Am.  Jour.  Pharm, 
Mar.,  1875. 
Oreodaphne  Californica, 
107 
The  thermometer  rose  with  the  successive  portions  obtained  as  follows  : 
three  fluidrachms  were  obtained  from  190°  to  202°  C,  three  fluidrachms 
between  202°  and  205°  C,  three  fluidrachms  between  205°  to  220°  C.^ 
two  fluidrachms  between  220°  to  230°  C.,and  one  fluidrachm  between 
230°  to  245°  C.  The  remaining  oil  in  the  retort  possessed  a  very 
dark  color  and  a  thick  consistency.  Its  odor  was  also  less  decided,  the 
taste  greatly  less  pungent,  and  it  ignited  less  readily  than  the  crude  oil, 
burning  with  a  brilliant,  but  sooty  flame ;  evaporated  from  bibulous  paper,, 
the  vapor  first  given  off  was  very  pungent,  while  the  latter  portion 
was  almost  devoid  of  this  odor.  The  boiling-points  of  the  different 
fractions  were  next  ascertained  by  heating  them  in  a  test-tube,  with  a 
thermometer  inserted.  The  first  fraction  began  to  boil  at  175^  C,  the 
second  at  180°  C,  the  third  at  185°  C,  the  fourth  at  196°  C,  the 
fifth  at  214°  C,  and  the  sixth  at  220°  C.  The  existence  of  tw^o  dis- 
tinct oils  in  the  crude  oil  is  therefore  quite  probable  ;  but,  by  cooling 
the  oil  with  ice  for  twenty-four  hours,  no  separation  could  be  effected. 
Two  fluidounces  of  the  crude  oil  were  carefully  and  very  slowly  dis- 
tilled from  a  small  glass  retort,  having  a  thermometer  inserted,  at  a 
temperature  not  exceeding  180°  C.  ;  about  one  ounce  of  an  almost 
colorless  distillate  was  obtained,  possessing  the  penetrating,  pungent 
odor  of  the  crude  oil  to  a  high  degree.  On  gradually  raising  the 
temperature  to  about  210°  C,  but  not  to  exceed  220°  C,  a  distillate 
of  about  six  fluidrachms  was  obtained,  which  was  of  a  light  straw- 
color,  less  limpid,  and  had  an  acrid,  pungent  odor,  differing  greatly  from 
that  of  the  crude  oil  or  the  previous  distillate.  Its  taste  was  sharp  and 
camphorous.  The  residue  in  the  retort  had  turned  quite  black,  and  of 
the  consistency  of  syrup. 
The  fraction  obtained  at  180°  C.  was  treated  with  sodium,  with 
which  no  reaction  was  observed  until  the  application  of  a  gentle  heat. 
The  second  fraction,  obtained  at  220°  C,  gave,  with  sodium,  the  char- 
acteristic reaction  of  an  oxygenated  oil. 
To  avoid  the  oxidizing  action  of  the  atmosphere  and  the  decom- 
posing influence  of  direct  heat,  two  fluidounces  of  the  crude  oil  were 
again  distilled  from  a  glycerin  bath,  and  carbonic  acid  gas,  dried  by 
passing  through  sulphuric  acid,  conducted  into  the  retort.  The  dis- 
tillate obtained  at  175°  C.  was  colorless,  limpid,  and  had  lost  nearly  all 
of  its  pungency,  having  a  pleasant  aromatic  odor,  resembling  oil  of 
nutmegs  ;  it  gave  less  reaction  with  sodium  than  in  the  previous  ex- 
periment.   The  second  distillate,  at  220°  C,  was  of  a  much  lighter 
