ity by determining the amount of these latter
produced. It is scarcely necessary to observe how very important it is
that the sampling of fats and oils should be efficiently performed, so
that the sample submitted to the chemist may be a fairly representative
average of the parcel.

In the following short description of the materials used, we give, under
each heading, figures for typical samples of the qualities most suitable
for soap-making.

_Tallows._--Most of the imported tallow comes from America, Australia
and New Zealand. South American mutton tallow is usually of good
quality; South American beef tallow is possessed of a deep yellow colour
and rather strong odour, but makes a bright soap of a good body and
texture. North American tallows are, as a general rule, much paler in
colour than those of South America, but do not compare with them in
consistence. Most of the Australasian tallows are of very uniform
quality and much in demand.

Great Britain produces large quantities of tallow which comes into the
market as town and country tallow, or home melt. Owing to the increasing
demand for edible fat, much of the rough fat is carefully selected,
rendered separately, and the product sold for margarine-making.
Consequently the melted tallow for soap-making is of secondary
importance to the tallow melter.

The following are typical samples of tallow:--

_______________________________________________________________________
| | | | |
| | | Acidity | |
| | Saponification | (as Oleic | Titre, |
| | Equivalent. | Acid) | deg.C. |
| | | Per Cent. | |
|_________________________________|________________|___________|________|
| | | | |
| Australian mutton | 285 | 0.85 | 45 |
| Australian mutton | 284.4 | 0.48 | 48.3 |
| Australian beef | 284.2 | 1.68 | 43.9 |
| Australian beef | 283.6 | 0.85 | 42.6 |
| Australian mixed | 285.1 | 3.52 | 44 |
| Australian mixed | 284.6 | 1.89 | 43.5 |
| South American mutton | 284.5