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| Slippery Elm for preventing oil rancidity; Historic reference: Butter treated with Slippery Elm sweet and fresh after a year in a crock - Not Rancid! | |
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| Tweet Topic Started: Apr 11 2011, 01:05 AM (609 Views) | |
| yass | Apr 11 2011, 01:05 AM Post #1 |
'night owl'
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"Dr. C. W. Wright states that, when fatty substances are heated for several minutes with slippery-elm bark, in the proportion of 1 part of the bark to 128 parts of the fat, and then the fat be removed by straining, this has acquired the property of not undergoing rancidity (Amer. Jour. Pharm., 1852, p. 180)." "Charles W. Wright, MD, of Cincinnati was talking to an early settler about what the Indians living there used to do, and mentioned that they had preserved bear's fat by frying it out, then melting it again with slippery elm bark, "finely divided," either fresh or dry, about one drachm of bark to a pound of fat. "When these substances are heated together for a few minutes, the bark shrinks and gradually subsides after which the fat is strained off an put aside for use." He tried it with some other fats, and says it worked every time. "One specimen of butter, (an article which it is well known becomes rancid sooner than any other kind of fat,) prepared in this way more than a year ago, is as sweet, and as free from disagreeable odor, as the day it was made, having been exposed all this time to the atmosphere and change of temperature. Hog's lard may be preserved in the same manner. This fact will be of much importance in the preparation of cerates and ointments, which can be thus protected from rancidity." http://herbcraft.org/slipperyelm.html Drachms is a British unit of weight or measure formerly used in pharmacy, equivalent to one-eighth of an ounce (60 grains), or one eighth of a fluid ounce (60 minims) in liquid measure. The abbreviation is dr. See also dram. |
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