Essential oil from other species of Andropogon are described under Citronella and Lemon-grass (pp. 1419, 1423).
Hop-oil.--The female flowers of Humulus Lupulus (see Hops, p. 1130), distilled with water, afford a fragrant essential oil. The yield from 120 lb. of New Kentish hops, according to Piesse, was 8 oz. ; that from 3-year old Bavarian, 11 oz. The oil is thin, colourless or yellowish, with a penetrating narcotic odour, hot, slightly bitter flavour, sp. gr. 0'910 ; it is not yet used in perfumery.
Hyssop-oil.—Ou aqueous distillation of the herb hyssop (Hyssopus officinalis), an essential oil, without colour, of peculiar odour, acrid, camphoraceous flavour, and neutral reaction, is obtained ; its sp. gr. is 0'88-0'98 ; in contact with the air, it becomes yellow, and changes to a resin ; its boiling-point is 142°-162° (287P-323,1° F.). The plant is largely grown around Grasse (S. France), and affords 1 lb. of oil from 400-500 lb.
Ilang-ilang-oil.—A minute quantity of remarkably pleasant-odoured oil is distilled from the flowers of Cananga odorata, a common plant in the E. Indies, but especially in the Philippines, where it is cultivated for its perfume. The oil is largely adulterated with an oil distilled from the flowers of Michelle Ch,ampaca, a native of the same localities. The yield of oil obtained by German distillers in the Philippines is about 25 grm. from 5 kilo. of the flowers (or per cent.). The tree may be cultivated very easily in all warm countries, and commends itself to Australian horticul turists. The annual European eousumption is said to be about 200 kilo. in Paris, Nice, and Grasse, 50 kilo. in London, and 50 kilo. in Leipzig, Berlin, and Frankfort. According to one authority, "Macassar-oil" is coeo-nut-oil in which the flowers of Cananga odorata and Michelle Champaca have been digested (see also Macassar-oil, p. 1394).
Iva-oil.—By the aqueous distillation of the whole herb Achillea moschata before flowering, is obtained a clear, yellowish, liquid oil, of very pleasant, strongly ethereous odour, and warm bitter flavour, boiling at 180°-210° (356°-410° F.).
Jasmine-oil.—The jasmine (Jasminum, odoratissimum) is extensively cultivated for the delight ful odour contained in the essential oil of its flowers. It is grown as a small bush, by grafting the
Spanish variety upon 2-year old stems of wild jasmine. It requires moist soil or irrigation, and liberal pruning every year ; it is planted in rows, with horizontal poles for support, and about 80 0 to an acre ; the plants are not in full bearing till the third year after grafting, but when mature, every 1000 plants give about 60 lb. of flowers annually, or about 500 lb. an acre. The flowers appear in July-October, those of August-September being most fragrant. The flowers are grown chiefly in S. France, notably around Cannes ; also in Algeria and Tunis. The essential oil may be obtained by aqueous distillation, repeatedly supplying fresh flowers to the same water ; but the cost of production is extremely great, and it is more usual to impregnate fatty oils by the absorption process, described on p. 1456.
Jonquil-oil—An essential oil is extracted from jonquil-flowers (Narcissus Jonguilla) by ether. It is yellow, of buttery consistence, and with a pleasant odour of the flowers.
Juniper-oil.— The berries of Juniperus communis, when distilled with water, afford a colourless or yellowish oil, with a strong odour of the fruit, sp. gr. slightly soluble in alcohol. The oil of ripe fruits boils at 205° (401° F.), and deposits a stearoptene in the cold. The unripe fruits give in addition an oil boiling at 155° (311° F.). The plant grows in the N. regions of both hemispheres, but the supply of berries comes chiefly from S. France, and in a minor degree from Austria and Italy. The fruits are not mature till about the end of the second year after their appearance. Ripe berries distilled immediately give 0.4 per cent. of oil, which is increased to 0.75 per cent. by previous maceration in cold water.
Laurel-oils.—An essential oil is obtained by distilling the berries of the sweet bay (Laurus nobilis) with water, and is often called "hay-oil." It is greenish-yellow, of thickish consistence, with an odour of turpentine and laurel, sp. gr. 0.932.