OIL. 
eaves, flowers, feeds, and fruits of vegetables, but feldom 
from feeds with two cotyledons, which generally afford the 
fixed oils ; while the hufk, or cover of the feed, is always 
called the Italian recipient ; and the whole of the water pro- 
duced by the firft diftillation is employed in the next, inftead 
of plain water; fo that thus the produce of oil in the fecond 
ore or lefs impregnated with volatile oil, the acrimony of diftillation will exceed that of the firft, by the whole quan- 
which defends in fome degree the rudiments of the young tity held in permanent folution by the water of the former 
plant from the depredations of infects The volatile oils, procefs. is procefs, the amount of oil yielded by 
which are procured from the fruits of the lemon, the orange, 
and the bergamotte orange, are thofe which alone are capa- 
y expreffion. For this purpofe a 
fuffered to 
reft till the water and other impurities have fubfided. In 
bro 
or fourth day {mall particles of yellow oil will float on the 
furface of the water, w ich in 
till it 
infipid and inodorous; and then the diftillation is flopped. 
e d from fuperfa- 
t for fome hours in a cold 
ttom, according to its fpecific gravity. 
pletely feparated from the diftilled water by an inftrument 
a 
equal quantities of the fame fubftance will form a conftantly 
increafing feries, till the whole of the water drawn off by 
each diftillation is completely faturated with oil. It is not 
till the feventh, or even fometimes the tenth diftillation, that 
the produce of oil attains its maximum. Effential oil may 
be procured not only from odorous vegetables themfelves, 
but from fuch of the immediate products of vegetation as 
poffefs any odour; fuch are the balfams and many o the 
refins and gum refins. The peculiar odour of vegetables, 
wh I ate of decompofition, depending on the 
volatile oil they contain, it is plain that the odours of the 
vari 
as a¢tually to deftroy the outer {kin o 
other fenfible parts. The colours of effential oils are various, 
h ufual colour is light 
ddifh- 
then it undergoes a partial decompofition, carburetted hy- 
drogen being given out, and a little charcoal remaining in 
the receiver ; the undecompofed refidue, if fubjected three or 
four times fucceffively to fimilar treatment, will be entirely 
dettroyed. 
The following table exhibits the moft prominent proper- 
ties of fome of the volatile oils. 
Tas_e of Volatile Oils. 
Names. Colour. Pile Confiftency at 60°. Freezes at 14°, Odour. 
avy. 
Turpentine - - None 79 Fluid as water. Strong 
Juniper - - Green 611 Very fluid. Strong {mell. 
Rofemary - - None 934 Thin liquid. Like the plant 
int - - None. 97 Very fluid. Agreeable 
Cloves - - None 1.034 Oily and very fluid. Very fragrant 
Lemon - - Yellow Thin liquid. Very agreeable 
range - - Yellow .888 Ditto. Nearly fimilar. 
Cinnamon - - Yellow 1.035 Oily and lefs ‘liquid. Pleafant. 
Saffafras - - None. 1.094 ily. Like the root. 
Fennel - - -997 Becomes folid at 50°. 
anfy - - 946 Very ftrong. 
i - - - 994 
Carraway : - None. -94 Very ftrong and pungent. 
Penny Royal - - .978 Agreeable, like the plant. 
Cummin - - 975 
Nutmegs 
