"Animal oil" Quotes from Famous Books
 ... knew how to find manna in the wilderness. Almost every morning she ventured out into the still, dew-wet forest, and nearly always she came in with some dainty for their table. She gathered watercress in the still pools and she knew a dozen ways to serve it. Sometimes she made a dressing out of animal oil, beaten to a cream; and it was better than lettuce salad. Other tender plant tops were used as a garnish and as greens, and many and varied were the edible roots that supplied their increasing ...
— The Sky Line of Spruce • Edison Marshall
... soft soap, wax, cerement; paraffin, spermaceti, adipocere[obs3]; petroleum, mineral, mineral rock, mineral crystal, mineral oil; vegetable oil, colza oil[obs3], olive oil, salad oil, linseed oil, cottonseed oil, soybean oil, nut oil; animal oil, neat's foot oil, train oil; ointment, unguent, liniment; aceite[obs3], amole[obs3], Barbados tar[obs3]; fusel oil, grain oil, rape oil, seneca oil; hydrate of amyl, ghee[obs3]; heating oil, "2 oil", No. 2 oil, distillate, residual oils, kerosene, jet fuel, ...
— Roget's Thesaurus
... they produce more oil and more ammoniac. I shall only produce one fact as a proof of the exactness with which this theory explains all the phenomena which occur during the distillation of animal substances, which is the rectification and total decomposition of volatile animal oil, commonly known by the name of Dippel's oil. When these oils are procured by a first distillation in a naked fire they are brown, from containing a little charcoal almost in a free state; but they become quite colourless by rectification. Even in this state the charcoal in their composition has ...
— Elements of Chemistry, - In a New Systematic Order, Containing all the Modern Discoveries • Antoine Lavoisier
... cream have been decided to be, in 100 parts—butter, 3.5; curd, or matter of cheese, 3.5; whey, 92.0. That cream contains an oil, is evinced by its staining clothes in the manner of oil; and when boiled for some time, a little oil floats upon the surface. The thick animal oil which it contains, the well-known butter, is separated only by agitation, as in the common process of churning, and the cheesy matter remains blended with the whey in the state of buttermilk. Of the several kinds of cream, the principal are the ...
— The Book of Household Management • Mrs. Isabella Beeton |
