Am4?T'i9ihoarm*}     Cardamom  and  Oil  of  Cardamom.  171 
any  sense  as  being  in  the  same  class  with  oils  of  lemon  and  orange 
in  respect  of  keeping  quality.  The  latter  begin  to  deteriorate  almost 
immediately  on  exposure,  and  unless  light  and  air  are  carefully  ex- 
cluded from  them  they  will  become  entirely  spoiled  and  worthless 
in  a  comparatively  short  time.  Of  the  cardamom,  on  the  other  hand, 
we  have  had  an  open  bottle  in  use  for  a  year  or  more  without  any 
noticeable  sign  of  deterioration. 
"  Your  third  question  we  submitted  to  Dr.  F.  D.  Dodge,  chief 
chemist  at  our  laboratory  and  factory,  whose  reply  is  as  follows : 
"  *  I  have  no  data  as  to  the  keeping  quality  of  the  oil.  but  from 
the  fact  that  the  terpene  content  is  low,  would  assume  that  the 
product  was  relatively  stable. 
"  '  As  to  tests :  the  oils  manufactured  here  have  generally  agreed 
with  the  published  descriptions  of  the  Malabar  oil.  I  have  found 
as  the  result  of  14  determinations  (1907-1909) 
"  '  S.G.  .933  —  .943  at  150  C. 
O.R.  +  26°  to  +  400  at  150  C. 
"  '  According  to  some  of  the  German  investigators  the  oil  should 
contain  about  45  per  cent,  of  ester,  calculated  as  terpinyl  acetate.  I 
have  not  had  occasion  to  determine  this  so  far,  but  it  could  readily 
be  done  and,  with  the  other  constants,  would  be  of  assistance  in 
valuing  a  sample.  But  I  doubt  if  chemical  tests  alone  would  be 
sufficient  to  establish  the  purity  or  authenticity  of  the  oil.'  " — Dodge 
&  Olcott  Co. 
"  We  have  manufactured  this  oil  for  many  years,  and  our  prod- 
uct is  used  by  some  of  the  largest  perfumers  in  France  and  America. 
We  certainly  think  it  is  of  sufficient  importance  to  be  officially  recog- 
nized. It  is  an  expensive  oil,  and  therefore"  the  actual  weight  dis- 
tilled is  not  of  course  very  great.  We  certainly  think  it  is  an  oil 
that  should  be  recognized,  so  as  to  keep  out  adulterated  oil. 
"  We  have  found  no  trouble  with  its  keeping  properties,  provided 
usual  and  reasonable  care  is  taken  not  to  expose  the  oil  unduly  to 
light  and  air. 
"We  think  the  physical  characters  and  tests  for  purity  can  be 
readily  established.  In  our  own  case,  the  raw  material  (cardamom 
fruit)  we  use  for  distillation  is  specially  selected,  not  solely  on  the 
oil  content,  but  with  due  regard  to  the  odor  value,  which,  as  you 
