Glyceride oils and fats are protected against oxidation or development of rancidity therein by infusion with a cereal grain such as barley, oats or maize in its natural state and thereafter removing the cereal grain. The cereals used may be of the same or of different kinds and may be of the same nature as that from which the oil has been extracted. The oils after treatment may be used for blending with other oils or fats to prevent oxidation or development of rancidity therein. In an example, the oil or fat is mixed with 5--20 per cent by weight of the cereal grain and heated to a moderate temperature, e.g. 150 DEG F., for a short time, e.g. 15--30 minutes, and the cereal grain filtered or centrifuged off. The oil or fat may be treated in the state in which it is obtained at extraction and without bleaching or refining. The separated cereals may be pressed &c. to remove further oil. In the case of oil-containing cereals part of this oil is replaced by the oil or fat treated. The Specification as open to inspection under Sect. 91 comprises also the treatment of oils and fats and products containing them, tobacco, rubber and rubber compositions, coffee, superfatted and other soaps, and mineral oils and their distillates including gasoline and lubricating oils and any vegetative material or extract thereof capable of transferring resistance to oxidation or rancidity to them. Amongst the oils and fats treated are cottonseed, corn, soya bean and coconut oils, butter, butter oil, lard, tallow, oleostearine, fish oils, linseed, chinawood and other paint oils, coffee oil, soap fats and hydrogenated oils and fats. Oil-containing vegetative materials which may be used to impart the resistance desired include nuts, seeds and fruits, e.g. sesame, sunflower and poppy seeds, cottonseed, linseed, coconuts and soya and castor beans. Whole dried and ground soya beans, or soya bean cake from which the oil has been expelled or refined and bleached soya bean flour may be used. Vegetative materials containing little or no oil used include oats, wheat, rye, barley, corn, alfalfa, and products derived therefrom such as bleached or unbleached flours, cooked or uncooked oatmeal, rice or potato flour, grasses, maple tree and other leaves, and twigs. Extracts of the vegetative materials made with volatile or other solvents may be employed, the solvent being subsequently eliminated. Extracts of non-oil-bearing substances may be made using hydrocarbons, acetone, carbon tetrachloride and other relatively highly volatile solvents. Oils may be treated with seed or stock of the same nature as that from which the oil has been derived, e.g. corn oil is infused with corn germs and soya bean oil with a crushed soya bean product. Treated oils and fats may be mixed with other oils and fats to impart resistance to oxidation and rancidity thereto. The used vegetative material may be employed similarly to oil cake, and may be further treated as by pressure to remove further oil. The material may be used again for infusion when treating shortening, but is then preferably left in contact with the shortening. Treated oils and fats may be utilized without removal of the vegetable fibres therefrom. In examples given: (1) coconut oil is treated for 18 hours at 180 DEG F., with 7\ba1/2\be per cent of an alcoholic extract of sesame seeds or castor bean pumace; (2) about 7\ba1/2\be per cent of ordinary bleached flour is mixed with refined cottonseed oil and kept for about 18 hours at 180 DEG F. preferably with agitation or stirring, the flour being left in the oil or removed by centrifuging, filtering etc.; (3) about 5 parts of whole dried and decorticated soya beans pulverized to a flour are added to 95 parts of lard and kept at a low temperature sufficient to maintain the lard in liquid or semi-liquid condition, e.g. 140 DEG F., for about 30 minutes or 150 DEG F. for 15 minutes. The flour may be left in or removed from the lard. A mixture of equal parts of soya bean flour and soya fat may also be used. Soya bean materials may be slightly roasted, e.g. in a roller drum for 20--30 minutes with stirring, and powdered before use; (4) slightly roasted whole soya beans or press cake from which the oil has been wholly or partly expressed or other soya bean materials may be made into a paste with a small quantity of liquid oil or shortening and added to lard or other oil or fat; (5) crushed sesame or other seed or an extract thereof is added to coffee beans, e.g. during roasting or grinding, or to superfatted soaps either in the crutcher or just before the finishing of the soaps; (6) tobacco leaves are infused with crushed seeds such as soya beans or with extracts thereof to impart sweetness and nuttiness thereto, resistance to oxidation being imparted to the fat which is subsequently pressed out; (7) rubber and rubber compositions are protected against oxidation by adding to the rubber mix an infusion of the vegetative material in mineral oil. This subject-matter does not appear in the Specification as accepted.ALSO:Glyceride oils and fats are infused with a cereal grain such as barley, oats or maize in its natural state which is thereafter removed, the oil or fat being thereby protected against oxidation or rancidity. The cereals used may be of the same or of different kinds and may be of the same nature as that from which the oil has been extracted. The oils after treatment may be used for blending with other oils or fats to prevent oxidation or development of rancidity therein. In an example, the oil or fat is mixed with 5-20 per cent by weight of the cereal grain and heated to a moderate temperature, e.g. 150 DEG F., for a short time, e.g. 15-30 minutes, and the cereal grain filtered or centrifuged off. The oil or fat may be treated in the state in which it is obtained at extraction and without bleaching or refining. The separated cereals may be pressed &c. to remove further oil. In the case of oil-containing cereals part of their oil is replaced by the oil or fat treated. The Specification as open to inspection under Sect. 91 comprises also the treatment of oils and fats, including shortening, and products containing them, and mineral oils and their distillates, with any vegetative material or extract thereof capable of transferring resistance to oxidation or rancidity to them. Amongst the oils and fats treated are cottonseed, corn, soya bean and cocoanut oils, butter, butter oil, lard, oleostearine, and hydrogenated oils and fats. Oil-containing vegetative materials which may be used to impart the resistance desired include nuts, seeds and fruits, e.g. sesame, sunflower and poppy seeds, cottonseed, linseed, coconuts and soya and castor beans. Whole dried and ground soya beans, or soya bean cake from which the oil has been expelled, or refined and bleached soya bean flour may be used. Vegetative materials containing little or no oil used include oats, wheat, rye, barley, corn, alfalfa, and products derived therefrom such as bleached or unbleached flours, cooked or uncooked oatmeal, rice or potato flour, grasses, maple tree and other leaves, and twigs. Extracts of the vegetative materials made with volatile or other solvents may be employed, the solvent being subsequently eliminated. Extracts of non-oil bearing substances may be made using hydrocarbons, acetone, carbon tetrachloride and other relatively highly volatile solvents. Seed or stock of the same nature as that from which the oil has been derived may be used, e.g. corn oil is infused with corn germs and soya bean oil with a crushed soya bean product. Treated oils and fats may be mixed with other oils and fats to impart resistance to oxidation and rancidity thereto. The used vegetative material may be employed similarly to oil cake, and may be further treated as by pressure to remove further oil. The material may be used again for infusion when treating shortening, but is then preferably left in contact with the shortening. Treated oils and fats may be utilized without removal of the vegetable fibres therefrom. In examples given: (1) cocoanut oil is treated for 18 hours at 180 DEG F. with 7 1/2 per cent of an alcoholic extract of sesame seeds or castor bean pumace; (2) about 7 1/2 per cent of ordinary bleached flour is mixed with refined cotton-seed oil and kept for about 18 hours at 180 DEG F. preferably with agitation or stirring, the flour being left in the oil or removed by centrifuging, filtering, etc.; (3) about 5 per cent of whole dried and decorticated soya beans pulverized to a flour are added to 95 per cent of lard and kept at a low temperature sufficient to maintain the lard in liquid or semi-liquid condition, e.g. 140 DEG F., for about 30 minutes or 150 DEG F. for 15 minutes. The flour may be left in or removed from the lard. A mixture of equal parts of soya bean flour and soya fat may also be used. Soya bean materials may be slightly roasted, e.g. in a roller drum for 20-30 minutes with stirring, and powdered before use; (4) slightly roasted whole soya beans or press cake from which the oil has been wholly or partly expressed or other soya bean materials may be made into a paste with a small quantity of liquid oil or shortening and added to lard or other oil or fat. This subject-matter does not appear in the Specification as accepted.ALSO:The Specification as open to inspection under Sect. 91 comprises the treatment of rubber and rubber compositions with any vegetative material or extract thereof capable of transferring resistance to oxidation to them. Oil containing vegetative materials which may be used include nuts, seeds and fruits, e.g. sesame, sunflower and poppy seeds, cottonseed, linseed, coconuts, and soya and castor beans. Whole dried and ground soya beans, or soya bean cake from which the oil has been expelled or refined and bleached soya bean flour may be used. V