Excerpt from Foods and Food Adulterants, Vol. 1: By Direction of the Commissioner of Agriculture; Dairy Products I also add to the fat while being rendered, for the purpose of aiding in this proc ess, two liters of gastric juice to a hundred (100) kilograms of fat. This gastric juice is made by macerating, for three hours, half of the stomach of a pig or sheep, well washed, and three litres of water containing thirty grams of phosphate of lime. After maceration this macerated substance is passed through a sieve, and then added to the fat under treatment in the preportion of two litres to one hundred (100) kilograms. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.