In former times the fats of many animals were employed in pharmacy, but at present those principally used are lard and suet. In perfumery, in addition to these, beef marrow and bear’s grease are employed. For both these purposes the crude material is cut into small pieces, and freed as much as possible from all extraneous membranes; after which it is placed in a boiler with water, and heated until it is completely fused, when the whole is strained, and allowed to cool very slowly. By this means a cake of cleansed fat is obtained, which may be readily separated from any adhering water.
Fats and the fat oils are best preserved by being run into glazed jars, and secluded from the action of the air. A little benzoic acid or gum-benzoin, dissolved in them by heat, will generally prevent, and in all cases greatly defer, the accession of rancidity. We introduced this method into the laboratory in our early days of manipulation, and ourselves, and others to whom we have made it known, have since employed it with undeviating advantage in the manufacture of cerates, ointments, and other preparations containing fatty matter or the fixed oils. It has been shown by Dr Griesler that nitric ether, and its alcoholic solution, act in the same manner. A few drops are not only sufficient to prevent rancidity, but, it is said, will even destroy the disagreeable odour of rancid fat. When heated to remove the alcohol, they immediately become bright, clear, and scentless. See Oil, Glycerin, Olein, Palmitin, Stearin, Tallow, &c., also below.
Fat, to melt down. Let all the small pieces of fat cut off joints, &c., be collected, divided into small pieces, put in a stew pan (a little water being added to prevent their burning), and placed on the fire. This must be stirred carefully at intervals to prevent any of the pieces of fat sticking to the bottom.
When thoroughly melted (which it will be in about an hour and a half) pour through a strainer into a basin with some cold water in it. Thus prepared, dripping or fat may be used instead of suet, and there are few who would know any difference between them. Dripping, if clarified as above, may be used over and over again for frying, provided it has not been previously employed in dressing fish, in which case it will impart a fishy taste. But it can be used repeatedly for fish if it is kept for that purpose only. The skimmings off the top of the saucepans, while a piece of meat is boiling, will also do capitally for light puddings.[296]
[296] ‘Artisan Cookery.’ Griffith and Farran.
FAT′TY ACIDS. In chemistry, compounds having acid properties derived from the various fats and oils. The radicals of these acids exist in the natural fats combined with a base called glyceryl. When fats are saponified by an alkali, stearate, palmitate, and oleate of potassa or soda, as the case may be, are produced and glycerin is set free. On decomposing either of these compounds with sulphuric acid a sulphate of the alkali is formed, and the fatty acid is precipitated. Some of the fatty acids, as stearic, cerotic, palmitic, and lauric, are solid at ordinary temperatures; others, as oleic, are liquid. The hard fatty acids are extensively used as candle materials, being superior in every respect to the natural fats from which they are derived.
FAT′TENING. Until comparatively a recent date, the plan used to fatten domestic animals was to prevent their taking exercise, and to gorge them with food. The excessive fat produced by these means was, however, found to be far from wholesome, and was less delicate than that arising in the natural way. This system was therefore gradually abandoned in favour of the present one, which consists in supplying the animal with abundance of wholesome food, and with the means of taking exercise as far as the disposition or feelings dictate. Hence the farmers “in the most enlightened districts, such as Berwickshire, East Lothian, &c., instead of tying up their fattening cattle in stables like horses, and placing their food before them, put two or three together in small yards with sheds attached, in which they can run about, eat when they choose, and take shelter from the rain, or cold, or the sun, at pleasure, under the open shed. Swine are treated in the same manner, and also spring lambs that are fattened for the market. Poultry are no longer kept in coops and crammed, or rabbits in hutches; but the former are allowed to take exercise in fields sown with various herbs, and the latter are kept in a species of artificial warren, where they can take exercise by burrowing.” (Loudon.)
FAVOURITE PRESCRIPTION (Dr Pierce’s) for the cure of those chronic weaknesses and complaints peculiar to females. 280 grammes of a turbid greenish-brown fluid with a bulky deposit of the same colour, made according to the following recipe:—Savin tops, 10 grammes; larch agaric and cinnamon, of each 5 grammes; China Jaën (ash cinchona bark), 10 grammes; boil with sufficient water to make 220 grammes when strained. Dissolve in the filtrate gum Arabic, 10 grammes; white sugar, 5 grammes; and add tinct. digitalis and tinct. opii, of each 2 grammes; star anise oil, 8 drops; 90 per cent. spirit, 45 grammes. (Hager.)
FEAR. Although fear is a depressing and debilitating emotion, and sometimes acts prejudicially on the health, it frequently acts as a curative or preventive of disease. It is a well-known
fact that females who are the most faint-hearted and desponding during the period of their sex’s trial, generally experience a more rapid convalescence than those who are more confident and resolute. During the raging of an epidemic fear generally induces temperance, cleanliness, and the adoption of other precautions which tend powerfully to prevent disease. Boerhaave, according to Pereira, is said to have prevented the occurrence of epileptic attack (brought on by the sight of a person falling down in a fit in the sight of the hospital patients), by directing a red-hot iron to be applied to the person who should next be affected.