OIL. 
The  September  number  of  the  "  Analyst  contains  communications 
on  the  above  subject  by  A.  H.  Allen,  Otto  Hehner,  Rowland  Wil- 
liams, E,  W.  T.  Jones,  W.  F.  K.  Stock  and  Prof.  J.  Campbell 
Brown,  which  are  condensed  into  one  article  in  the  following.  As 
they  do  not  agree  as  to  the  value  of  the  various  tests,  under  each  test 
is  given  the  mode  of  procedure  followed  by  its  advocate. 
1.  Saponification  equivalent,  owing  to  the  nearly  alike  value  of  lard 
and  cotton-seed  oil,  is  of  little  use,  except  in  occasional  cases,  to  denote 
the  presence  of  other  adulterants,  as  cocoanut  oil,  said  to  be  some- 
times used. 
2.  Melting-point  is  no  criterion  as  to  its  freedom  from  adulteration, 
depending  on  the  part  or  parts  from  which  the  fat  is  obtained. 
3.  Specific  gravity  allows  of  no  very  definite  conclusions,  but  is  of 
value  in  case  beef  stearin  is  present  with  the  cotton-seed  oil.  Lard 
has  the  sp.  gr.  0'861,  beef  stearin  0*8 62,  and  cotton-seed  oil  0*872,  at 
100°C. 
4.  Sulphur  monochloride,  S2CI2,  5  gm.  melted  lard  are  put  in  a  small 
porcelain  dish,  and  just  before  setting  2  cc.  of  a  mixture  of  equal  vol- 
umes of  S2CI2  and  CS2  added,  the  mixture  well  stirred  at  first,  and 
then  occasionally,  for  the  first  fifteen  minutes,  without  application  of 
heat.  Genuine  lard  only  thickens,  or  perhaps  becomes  rather  stiff",  in 
three  hours,  an  appreciable  amount  of  cotton-seed  oil  will  cause  it  to 
become  hard  and  solid  in  half  this  time.  This  test  is  very  simple, 
but  with  practice  one  can  with  a  certainty  pick  out  all  lards  contain- 
ing cotton-seed  oil. 
5.  Salkowski  has  shown  that  animal  fats  contain  a  small  quantity 
