Castile soap

Definition and stakes

Edgar George Thomssen,  Soap-Making Manual

“ This, however, is not always the case, as a number of oils as well as tallow are used to adulterate this oil to cheapen it, and there are even some soaps called castile which contain no olive oil at all. Most of the pure castile soap used in this country is imported, as it is a difficult matter for the American manufacturer to compete with the pure imported castile soap, since both labor and oil itself are so much cheaper in the vicinities of Europe where this oil is produced, that this advantage is more than compensated by the carrying and custom charges by importing the castile soap. ”
Source: Gutenberg

Edgar George Thomssen,  Soap-Making Manual

“ The last graining should not be too great, and on the last change the soap should not be thinned out, as it will contain too great a quantity of water when slabbed.
In making a cold castile soap the usual method is pursued as already directed under cold made soap. When the soap is taken from the crutcher it is advisable, however, to keep the soap in the frame well covered to assure complete saponification. Some manufacturers use very small frames which are placed into compartments, well insulated to retain heat. Several formulae for cold made castile soaps, follow.
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Source: Gutenberg

Arnold James Cooley,  Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts…

“ Castile soap (made of olive oil and soda) and medicinal soft soap (made of olive oil and potash) are commonly employed for fatty and resinous matters, as well as for many others which are not decomposed by alkalies. When the chief ingredient of the mass is resin, rectified spirit is frequently used to soften it, either with or without the addition of soap to increase its solubility in the stomach. For many substances no excipient is required. Thus, most of the gum-resins and stiff extracts1296 may be at once made into pills, or, at all events, after being slightly softened by heat. ”
Source: Gutenberg

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