PATCHOULI. 297 
Mr. Fisher kindly supplied to me the following details of the 
method of cultivating the plant and preparing the oil as practised 
on his estate. 
The variety selected for cultivation is known locally as “‘ Dhelum 
Wangi,” which was originally obtained from a small island south 
of Penang, called Rhio (probably one of the Dindings). The 
soil most suitable is a rather stiff clay, contaiming only a small 
percentage of silica. Land of this description is found near the 
coast (containing traces of marine deposits), and is planted in 
rows 4 or 5 feet apart. The plants are propagated by cuttings 
struck in the open air, which, until rooted, are sheltered from the 
sun by pieces of cocoa-nut shell. The harvest is made in dry 
weather, and when the sun has drawn up the dew from the leaves ; 
the tops and green parts of the plant are taken off, rejecting all 
yellow and decayed leaves, and as much as possible the woody 
stems. The selected parts are then dried in the shade, under 
large sheds (as the sun would draw out the perfume), and to 
ensure evenness in drying they are spread on bamboo racks, 
allowing the air to penetrate from beneath. During this process 
they are frequently turned over, and when so far dried as to leave 
just sufficient moisture to permit of a slight fermentation they are 
piled in heaps and allowed to heat gently; after this they are 
again spread out and dried—but not to absolute dryness—and are 
immediately distilled. The addition of about 25 per cent. of the 
wild herb Dhelum outan is said to increase the fragrance of the 
distillate. The distillation is effected by passing steam, generated 
in a boiler apart, through the leaves in the stills. The pressure 
of steam is not allowed to rise above 20 lbs., the yield under 
these conditions being about +} oz. per lb. of leaves; by high- 
pressure steam the yield would be a little increased, but rank in 
quality. The stills are sometimes jacketed, and, by passing a 
separate current of steam into the jacket, condensation in the 
body of the still at the commencement of the operation is avoided. 
This oil, called “ Singapore” oil, is sent to London in cases of 
12 bottles, containing 22 ounces in each bottle, labelled with the 
manufacturer’s name, and guaranteed by him to be pure. 
The oil distilled from leaves that have been baled has rather an 
inferior odour, and hias not the peculiar olive-brown tint of the 
Singapore or Penang oils. 
It will be observed that Mr. Fisher adds to the still 25 per cent. 
