An " artificial oil of bitter almonds," or "essence of mirbane," is prepared by the action of nitric acid on benzol (see Coal-tar Products, pp. 654-5). They may be distinguished by treating with an alcoholic solution of potash : the natural oil is converted into a benzoate of potash ; the artificial becomes a resin insoluble in alcohol and in ether.
Aloes,oil.—A pale-yellow, mobile oil, sp. gr. 0'863, boiling at 266°-271° (511°-528° F.), is afforded to the extent of 2 fl. dr. from 500 lb. of aloes (see Drugs, pp. 791-3).
A.mber-oil.—A volatile oil is obtained from amber (see Resinous Substances), as a residue in the preparation of sucoinie acid, in the proportion of about 6 oz. from 6 lb. The crude oil is thick and greenish brown, with a characteristic, disagreeable, bituminous odour, caustic acrid flavour, and sp. gr. 0.922 at 15° (59° F.). It is used in perfumery.
Angelica-oil.—The root of Archangelica officinalis (see Angelica, p. 334), by aqueous distil lation, yields much essential oil (about 1 lb. from 150-200 lb. of root), with a penetrating odour, and flavour of the root.
(see Drage—Angostura, p. 793), when distilled with water, affords about 0.75 per cent. of a pale-yellow oil, of peculiarly aromatic odour, mild and afterwards acrid flavour, sp. gr., 0.934, boiling at 266° (511° F.).
Aniseed-oil.—Essential oils are obtained by distillation from the fruits of Pimpinella Anislan (see Spices—Aniseed), and from the roots of P. nigra [Saxifraga]. The first-named is slightly yellowish, possessing in a high degree the odour and flavour of the fruits ; its sp. gr. is ; it solidifies at 10°-15° F.) to a hard crystalline mass, and resumes fluidity at about 17° (62}° F.); dissolves readily in alcohol. The yield obtained is about 3 per cent. of oil from the best Moravian seed, from Russian, and 2.3 from German. The oil from the root of P. nigra has a light-blue colour; it does not appear to be an article of commerce. Aniseed-oil is administered medicinally to both men and cattle ; it is largely employed in the preparation of cordials, especially in Latin Europe and S. America ; and is suitable for scenting soaps and pomatums. It is often adulterated with spermaceti and fennel-oil stearoptene, and with cheaper essential oils. It cannot be scientifically distinguished from star-anise-oil.
fruits of the star-anise or Chinese anise, Illicium anisatum (see Spices —Aniseed), distilled with water, furnish 4-5 per cent. of essential oil, identical in all chemical respects with that of aniseed, but possessing a slightly different flavour. It is used for the same
purposes as aniseed-oil, and very commonly mixed with or substituted for it. The fruits are chiefly distilled in Europe, but China exports considerable quantities of the oil itself. Thus the ship ments from Pakhoi which paid duty in 1879 were 800 piculs (of 1334 lb.), and the recorded value was 15,134/. ; from Macao, an annual export takes place to Europe and New York, and an occasional one to Manilla, the figures in 1878 amounting to 470 piculs, at a price fluctuating between 180 and 325 dollars (of 4s.).
(see Resinous Substances), distilled with water, gives a yellowish oil, of strong garlic odour, soluble in water, and readily in alcohol, boiling at 130°-140° (266° 284° F.).
root of Geum urbanum, distilled with water, gives a greenish-yellow oil, of buttery consistence, and cloveJlike odour.
Balm-oil.—The oil or otto of balm, or of melissa, is obtained by aqueous distillation of the whole herb, Melissa officinalis. The plant is cultivated in England, and grows wild commonly in S. France. The oil is pale-yellow, thin, of pleasant, lemon-like odour, and sp. gr. It is an esteemed perfume.
Moldavian balm (Dracocephalum moldavicum) yields about * per cent. of a strongly aromatic and very agreeable essential oil. The plant is cultivated in S. France, but its product is hardly known in oommerce.
Bay-oil. See Laurel-oils, pp. 1422-3.
leaves of Murcia acris afford a volatile oil, which is often called " bay oil " or "oil of bay-leaves," but more correctly " bay-berry oil," being quite distinct from the bay or laurel (see pp. 1422-3). The leaves ere largely received from the island of St. Thomas (W. Indies), and distilled in America. A 200-gal. copper still, heated by either wet or dry steam, takes 200-300 lb. of the leaves at a charge, and works them off in 8-12 hours, giving 80-100 gal. of distillate. The oil comes over in two portions :—(1) light oil, sp. gr. ; and (2) heavy oil, sp. gr. 1.023-1.037. The freshly-distilled oil has a rank odour, but after keeping for 3-6 months, it mellows, and has the characteristic fragrance of the best "bay rum." natives of the E. Archipelago distil a volatile oil from gum benzoin (see Resinous Substances), by heating it in an earthenware pot, tightly covered, and providing a small bamboo for the escape of the oil. Various inert substances are placed in the retort with the gum, but no water. The oil is highly valued locally as a perfirme for the hair.