FROM THE SOCIETY ISLANDS. 85 



which distinguish the different kinds of Tacamahaca resins used in 

 commerce, are not found in the resin produced from the Calophyllum 

 inophyllum, which is very green while it is in a fluid state. Sometimes 

 it is also of a bright yellow, but that is only the case when it exudes 

 from the young branches of the tree. This resin has a peculiar aromatic 

 odour, -which has been compared to that of angelin, but is entirely dif- 

 ferent. Like all the resins, it dissolves in alcohol, to which it imparts a 

 green colour. Evaporated, it deposits a clear green resin ; on the con- 

 trary, when containing water, it becomes milky. The resin is pre- 

 cipitated ; and by exposure to the air, it acquires a greenish tint, and 

 becomes odoriferous. Ether dissolves it readily. Heated in a glass tube, 

 surmounted by a muffle, it does not produce any crystalline sublimation. 

 It exhxles an aromatic odour, and gives off much white smoke ; and on 

 the heat being continued, it forms brown tears, which flow on the sides 

 of the tube : the resin becomes brown, and emits a strong empyreumatic 

 smell. The remainder is soluble in ether, which leaves, when eva- 

 porated, a sticky, rich-coloured substance. In some countries — the 

 Seychelles and the Mauritius, for instance — the resin of Tamanu is em- 

 ployed to caulk ships. At Tahiti it is not used. 



Oil of Tamanu. — The almonds are formed by two cotyledons, of a pale 

 yellow when fresh. They contain no oil, and before it can be obtained 

 a change must be effected in the colour, the characteristic odour — in a 

 word, a complete transformation must take place from the resinous gum 

 sap of a yellowish green to an oily sap. That result is obtained by ex- 

 posing the almonds to the sun for about two months. The oil is obtained 

 by pressure. The almonds, reduced to powder, are put in linen sacks. 

 All the virgin oil is obtained in this manner. They break the cakes up 

 again, and expose the paste to a gentle heat to coagulate the albumen, 

 and then submit it anew to the action of the press. The oil flows more 

 readily, and they procure by those means a great quantity. 



From the commencement of the operation, the almonds having been 

 crushed, might be submitted to the action of heat for the purpose of 

 facilitating the production of the oil ; but it is known that oil obtained 

 in this manner becomes rancid sooner than those in whose preparation heat 

 takes no part ; and, therefore, it is advisable to avoid as much as possible 

 the employment of heat. The following is a general table of results : — . 

 1,000 grammes of almonds have given, after the first pressure, when 

 cold, 418 grammes of oil. The cakes, pulverised and warmed, again 

 pressed, have produced 408 grammes of oil, which gives a total return 

 of 810 grammes, or 81 per cent. 



One hundred kilos of entire nuts give 39 kilos of almonds; 100 kilos 

 of almonds furnish 81 kilos of oil. The hectolitre contains 93 kilos. 



This oil, obtained in the manner described above, is greasy, of a 

 greenish yellow, translucid, and sometimes very green, but this occurs 

 when the almond is more advanced towards maturity. It has a perfume 



