1516. To Preserve Animal Fats for a Long Time

1516.    To Preserve Animal Fats for a Long Time. The following mode of ben-zoating all kinds of animal fats will be found the most effectual for preserving them for a long time. Make a saturated solution of gum benzoin in alcohol by simple heat, allow the liquid to settle clear, then strain and mix with equal parts of fresh castor oil. Of this mixture add 4 ounces to each gallon of fat or ointment while warm. The proportion of the solution of benzoin may be increased for pomades, as it forms, by its aromatic odor, an excellent basis for perfumes. The benzoatic fat should not be kept in tin, but in well-covered jars. Steam-rendered lard, or that treated with salt and alum, should be carefully re-melted in a water-bath, to allow all the water to settle so as to pour off the pure fat. In preparing ointment and pomades it is important that the wax should be first melted, and the oil or fat warmed before adding to the wax. This precaution, which will save much time and trouble, is often neglected by young beginners. (See Nos. 1253 (To Purify Suet or Lard for Making Pomades) and 1254.)

1517. Boillot's Process for Purifying Fats

1517.     Boillot's Process for Purifying Fats. Melt 21/2 pounds avoirdupois of the fat with 2 quarts lime-water; stir actively over the fire for 2 or 3 hours, and cool. Then press in flannel and allow it to stand a day or two to harden. By melting it with acidulated water to remove the excess of lime, a hard fat results, suitable for making candles.

1518. Hog's Lard

1518.    Hog's Lard. This is obtained, like the rest of the animal fats, from the raw lard, by chopping it fine, or rather rolling it out, to break the cells in which the fat is lodged, and then melting the fat in a water-bath, or other gentle heat, and straining it while warm. Some boil them in water; but the fats thus obtained are apt to grow rank much sooner than when melted by themselves. (See No. 525 (Lard).)

1519. To Try out Lard

1519.    To Try out Lard. This should be done in the open air. Set a large kettle over a fire, in some sheltered place, on a still day. It will cook much quicker in large quantities. Put into the kettle while the lard is cold, a little saleratus, say 1 table-spoonful to every 20 pounds; stir almost constantly when nearly done till the scraps are brown and crisp, or until the steam ceases to rise; then there is no danger of its moulding; strain out into pans, and the first will be ready to empty into crocks when the last is strained.

1520. To Detect Water in Lard

1520.      To Detect Water in Lard. The presence of water is very easily detected by merely melting the lard, when the water collects at the bottom of the vessel as a distinct layer. The weight and volume of lard can be greatly increased by the incorporation of water with it; and purchasers of a pound of lard will frequently find that they have paid the price of the lard for as much as 4 ounces of water. Lard is also adulterated with from 2 to 5 per cent, of milk of lime (slacked lime mixed to a milky consistence with water); this gives the lard a beautifully white appearance, and also allows of 25 per cent, of water being stirred into it. while cooling.