352 A COMPENDIUM OF 
used, however, to disguise the nauseous taste 
of other medicaments, and as a flavor. The oil 
is highly poisonous, and caution should be exer- 
cised at all times in its use. 
Oleum Anethi, Dill Oil. Obtained from 
the fruit of the Anethum Graveoleus,—Natural 
order Umbellifere. The oil is distilled from 
the fruit of the Dill plant, and is of a pale yel- 
low color, boiling at 330° C. (446 F.) with a 
specific gravity of about 88. This volatile oil is 
made up largely of a fluid hydrocarbon, termed 
Anethene, which is identical in composition 
with turpentine oil. The remaining portion is 
an oxygenated oil, having the same odor, sym- 
bols and proportions as Carvol (C,, H,,,) which 
resembles mace in odor. Dill Oilis an aromatic 
and carminative, but is not often found in the 
stores; semetimes employed for making dill 
water. 
Oleum Anisi, Anise Oil.—Obtained from the 
fruits of the Pimpinella Anisatum and the IIli- 
cium Anisatum (Star Anise), the former belong- 
ing to the natural order of the Umbelliferze, and 
the latter to the Magnoliacez, Whilst the two 
oils are identical in color and chemical compo- 
Sition, they differ somewhat in odor and taste. 
This volatile oil is almost colorless, congeals at 
between 50° and 60° F., and hasa specific grav- 
ity of 0.98, the solid mass being made up of 
Anethol or Anise Champhor. Dilute nitric acid 
converts the oil into anisic, oxalic acids and 
anisyl hydrate. When treated with an alcoholic 
Solution of potassium, the oil is converted into 
anisylic alcohol and anisic acid. 
