ESSENTIAL OILS 217 



odor reminds me somewhat of sage. Fifty grams distilled in vacuo gave 

 two fractions as follows: 



(1) Twenty-two grams boiling between 125° to 130° at 12 millimeters 



N2H- =1.4892. 

 u 



(2) Twenty-four grams boiling between 130° and 140° at 11 milli- 



on 

 meters; N^ =1.4970. 



If on further investigation this oil proves to be of any value, 

 the cultivation of the plant is certainly a commercial possibility. 



Lantayia camara is an erect or half -climbing, hairy, aromatic 

 shrub, usually 1 to 2 meters in height when erect, and higher 

 when climbing. The leaves are rounded at the base and pointed 

 at the tip, with toothed margins, and are from 5 to 10 centi- 

 meters in length. The flowers are pink, red, or yellow, and 

 are borne in many-flowered heads. The fruit is a small, almost 

 black berry. 



This species grows abundantly and luxuriantly and is common 

 in the waste places of the Philippines. It is a native of tropical 

 America. 



Family LABIATAE 



Genus OCIMUM 

 OCIMUM BASILICUM L. Balanoi or SWEET BASIL. 



Local names: Albahdca (Spanish) ; balandi (Rizal) ; balanoi (Batanes 

 Islands, Tayabas) ; bauing, soldsi (Balabac Island) ; biddi (Union) ; kalu-ui 

 (Basilan) ; kamdiigi (Culion Island). 



SWEET BASIL OIL 



Watt * says that : 



"The whole plant has an aromatic odor, which is improved by drying. 

 Its taste is aromatic and somewhat cooling and saline." {Pharrnacog. hid.) 

 The seeds, which are much used medicinally in some parts of India, are 

 small, black, oblong (one-sixteenth inch long), slightly arched on one 

 side and flattened on the other, blunt pointed. They have no odor, but 

 an oily, slightly pungent taste. When placed in water they become 

 coated with a semi-transparent mucilage. Steeped in water, they form 

 a mucilaginous jelly {U. C. Dutt, Murray, Dymock, &c.). Their prop- 

 erties are said to be demulcent, stimulant, diuretic, and diaphoretic. * * * 



The plant has a strong aromatic flavor like that of cloves and is often 

 used for culinary purposes as a seasoning. The seeds are sometimes 

 steeped in water and eaten. They are said to be cooling and very nourish- 

 ing. In Kanawar they are sometimes eaten mixed in ordinary bread 

 (Steivart, Pb. PL). They are largely employed, especially by the Moham- 

 medans of Eastern Bengal, infused in water, to form a refreshing and 

 cooling drink. 



When the herb Ocimuwi basilicum is distilled it yields sweet 



* Watt, G., Dictionary of the economic products of India. Volume 5 

 (1891), page 441. 



