The oils
| Oil | As the source prints it | Share |
|---|---|---|
| Oleic Acid | Red oil · 63 parts | 63.0 % |
| Edible Tallow (beef/mutton dripping) | Tallow · 10 parts | 10.0 % |
| Rosin | 27 parts | 27.0 % |
How it is made
| Process | Full-boiled |
| Alkali | Not stated |
| Superfat | Not stated |
| Water | as the source states it |
| Iodine value | 84 |
| INS | 113 |
This is a boiled soap. A kettle soap has its excess alkali salted out and drawn off before framing, so the recipe states the alkali charged, never the alkali the bar keeps. Read as a modern cold-process recipe it would be lye-heavy.
What the numbers say
Hardness 7 below 29–54
Cleansing 0 below 12–22
Conditioning 60 44–69
Bubbly lather 0 below 14–46
Creamy lather 6 below 16–48
Computed from the fatty acids of the fats above. The bands are what the craft has settled on, not chemistry — a bar outside one is not wrong.
The source
Grained rather than settled, to get a hard bar out of low-titre fat. 27 % rosin is the highest in the book.
E. G. Thomssen, Soap-Making Manual: A Practical Handbook on the Raw Materials, Their Manipulation, Analysis and Control in the Modern Soap Plant, D. Van Nostrand Company, 1922, p.72. Soap-Making Manual: A Practical Handbook on the Raw Materials, Their Manipulation, Analysis and Control in the Modern Soap Plant · read 2026-09-22