See also:

• TALLOW (M.E. talugh, talg, cf. Du. talk, L. Ger. talg ; the connexion with O.E. taelg, dye, or Goth, tulgus, firm, is doubtful)

TALLOW (M.E. talugh, talg, cf. Du. talk, L. Ger. talg ; the connexion with O.E. taelg, dye, or Goth, tulgus, See also:

• FIRM

firm, is doubtful)  , the solid oil or See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat of ruminant animals, but commercially obtained almost exclusively from oxen and See also:

• SHEEP
• SHEEP (from the Anglo-Saxon sceap, a word common in various forms to Teutonic languages; e.g. the German Schaf)

sheep . The various methods by which See also:

• TALLOW (M.E. talugh, talg, cf. Du. talk, L. Ger. talg ; the connexion with O.E. taelg, dye, or Goth, tulgus, firm, is doubtful)

tallow and other See also:

• ANIMAL
• ANIMAL (Lat. animalis, from anima, breath, soul)

animal fats are separated and purified are dealt with in the See also:

• ARTICLE (from Lat. articulus, a joint)

article See also:

• OILS (adopted from the Fr. oile, mod. huile, Lat. oleum, olive oil)

Oils . Ox tallow occurs at See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary temperatures as a solid hard fat having a yellowish See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white See also:

• COLOUR (Lat. color, connected with celare, to hide, the root meaning, therefore, being that of a covering)

colour . The fat is insoluble in See also:

• COLD (in O. Eng. cald and ceald, a word coming ultimately from a root cognate with the Lat. gelu, gelidus, and common in the Teutonic languages, which usually have two distinct forms for the substantive and the adjective, cf. Ger. Kolte, kalt, Dutch koude

cold See also:

• ALCOHOL

alcohol, but it dissolves in boiling alcohol, in See also:

• CHLOROFORM (trichlor-methane), CHC13

chloroform, See also:

• ETHER, (C2H5)2O

ether and the essential oils . The hardness of tallow and its melting-point are to some extent affected by the See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food, See also:

• AGE (Fr. age, through late Lat. aetaticum, from aetas)

age, See also:

• STATE
• STATE, GREAT OFFICERS OF

state of See also:

• HEALTH

health, &c., of the animal yielding it, the firmest ox tallow being obtained in certain provinces of See also:

• RUSSIA
• RUSSIA (Rossiya)

Russia, where for a See also:

• GREAT

great See also:

• PART

part of the See also:

• YEAR

year the oxen are fed on See also:

• HAY
• HAY (a word common in various forms to Teutonic languages; cf. Ger. Heu, Dutch hooi; the root from which it is derived, meaning " to cut," is also seen in " to hew "; cf. " hoe ")
• HAY, GEORGE (1729—1811)
• HAY, GILBERT
• HAY, JOHN (1838–1905)

hay . New tallow melts at from 42.5° to 43° C., old tallow at 43.5°, and the melted fat remains liquid till its temperature falls to 33° or 34° C . Tallow consists of a mixture of two-thirds of the solid fats palmitin and stearin, with one-third of the liquid fat olein . Mutton tallow differs in several respects from that obtained from oxen . It is whiter in colour and harder, and contains only about 30 per cent. of olein . Newly rendered it has little See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste or See also:

• SMELL (connected etymologically with " smoulder " and " smoke ")

smell, but on exposure it quickly becomes rancid . Sweet mutton tallow melts at 46° and solidifies at 36° C.; when old it does not melt under 49°, and becomes solid on reaching 44° or 45° C . It is sparingly soluble in cold ether and in boiling alcohol .