The oily principle of solid fats, the remaining or solid portion being named stearine, - names assigned to these substances by the discoverer, Mr. Chevreul. If tallow be squeezed between the folds of porous paper, the elaine soaks into it, whilst the stearine remains. The paper being then soaked in water and pressed, yields up its oily impregnation. Elaine has very much the appearance and properties of vegetable oil, and is liquid at the temperature of 60°. Cocoa nut oil, which in England usually is concrete, or at most semi-fluid, has of late years been resolved into the above-named constituents by mechanical pressure, and the solid part manufactured into candles, whilst the liquid forms a valuable oil for lamps. See Fat.