204 ODOEOGRAPHIA. 



loss ill quality and quantity of the oil is incurred by drying the 

 plants, avail themselves of this economy, but in the opinion of 

 others it is a false economy, as the character of the oil is changed. 

 In the fairly dried condition the herb will have lost 49 or 50 per 

 cent, in weight ;* and as it is estimated there are about 15,000 tons 

 of it annually harvested in America, the settlement of this question 

 of drying is of material interest both to distillers and growers, 

 saving the former greatly in cost of manufacture, and the latter in 

 cost of transport. The opinion of a French writer on this subjectf 

 may be summarised as follows: — "Although in England the mint 

 is generally distilled in the green state, it is left in small heaps on 

 the ground for several days before being put into the still. This 

 practice requires much caution, as the cut herb thus heaped up 

 soon becomes heated, and even if it be admitted that the com- 

 mencement of a slight fermentation augments the quantity of oil 

 and is even beneficial to its quality, an excess of heat destroys it 

 completely. Opinion in France is much divided as to the com- 

 parative results of distillation in the green or the dried state, some 

 observers maintaining that the re(;ently distilled oil from the dried 

 plant is sweeter than that from the green plant, and does not 

 possess the unpleasant herby taste ("gout de vert") or the fiery 

 taste ("gout de feu") which are usually observed in distillates from 

 fresh herbs." The author of the work here quoted, bases his 

 opinion in favour of the "dry" system, on the supposition that 

 during the desiccating process, the tissues of the plant undergo a 

 sort of fermentation or reaction which completes their maturity in 

 the same manner as certain fruits only attain their perfection of 

 flavour and aroma by keeping them for a certain length of time 

 after being gathered. He further argues that the essential oil is 

 more easily extracted from the vessels which contain it, when the 

 plant is dry than when it is green, and that in this last-named 

 condition the prolonged action of boiling water or steam necessary 

 to thoroughly extract it, also imparts to it the unpleasant "green" 

 or " herby " flavour. Whether these opinions are correct or not, it 

 is certain that the less this oil (or any oil) is subjected to the action 



* It appears to lose on complete desiccation 75 per cent, of moisture unless 

 further oil is generated during the process of drying, as Messrs. Schimmel found 

 the fresh herb to yield 0*3 per cent, and the dried 1-25 per cent, of oil. 



t M. L. Koze, "La INIenthe Poivrce, sa culture en France, ses produits, 

 etc., Palis, 1868, chez Baillifere et fils. 



