oleography (oleogʻrafi)

[L. oleum, oil, + Gr. -γραφία, Oleography differs from chromo-lithography only in name, and is a mere vulgar attempt to imitate oil painting. Encyc . Brit ., XIV. 700. olfaction oughly washed in cold water. It is next rendered at a temperature of 130° to 175° F., and the mixture of oily products thus obtained is slowly and partially cooled, till a of stearin and palm at in crystallized out. Under great hydraulic pre ure the parts which still remain fluid are pre ed out; after a time these solidify, and are ready for market. This substance has been largely used as an adulterant of butter. When oleomargarin is churned in a liquid state with a certain proportion of fresh milk, a butter is produced which mixes with it, while the buttermilk imparts a flavor of fresh butter to the ma , making so perfect an imitation that it can scarcely be distinguished by taste from fresh butter. A refined fat strongly resembling that obtained from beef-fat is got from lard by similar treatment. Also, in commerce, called simply oleo.