been exposed for more than a short time to the light and heat of a shop
window should be rejected, as the flavour is affected. It should be kept
in a cool place. Not only does it vary much in freedom from acid and
rancidity, but is frequently adulterated. Two other cheaper oils deserve
mention. The "cold-drawn" Arachis oil (pea-nut or earth-nut oil) has a
pleasant flavour, resembling that of kidney beans. The "cold-drawn" Sesamé
oil has an agreeable taste, and is considered equal to Olive oil for
edible purposes. The best qualities are rather difficult to obtain; those
usually sold being much inferior to Peach-kernel and Olive oils.
Cotton-seed oil is the cheapest of the edible ones. Salad oil, not sold
under any descriptive name, is usually refined Cotton-seed oil, with
perhaps a little Olive oil to impart a richer flavour.

The solid fats sold as butter and lard substitutes, consist of deodorised
cocoanut oil, and they are excellent for cooking purposes. It is claimed
that biscuits, &c., made from them may be kept for a much longer period,
without showing any trace of rancidity, than if butter or lard had been
used. They are also to be had agreeably flavoured by admixture with
almond, walnut, &c., "cream."

The better quality oils are quite as wholesome as the best fresh butter,
and better than most butter as sold. Bread can be dipped into the oil, or
a little solid vegetable fat spread on it. The author prefers to pour a
little Peach-kernel oil upon some ground walnut kernels (or other ground
nuts in themselves rich in oil), mix with a knife to a suitable
consistency and spread upon the bread. Pine-kernels are very oily, and can
be used in pastry in the place of butter or lard.

Whenever oils are mentioned, without a prefix, the fixed or fatty oils are
always understood. The volatile or essential oils are a distinct class.