— 13 — 
analysis, and oxidation into a-homopiperonylic acid of the melting 
point 127 to 128° and piperonylic acid of the melting point 227 to 
228^. The oil also contains 1-pinene, as proved by the nitroso- 
chloride of the melting point 103°, and the latter's piperidine deriv- 
ative, eugenol (benzoyl compound of the melting point 69 to 70°); 
a small quantity of a second phenol which produces a green colour- 
reaction with ferric chloride; further methyl eugenol, methyl isoeugenol, 
and asarone. Methyl eugenol was identified by veratric acid occurring 
on oxidation, and the tribromide of the melting point 78 to 79^'; 
methyl isoeugenol by the dibromide melting at 99 to 101°. Asarone 
was detected in a fraction of the boiling point 165 to 179^, at 23 mm 
pressure, by the melting point (62 to 63°) and analysis. 
Bay Oil. In consequence of insufficient supply of good quality 
leaves, genuine oil has recently been very scarce. When sounding 
the Hamburg market, we discovered some most peculiar qualities, 
concerning which we give the following particulars. 
As was proved by the examination, and is shown by the analyses 
reproduced below, it was in every case a question of a low-grade oil 
which, moreover, had been adulterated. We give in the first instance 
the analytical results, which we have arranged in tabulated form for the 
purpose of greater clearness, and to which we have added for com- 
parison the properties of a normal oil: — 
dx5 
Phenols 
% 
Solubility 
I. 
0,8705 
- 2° 3' 
23 
The solution in absolute alcohol, which 
was at first clear, becomes cloudy 
when more alcohol is added. 
11. 
0,8787 
— 2° 18' 
about 24 
III. 
0,873 
— 2° 14' 
about 24 
The solution in absolute alcohol, which 
IV. 
0,8704 
- 2° 5' 
20 
was at first clear, becomes cloudy 
V. ' 
0,8753 
— 2° 23' 
23»5 
when more alcohol is added. 
VI. 
0,8619 
— 2° 14' 
18 
Normal 
0,9795 
— o°40' 
68 
Makes a clear solution only with 90 
Bay oil 
per cent alcohol; when much diluted, 
becomes cloudy. 
The low specific gravities already characterise all the oils as of 
inferior quality, but the small phenol -content does this still more. 
We have here apparently to do with adulteration with bay -oil 
terpenes, which are obtained in abundant quantities as by-products 
in the manufacture of the extra-strong oil. As is well known, the 
same observations have already been made previously in the case of 
