ON THE PINES OF AUSTRALIA. 175 
The Phenol.—To isolate the constituents indicated in 
the determinations above, a larger quantity of the oil was 
saponified with alcoholic potash by boiling; water was 
afterwards added in quantity, and the separated oil allowed 
to crystallise. The crystalline cake was then removed 
and the solution slowly evaporated down to a small bulk 
toremove the alcohol. It was then filtered and rendered 
acid by sulphuric acid, when a dark coloured oil, which 
was acid to litmus, separated in some quantity. This was 
well washed and treated with an aqueous solution of car- 
bonate of soda, when a portion, of an acid nature, went 
into solution, carbon dioxide being evolved. The solution 
was then thoroughly extracted by ether, and the ether 
evaporated. The oil thus obtained was but little coloured, 
was thick and somewhat viscous, and evidently from the 
mode of extraction and marked colour reactions was a 
phenol. When placed on ice it did not crystallise although 
it thickened considerably. It had most markedly the odour 
so characteristic of the timber. Undoubtedly this phenol 
is the principal constituent to which this odour of the wood 
of the Callitrisisdue. Inalcoholic solution ferric chloride 
gave practically no reaction. When the phenol was dis- 
solved in alcohol and bromine added, no colour was pro- 
duced, but when the alcohol had evaporated the phenol 
changed to a deep purple colour, this colour was again 
destroyed by addition of alcohol. When dissolved in acetic 
acid and bromine added, the colour changed to red at once, 
quickly becoming a rich purple. On standing some time 
it eventually became indigo blue in colour. On boiling, 
the colour was not changed. ‘This colour reaction is prob- 
ably due to the hydrobromic acid given off in the formation 
of the bromide, because both hydrobromic and hydrochloric 
acids gave the same reaction, although slower. The colour 
was destroyed on the addition of water, a turbid solution 
being formed by the precipitation of the bromide. When 
