DISTILLED WATERS. 
219 
the two products. That by naked fire contained the most es- 
sential oil. The same was the case when the dried plant was 
used. 
Lettuce, 1:1. The product by naked fire was more odo- 
rous than that by steam. The dried plant afforded a less sapid 
and odorous product than the first. 
Lavender, 1:2. I could not observe any marked differ- 
ence between the products of the distillation of the fresh and 
dried plants; nor did I discover any superiority in that by 
steam, over that by naked fire. In general, plants that con- 
tain a large proportion of essential oil afford products, which 
it is difficult to compare with any exactness. 
Ground ivy, 1:2. The dried plant afforded the most 
agreeable product. I could not discover any difference be- 
tween that made by steam or by naked fire. 
Melilot, 1 : 2. The product of the dried plant was the 
most agreeable; a small quantity of white stearoptene sepa- 
rated, but was most abundant in the product by naked fire; 
the two distilled waters, however, did not present any appre- 
ciable difference as to odour. 
Balm, 1:1. In both products, there was a supernatant 
solid essential oil; but there was no doubt of the great superi- 
ority of that prepared by steam. 
Mustard, 1:16. This article cannot be operated upon by 
steam; and as has been observed by MM. Hesse and Faure, 
it is most advantageous to mix the flour with cold water and 
to macerate for some time previous to distillation. 
Orange flowers, 1:2. I have not observed any difference 
in the quantity of neroli produced by the two processes. The 
product by steam was the most agreeable. 
Horse radish, 1:4. I distilled two pounds and a half of 
the fresh root, cut small and bruised, with a sufficient quan- 
tity of water. By naked fire I obtained a first product, 
very milky, after which it became weaker, though the last 
quantity was still milky and sapid. I repeated the experi- 
ment with steam, the fourth product was transparent and 
tasteless. In another experiment I found the second pro- 
