e MS.
title). It is of little value.

Complete editions are (by I. Bekker) in the Bonn _Corpus scriptorum
Hist. Byz._ (1839-1843, where, however, some sections of the _Patria_
are omitted), and in J. P. Migne, _Patrologia graeca_, clvii.; see
also C. Krumbacher, _Geschichte der byzantinischen Litteratur_ (1897).

COD-LIVER OIL (_Oleum Morrhuae_, or _Oleum Jecoris Aselli_), the oil
obtained from the liver of the common cod (_Gadus morrhua_). In the
early process for extracting the oil the livers were allowed to putrefy
in wooden tubs, when oils of two qualities, one called "pale oil," and
the other "light brown oil," successively rose to the surface and were
drawn off. A third oil was obtained by heating the liver-residues to
above the boiling-point of water, whereupon a black product, technically
called "brown oil," separated. The modern practice consists in heating
the perfectly fresh, cleaned livers by steam to a temperature above that
of boiling water, or, in more recent practice, to a lower temperature,
the livers being kept as far as possible from contact with air. The oils
so obtained are termed "steamed-liver oils." The "pale" and "light
brown" oils are used in pharmacy; the "brown" oil, the cod oil of
commerce, being obtained from putrid and decomposing livers, has an
objectionable taste and odour and is largely employed by tanners. By
boiling the livers at a somewhat high temperature, "unracked" cod oil is
obtained, containing a considerable quantity of "stearine"; this fat,
which separates on cooling, is sold as "fish stearine" for soap-making,
or as "fish-tallow" for currying. The oil when freed from the stearine
is known as "racked oil." "Coast cod oil" is the commercial name for the
oil obtained from the livers of various kinds of fish, _e.g._ hake,
ling, haddock, &c. The most important centres of the cod-liver oil
industry are Lofoten and Romsdal in Norway; the oil is also prepared in
the United States, Canada, Newfoundland, Iceland and Russia; and at one
time a considerable quantity was prepared in the Shetland Islands and
along the east coast of Scotland.

Cod-liver oil contains palmitin, stearin and other more complex
glycerides; the "stearine" mentioned above, however, contains very
little palmitin and stearin. Several other acids have been identified:
P. M. Meyerdahl obtained 4% of palmitic acid, 20% of jecoleic acid,
C19H36O2, and 20% of therapic acid, C17H26O2; other investigators ha