118 _UMBELLIPERA 
Description.—The fruits are of the size and shape 
those of parsley, of a greyish-brown colour, with a tubercul 
surface. Each mericarp has five prominent ridges, the inte 
vening channels being dark brown, with a single vitta in eae 
The commissural side bears two vittw. The odour resembh 
that of thyme. 
Chemical composition—The fruits according to Stenh 
(1855) yield 5 to 6 per cent. of an agreeably aromatic, vol 
oil, sp. gr. 0-896. At the same time there collects on the st 
face of the distilled water, a crystalline substance. This stea 
opten, under the name of Ajowan-ke-phul, was first ma 
known by Stocks, and was examined by Stenhouse and 
Haines, who showed its identity with thymol, as contained 
Thymus vulgaris. (Pharmacographia.) Thymol isthe phen 
of cymene, and its composition is shown by the formula C®E 
C*H’, CH’, OH. Widman (1882) has succeeded in pre 
it synthetically from cuminol by converting this into 
cuminol, acting upon this with phosphorus pentachloride, 
nitro~cymylene chloride, C'®H'!(NO#)CI%, is formed, 
treating this with nascent hydrogen, first at a low tempe 
afterwards with the aid of heat, to obtain cymidin, OC! 
NH?. <A dilute solution of cymidin sulphate is treated 
potassium nitrite, and finally distilled, when thymol is obt 
having the melting-point 44° C., which isthe same as foun 
Lallemand and Stevhouse for thymick from the oils of th 
and of ajowan, (S#til/ and Maisch ) Thymol is most ¢ 
niently and completely extracted from oil of ajowan by sh 
_ it repeatedly with caustic lye, and neutralizing the latter. 
According to Wernecke ajowan seeds yield 10°45 per 
of ash, 
Cultivation and Commerce.—Ajowan is cultivated on 
plains of India along with coriander, fenugreek and 
crops which require similar treatment. ae ‘sowing 
October to November; the reapi : 
soil required is a deep - Mu 
manured kath asmall gua: 
