YLANG-YLANG OIL. 69 



often distill 1 kilo from 150 to 300 kilos of flowers. The quantity of the 

 latter to be taken to produce 1 kilo of oil naturally varies with their 

 quality, but in general the amount should be 300 to 500 kilos, probably 

 averaging about 400. After the first quality oil has been distilled, then 

 a varying quantity of the second grade, up to a volume equal to that 

 of the first, may be obtained from the same lot of flowers; after 

 this operation the still and condensers must be thoroughly cleaned and 

 steamed out to prevent contamination of the next distillation of first- 

 quality oil with the remains of the second quality adlrering to the ap- 

 paratus. The distiller usually judges of the time to change the receptacle 

 from that used for first quality to that employed for the second, by taking 

 note of the odor of the distillate. The oil is received in some type of 

 Florence flask, usually two or more of these are connected in series and 

 the condensed water is used in future distillations. The whole apparatus 

 is best lined with block tin, although some distillers have fomid nickel 

 to be more satisfactory. The oil, after separating from the water, is 

 clarified and as it is sensitive to light and air, it should be placed into 

 dark colored bottles as soon as possible ; these should be filled to the neck, 

 well stoppered and then paraffined to keep out all air. In the ideal 

 apparatus the receivers should be so constructed that very little light 

 and air has access to the oil. The possibilities of vacuum distillation with 

 steam to obtain as large a yield as possible of the fragant lower boiling 

 esters and alcohols and as little as possible of resins and sesquiterpenes, 

 has suggested itself. Some experiments along these lines were under- 

 taken, but the apparatus available was not satisfactory for the purpose 

 omng to losses in the condensers. The maceration of the flowers to allow 

 the oil to escape more easily also suggests itself as a possible improvement 

 in distillation methods. Experiments along these lines will be undertaken 

 at some future time when a new still, adapted to the purpose, has been 

 purchased. 



THE ANALYSIS OF YLANG-YLANG OIL. 



Ylang-ylang oil does not owe its fragrance to any one substance, but 

 contains a great number of odoriferous compoimds, hence it is not possible 

 to value it by certain analytical determinations as is the case with many 

 essential oils. At the present time ylang-ylang oil is largely bought 

 and sold on the judgment of the dealers, the determining factor being 

 the odor, and much prejudice as well as uncertainty of valuation exists. 

 It is highly desirable to have other means of determining the value of 

 the oil. This would be especially advantageous for those Manila houses 

 who purchase oils other than those of their own manufacture, as ex- 

 perience has shown to these firms that the Judgment of the purchaser 

 in Manila does not always agree with that of the one in Europe. It is 

 obvious that it is not possible in the present state of our knowledge of 

 ylang-ylang oil to judge of its quality from the analysis alone, but I 



