This book is included in the Self Reliance Farming section.
Preface
As in the case of Vegetable Fats and Oils, considerable
improvements have been introduced into the
preparation of the animal products belonging to
the same category ; and, whilst for the most part
relating to mechanical methods, have given this
industry a marked impetus.
Now-a-days the preparation of tallow and hog
fat is conducted in a rational manner, and the manufacture
of that valuable food-stuff - butter - is carried
on according to methods calculated to thoroughly utilise the raw material - milk
- and to yield a product
endowed with a better flavour than under the
primitive conditions formerly prevailing. Improvements
have also been made in the preparation of
bone fat, waste fat, fish oils, etc., all of which I
have thought it advisable to include in the present
work in order to render it more acceptable to those
interested in the fat industry.
LOUIS EDGAR ANDES.
TABLE OF CONTENTS
Introduction
Occurrence, Origin, Properties and Chemical Constitution of Animal Fats
Preparation of Animal Fats and Oils
Machinery for Breaking down Fat
Pans and Apparatus for Fat Melting
Toncou's Tallow-Melting Plant
Tallow-Melting Plant for Sulphuric Acid Method
Wilson's Tallow-Melting Apparatus
Gellhorn, Flottmann & Co.'s Tallow-Melting Apparatus
Lockwood & Everitt's Tallow-Melting Apparatus
Steam Apparatus for Tallow Melting
Rivoir's Steam Apparatus for Tallow Melting
O. Heintschel's Tallow Melting, etc
Fat-Extracting Apparatus with Corrugated Bottom
Extraction Plant
Dr. Ahrens' Apparatus for Extracting Bone Fat
Kaleczok's Bone-Fat Extracting Apparatus
Holdhaus' Apparatus for Extracting Fat
Meikle's Apparatus for Extracting Bones, etc
Machalski's Apparatus for Extracting Fat and Glue
Schweitzer's Extraction Plant
W. O. Robbin's Extractor
Perfected Extraction Apparatus
Presses
Hydraulic Presses
Hydraulic Tub Presses
Brinck & Hiibner's Hydraulic Presses
Simple Presses
Fish Oil Screw Press
Filtering Apparatus
Animal Fats and Oils: Raw Materials, Preparation, Properties and Uses
Alligator and Crocodile Oil
Butter: Raw Material and Preparation
Properties
Adulterations
Beef Lard or Re-Melted Butter
Testing
Candle-Fish Oil
Mutton Tallow
Hare Fat
Goose Fat
Neatsfoot Oil
Bone Fat
Bone Boiling
Steaming Bones
Extraction
Refining
Bone Oil
Artificial Butter: Oleomargarine
Margarine Manufacture in France
Grasso's Process
"Kaiser Butter"
Jahr and Miinzberg's Method
Filbert's Process
Winter's Method
Human Fat
Horse Fat
Beef Marrow
Turtle Oil
Hog's Lard: Raw Material
Preparation
Properties
Adulterations
Examination
Lard Oil
Tallow: Beef Tallow: Raw Material
Preparation
Melting in Open Pans (Rendering)
Melting with Caustic Soda
Melting with Sulphuric Acid
Stein's Tallow-Melting Process
Rovard's Tallow-Melting Process
Melting by Steam
Properties
Adulterations
Examination
Determination of Value
Detecting Adulterations
Kefining, Hardening and Bleaching
Animal Oil: Dippel's Oil
Fish Oils
Whale Oil
Porpoise Oil: Brown Fish Oil
Dolphin Oil
Sperm Oil
Arctic Sperm Oil
Finback Whale Oil
Greenland Whale Oil
Seal Oils
Walrus Oil: Seal Oil
Archangel Seal Oil
Greenland Seal Oil
Greenland "Three Crown"Oil
Swedish "Three Crown"Oil
Newfoundland Seal Oil
South Sea Seal Oil
Caspian Seal Oil
Fish (Waste Train) Oil
Liver Oils
Properties
Coal-Fish Oil
Shark's-Liver Oil
Kay-Liver Oil
Testing Fish Oils
Artificial Train Oil
Degras: Tanner's Grease
Examination of Degras
Preparation from Fish Oil
Degras according to Herrburger
Preparation of Commercial Degras
Wiener on Degras
Olein Degras
Degras from Waste Fat
Black Degras
Wool Fat
Properties
Purified Wool Fat
Spermaceti
Examination of Fats and Oils in General
Index
BIBLIOGRAPHY
INDEX
INTRODUCTION
THE products known under the name of "animal fats" are closely related, in respect of both chemical and physical
properties, to the vegetable fats. Like these latter, they are, almost exclusively, compounds of one, or frequently several,
fatty acids with glycerine ethers; are, at ordinary temperatures, either solid, semi-fluid or perfectly liquid; leave behind
permanent fatty marks on paper; dissolve in boiling alcohol and other liquids; can be mixed together when in a
melted condition, i.e., in the warm, and are all lighter than water, so that they float in that liquid. When rubbed in
thin layers on other substances, such, for example, as the skin, wood, etc., they repel watery liquids, and thereby afford
a certain amount of protection against the penetration of same. Finally, they exhibit what is generally denoted a "greasy feel" when handled.
The fats are encountered throughout the animal kingdom, in all its classes and subdivisions. They are met with
both in mammals, birds, amphibia, fishes, and even in insects, and occur particularly in separate layers under the
skin, interspersed in the flesh, between the intestines, or stored in the brain; and a great part of the nutriment absorbed
into the animal economy is converted into fat. Under certain circumstances the fat accumulated in the
animal body will serve to support the individual, for a short time, as a means for the continuance of life during periods
when the supply of nutriment is either reduced or entirely suspended. This is observed in the case of animals (e.g.,
bats, bears, hedgehogs, etc.) that lie dormant through the winter (hibernate) and awake in spring (or in a favourable
season) reduced in flesh.
The amount of fat stored up in the animal body is a particularly variable quantity and depends on the supply of
food, mode of life and other circumstances. As a rule, the accumulation of fat is favoured by a secure and undisturbed
existence, but may also be considerably increased by artificial means, as we shall see later on. The different animals
turned to account for their fat are comparatively few in number, and comprise in fact only those that are bred on
a large scale to be utilised partly for food and partly for technical purposes. Moreover, the fat of many animals is
uneatable, being of unpleasant odour and flavour; and in the case of many others it is not present in sufficient quantity to
serve our purpose.
There can be no doubt that the fat of animals, equally with their flesh, was employed by man, even in the earliest
times, for manifold purposes, originally, however, for food alone. The use of fat for curative purposes value in which
respect is still attributed to bear's grease, badger fat and dog's fat by country folk came later. Burning fats for the
purpose of illumination, their use for application to the body to enable it to better withstand inclement weather, as also for impregnating clothing and other articles in order to make them soft, supple and waterproof probably formed the next stage
of extension; and, finally, in recent times only, their technical utilisation was developed.
As regards curative powers, the only fat at present playing an important part in this respect is cod-liver oil scarcely
any one now-a-days believes that bear's grease and other fats have any healing powers, and the substance sold under this
name is merely lard and tallow.
As progress developed in chemico-technical matters, and as the population increased, attention was naturally directed
towards the recovery and utilisation of fats, and we can see by the enormous consumption of soap, candles, etc., the
great importance attaching to the production of animal fats in the present age. Moreover, the bye-products obtained in
the working up of fat play an important role, and this is particularly the case with glycerine, which is now produced
in enormous quantities. Whereas half a century ago the glycerine formed during saponification and left behind in the
sub-lye was simply allowed to run to waste along with the lye, it is to-day a highly important article of commerce, the
amount annually produced throughout the globe being some 40,000 tons not altogether, it is true, from animal fat, but,
from vegetable fats as well. Of this quantity about 26,000 tons are produced in the manufacture of stearine and 14,000
tons in soap-making.
The preparation of fish oils the best qualities of which are used as cod-liver oil for medicinal purposes, whilst the
inferior grades are only used for technical purposes, serving as emollients in leather dressing has also greatly increased
in extent, although the industry has not, of course, assumed the same importance as that of the other animal fats.
So far as the method of preparing animal fats is concerned, this was until comparatively recently of a very primitive
description: the crude fat was melted or "rendered" in open pans heated by direct fire either with or without
water, perhaps then melted again for purification, and afterwards put on the market. The unpleasant exhalations
attendant on some fat-rendering operations, especially when old fats (partly intermixed with putrescent flesh), bones, etc.,
were being treated, and which contaminated the atmosphere of all the neighbourhood round such tallow-boiling establishments,
finally led the authorities to insist on a modification of the arrangements, so that at the present time fatmelting
works with their perfected appliances carry on their occupation without producing any smell and without inconvenience
to the vicinity. In recovering fat from bones, glue as well as fat is produced, the raw material being thereby
fully utilised in a rational manner.
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