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A paper upon this subject, from the pen of G. C. Caldwell, B.S., Ph.D., Professor of Agricultural and Analytical Chemistry in Cornell University, appears in a late number of the Medical News.
This substance has become an important article of food, and its use is rapidly extending, so that it behooves physicians to acquaint themselves with its mode of manufacture, its dangers and its uses.
According to Professor Caldwell, caul fat is first cooled, and washed, and then rendered at a temperature of 120° to 150° F. The clear fat is then run into wooden tanks, and the greater part of the stearine, the hard fat contained in it, allowed to crystallize out. The liquid fat separated from the stearine is called "oleo oil." A similar product, prepared from lard, is allowed to retain its stearine, and is known by the trade name of " neutral." The " oleo oil
OLEOMARGARINE. JAMA. 1892;XVIII(7):207–208. doi:10.1001/jama.1892.02411110025012
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