ON  CORIANDER  OIL. 
131 
If  the  oil  mixed  with  anhydrous  phosphoric  acid,  be  repeatedly 
submitted  to  distillation,  a  yellowish  oil,  of  a  nauseous  odor,  of 
the  composition  of  oil  of  turpentine,  is  obtained.    This  contains 
Carbon     .       .       .    88-28       10  =  750  88-23 
Hydrogen        .       .    11-78         8       100  11-77 
A  stream  of  muriatic  acid  was  passed  into  the  crude  oil,  care 
being  taken,  by  surrounding  the  vessel  with  ice,  that  the  tem- 
perature should  not  rise  too  high.    No  crystalline  compound 
was  obtained  in  this  manner.    The  product  of  the  operation  was 
washed  with  water  to  which  some  carbonate  of  soda  had  been 
added,  dried  over  chloride  of  calcium,  and  submitted  to  analysis, 
it  gave — 
Carbon    ....  67-51    67-51    40  =  3000.00  67-81 
Hydrogen  .  .  .  10-50     9-52    35        437-50  9-89 
Chlorine    .  .  .  20-40    20-40     2        886-56  20-04 
Oxygen  ....    1-59     257      1         100.00  226 
C4o  H35  CP  0  =  (C20  H16,  HO+HCl)+(C20  HlG,  C1H). 
Another  portion  of  powdered  coriander,  distilled  with  water, 
gave  an  oil  agreeing  in  all  its  properties  with  the  above-men- 
tioned.   It  was  deprived  of  water  by  chloride  of  calcium,  and 
submitted  to  distillation  by  itself  at  a  temperature  below  its 
boiling  point.    The  portion  first  evaporated  possessed  (as  shown 
by  analysis  I.)  the  same  composition  as  that  which  came  over 
last  (analysis  II.) : 
I.  II. 
Carbon  ....  85-67       85-47    80  =  6000-0  85-41 
Hydrogen    .  .  11-58       85  47    66         825-0  11-74 
Oxygen     ....  2*75        2.94     2         200  0  2-85 
Cso  H66  o»=4(Ca0  H16)4-2HO,  or  2(C20  H16)+2(C20  H1R,  HO). 
Coriander  oil,  according  to  these  experiments,  is  an  oil  of  the 
camphene  family,  and  contains  various  quantities  of  hydrate 
water,  which  can  be  extracted  by  anhydrous  phosphoric  acid 
(not  by  chloride  of  calcium,)  in  consequence  of  which  it  passes 
over  into  a  hydrocarbon  isomerous  with  oil  of  turpentine.  The 
fruit  of  the  coriander  is  frequently  employed  for  the  seasoning 
of  cakes  and  similar  articles.  It  follows,  from  the  above  results, 
that  the  coriander  belongs  to  the  spices  of  the  camphene  group, 
in  which  are  included  cloves-,  pepper,  juniper,  cummin,  parsley, 
