Vegetable and animal fats and oils are, when pure, neutral substances formed by the combination of fatty acids with glycerine. They possess the property of saponification, that is, of forming a soap when treated with an alkali, the soap being the alkaline salt of the fatty acid. Under certain conditions, the fat can be split up into free fatty acid and glycerine by the action of acids, or even water alone. Some fats on long standing, split up in this way spontaneously in the presence of moist air. As a general rule, those fats which exhibit this property to a marked degree are affected by contact with the air, due to the absorption of oxygen which reacts chemically with the fats, forming what are known as oxy-fatty acids, usually less soluble, and having a higher melting point than the original fats. Vegetable and animal fatty materials are classified on the basis of this phenomenon of absorbing oxygen from the air, those possessing this quality to a great degree being called “drying oils,” others being “partially drying,” or “non-drying.” Olive oil, castor oil, cocoanut oil and cottonseed oil are examples of non-drying or partially-drying vegetable oils, linseed oil being the most important drying-oil in this class. Tallow, lard, butter-fat, neats-foot oil are non-drying animal fats, the drying oils being seal oil, whale oil, and cod-liver oil. [Illustration: FIG. 8. TRAMPING MACHINE OR “KICKER.” (_F. Blattner, Brooklyn, New York._)] For tanning purposes, this property of absorbing oxygen is important, because only with drying oils can a true chamois tan be obtained, non-drying oils acting like mineral oils only as water-proofing materials. The details of the chamois process are not quite clear, there being considerable difference of opinion on the matter. But all the studies on the subject tend to prove that there are at least two phases to the process: first, the mechanical covering of the fibres with the fat, this property being common to all fats or oils which may be used; and second, the combination of the fat with the skin in some chemical way, as a result of the oxidation of the fat, a characteristic found only in the drying oils. During the oxidation of the fats, the glycerine in them is converted to acrolein or acryl-aldehyde, which also aids the tanning. It was at one time supposed that the tanning action was due to this aldehyde alone, but a chamois tan can be made with fatty substances from which all the glycerine has been removed. The evidence on this question, however, is not quite conclusive.