155 



aromatic taste, of neutral reaction and 0*8672 density at 17*5°; 

 consists for the gi-eater paii; of bntyrate of octyl (capryl). Von 

 Kenesse.] 



Oil of Pelarft'Onilim. Obtained by aqueous distillation from the 

 leaves and flowers of P. odoratissimum, P. Radula and P. capi- 

 tatum. — Colourless, of thick fluidity and roselike odour, becomes 

 turbid at 0°. Consists of pelargonic acid and a neutral oil. 



Oil of Peucedaimm. Obtained by aqueous distillation. — (a) 

 From the herb of P. Oreoselinum : Of a strong, aromatic, juniper- 

 like odour and 0-840 density; boils at 163°; hydrocarbons 

 C20 H16. — (6) From the root of P. Ostrutlmim : Colourless or 

 pale-yellow, thin, of penetrating odour; of a warm, camphoraceous 

 taste similar to oil of carrots. Is a mixture of various hydrates of 

 a hydrocarbon = C20 Hig. 



Oil of Philadelplms COroiiariaS. Obtained from the flowers 

 by extraction with ether. — Gold-yellow, in large quantities nar- 

 cotic; of a delicious odour when difiiised. 



Oil of Pillienta Oflficilialis (allspice). Obtained from the 

 fruits by aqueous distillation. — Greatly resembles oil of cloves; has 

 also a similar constitution; of 1"030 density. 



Oil of Pillipiuella. Obtained by distillation with water. — {a) 

 From the fruits of P. Anisum (anis): Coloixrless or yellowish, 

 possessing in a high degree the odour and the sweetish aromatic 

 taste of the fruits; liquefies at 17°; has at 20° a density of 0*977; 

 dissolves readily in alcohol; contains variable quantities of an 

 elseopten and a stearopten, of the latter 25% to 80%. As for 

 constitution, see Anethol. — (6) From the root of Phnjnnella 

 nigra : Light-blue, lighter than water, of a less penetrating odour 

 than the following oil ; of a burning taste of the root, afterwards 

 irritating the throat. — (e): From the root of P. saxifraga (pim- 

 pernel) ; gold-yellow, thin, lighter than water, resembles in 

 smell parsley-fruits; has a nauseous, bitter, afterwards rancid 

 taste. 



Oil of PinilS. The volatile oil (oil of turpentine zzC^o Hie) 

 pervades all parts of the numerous species of the above genus, 

 and is mostly obtained from the resinous exudations by distil- 

 lation with water. It is colourless, thin, of 0*850-0*880 density, 

 boils at 150°-160°; has a strong, specific smell and taste; dissolves 

 only by traces in water, sparingly in alcohol, readily in ether; is 

 converted by hydi'ochloric gas into two compounds, a solid and a 

 liquid one. 



The fat-oils of Pinus are obtained by pressing the seeds, (a) 

 From P. Abies: Brown-yellow, of turpentine-like smell and taste, 

 and 0*928 density; remains liquid at — 15°. — (b) From P. Picea: 

 Brown-yellow; of pleasant, balsamic odour and mild, aromatic 



