Lemon-grass-oil.—The essential oil known as " lemon-grass," " verbena," or " Indian melissa," is obtained from the leaves of Andropogon citratus, a large coarse grass, found under culti vation in various islands of the E. Archipelago, and growing wild on extensive tracts of land in Ceylon ; it rarely or never bears flowers. It is grown especially for its oil in Ceylon and Singa pore, on the same estates with citronella, and is commonly met with in gardens in India, Java, and the Moluccas. It is more highly esteemed than citronella-oil, and is produced in much less quantity. Ceylon exported 13,515 oz. of this oil in 1872, more than half of which went to the United States. The best brand is Fisher's (of Singapore). The most important use of this oil is for adulterating verbena-oil; it is also used for perfuming soaps and greases.
Other essential oils from Andropogon spp. are described under Citronella and Ginger-grass (pp. 1419, 1422).
Lilac-oil.--By ethereal extraction, the flowers of Syringa vulgaris yield an amber-yellow oil, with an odour of the flowers. For perfumery purposes, the oil is obtained by absorption with pure grease.
Linden-oil.—The flowers of the European lime or linden (Tilia europeea), described elsewhere (see Fibrous p. 998), submitted to aqueous distillation, give a colourless or yellowish oil, with a strong pleasant odour of the flowers, and sweetish flavour ; it dissolves readily in alcohol. It is imitated by perfumers.
Mace- and Nutmeg-oils.—Besides the fatty oils afforded by mace and nutmegs (see pp. 1396-7), they yield essential oils by aqueous distillation. That from mace is thin, yellowish, with a strong odour of mace, burning aromatic flavour, deposits no solid at —12° (10f F.), begins to boil at 160° (320° F.), the temperature rising to 180° (356° F.). Nutmeg-oil is thin, nearly colourless, with strong odour and flavour of the seeds, sp. gr. deposits no sediment at —7° (19>4° F.), commences to boil at 160° (320° F.), the temperature rising to above 200° (392° F.). These oils are used for scenting soap.
Marjoram- or Origanum-oils.—The sweet marjoram (Origanum Marjoram) affords an essential oil by distilling the whole herb with water. It is cultivated for this purpose in S. France. The ordinary yield is 1 lb. of oil from 2 cwt. of the herb, but it varies exceedingly with the culture and season. The oil is thin, of light-yellow or yellowish-green colour, with a powerful odour of the herb and peppermint, of warm, acrid, slightly bitter flavour, sp. gr. at 17° (62° F.),
boils at 163° (325° F.).
Wild marjoram (Origanum vulgare), collected in Kent, gives scarcely 1 oz. of oil from 70 lb. of the herb. The oil is brownish-yellow, with a strong odour of the herb, an acrid, aromatic flavour, and sp. gr. ' Both these oils are said to be used for perfuming soap, but it is more than probable that they are generally replaced by the essential oil of thyme (see Thyme-oil, p. 1431).
Matico-oil.—An oil is obtained from the leaves of Piper angustifolium (see Drugs—Matico, p. 818), by distillation. It is somewhat thick, pale-green, of strong, camphoraceous odour and flavour, and thickens and crystallizes by keeping.
Other oils from Piper spp. are described under Cubebs and Pepper (pp. 1420, 1425).
Meadow-sweet-oil.—The flowers of Spircea Ulmaria, when distilled with water, afford a colourless oil, with an odour of salicyloua acid, slightly burning flavour, readily soluble in alcohol, partly solidifying by cold. It is not availed of by perfumers.
Mehudee-oil.—An essential oil called mehudee is distilled by the natives of some parts of India, notably in Lucknow, from the leaves of Lawsonia alba (see Dyestuffs—Henna, p. 858). It is remarkably and delightfully fragrant.
Mignonette-a.—The flowers of Reseda odorata, submitted to extraction by ether, yield a thick oil, of yellowish colour, and most pleasant odour. By perfumers, it is extracted by absorption.
Milfoil-oils.—Various parts of the common milfoil (Achillea Millefolium) yield essential oils by aqueous distillation. That of the flowers is dark-blue, sp. gr. 0-92. That of the herb is blue, of a deeper tint than chamomile-oil, thick, almost of buttery consistence when cold, of strong odour, slightly burning flavour of the herb, sp. gr. That of the fruits is greenish. That of the root is colourless, or slightly yellow, with peculiar, disagreeable, somewhat valerian-like odour, and unpleasant flavour.
The oil obtained by aqueous distillation of the herb, flowers, or fruits of showy milfoil (Achillea nobilis) is thick, pale-yellow, of more refined and camphor-like odour than common milfoil, aromatic, camphoraceous, bitterish flavour, sp. gr. and dissolves readily in alcohol.
Another Aohillea-oil is described under Iva (p. 1422).
Mugwort-oil.—The root of Artemisia valgaris, when distilled with water, gives a butter-like crystallizing oil, of pale greenish-yellow colour, penetrating peculiar odour, nauseous, bitterish flavour, and readily soluble in alcohol.