CLASSIFICATION OF ANGIOSPERMS. 679 



oil of thyme contains from 50 to 70 per cent, of carvacrol, but no 

 thymol. 



3. OF OTHER PLANTS OF THE LABIATE which are of interest, 

 the following may be mentioned : 



Lavandida Spica yields oil of spike, which has an odor of 

 lavender and rosemary. The oil contains camphor, borneol, cineol, 

 linalool, and camphene. 



Origanum Majorana (Sweet marjoram) is an annual culti- 

 vated herb that has more or less oval, entire leaves, white flowers, 

 and an aromatic odor and taste. It produces a volatile oil which 

 contains terpinene and d-terpineol. Origanum vulgar e (Wild 

 marjoram) grows in fields and waste places in the Eastern United 

 States and Canada. The calyx is equally 5-toothed and the 

 corolla varies from white to pink or purple. It contains a volatile 

 oil having an odor somewhat like that of the oil of O. Majorana. 

 Origanum hirtuni and O. Onites yield an origanum oil containing 

 carvacrol and cymene. The oils obtained from Cretian Origanum 

 are the source of commercial carvacrol. 



Pogostemon Patchouli, a plant cultivated in Southern China 

 and the East and West Indies, furnishes the oil of PATCHOULI 

 used in perfumery. Patchouly camphor and cadinene have been 

 isolated from the oil, but nothing, however, appears to be known 

 of the nature of the odorous principle. 



Hyssopus omcinalis (Garden hyssop) contains about 0.5 per 

 cent, of volatile oil to which the characteristic odor of the plant 

 is due. Satureia hortensis (summer savory) yields a volatile oil 

 containing carvacrol, cymene and terpene. Ocimum Basilic mn 

 (Sweet basil) is an herb growing in Europe, and yields an oil 

 which is used in the preparation of Chartreuse and similar liquors. 

 The oil contains methyl chavicol, linalool, cineol, camphor, pinene, 

 and terpin hydrate. 



Melissa offrcinalis (Sweet balm) is a perennial herb indigenous 

 to Europe and Asia and also cultivated. The leaves are ovate, 

 dentate, and the flowers are bilabiate, the calyx being bell-shaped 

 and I3~nerved. The taste is bitter, this being due to a bitter 

 principle. The fresh leaves are quite aromatic and produce from 

 o.i to 0.25 per cent, of a volatile oil containing a stearoptene. 



Several species of Monarda known as HORSEMINT or wild 



