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SELECTED ARTICLES. 
to free it. From the properties of the tliree last substances 
in a pure state, it results that the peppery taste comes from 
the picamare, the agreeable aromatic odour from the capno- 
more, whilst the eupione, inodorous and insipid, must be 
regarded as their solvent; but it is the union of these three 
substances which constitutes the agreeable odour and aromatic 
taste of the true animal oil of Dippel. Ulterior researches 
have taught the author, that the best method of freeing it from 
the principle easily oxydized which it still contains, consists 
in not collecting more than the sixth part of the oil employed, 
and to rectify it alone. Besides the substances which have 
been mentioned, the animal oil of Dippel must also necessarily 
contain ammoniacal salts, since, during the whole course of 
the experiment, nothing was employed to eliminate them. 
Anyi. der Pharm. and Journ. de Pharrn, 
ART. XLIV.— VOLATILE OIL OF SOME SPECIES OF ME- 
LALEUCA, CULTIVATED IN THE BOTANIC GARDEN 
OF lENA. CONCLUSIONS UPON THE GREEN COLOUR 
OF THE OIL OF CAJEPUT. By Carl Stickel, of lena. Ex- 
tracted by M. Vallet. 
There exist among the learned, two different opinions as 
to the cause of the green colour of the essential oil of cajeput. 
Some attribute it entirely to the presence of copper ; others 
think that this oil, in its state of purity, of itself possesses a - 
green colour. We will cite among the last MM. Berzelius, 
and Reinwardt who obtained at Amboina a green oil of cajeput, 
Nees d'Esembeck, Martius, Leverkohn, Pfaff, and Caventou. 
A third intermediate opinion may be admitted, which recon- 
