PEODUCTION OF SWEET-OKANGE OIL. 11 
built of staves 2 inches thick and 2 inches wide, forming with each 
other a tight joint. Each stave should have a groove one-fourth of 
an inch by one-fourth of an inch lengthwise on the inside face, and 
this groove should continue across the end of the stave at the bottom 
end of the drum. A lining of sheet brass perforated with holes one- 
sixteenth of an inch in diameter and about an inch apart should be 
placed inside the drum. The press bag of 10-ounce canvas should 
be made slightly greater in diameter than the drum and about 6 
inches longer than the drum, in order to allow for the folding of the 
canvas over the top of the cake. 
It was found expedient to release the pressure several times in the 
treatment of a cake, since this apparently facilitates the extraction 
of the oil. In commercial operations where several presses would be 
employed this could be done readily by passing the drum from one 
screw to the next, inasmuch as these screws would probably all be 
mounted in one frame having a common base. 
The still can be purchased from dealers in pharmaceutical and 
chemical supplies. Heat can be supplied by gas, gasoline, kerosene, 
or wood stoves. Separatory funnels, glass or tin funnels, filter paper, 
and any other minor apparatus can be obtained from the dealers 
mentioned. Burnt lime can also be readily obtained from local 
dealers. The entire outfit occupies but little floor space and is 
comparatively inexpensive. 
COST OF PRODUCTION. 
After the plant is equipped, the cost of producing the oil will 
depend entirely upon the, price paid for the waste fruit and the cost 
of labor. In the experimental work here recorded the cost was 
about 15 cents for extracting the oil from a standard field box of 
oranges of approximately 100 pounds, and it is believed that on a 
commercial scale the cost will be no greater for fruit delivered at 
the factory door. By using several presses, as previously men- 
tioned, it is believed that even this cost can be reduced materially. 
YIELD OF OIL. 
In some preliminary experiments the yield of oil was found to 
vary greatly according to the variety, stage of growth, climatic 
conditions, and quality of the fruit. From data secured by labo- 
ratory tests on several varieties from a great number of localities 
the yield was found to range from 2.5 to 9 ounces of oil per 100 
pounds of fruit. , Satisfactory yields of oil have also been obtained 
by this process from frosted fruit and from fruit in the earlier stages 
of stem-end rot or showing only a small decayed spot. The peeling 
machine, however, will not handle frosted fruits which have become 
soft or fruits which show large areas of decay. 
