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See also: common hog
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Properly it is prepared from the " leaf " or fat of the bowel and kidneys, but in commerce the See also: term as applied to products which include fat obtained from other parts of the animal and sometimes containing no " leaf " at all
.
See also: Lard of various grades is made in enormous quantities by the See also: great pork-packing houses at See also: Chicago and elsewhere in
See also: America
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" Neutral lard" is prepared at a temperature of 400-500 C. from freshly killed hogs; the finest quality, used for making oleomargarine, is got from the leaf, while the second, employed by biscuit and pastry bakers, is obtained from the fat of the back
.
Steam heat is utilized in extracting inferior qualities, such as " choice lard" and " See also: prime steam lard," the source of the latter being any fat portion of the animal
.
Lard is a pure See also: white fat of a butter-like consistence; its specific gravity is about 0.93, its solidifying point about 270-300 C., and its melting point 350-45° C
.
It contains about 6o% of olein and 40% of palmitin and stearin
.
Adulteration is common, the substances used including " stearin" both of beef and of mutton, and
See also: vegetable oils such as See also: cotton seed oil: indeed, mixtures have been sold as lard that contain nothing but such adulterants
.
In the pharmacopoeia lard figures as adeps and is employed as a basis for ointments
.
Benzoated lard, used for the same purpose, is prepared by See also: heating lard with 3% of powdered See also: benzoin for two See also: hours; it keeps better than. ordinary lard, but has slightly irritant properties
.
Lard oil is the limpid, clear, colourless oil expressed by See also: hydraulic pressure and gentle heat from lard; it is employed for burning and for See also: lubrication
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Of the solid See also: residue, lard " stearine," the best qualities are utilized for making oleomargarine, the inferior ones in the manufacture of candies
.
See J . Lewkowitsch, Oils, Fats and Waxes ( See also: London, 1909)
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[back] LARCIUS (less accurately LARTIUS), TITUS |
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