210 USEFUL I'LANTS (>K GUAM. 



llaiiyiiliiiifi trcc'M may lie rt-atlily proiia^atcd t-itlicr liy cuttings or seeds. These 

 should l)e planted in orcliards or proves 8 meters apart. They thrive well on most 

 tropical islands and countries witli warm, moist climates. Aliout the third year the 

 tlowers appear. They bloom contiiMiously, so that flowers and fruit may l)e always 

 louiid on the same tree. 



From the flowers a pleasantly scented volatile oil is derived, known in commerce 

 as the oil of ilan<rilan}r. In the Philippines and the Fast Indies this is sometimes 

 adulterated witli an oil extracted from the flowers of Michiiia cliiniipdca. Ilanijilang 

 oil is obtained by steam ilist illation. In this process steam is generated in a small 

 boiler and passed into a closed vessel containing the (lowers. The mixed water and 

 oil vapor as it leaves this vessel is condensed, and the oil separated from the water 

 by decantation. In the Philipiiines (German distillers have obtained it in the ratio 

 of about 25 grams from 5 kilograms of tlowers (0.5 per cent). It flnds a ready 

 market in Paris, Nice, and Grasse, and is used also by perfumers in London, Leipzig, 

 Berlin, and Frankfort. The best quality of oil is perfectlj' clear and very fragrant. 

 The second (juality is yellowish and turbid. A perfume is also derived from the 

 blossoms by the method known as enfleurage, as with jasmines and other fragrant 

 flowers. By this process the fragrant oil is absorbed by refined fats, butter, or oil 

 spread over trays, on the surface of which the flowers are sprinkled. These are 

 changed at fre(]uent intervals and the fat " worked " so as to present a fresh surface 

 each time to the new flowers laid upon it. Finally it is scraped off the tray, melted, 

 strained, and poured into jars in the form of a pomade. When oil is used in this 

 process layers of cotton are steeped in it, spread upon trays, and the flowers sprinkled 

 over the surface, after which the oil is pressed out. Care should be taken to use 

 fresh oil. Coconut oil is liable to become rancid very soon. 



The method used by the natives to extract the perfume is very simple. The 

 flowers are put into cocomit oil and allowed to remain there for a short time, after 

 which they are removed and replaced by fresh ones. The process is hastened by 

 heating the oil. To avoid excessive heat the vessel used for the process is partly 

 filled with water and the oil poured upon it. This prevents the temperature rising 

 above that of boiling water, and the lower specific gravity of the oil keeps it separate 

 from the water. The "Macassar oil " of commerce is coconut oil, in which Ilangilang 

 blossoms have been digested together with those of Michelia champaca.O' 



Ilangilang oil is becoming an important article of export from the Philippines. 



From the commercial monthly summary, published by the Bureau of Insular Affairs 



(May, 1904), it appears that the amount exported is steadily increasing. For the 



eleven months ending May, 1902, its value was $67,178; 1903, $90,289; 1904, $96,472. 



References: 



Canangium odoratuni (Lam.). 



Uvaria odorata Lam. Encyc. 1 : 595. 1783. 



Cananga odorata Hook. f. & Thom. Fl. Ind. 1: 130. 1855. 



Cananga was proposed for a different genus by Aublet in 1775, and can not there- 

 fore be used as a valid name for the above genus. Baillon recognized this fact, and 

 proposed Canangium, without, however, giving the species; but since there is no 

 other name available it is adopted here. 



Canariutn indicum. Java almond. 



Family Balsameaceae. 

 Local xames. — Brea blanca (Guam, Philippines); Pili (Philippines). 



A large tree yielding an aromatic resin known in commerce as Manila elemi. 

 Tveaves alternate, odd pinnate; leaflets 7 to 9, ovate or oblong elliptical, acuminate, 

 glabrous; flowers in terminal puberulous panicles. Drupe ellipsoidal, subtrigonous, 



a Spons' Encyclopedia, vol. 2, p. 1422, 1882. 



