UMBELLIFERZ:. 121 
have a’ powerful odour. The black caraway approaches very 
rly to cumin both in odour and flavour, the fruit is more 
Slender and of a darker colour than the common caraway, 
but a transverse section shows a similar structure. 
Chemica! composition.—Trommsdorff besides volatile oil 
S found i in caraways a green fixed oil, a little wax, resin, sugar, 
mucilage, and some tannin. By repeated fractional distilla- 
tion Vélkel (1840) separated carvene, C'°H'®, which has little 
_ odour and taste, boils at 173° C., and has a strong dextro- 
_ gyrate rotation. The higher boiling fraction contains carvol, 
4 C'°H'*0, which is liquid, has an agreeable caraway odour, 
_ boils at 227° C. (Gladstone) or at 250° C. (Varrentrapp), 
_ and has a levogyrate rotation. Carvol is isomeric with men- 
_ thol, myristicol, thymol, and cumin alcohol. According to 
Warnecke the fruit yields 5°27 per cent. of ash, . 
Commerce.—EKuropean caraways are imported into India from 
England, and occasionally from the Levant, and are sold for 
bout Re. 1 per Ib. The black caraway is imported into 
Northern India from Afghanistan, Cashmere, and other parts of 
the Punjab Himalaya, also from Persia. The average value is 
Rs. 8 per Surat maund of 37} lbs. if purchased in bulk, but as 
the bales contain much trash, the retail price of the clean 
seeds is not less than 8 annas per lb. In 1881-82 the imports 
nto Bombay from Persia amounted to 2,683 cwts., valued at 
Rs. 71,886. The exports were 5 cwts. to Mauritius and 4 
ewts. to Aden. 
Carum Roxburghianum, Benth. Wight Ic. 567, Ajmod 
_(Hind.), Randhani (Beng.), Réndhani, Karonjha (Mar.) is an 
herbaceous plant resembling single parsley, and i is supposed. ! 
