PROM THE BERRY AND LEAVES. 



67 



The following is an analysis of the husks and kernels of pimento, as 

 obtained by M. Bonastre in 1825 : — 





Husks. 



Kernels. 



Volatile Oil 



100 



5-0 



Green Oil - . - . - 



- 8-4 



2-5 



Solid Fat Oil - 



0-9 



1-2 



Astringent Extract 



-11-4 



39-8 



Gummy Extract 



3-0 



7-2 



Colouring Matter - 



-4-8 



■ 



Resinous Matter 



1-2 







Uncrystallised Sugar 



- 3-0 



8-0 



Malic or Gallic Acid - 



0-6 



16 



Lignin - 



- 50-0 



< 



Saline Ashes - 



2-8 



19 



Loss - - - - 



- 1-6 



1-8 



Red Matter insoluble in ) 

 water - ) 



■ 



8-8 



Pellicular Residue 



- 



10-0 



Brown Floccule 







3-2 



100-0 100-0 



We were not aware that the oil had hitherto been prepared from the 

 leaf of the pimento, but have little doubt that this can easily be effected ; 

 in fact, we find, on reference to Dr Pereira's work, that an analogous oil 

 is obtained in Ceylon from the cinnamon leaf — " oil of cinnamon leaf." 

 It is exported from Ceylon, and is sometimes called, on account of its 

 odour, clove-oil. " I am informed by a gentleman," adds Dr Pereira, 

 " on whose estate in Ceylon it is obtained, that it is procured by macerat- 

 ing the leaves in sea-water, and afterwards submitting both to distillation. 

 It is a yellow liquid, heavier than water, and has an odour and taste 

 analogous to those of oil of cloves." 



We fear the consumption of pimento-oil is too limited to render it an 

 object of manufacture on a large scale; but, as our correspondent justly 

 observes, instead of wasting, as at present, the leaves and young shoots 

 broken off in gathering the berry, it would be well that they should be 

 turned to some good account. We know of no finer liqueur or dram than 

 that prepared from the pimento-berry, and we have been informed that a 

 dram no way inferior can be obtained by substituting the leaves for the 

 berry. We would suggest that a trial should be made. 



While on the subject of Pimento, it may be observed that the true 

 bark of this tree at certain periods of the year appears to contain a very 

 large quantity of tannin ; and we find that it is a common practice to bury 

 pimento-sticks in the red iron clay, by which means, through the tannin 

 contained in them combining with the iron of the soil, they become 

 stained of a deep black colour. When cutting down trees for the purpose 

 of thinning or opening out a pimento-walk, it would be worth while to 



P 2 



