466 CAMPHOR. 



Peppermint oil, from the green portions of Mentha 

 piperita.* 



Roman-caraway oil, from the seeds of Cuminum Cymi- 

 num (pp. 289 and 385); 



Roman-chamomile oil, from Anthemis nobilis (p. 124). 



Rose oil, from the petals of Rosa centifolia.* 



Rosemary oil, from the green portions of Rosmarinus 

 offitinalis. 



Sage oil, from the green portions of Salvia officinalis. 



Sassafras oil, from the roots of Laurus Sassafras. 



Tansy oil, from all parts of Tanacetum vulgar e. 



Taragon oil, from the leaves of Artemisia Dracuncu- 

 lus (p. 380). 



Thyme oil, from the green portions of Thymus vul- 

 garis. 



Wormseed oil, from the seeds of Artemisia santonica. 



Wormwood oil, from the green portions of Artemisia 

 Absinthium. 



E. CAMPHOR. 



1. Japan Camphor (Ordinary Camphor}. 

 C 10 H 16 0. 



Is obtained in Japan and China by distilling all 

 portions of Laurus camphora with water. Is prepared 

 artificially by heating the oil of sage or valerian with 

 nitric acid. Colorless, translucent, tough mass of pecu- 

 liar odor and taste. Crystallizes readily, either from 

 its solution in alcohol or by sublimation, in shiny crys- 

 tals, which refract light very strongly. Floats on 

 water, rotating when in small pieces; fuses at 175; 

 boils at 204. In an alcoholic solution, it turns the 

 plane of polarization to the right. Volatilizes, even 

 at the ordinary temperature, and sublimes in crystals. 

 Easily inflammable. Sparingly soluble in water, easily 

 in alcohol, ether, and oils. 



"When heated with an alcoholic solution of potassa, 

 camphor is resolved into camphic acid, C 10 H 16 2 , an 

 acid insoluble in water, but little known, and borneol, 

 C l H 18 0. Oxidizing substances convert it into cam- 



