LAVUINEjE. 215 



in tlie soutli of France. The leaves a^e also considered to be 

 febrifuge, and are used in all European countries for flavouring 

 pastry. In America the dry leaves are largely distilled for 

 the essential oil, which ia used for the preparation of Bay 

 Rum, a favorite hair- wash, the disinfectant action of which 

 is due to the eugenol contained in Bay oil. Bayberry oil 

 or expressed laurel oil is obtained from both the fresh and 

 dried berries- The fresh berries are bruised, boiled in water, 

 and pressed in a sack. The expressed oil is then mixed with 

 the decoction, and when cold the oil is found floating on the 

 surface. Dried berries are first exposed to steam, and then 

 subjected to pressure between heated metallic plates. The oil 

 has a butyraceous consistence, and granular appearance. Its 

 colour is greenish, taste bitter and aromatic, with an odour like 

 that of the berries. It melts at 86^—95° F. It is wholly soluble 

 in ether, but alcohol only dissolves green colouring matter and 

 the volatile oil. The solubility in ether affords a test of its 

 purity ; if admixed with lard, the ethereal solution is turbid and 

 milky, (Br mint.) 



Description. — Bay berries are oval or subglobular 



drupes about | to ^ an inch long. W 



'wn 



fragile, the 



gUlllt;iXtO, iXAV>XUL^X^5 



iwn endocarp 



and brittle. The loose oval seed is easily separated into the 

 two plano-convex brownish cotyledons, which have an aromatic, 



oily, and bitter taste. 



Chemical comjyosition. — The leaves and fruit contain a volatile 

 oil. The volatile oil of Bay berries is pale yellow, sp. gr, 

 0-9], it congeals at a low temperature, contains oxygen, 

 and is easily soluble in alcohol ; it contains hydrocarbons, 

 C^^H'^, boiling at 171° 0. and 250° C, and four oxygenated 

 constituents (Staub). Gladstone (1863) had found eugenol, 

 while Bias (1865) could not detect this, but proved the 

 presence of a little lauric acid. Bley (1834) obtained 

 from old berries '22 per cent, of volatile oil. The seeds 

 contain, according to Bonastre (1824), about 20 per cent. 



