The Bourbon news. [volume] (Paris, Ky.) 1895-19??, 1914-12-29
USE coTToNsEED OIL.


The European war, according to
specialists in the United States De-
partment of Agriculture, affords the
American housewife an excellent OPP
porturity to become better acquainted
with very useful native product
which has hitherto suffered somewhat
from a popular prejudice. By using
ccttonseed instead of olive oil Ameri-
cans can not only save themselves
money, but can benefit southern cotton
growers suffering from the interrupt
ton of their normal export trade. In
the year ending June 80, 1913, nearly
$40,000,0O0 worth of cOttOnseed pro-
ducts was shipped to Europe. Much of
this was in the form of cottonseed
meal, the stock-feeding value Of which
to farmers is not yet thoroughly ap-
preciated in this country. The remain
der is in the form of oils and fats
used for cooking and domestic pur-
poses. The latter class of products
must now, to a great extent at least,
be consumed in this country or not at
all.
Hitherto there has been wide
spread belief that cottOnseed oil was
used chiefly to counterfeit or imi-
tate olive OIL This has subsequently
resulted in prejudice which has
done much to prevent cottonseed oil
from being judged on it's merits. AS
matter of fact, it is fully as nutri-
tive as olive oil, and, on account of its
bland favor, is actually preferred by
many. 1t lacks, of course, the dis
tinctive olive flavor which many per-
sons, especially the Italians, find de-
sirable Italians, indeed, are fire.
ouently not satisfied with the flavor
of the highest-grade virgin olive oil,
but prefer the poorer product deriv-
ed from a second pressing OF the
fruit.
Those who prefer their food less
highly seasoned will find cottonseed
oil pleasant in French dressing or
salads. In mayOnnaise dressing,
where mustard or other condiments
are used, the cottonseed oil gives the
dressing a rich, creamy taste.
The great advantage of cottonseed
oil, however, is, of course, its cheap.
ness. 1t always has been much cheap
er than the best quality of imported
oil, and now that the importation of
olive oil is interfered with the differ
ence in the price of the two oils will
probably be greater than ever. The
lower cost of the American cottonseed
oil it in itself a strong argument for
it's more common use. Another is
found in the fact that improvements
i'm the process of manufacture have
resulted in making the modern cotton
seed oil is in itself a strong argument
for it's more common use. Another is
found in the fact that improvements
in the process of manufacture have
resulted in making the modern cotton
seed table products very different to-
day from those of even few years
ago. Then the oil was objected to
because it was rather strongly flavor.
ed and dark colored. Modern pro-
cesses have removed these objections,
and now yield clear, rich oils free from
odor and mild and pleasing in flavor
In this country edible cottonseed
oil is manufactured almost entirely in
large establishments which make use
of sanitary machinery. In this re.
spect the American product differs
widely from the imported, which is
| frequently made in small quantities
on individual farms, whose proprie-
tors rarely devote much attention to
hygienic considerations.
The original oil pressed from the
cottonseed by powerful hydraulic
presses is a dark red. To this soda
compounds are added in order to re-
move the free fatty acids and also to
take out some of the color. The re-
naming color is removed by the ad-
dition of fuller's earth, the result be-
ing an oil that is practically colorless.
The oil is then deodorized by blowing
steam through it or by means of other
special processes. The final product
is liquid which, as far as its nutri-
tive value goes, is practically the same
as that Of olive oil.
In addition to this fine product,
much of the oil is low compounded
with beef sue or lard and in the
preparation of solid white cooking fats
and shortening. These cottonseed
and other vegetable oils are also hard
ened by a new process which enables
manufacturers to make from liquid
oils semisolid fats, as lard substitutes
without the addition of any animal fats
whatever.