We shall here briefly describe the process employed in the fat industry and by perfumers for the purification of fats. Animal fat, such as lard, suet, bear’s grease, etc., as well as cocoanut and palm oils, are introduced into a large iron boiler containing dilute soda lye (not exceeding one per cent of caustic soda), and the lye is heated to boiling. In the boiler is a small pump terminating above in a curved tube having a rose of a watering-pot at the end. The pump is so arranged as to raise lye and melted fat at the same time and to return the fluid into the boiler in a fine spray. After the fat is melted, the solid matters floating on top are skimmed off with a perforated spoon, and then the pump is operated for about fifteen minutes. The contained shreds of membrane and similar substances are completely dissolved by the soda lye, the free fatty acids are perfectly combined, and the fat is at the same time decolorized. After cooling, it floats on the surface of the lye as a colorless and odorless fluid; it is ladled off and poured into tall tapering vessels which are well closed and preserved in cool cellars. Contact with the air, especially at higher temperatures, causes rancidity of the fat. For every twenty pounds of fat twenty quarts of lye are used. According to another process the fat is purified by being heated with alum and table salt; or every twenty-five pounds of fat, one ounce of alum and two ounces of salt are dissolved in five gallons of water. The scum is carefully skimmed from the surface of the melted fat, and, after it has solidified, the fat is washed with water until the latter escapes perfectly tasteless and odorless. The washing is a very complicated and tedious piece of work. Operating on a small scale, a slightly inclined marble slab is taken, upon which a thin stream of water is constantly falling from a tube arranged above it. The fat is placed on the slab in small quantities (not over two pounds) and ground with a muller, like oil colors, under a constant flow of water. Owing to the expense of hand labor, it is advisable to use a so-called vertical mill or chaser. This consists of a level, circular, horizontal marble slab, bearing a central, easily movable axis with a crosspiece upon which two, likewise vertical, cylindrical marble plates turn like wheels in a circle on the horizontal marble plate. The fat is placed on the latter and continually irrigated with water; behind every chaser is applied a marble plate with a blade which nearly touches the chasers and returns the fat displaced laterally, under the chasers. The axis around which the chasers run is kept moving by any available power, and the laborer has nothing to do but to replace the washed fat with crude. Liquid fats are purified as follows: