428 4. ORUCIFERR:. 
; examining a specimen of pure mustard oil expressed in a 
Merce’s patent iron mill at the Caleutta Exhibition of 1884 
The oil was ofa pale yellow colour, with a somewhat nutty and 
very faintly pungent taste, and famt odour of mustard. At 
15°5 C. it had a specific gravity of -9286. At—9° C. it. 
became as viscid as thick treacle, 3 
The seeds of B. campestris yields a brownish-yellow, nearly 
inodorous and tasteless oil, having when expressed hot, or 
when long kept, a disagreeable after taste. Sp. gr. about 
0°9136. (Schibler:) It is the least limpid of the Brassica oils, 
at —4° it deposits a little fat, and solidifies to a yellow butter 
at —6°. The cold-pressed oil contains, on the average, 70% 
_ per cent. carbon, 10°58 hydrogen and 19:10 oxygen ; it forms 
with chlorine a yellow, very viscid compound containing 
17°68 per cent. of chlorine, and with bromine a similar com= 
pound containing 32°5 per cent. of bromine. 3B. .campestr 
contains myrosin but no sinnigrin. - 
of albumen. With the germination of cruciferous seeds the 
glucoside is gradually broken up, but after an interval of 
several weeks some-of it reappears in the leaves ‘of the plan’ 
The rate &t which the glucoside in these seeds is 
in the presence. of water was found to vary considerably i 
that all'these seeds contain one 
on the other hand, the gluc 
_ considerably in respect to thei 
and the same ferment, whils' 
osides of different species v: 
¥ susceptibility to the ferment. | 
_, According to Messrs, Schimmel, the quantity of sulphur 
ted oil yielded by Brassica nigra seeds is 0-90 per cent., an 
_ by the seeds of B. juncea 0-52 per cent. ~~ 
