more toeouehiyy one ) being ‘steaur distilled, ee w bei 
- reduced pressure and ne freed from the fatty one prop 
as follows: ~ : 
originally purified — originally 
Mego ye aes a OO8TA 0.9842 0.9804  ¢ 
Cy Ct ee oes ec dh ag +0.3° — schwach+_ 
figs te 1.540500 TBBGD a 1 B4rOr ae 
Sotaiicaias point 15790 OMT BO 1508 16.3 P anaes 
Melting 2. 2g 41.69 ae Tae. ce. BE ei 
cally carried over in the distillation of the oil, ihe authors ode some fruits 
- petroleum ether, volatilized the essential oil and then determined the constants (HI 
-IV) of the fatty oils. They were evidently not identical with the fatty oils oa € 
from the abnormal samples of staranise oil (I and. ie — ie Pi 
I eae Ml Se aN eae 
Dacre eat ei ae LO? 0.952. 0.940 1 A ORE ae! 
fia Ss el ee ae ae 1.4745 1.4790. © (A700; ae ae 
Aeidi ia soit Oe begets — pe ae 
Saponification v. . 215.6 208.4 180.7. 2 BiG ey 
lodine yg ee aro 35.5 «1405.3: ic: 2 ye Oe 
Melting point . . 20to 235° 22.230 — ee ee: 
i Isolated fatty acid ~ 0 Nal ‘ Zl 
Melting point . . 228° - 23° 41 to 42° . 36°. : 
lodine v.20) 220 S76 29.9 114.2053) ea 
Tea Oil. Aromatizing German tea a a difficulty, which, heverst tam ea 
properly prepared leaf can be imbued with the full aroma of black tea by add 
some artificial tea oil. As stated by the author elsewhere’), a products 0 
- genuine ‘Chinese tea. The tea oil is deodiieed with the aid of bacteria’), he | 
culty being that it is solely possible by exact control of the nutritive solutions to ol 
and keep the bacillicultures pure, as the occurrénce of so- -called “false 
spoil the whole result. The tea bacillus shows a very great tendency to de 
1) Heil- und Gewiirzpflanzen 2 (1919) 249. — a Thidem 2 (ots) No. 8. 
(1903), No. 23. 
