Grease

“ Brown grease is a product of a lower grade than white grease and is made usually by rendering the whole animal. It is one of the by-products in the manufacture of tankage from condemned animal carcasses, the tankage being used as fertilizer. Both white and brown grease are used chiefly in the manufacture of low grade lard oil and in the making of soap. ”

“ Keep bits of potter’s clay in the house, to use for a paste to extract grease from carpets, floors, and broadcloths.
Dry bran around grapes and other fruit preserves it.
All fat should be tried up once a week, for cooking, or soap grease. Good fat saves butter. ”

“ Grease solvents.—Remove common grease and oils with carbon tetrachloride, gasoline, or benzene. Place a pad of clean cloth or a white blotter beneath the stain and sponge with a clean cloth, moistened with the grease solvent. Work from the wrong side of the material in order to push the dirt and grease out rather than to rub it into the material. ”

“ One is to grease the float round its water-line so that the water is depressed round it. This, however, often produces a worse disturbing effect, because a thin film of grease spreads over the water and increases its surface-viscosity. ”

“ The question may be asked, and has been asked, Why use the intervention of grease in the process of extraction? Why not apply alcohol or some substance of similar powers directly? Chemists have offered ether, sulphide of carbon, chloride of methyl, chloroform, and other scientifically prepared solvents, to have them rejected, and have blamed the manufacturers of Grasse for adhering to barbarous processes, and for their inability to escape their antiquated routine. A more scientific spirit would lead them to inquire if there were not some reason for preferring grease. ”

“ Grease is a concrete oil formed in the interstices of the cellary tissue. It sometimes agglomerates in animals whom art or nature has so predisposed, such as pigs, fowls, ortolans and snipe. In some of these animals it loses its insipidity and acquires a slight and agreeable aroma.
Blood is composed of an albuminous serum and of fibrine, some gelatine and a little osmazome. It coagulates in warm water and is most nourishing, (e. g.) the blood pudding.
All the principles, we have passed in review, are common to man and to animals which feed. ”

“ There is nothing that starts dry grease as quickly as a little well-directed steam; but steam is a powerful shrinking agency, and it must be used with judgment.
Usually an old skin is so dirty that it requires to be "plastered" all over. If you have no steam, attack the greasy portions first with warm water (but no soap) , to warm up the grease and soften it. Time and patience are both necessary. Next, wipe off the water, and with a wad of cotton cloth, tow, or cotton batting, dip from your dish of turpentine, and apply it as a wash upon the feathers, always rubbing with the grain, of course. ”

“ The fats rise to the surface in a mass of grease a foot or more in thickness, which is carefully collected and treated in various ways, mostly by distillation. The products are grease, used for lubricating the cogs of driving-wheels in the mills ”

“ A mother will tell her daughter that it is a shame for a woman to have upper front teeth. She should be like the cow.
They are all very fond of grease for their bodies, either animal fat or butter; and in this hot, dry climate this is not so objectionable, if they use it in moderation, by simply oiling the body to prevent the skin from cracking. Many of the women, however, use the grease to excess. They grind red ochre and, mixing it with the grease, paint their bodies, including their hair, red, which is their idea of beauty. ”

“ The form of the common Indian bamboo grease box is shown at p. 359, illustration No. 3. A good-sized ox-horn makes a convenient grease box. A mixture of Stockholm tar, 6lb., and fat, 1lb., makes a good grease. If a little common plumbago can be got to put into it, so much the better. In countries where native vegetable oils are abundant, they may be used, instead of the fat, to mix with the tar. Bear in mind that keeping the wheels well greased is a duty of no common importance. ”

“ In those cases in which the radicles with greased tips became curved, it is possible that the layer of grease was not sufficiently thick wholly to exclude moisture, or that a sufficient length was not thus protected, or, in the case of the caustic, not destroyed. When radicles with greased tips are left to grow for several days in damp air, the grease is drawn out into the finest reticulated threads and dots, with narrow portions of the surface left clean. ”

“ After two or three days the goods are “set out in grease” with a brass slicker, given a coat of dubbin on the grain slightly thicker than the first coat, then flesh dubbined, a slightly thinner coat being applied than at first, and stoved at 70° F. The grease which is slicked off when “setting out in grease” is collected and sold. After hanging in the warm stove for 2 or 3 days the butts are laid away in grease for a month; they are then slicked out tight, flesh and grain, and buck tallowed. ”

“ To take out a grease spot requires care. First, take several thicknesses of brown wrapping paper and make a pad, place it against the grease spot, and hold a hot flatiron against it to draw out the grease, which will soak into the brown paper. ”

“ Cutaneous tissues.—Deprived of grease, and of subjacent cellular tissue and exposed to the air, this tissue inclines to dry. The human skin may be prepared by the aid of several processes analogous to those of tanners and leather dressers. A lie has been recommended composed of two pounds of common salt, four ounces of sulphate of iron, and eight ounces of alum, melted in three pints of almost boiling water; the skin divested of its grease, is plunged into this solution, agitated for half an hour, and macerated for a day or two in this liquid ”

“ The greater part of the dirt on our linen and clothes consists of oily perspiration or grease, or dust which that grease attracts, and which either cannot be washed out, or, but very imperfectly, by water alone. ”

“ Swelled legs, although distinct from grease, is a disease that is apt to degenerate into it. Grease is a specific inflammation of the skin of the heels, sometimes of the fore-feet, but oftener of the hinder ones. Bad stable management is the true cause of it. Grease is a local complaint. The heel should be well but gently washed with soap and water, and as much of the [Pg 172] scurf detached as is easily removable. An ointment should be applied, to supple, cool, and heal the part. ”

“ Save every scrap of fat each day; try out all that has accumulated, however small the quantity. This is done by placing the scraps in a frying-pan on the back of the range. If the heat is low, and the grease is not allowed to get hot enough to smoke or burn, there will be no odor from it. Turn the melted grease into lard-pails and keep them covered. When six pounds of fat have been obtained, turn it into a dish-pan; add a generous amount of hot water, and stand it on the range until the grease is entirely melted. ”

“ It would seem as if the salvage of grease were carried to an absurdly fine degree, but in view of the prevailing circumstances the authorities were justified in compelling the recovery of such an apparently insignificant trifle as a dab or two of grease upon a dinner-plate, since it was found that the daily yield of fat from the average town was about 8,000 pounds. Truly the enemy may be said to have fully realized the truth that “many a mickle makes a muckle.” ”

“ With regard to the turbidity or opalescence in a gelatine sol due to minute globules of grease, the case presents some analogy to the coarser colloid solutions, but the analogy has its limits, for an emulsion of grease is not an emulsoid sol. Doubtless the grease globules exhibit adsorptive phenomena, in which case the valency rule comes into force; the gelatine, also, by lowering interfacial tension, assists in protecting the emulsion; but grease emulsions are certainly stabilized in alkaline media (hence the detergent effect of soap, soda, borax, etc.) ”

“ Before the black lead is laid on, it would not be amiss to wash the plates with strong lee and a brush, or soap and water, to cleanse them from any spots of grease or filth that may be on them. If any grease should afterwards come on them, a little wet ashes will get it out.
If it be well set up, and in a tolerable good chimney, smoke will draw in from as far as the fore part of the bottom plate, as you may try by a bit of burning paper.
People are at first apt to make their rooms too warm, not imagining how little a fire will be sufficient. ”

“ If not done at once, the dust and grease together often prove ruinous. When the color and fabric will not be injured by it, warm water and soap is the best agent, otherwise absorbents may be used. French chalk or magnesia powdered, placed upon the spot, and allowed to remain for a time will often absorb the grease effectually. If the first application is not effective, brush off, and apply again until the spot disappears. Where water can be used without injuring the cloth, the chalk or magnesia can be made into a paste and spread over the spot. ”

“ Clean Paint without using cloth. Remove dirt with a fine brush. If soiled, dip flannel in pearl ash or soda water, wash and dry quickly.
Grease Spots are removed from cloth, silk, &c., by essence of lemon rubbed on with a rag.
Balls to take out grease spots. Moisten dry fuller’s earth with lemon juice, add powdered pearl ash, and mix well, and make in little balls—dry well in the sun. Use by moistening the spots with water, rub on the ball, then dry and brush off.
Moths are kept away by oil of lavender, tobacco, black pepper, or camphor. ”

“ At a London eating-house things are often not very nice, but your meat is put on a plate and comes before you in an edible shape. At these hotels it is brought to you in horrid little oval dishes, and swims in grease. Gravy is not an institution at American hotels, but grease has taken its place. It is palpable, undisguised grease, floating in rivers,—not grease caused by accidental bad cookery, but grease on purpose. A beef-steak is not a beef-steak unless a quarter of a pound of butter be added to it. ”

“ BOOKS are liable to be stained with grease, tallow, oil, or other fat substances; by which their beauty and value are greatly impaired: hence we shall add the following recipe for restoring them to their former colour, on the authority of M. Deschamps. He directs ("Bibliotheque Economique," vol. i.) the soiled paper first to be warmed, and as much of the grease as is possible, to be taken out, by means of blotting-paper. ”

“ It is ill house-wifery to foul your kitchen rubbers with wiping the bottoms of the dishes you send up, since the table-cloth will do as well, and is changed every meal.
Never clean your spits after they have been used; for the grease left upon them by meat is the best thing to preserve them from rust; and when you make use of them again, the same grease will keep the inside of the meat moist.
If you live in a rich family, roasting and boiling are below the dignity of your office, and which it becomes you to be ignorant of ”

“ Hard White Soap.—To fifteen pounds of lard or suet, made boiling hot, add slowly six gallons of hot ley, or solution of potash, that will bear up an egg high enough to leave a piece big as a shilling bare. Take out a little, and cool it. If no grease rise it is done. If any grease appears, add ley, and boil till no grease rises. Add three quarts of fine salt, and boil up again. If this does not harden well on cooling, add more salt. If it is to be perfumed, melt it next day, add the perfume, and run it in molds or cut in cakes. ”

“ The grease, which has been rendered fluid in the process, has escaped from the digester through a suitable draining pipe into a tank where settlement and clarification are carried out. But all the grease cannot be recovered in this manner. A certain proportion, notwithstanding the disruption of the fat cells, is held up in the mass and can only be recovered to an appreciable degree by submitting the residue to treatment in a press. In this way the greater part of the remaining fat suffers expulsion and recovery. The wet cakes upon removal from the press then have to be dried and disintegrated. ”

“ The fat should always be tested before the article is immersed. A little piece of bread may be thrown in, and if it colors quickly, the fat is ready, and not before. The temperature of hot grease, it will be remembered, is much greater than that of boiling water, which can not exceed a certain degree of heat, whether it boil slow or fast. Hot grease reaches a very high degree of heat, and consequently the surface of any thing is almost instantaneously hardened or crisped when thrown into it. ”

“ Bases, like acids, are good or bad according to their use; if they come in contact with cloth, they eat or discolor it, unless neutralized by an acid. But this property of bases, harmful in one way, is put to advantage in the home, where grease is removed from drainpipe and sink by the application of lye, a strong base. If the lye is too concentrated, it will not only eat the grease, but will corrode the metal piping; it is easy, however, to dilute base solutions to such a degree that they will not affect piping, but will remove grease. ”

“ If anything the liming should be somewhat longer and mellower in order to eliminate grease, as the natural grease of the hide causes the stripping of some varnishes. In finishing it is important to obtain even substance, or the varnish is liable to crack. Hides are soaked and sammed in, and often split. Sometimes they are split twice, giving grain, middle and flesh, the two former being enamelled and the last japanned. Other goods are shaved very smooth. ”