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To Detect Water in Lard

glass bottle under the filter, and you will get The presence of water is very easily detected the finest oil, suitable for the most delicate by merely melting the lard, when the water machinery. Any one requiring a little nice oil would do well to try this in preference to buying it ready done. It must be kept perfectly cold while filtering, or the soda will go through. 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. 1515. Hirzel's Method of Preserving Animal Fats. Mix 14 pounds of recently melted fat with 5 drachms salt and 15 grains alum in fine powder; heat until a scum is formed on the surface; remove the scum, and when the clear fat is cool, wash and knead it in water, frequently changing the water, so as to remove all the salt; then evaporate the water at a heat insufficient to injure the fat. 1516. To Preserve Animal Fats for a Long Time. The following mode of benzoating 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 of potassa and muriatic acid, in minute proheat, allow the liquid to settle clear, then portions, to the fat. (See Nos. 1509 and 1523, strain and mix with equal parts of fresh castor also No. 537.)