— 68 — 
could be obtained by freezing. The latter differs from myristicin by 
the fact that it contains an additional methoxyl- group: 
CHg — CH^CH^ CH2 — CH^CH^ 
OCH., 
CH.O 
O CHoO 
3 \ / ^ 3 
O 
I 
O-CH2 O-CH2 
Myristicin Apiol 
and is the principal constituent of German oil of parsley seed. As 
the inability of the French parsley of adding another methoxyl-group 
cannot be explained by a difference in the anatomical construction of 
the fruit, the author desires to determine by cultivation- tests, whether 
perhaps external causes contribute towards this occurrence. 
Patchouli Oil. There has been a fair demand for our production 
at advancing prices, which could not be prevented, as a higher figure 
than in the autumn of last year had to be paid for good quality leaves 
ia India. We were able to ensure regular supplies by liberally allowing 
fair prices. 
Up to the present little was known of the chemical composition 
of patchouli oil; moreover, the data found in literature refer only to 
cadinene and patchouli alcohol, i. e. two constituents which are of no 
importance for the extraordinarily characteristic and powerful patchouli 
odour. For this reason we have occupied ourselves rather thoroughly 
with the examination of the oil, and have endeavoured to clear up its 
chemical constitution. Unfortunately, the work, undertaken at great 
expenditure of material, has up to now had but little result. We will 
here communicate the results obtained. 
We worked up a patchouli oil of our own distillation, which had 
the following constants : d-^50 = o,9769; aj) = — 55^45'; acid number 2,2 ; 
saponification number 4,2; saponification number after acetylation 15,4. 
The colour was dark brown. i volume and more of 90 per cent, 
alcohol made a clear solution with the oil. A test for compounds 
containing methoxyl, made with the original oil according to Zeisel's 
method, showed no reaction. The oil, of which 3 kilos were fractionated 
in vacuo with column, distilled between 1 18° (17 mm pressure) and 151° 
(7 to 8 mm pressure). 
We wish to state already in this place, that about 9 7 ^/q of the 
patchouli oil consists of bodies which are almost valueless for the odour. 
Of this, about 40 to 4 5 ^/q belongs to the portions distilling between 
260° and 280°, which consist chiefly of one or more sesquiterpenes. 
The remainder is probably represented by patchouli alcohol. 
