Data is presented under the following sequential classifications: 1) currying (stuffing); 2) emulsions (primarily oil in water or water in oil); 3) sulfation products -- anionics (sulfated and sulphonated oils, sulfated aliphatic alcohols and sulphonic compounds); 4) condensation products -- nonionics (polyglycol esters, polyhydroxy alcohol esters, nonionics based on sorbitol and nitrogen substituted fatty acid amides) and cationics (primarily fatty amines, fatty acid substituted di or polyamine). A summary of current fatliquoring preferences mentions that sulfated products remain most popular for normal vegetable, chrome, or combination tannages. -- AATA