— 90 — 



-133°.5C. in my experiment (Corr), This is different from the observation 

 made by Wallach who puts the melting point of the same substance at 

 125°C. (Ann. Chemie, 239, 4) and J. H. Long's report of ISl-'C. as the 

 melting point (Jour of Amer. Chem. Soc. 21, 637). 



The third fraction (240°-270°) gave a slight yellowish liquid of a 

 somewhat visicous nature possessing the wood smell of Hinoki. After 

 the liquid was rectified by distillation over sodium under atmospheric 

 pressure the chief fraction was collected between 260°-270°C. The oil 

 thus separated boils mostly between 267°-268°C. When the fraction is 

 dissolved in a little glacial acetic acid and is shaken with a few drops of 

 concentrated sulphuric acid, the liquid assumes a faint reddish color which 

 turns to red with a violet tint after a little while. After standing over 

 night, it finally turns to brownish red. 



The identification of cadinen with this fraction was confirmed by its 

 hydrochloride (C,6H24. 2 HCl,m.p. 117-118°C.) and hydrobromide (C15H24.2 

 HBr, m. p. 124-125°). 



Again, the rectified oil of the original product was distilled under 

 atmospheric pressure in a flask provided with Le-Bel Henninger's still- 

 head; the fraction distilling under 170°C. was collected to the amount of 

 60% of the original oil; the substance thus collected is colorless and free 

 from empyreumatic odour. The physical properties and the practical 

 application to paint and varnish of this fraction and of common- 

 turpentine oil was compared and it proved that the fraction thus collected 

 from the Hinoki oil can well be used in place of the turpentine oil of the 

 best quality. The Arisan forests, which are fully stocked with Hinoki 

 trees rich in this oil, promise to furnish an abundant supply of the 

 material to produce this useful oil. 



II. Essential Oil of Sansho 



The essential oil of Sansho is obtained from the berries of a shrub 

 (Xanthoxylum piperitum of Rutacae) growing wild in Japan. The skin 

 of the berry has a strong aromatic smell and biting taste. The berry is 

 green but turns brown on ripening; it is used as a drug by Chinese 

 chemists, and is likewise used as condiment. 



The essential oil is contained in considerable quantity in the large 



