Aas 4 ie Pose ge: 
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Ope RO PACR ae 
“ik 
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heat FA 
2 ~(d) Hesperidin ; and (¢) a gincoside to which the bitter- 
“ness of the peel is attributed, and which has been named 
— “aurantiamarin.’ Aurantiamarin is soluble in all propor- 
‘ _ tions in water and in alcohol, but is insoluble in ether and 
chloroform. It is the natural solvent of hesperidin and the 
bitter resin (6). (Comptes Rend. cii., 518; Pharm. Journ. 
1886.)\ The sugar produced when hesperidin and isohespe- 
ridin are split up under the action of acids is a mixture of 
_ glucose and insoduleite. (Bull. Soc. Chim. xlix., 1.) 
The rind of the lemon yields the oil of lemon of commerce. 
a The most delicate scented oil is procured by the sponge process — 
Yn use in Italy and Sicily. After soaking in water to which a 
_ little soda has been added, the fruit are taken up singly, and : 
— firmly pressed against a large and hard-grained sponge. Two ~ 
_ orthree sharp turns of the wrist causes the sponge to rupture the — 
oil'cells in the rind, and the sponge absorbs the exuded oil. The 
sponge is pressed from time to time, and the expressed liquid 
allowed to settle, when it separates into three layers, the ol — 
floating on the surface, bright and clear. In Southern France, — | 
n instrument called an écuelle is used, which consists of @ 
shallow pan studded on its concavity with strong blunt spikes, 
and having a receptacle at: its lowest part for the oil, and a lip 
one side. In using the instrament the fruit is rolled by the 
and gently and quickly over the spikes, when the oil sepa- 
s and collects in the reservoir. Another plan of obtaining 
a + rome 
fe Se, 
Ss 
nearly double. One thousand lemons yield from 320 to 400 
jgrams of oil, and about.ten gallons of raw juce. Pure oil of | 
Temons contains, according to Bouchardt and Lafont, besides 
little cymene, several hydrocarbons, \C!° H!6, the most — 
bundant of which is a citrene boiling at about.178° C.; and 
ing arotatory power exceeding + 105,° and yielding a solid _ 
ally inactive dihydrochloride. Bee eet, : 
