OIL

(ils are divided according to their sources as animal, vegetable, and mineral; or for various specific purposes, as edible and industrial, cold drawn and otherwise, fixed and e ential, drying and non-drying. Animal oils may be divided into those from (1) fishes and marine mammals, as menhaden and whale oil for industrial purposes, and cod liver oi]; and (2) land animals, as lard oil, oleo oil, and neats foot oil. Fived oils are those which, under ordinary temperature, leave a permanent greasy residue on any substance, as paper. The cla ification includes the majority of the vegetable oils of general use, the heavier mineral oils, and all the animal oils. The chief vegetable fixed oils are almond, castor, coconut, corn, cottonseed, hemp, linseed, olive, palm, palm-kernel, peanut, poppy-seed, rape, sesame, soy-bean, sunflower, and walnut. ‘‘Cold drawn,’’ or ‘‘cold pre ed,’’ or ‘‘virgin’’ oil, the highest gerade of vegetable fixed oil, is that obtained by the first expre ion, without heat or chemical additions. The general rule in the treatment of fruits and seeds which give edible oils, is to use cold-expre ion first to obtain the edible grades, then to extract the remaining oil after heating or chemical! treatment (or both) for industrial purposes. The hot’ expre ion always changes the character of the oil and in some cases entirely alters the flavor. 6 te Exsential oils ave those which po e the characteristic odor of the plant or its seed, etc. They constitute the chief source of the aroma and flavor of coffee, tea, and spices. They speedily evaporate in ordinary temperatures—hence their alternative title of ** volatile oils.’’ They are soluble in alcohol, ether, fatty oils, and mineral oils, but only to a limited extent in water. Both the natural and synthetic products are used in great variety by the perfumer, in medical practise, and in the mannfacture of flavoring extracts for food purposes (see Fiavorine Extracts). Drying otls—as hemp, linseed, poppy, sunflower, walnut, and some whale oils— are these which on contact with the air quickly form a tough skin and are therefore suitable for use in the manufacture of paints and varnishes. Corn, cottonseed, rape, sesame, soy-bean, and most whale oils are ‘‘partial,’’ or ‘‘slow,’’ drying. -Almond, castor, lard, mineral, oleo, olive, peanut, and sperm oils are non-drying. In temperate climates, coconut, palm, palm-kernel, and kindred types are nearly solid fats. OKA (Q.ralis crenata), a plant native to Peru which is worthy of more extensive cultivation in this country—it has already made a place for itself in Europe. Its principal value is in its reots—pyramidal in shape, two to four inches in length, and with smooth, vellowish or reddish skins. When fresh pulled, their flavor is too acid to be generally acceptable, but South-Americans rectify this by placing them in woolen bags and setting in the sun for a few days, the result being a sweet and floury character, suggestive of fine sweet-potatoes. If the drying is continued. they wrinkle and shrivel, acquiring a flavor resembling dried figs, and may be eaten raw. The voung leaves and shoots are also consumed as greens or salad, and the acid, fleshy stalks in the same way as rhubarb. OKA (Cheese). Canadian-made Port dic salut (which see in the article on Curse).