176 AGRICULTURAL REPORT. 
oil as it comes to the surface. It is used by the natives as a butter, but 
its greatest use is in the manufacture of candles and soap. 
Camphor oil is furnished by Dryobalanops Camphora, (Dipteracece,) a 
lofty-growing tree of the island of Sumatra. The wood is tough and 
durable, and is used for ship-building, its strong oil-scent saving it from 
the attacks of ship-worms. The oil is obtained by incision, and flows 
as a pale yellow liquid, called the liquid camphor of Borneo and Suma- 
tra. It consists of resin and a volatile oil, having a camphorated oder, 
and has been used in scenting soap and other perfumes. Solid camphor 
is also found in the wood, especially in old trees. It differs from ordi- 
nary camphor by its greater hardness and brittleness. It is much 
prized by the Chinese, who ascribe many virtues to it. 
Almond oil is yielded by the seeds of Amygdalus communis, (Rosacece,) 
a low-growing tree, native of Barbary and Morocco, but now distributed 
over almost all temperate regions, and growing spontaneously in many ~ 
countries. ‘This tree was cultivated in Palestine during the earliest 
historical ages. The oil is extracted by pressure of the fruit, previously 
pounded into a paste. Itis more fluid than olive oil, of a clear trans- 
parent color, sweet to the taste, and has an agreeable smell. It is em- 
ployed in soap-making, and is much used as a flavoring ingredient in 
cookery. It contains prussic acid, and requires to be used with caution, 
and in a diluted state. What is known as the essence of almonds is 
this oil in a diluted form. 
Cashew-nut oil_—The cashew-nuts are produced by the Anacardiwm 
occidentale, (Anacardiacee,) a large tree growing both in the East and 
West Indies. The fruit in its natural state is very acrid and caustic, 
but when roasted affords an agreeable and wholesome article of food. 
The process of roasting requires care, the acridity of the fumes produc- 
ing inflammation in the face when one approaches too near. ‘The oil 
from the kernels is light yellow in color, of sweet taste, and'7s con- 
sidered by many to be fully equal to the olive or almond as an € swe oil. 
Sometimes these seeds are erroneously called cassia seeds. The stem 
of the tree furnishes a milky juice, which when dry becomes hard and 
black, and is used as a varnish. A gum is also found secreted by this 
plant, and is similar to gum arabic. 
Ground- nut oil—The earth-nut, more familiarly pea-nut, Arachis hy- 
pogeea, (Leguminose,) is well known, and extensively cu iltivated Tused 
in this country. The plant is a native of Africa, but is now ‘nd in 
warm climates everywhere. Owing to the peculiarity of this nt to 
thrust its fruit into the soil to effect maturation, a sandy or \ loose 
loamy soi] is necessary for its culture. The nuts are valuable as an 
article of food, and are much used in various tropical countries; but 
the greatest value of this fruit is in the oil which it contains. This is 
good for every purpose for which olive or almond oil is used, and is very 
frequently substituted for the former, and very largely used in its stead. 
In many parts of India it is sold for pure olive oil, and for all alimentary 
purposes it is quite as good. Asan illuminator it gives a superior light, 
and is of greater durability tham that of the olive; but its light is feeble 
compared with that of the best burning oils. It i is said to ‘keep a long 
time without becoming rancid. Under favorable circumstances of ripen- 
ing, the nuts will produce a large proportion of oil under ordinary ex- 
traction, but if heated before pressure, the quantity will be increased, 
but of an inferior quality. In its more northern range it yields less 
oil. The trade both in the nuts and in the oil is very large, and is 
extensively distributed over the globe. In South Carolina the nuts, 
