354 A COMPENDIUM OF 
being entirely an English preparation. The 
oil is a tonic and stomachic, and is used as an 
adjuvant to other remedies. The dose is from 
5 to 15 drops (0.3 to o.9 grams). It isnot much 
used in this country as a medicine, as most 
practitioners prefer the flower or extract. 
Oleum Aurontii Corticis, Orange Peel Oil: 
avolatile oil obtained from the fresh rind or 
peel of the fruit of the Orange.—Natural order 
Auranticeee. This oil is prepared for the mar- 
ket in four different ways: 1, by distillation; 2, 
by putting the scrapings into hot water and 
skimming; 3, by expressing; 4, by wiping the 
fruit with sponges. The two latter processes 
are considered the best modes of obtaining the 
most valuable qualities of oil. This is of a yel- 
low color, possessin g the characteristic aromatic 
odor of the fruit, with a warm, aromatic, bitter 
taste, and containing a resinous hydrocarbon, 
hesperidene, and hesperidin, a bitter extract- 
ive matter. The oil is difficult to preserve, and 
should be well corked and kept from the light, 
and when in use should have about 5 per cent. 
of alcohol added to it as a preservative, other- 
wise it will have the odor and taste of turpen- 
tine. The oil enters into combination with the 
following officinal preparations, viz.: ELrxir 
AURANTII, SPIRITUS AURANTH, and the sPIRITUS 
MYCCI#&, or artificial bay rum. 
Oleum Aurantii Florum, Orange Flower 
Oi}, Oil of Neroli, Essence de Neroli.—This 
volatile oil is prepared by distilling the flowers 
of the Citrus Aurantium or Sweet Orange with 
water. This oil is of the first quality, and is 
known in commerce as the Neroli Petale. The 
