rial for the soap-maker, and grease for lubricating machinery. Unsavory stories have been told about the manufacture of butter from Thames mud or the nodules of fat that are gathered therefrom by the mud-larks, but they are all false. It may be possible to purify fatty matter from the foulest of admixtures, and do this so completely as to produce a soft, tasteless fat, i.e., a butter substitute, but such a curiosity would cost more than half a crown per pound, and therefore the market is safe, especially as the degree of purification required for soap-making and machinery-grease costs but little, and the demand for such fat is very great.
These methods of purification are not available in the kitchen, as oil of vitriol is a vicious compound. During the siege of Paris some of the Academicians devoted themselves very earnestly to the subject of the purification of fat in order to produce what they termed "siege-butter" from the refuse of slaughter-houses, etc., and edible salad oils from crude colza oil, the rancid fish oils used by the leather-dresser, etc. Those who are specially interested in the subject may find some curious papers in the "Comptes Rendus" of that period. In vol. lxxi, page 36, M. Boillot describes his method of mixing kitchen-stuff and other refuse fat with lime-water, agitating the mixture when heated, and then neutralizing with an acid. The product thus obtained is described as admirably adapted for culinary operations, and the method is applicable to the purpose here under consideration.
Further on in the same volume is a "Note on Suets and Alimentary Fats" by M. Dubrunfaut, who tells us that the most tainted of alimentary fats and rancid oils may be deprived of their bad odors by "appropriate frying." His method is to raise the temperature of the fat to 140° to 150° Centigrade (284° to 302° Fahr.) in a frying-pan; then cautiously sprinkle upon it small quantities of water. The steam carries off the volatile fatty acids producing the rancidity in such as fish-oils, and also the neutral offensive fatty matters that are decomposed by the heat. In another paper by M. Fua this method is applied to the removal of cellular tissue of crude fats from slaughter-houses. It is really nothing more than the old farm-house proceeding of "rendering" lard, by frying the membranous fat until the membranous matter is browned and aggregated into small nodules, which constitute the "scratchings"—a delicacy greatly relished by our British plowboys at pig-killing time, but rather too rich in pork-fat to supply a suitable meal for people of sedentary vocations.
The action of heat thus applied and long continued is similar to that of the strong sulphuric acid. The impurities of the fat are organic matters more easily decomposable than the fat itself, or, otherwise stated, they are dissociated into carbon and water at about 300° Fahr., which is a lower temperature than that required for the dissociation of the pure oil or fat (see No. 13 of this series). By maintaining this temperature, these compounds become first caramelized, then carbon-
