= 
any experiences have been collected, but it is no doubt of advantage to impart much 
humus substance to the soil. Generally speaking, the lime tree suffers but little from 
insects or fungoid diseases. After five years the first crop may be gathered, in the 
eighth or tenth year the yield is at its best. The tree bears fruit for about forty 
years. In Dominica and St. Lucia the principal crop takes place from June or July 
to November or December. The fruit requires about 6 months to attain maturity, 
the yield amounting to about 24000 Ibs. of fruit per acre. Fruits which are to be 
worked up for lime juice, citrate of calcium and essential oil are allowed to remain 
on the tree until they drop. Before the limes are pressed for the manufacture of 
juice and citric acid, they are usually ecuelled') or pressed by hand. The inferior 
distilled oil is obtained in the process of concentrating lime juice. The lime contains 
more juice and citric acid than the lemon, but less essential oil. 
SCIENTIFIC AND OTHER NOTES ON ESSENTIAL OILS. 29 
Mustard seed Oil. Under the designation of “wild mustard” the wholesale trade 
in America handles a mixture of the seeds of Brassica arvensis (‘‘Charlock”) and of 
Brassica juncea (“brown mustard’); this is a by-product obtained in very large quantities 
in the process of cleaning cereals and flax; it is said to be shipped to Europe. 
A. L. Winton and J. H. Bornmann?) have determined the oil percentage of various samples 
of this product, finding values ranging between 0.260 and 1.13 p.c. In the seeds of 
Brassica arvensis they found 0.15 and 0.25, in those of Brassica juncea 2.89 and in 
the seeds of Brassica mgra, used for comparison purposes 4.62, in Brassica alba (white 
mustard), however, only 0.16 p.c. of volatile oil. The oil percentage of “wild mustard 
seed” depends therefore on its botanical composition. The oil can only be used for 
technical purposes. 
A critical treatise on the most important methods for examining mustard seed oil 
will be found on page 56 of this Report. 
Concerning the influence of o-toluidine on allyl mustard oil we refer to page 88 
of this Report. 
Origanum Oil. When, some time back, E. M. Holmes received origanum plants ° 
from Cyprus, where they are used in the distillation of oil of Cretic Origanum?), an 
Origanum species called “Rikhanon” in Cyprus was sent him. As it proved to be 
different from everyone of the known species of Origanum, Holmes*) called it O. Bevani, 
after its discoverer. In its habits it resembles Origanum smyrnaeum and also shows 
some similarity with O. syriacum, but it differs in the formation of its calyx and the 
hirsuteness and colour of its leaves. Holmes’ article on the subject is illustrated 
by a photograph of the flowering plant. 
Oil of Paeonia Moutan. A new synthesis of paeonol is described on page 86. 
Peppermint Oil, American. About the crop of the year 1914 we have now 
before us an exhaustive report which, though belated, we would like to submit to our 
readers. Favourable weather in the months of March and April had greatly assisted 
the growth of the plants and as, into the bargain, the area placed under peppermint 
*) The “‘écuelle 4 piquer’’ is an instrument which was used formerly in the manufacture of agrumen oils 
in Nice; it consists of a bowl, lined with upright brass spikes; the bowl is supplied with a tube at the bottom. — 
*) Journ. Ind. Eng. Chemistry 7 (1915), 684. — *%) Comp. Report October 1913, 75. — 4) Perfum. Record 6(1915), 19. 
