SPIKEXARD AXD VALERIAN. 28? 



indicating the adhesion of the succulent carpella ; inferioiiv with 

 the bracteal scales, which assume a stellate form. They contain 

 three seeds. Their taste is sweetish, aromatic and terebinthinate, 

 and their odour balsamic. They are very rich in sugar (which has 

 been described as analogous to grape sugar), and by their fermenta- 

 tion and distillation an alcoholic bcA'erage is obtainable, known in 

 France as " Genievre," and in England as " Geneva," or by 

 abbreviation, " Gin." 



The principal constituent of juniper berries is an essential oil ; 

 which can be separated by distillation. The yield from Ijerries 

 grown in various countries has been estimated by Messrs. 

 Schimmel as follows : — 



Bavarian 1-2 per cent 



Italian 0-8 to 1 



East Prussian 0'6 ,, 



Polish 0-9 



Thuringian 0'7 „ 



Hungarian 0*8 to 1 „ 



the sp. gr. of these different products varying between 0-865 and 

 0*885 at 15^ C. As, regards quality, preference is generally given 

 to the Italian oil, on account of its fine aroma and flavour. 



Oil of Juniper consists principally of pinene, boiling at 155° C, 

 and cadinene, boiling at 205° C. (the latter predominating in the 

 ripe fruit). The peculiar odorous principle of the oil is a body 

 boiling at 180°, and it is considered to be the acetic ether of a body 

 allied to the terpcnes present in the oil. 



A specimen of crude oil of juniper, prepared by Fliickiger, was 

 found by him to deviate the polarised ray 3° o to the left in a 50 

 m. m. tube.* 



A volatile oil is also obtainable from the wood and the youno- 

 parts of the tree, by distillation with water or steam. 



The empyreumatic oil of juniper {Jmile do Cade) is obtained in 

 France by dry distillation of the wood. 



* F. & H. Hist., des Drogues, ii., p. 416. 



