210 USEFUL PLANTS OF GUAM. 
Ilangilang trees may be readily propagated either by cuttings or seeds. These 
should be planted in orchards or groves 8 meters apart. They thrive well on most 
tropical islands and countries with warm, moist climates. About the third year the 
flowers appear. They bloom continuously, so that flowers and fruit may be always 
found on the same tree. 
From the flowers a pleasantly scented volatile oil is derived, known in commerce 
as the oil of ilangilang. In the Philippines and the Kast Indies this is sometimes 
adulterated with an oil extracted from the flowers of Michelia champaca.  Mlangilang 
oil is obtained by steam distillation. In this process steam is generated in a small 
boiler and passed into a closed vessel containing the flowers. The mixed water and 
oil vapor as it leaves this vessel is condensed, and the oil separated from the water 
by decantation. In the Philippines German distillers have obtained it in the ratio 
of about 25 grams from 5 kilograms of flowers (0.5 per cent). It finds a ready 
market in Paris, Nice, and Grasse, and is used also by perfumers in London, Leipzig, 
Berlin, and Frankfort. The best quality of oil is perfectly clear and very fragrant. 
The second quality is yellowish and turbid. A perfume is also derived from the 
blossoms by the method known as enfleurage, as with jasmines and other fragrant 
flowers. By this process the fragrant oil is absorbed by refined fats, butter, or oil 
spread over trays, on the surface of which the flowers are sprinkled. These are 
changed at frequent intervals and the fat ‘‘ worked ’’ so as to present a fresh surface 
each time to the new flowers laid upon it. Finally it is scraped off the tray, melted, 
strained, and poured into jars in the form of a pomade. When oil is used in this 
process layers of cotton are steeped in it, spread upon trays, and the flowers sprinkled 
over the surface, after which the oil is pressed out. Care should be taken to use 
fresh oil. Coconut oil is Hable to become rancid very soon. 
The method used by the natives to extract the perfume is very simple. The 
flowers are put into coconut oil and allowed to remain there fora short time, after 
which they are removed and replaced by fresh ones. The process is hastened by 
heating the oil. To avoid excessive heat the vessel used for the process is partly 
filled with water and the oil poured upon it. This prevents the temperature rising 
above that of boiling water, and the lower specific gravity of the oil keeps it separate 
from the water. The ‘‘ Macassar oil’? of commerce is coconut oil, in which Hangilang 
blossoms have been digested together with those of Michelia champaca,@ 
Ilangilang oil is becoming an important article of export from the Philippines. 
From the commercial monthly summary, published by the Bureau of Insular Affairs 
(May, 1904), it appears that the amount exported is steadily increasing. For the 
eleven months ending May, 1902, its value was $67,178; 1903, $90,289; 1904, $96,472. 
REFERENCES: 
Canangium odoratum (Lam. ). 
Uvaria odorata Lam. Eneye. 1: 595. 1783. 
Cananga odorata Hook. f. & Thom. Fl. Ind. 1: 180. 1855, 
Cananga was proposed for a different genus by Aublet in 1775, and can not there- 
fore be used as a valid name for the above genus. Baillon recognized this fact, and 
proposed Canangium, without, however, giving the species; but since there is no 
other name available it is adopted here. 
Canarium indicum. JAVA ALMOND. 
Family Balsameaceae. 
Local NAMES.—Brea blanca (Guam, Philippines); Pili (Philippines). 
A large tree yielding an aromatic resin known in commerce as Manila elemi. 
Leaves alternate, odd pinnate; leaflets 7 to 9, ovate or oblong elliptical, acuminate, 
glabrous; flowers in terminal puberulous panicles. Drupe ellipsoidal, subtrigonous, 
@Spons’ Encyclopedia, vol. 2, p. 1422, 1882. 
