MINOR VEGETABLE PRODUCTS AND THEIR sources. 173 
region are comprised all the extreme northern portions of Africa bor- 
dering upon the Mediterranean, and comprising Algiers and the Bar- 
bary States, Egypt, part of Persia, Cabool, and the Punjab; the greater 
portion of China, Lower California, Texas, the Southern States of North 
America, the Bermudas, the Cape Colony and Natal, New South Wales, 
Southern and Western Australia, Northern New Zealand, the larger 
portion of Chili, Paraguay, Uruguay, and the Argentine Republic, the 
provinces of Brazil from St. Paul to Rio Grande, Madeira, and Canary 
Islands. Thus it appears that, in regard to the geographical distribu- 
tion of plants, altitude and latitude are synonymous terms within speci- 
fied zones; and that next in importance to the introduction of a new 
plant is a knowledge of its habitat; the altitude, exposure, and phys- 
ical surroundings of its original home; and that botanical collectors 
should be strongly impressed with the value and necessity of minute 
details in these particulars. 
For some time past the correspondence of this Department has indi- 
cated that a brief notice of the sources of commercial vegetable pro- 
ducts would be desirable. In accordance with this intimation, the fol- 
lowing notes have been prepared on oils, gums and resins, tea and other 
products from which beverages are made, spices and condiments, and 
vegetable waxes; to be followed in future Reports with similar notes on 
fibers, dyes, medical extracis, fruits, &c., if found desirable. 
OILS. 
Gingelly oil, Sesame oil, Teel oil.—This oil is expressed from the seeds 
of Sesamum Indicum, (Pedaliacece,) a free-growing annual plant, indige- 
nous to the East Indies, but extensively cultivated in Japan and other 
sub-tropical countries. A large commercial business is carried on in the 
growth, manufacture, and trade in this oil, which is as-clear and sweet 
as that from almonds, and as tasteless as that of the olive. It is often 
used to adulterate the former, and when carefully expressed is employed 
as a substitute for the latter. In Japan it is used in cooking fish, and 
the Egyptian ladies consider it of value for the toilet, to give a bloom 
and luster to the skin, and to preserve the beauty of the hair. It is suffi- 
ciently pure to admit of being made the medium of extracting perfumes. 
Much difference of color is observed in imported samples, which is 
entirely due to the preparation. When the seeds are thrown into the 
mill without first undergoing any cleansing process, the expressed oil 
becomes mixed with a portion of the coloring matter of the epidermis 
of the seed, and is much inferior to that obtained by repeatedly wash- 
ing the seeds in cold water, or by boiling them for a short time until 
the whole of the reddish-brown coloring matter is removed, and they 
become.white. They are then dried in the sun, and the oil obtained 
is of a very pale straw color, of agreeable odor, and but little infe- 
rior to olive oil. The Sesamum is frequently cultivated here for its 
leaves, under the name of the bene plant. Theleaves are mucilaginous 
in water, and are used to alleviate summer complaints in children. This 
ylant ripens its seeds in most of the Middle States, and in all the South- 
ern, and is certainly worthy of attention as an article of produce. The 
seeds contain 45 per cent. of oil. 
Croton oil is extracted from the seeds of Croton tiglium (EHuphorbiacee,) 
an evergreen tree, growing 15 to 20 feet in height, a native of the Hast 
Indies. It is prepared by reducing the seeds to a powder, which is 
placed in bags, and pressed between iron plates. The oil is allowed to 
stand fifteen days, and is then filtered. Theresiduum is saturated with 
