The oils
| Oil | As the source prints it | Share |
|---|---|---|
| Olive Oil (virgin / refined / olive oil) | Olive-oil · 450 lb | 20.0 % |
| Edible Tallow (beef/mutton dripping) | White tallow · 1350 lb | 60.0 % |
| Arachis Oil (Peanut Oil) | Earth-nut oil · 450 lb | 20.0 % |
How it is made
| Process | Full-boiled |
| Alkali | Not stated |
| Superfat | Not stated |
| Water | as the source states it |
| Iodine value | 63 |
| INS | 131 |
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
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
Watt rates it "superior to that of Marseilles", then concedes it smells faintly of tallow.
Read from the Internet Archive OCR of the Cornell University Library copy. Page numbers are taken from OCR'd running headers and may be one out where the header digits were damaged.
Read from a scan rather than a proofread transcription, so the figures are checked against the book’s own printed total where it prints one.