  Native red ochre is called red chalk and reddle in England. It is an intimate mixture of clay and red iron ochre; is massive; of an earthy fracture; is brownish-red, blood-red, stains and writes red. The oxide of iron is sometimes so considerable, that the ochre may be reckoned an ore of that metal. The ochre beds of England are in the iron sand, the lowest of the formations which intervene between the chalk and oolites. Beds of fuller’s earth alternate with the iron sand. The following is a section of the ochre pits at Shotover Hill, near Oxford:—
Beneath this, there is a second bed of ochre, separated by a thin bed of clay. Bole, or Armenian bole; called also Lemnian earth, and terra sigillata, because when refined it was stamped with a seal; is massive, with a conchoidal fracture, a feeble lustre, reddish-yellow or brown, a greasy feel; adheres to the tongue, spec. gray. 1·4 to 2·0. It occurs in the island Stalimene (the ancient Lesbos), and in several other places, especially at Sienna; whence the brown pigment called terra di Siena. All the known fatty substances found in organic bodies, without reference to their vegetable or animal origin, are, according to their consistence, arranged under the chemical heads of oils, butters, and tallows. They all possess the same ultimate constituents, carbon, hydrogen, and generally oxygen, and in nearly the same proportions. The fat oils are widely distributed through the organs of vegetable and animal nature. They are found in the seeds of many plants, associated with mucilage, especially in those of the bicotyledinous class, occasionally in the fleshy pulp surrounding some seeds, as the olive; also in the kernels of many fruits, as of the nut and almond tree, and finally in the roots, barks, and other parts of plants. In animal bodies, the oily matter occurs enclosed in thin membranous cells, between the skin and the flesh, between the muscular fibres, within the abdominal cavity in the omentum, upon the intestines, and round the kidneys, and in a bony receptacle of the skull of the spermaceti whale; sometimes in special organs, as of the beaver; in the gall-bladder, &c., or mixed in a liquid state with other animal matters, as in the milk. Braconnot, but particularly Raspail, have shown that animal fats consist of small microscopic, partly polygonal, and partly reniform particles, associated by means of their containing sacs. These may be separated from each other by tearing the recent fat asunder, rinsing it with water, and passing it through a sieve. The membranes being thus retained, the granular particles are observed to float in the water, and afterwards to separate, like the globules of starch, in a white pulverulent semi-crystalline form. The particles consist of a strong membranous skin, enclosing stearine and elaine, or solid and liquid fat, which may be extracted by trituration and pressure. These are lighter than water, but sink readily in spirit of wine. When boiled in strong alcohol, the oily principle dissolves, but the fatty membrane remains. These granules have different sizes and shapes in different animals; in the calf, the ox, the sheep, they are polygonal, and from 1/70 to 1/450 of an inch in diameter; in the hog they are kidney-shaped, and from 1/70 to 1/140 of an inch; in man, they are polygonal, and from 1/70 to 1/900 of an inch; in insects they are usually spherical, and not more than 1/600 of an inch. The following is a list of the Plants which yield the ordinary Unctuous Oils of commerce:
The fat oils are contained in that part of the seed which gives birth to the cotyledons; they are not found in the plumula and radicle. Of all the families of plants, the cruciform is the richest in oleiferous seeds; and next to that, are the drupaceÆ, amentaceÆ, and solaneÆ. The seeds of the gramineÆ and leguminosÆ contain rarely more than a trace of fat oil. One root alone, that of the cyperus esculenta, contains a fat oil. The quantity of oil furnished by seeds varies not only with the species, but in the same seed, with culture and climate. Nuts contain about half their weight of oil; the seeds of the brassica oleracea and campestris, one third; the variety called colza in France, two fifths; hempseed, one fourth; and linseed from one fourth to one fifth. Unverdorben states that a last, or ten quarters, of linseed, yields 40 ahms = 120 gallons English of oil; which is about 1 cwt. of oil per quarter. The fat oils, when first expressed without much heat, taste merely unctuous on the tongue, and exhale the odour of their respective plants. They appear quite neutral by litmus paper. Their fluidity is very various, some being solid at ordinary temperatures, and others remaining fluid at the freezing point of water. Linseed oil indeed does not congeal till cooled from 4° to 18° below 0° F. The same kind of seed usually affords oils of different degrees of fusibility; so that in the progress of refrigeration one portion concretes before another. Chevreul, who was the first to observe this fact, considers all the oils to be composed of two species, one of which resembles suet, and was thence styled by him stearine; and another which is liquid at ordinary temperatures, and was called elaine, or oleine. By refrigeration and pressure between the folds of blotting paper, or in linen bags, the fluid part is separated, and the solid remains. By heating the paper in water, the liquid oil may be obtained separate. When alcohol is boiled with the natural oil, the greater part of the stearine remains undissolved. Oleine may also be procured by digesting the oil with a quantity of caustic soda equal to one half of what is requisite to saponify the whole; the stearine is first transformed into soap, then a portion of the oleine undergoes the same change, but a great part of it remains in a pure state. This process succeeds only with recently expressed or very fresh oils. The properties of these two principles of the fat oils vary with the nature of the respective oils, so that the sole difference does not consist, as many suppose, in the different proportions of these two bodies, but also in peculiarities of the several stearines and oleines, which, as extracted from different seeds, solidify at very different temperatures. In close vessels, oils may be preserved fresh for a very long time, but with contact of air they undergo progressive changes. Certain oils thicken and eventually dry into a transparent, yellowish, flexible substance; which forms a skin upon the surface of the oil, and retards its further alteration. Such oils are said to be drying or siccative, and are used on this account in the preparation of varnishes and painters’ colours. Other oils do not grow dry, though they turn thick, become less combustible, and assume an offensive smell. They are then called rancid. In this state, they exhibit an acid reaction, and irritate the fauces when swallowed, in consequence of the presence of a peculiar acid, which may be removed in a great measure by boiling the oil along with water and a little common magnesia for a quarter of an hour, or till it has lost the property of reddening litmus. While oils undergo the above changes, they absorb a quantity of oxygen equal to several times their volume. Saussure found that a layer of nut oil, one-quarter of an inch thick, enclosed along with oxygen gas over the surface of quicksilver in the shade, absorbed only three times its bulk of that gas in the course of eight months; but when exposed to the sun in August, it absorbed 60 volumes additional in the course of ten days. This absorption of oxygen diminished progressively, and stopped altogether at the end of three months, when it had amounted to 145 times the bulk of the oil. No water was generated, but 21·9 volumes of carbonic acid were disengaged, while the oil was transformed in an anomalous manner into a gelatinous mass, which did not stain paper. To a like absorption we may ascribe the elevation of temperature which happens when wool or hemp, besmeared with olive or rapeseed oil, is left in a heap; circumstances under which it has frequently taken fire, and caused the destruction of both cloth-mills and dock-yards. In illustration of these accidents, if paper, linen, tow, wool, cotton, mats, straw, wood shavings, moss, or soot, be imbued slightly with linseed or hempseed oil, and placed in contact with the sun and air, especially when wrapped or piled in a heap, they very soon become spontaneously hot, emit smoke, and finally burst into flames. If linseed oil and ground manganese be triturated together, the soft lump so formed will speedily become firm, and ere long take fire. The fat oils are completely insoluble in water. When agitated with it, the mixture becomes turbid, but if it be allowed to settle the oil collects by itself upon the surface. This method of washing is often employed to purify oils. Oils are little soluble in alcohol, except at high temperatures. Castor oil is the only one which dissolves in cold alcohol. Ether, however, is an excellent solvent of oils, and is therefore employed to extract them from other bodies in analysis; after which it is withdrawn by distillation. Fat oils may be exposed to a considerably high temperature, without undergoing much alteration; but when they are raised to nearly their boiling point, they begin to be decomposed. The vapours that then rise are not the oil itself, but certain products generated in it by the heat. These changes begin somewhere under 600° of Fahr., and require for their continuance temperatures always increasing. The products consist at first in aqueous vapour, then a very inflammable volatile oil, which causes boiling oil to take fire spontaneously; and next carburetted hydrogen gas, with carbonic acid gas. In a lamp, a small portion of oil is raised in the wick by capillarity, which being heated, boils and burns. See Rosin-gas. Several fat oils, mixed with one or two per cent. of sulphuric acid, assume instantly a dark green or brown hue, and, when allowed to stand quietly, deposit a colouring matter after some time. It consists in a chemical combination of the sulphuric acid, with a body thus separated from the oil, which becomes in consequence more limpid, and burns with a brighter flame, especially after it is washed with steam, and clarified by repose or filtration. Any remaining moisture may be expelled by the heat of a water bath. The oils combine with the salifiable bases, and give birth to the substance called glycerine (the sweet principle), and to the margaric, oleic, and stearic acids. The general product of their combination with potash or soda, is Soap, which see. Caustic ammonia changes the oils very difficultly and slowly into a soap; but it readily unites with them into a milky emulsion called volatile liniment, used as a rubefacient in
De Saussure concludes that the less fusible fats contain more carbon and less oxygen, and that oils are more soluble in alcohol, the more oxygen they contain. I shall now take a short view of the peculiarities of the principal expressed oils. Oil of almonds, according to Gusseron, contains no stearine; at least he could obtain none by cooling it and squeezing it successively till it all congealed. Braconnot had, on the contrary, said, that it contains 24 per cent. of stearine. I believe that Gusseron is right, and that Braconnot had made fallacious experiments on an impure oil. Oil of colza, is obtained from the seeds of brassica campestris, to the amount of 39 per cent. of their weight. It forms an excellent lamp oil, and is much employed in France. The corylus avellana furnishes in oil 60 per cent. of the weight of the nuts. Hempseed oil, resembles the preceding, but has a disagreeable smell, and a mawkish taste. It is used extensively for making both soft soap and varnishes. Linseed oil, is obtained in greatest purity by cold pressure; but by a steam heat of about 200° F. a very good oil may be procured in larger quantity. The proportion of oil usually stated by authors is 22 per cent. of the weight of the seed; but Mr. Blundell informs me, that, by his plan of hydraulic pressure, he obtains from 26 to 27. In the EncyclopÆdia Metropolitana, under Oil Press, a quarter of seed (whose average weight is 400 lbs.) is said to yield 20 gallons of oil. Now as the gallon of linseed oil weighs 9·3 lbs., the total product will be 186 lbs., which amounts to more than 45 per cent.—an extravagant statement, about double the ordinary product in oil mills. Even supposing the gallons not to be imperial, but old English, we should have upwards of 38 per cent. of oil by weight, which is still an impossible quantity. Such are the errors introduced into respectable books, by adopting without practical knowledge, the puffing statements of a patentee. It dissolves in 5 parts of boiling alcohol, in 40 parts of cold alcohol, and in 1·6 parts of ether. When kept long cool in a cask partly open, it deposits masses of white stearine along with a brownish powder. That stearine is very difficult of saponification. Mustard-seed oil. The white or yellow seed affords 36 per cent. of oil, and the black seed 18 per cent. The oil concretes when cooled a little below 32° F. Nut oil, is at first greenish coloured, but becomes pale yellow by time. It congeals at the same low temperature as linseed oil, into a white mass, and has a more drying quality than it. Oil of olives, is sometimes of a greenish and at others of a pale yellow colour. A few degrees above 32° F. it begins to deposit some white granules of stearine, especially if the oil have been originally expressed with heat. At 22° it deposits 28 per cent. of its weight in stearine, which is fusible again at 68°, and affords 72 per cent. of oleine. According to Kerwych, oleine of singular beauty may be obtained by mixing 2 parts of olive oil with 1 part of caustic soda lye, and macerating the mixture for 24 hours with frequent agitation. Weak alcohol must then be poured into it, to dissolve the stearine soap, whereby the oleine, which remains meanwhile unsaponified, is separated, and floats on the surface of the liquid. This being drawn off, a fresh quantity of spirits is to be poured in, till the separation of all the oleine be completed. It has a slightly yellowish tint, which may be removed by means of a little animal charcoal mixed with it in a warm place for 24 hours. By subsequent nitration, the oleine is obtained limpid and colourless, of such quality that it does not thicken with the greatest cold, nor does it affect either iron or copper instruments immersed in it. There are three kinds of olive oil in the market. The best, called virgin salad oil, is obtained by a gentle pressure in the cold; the more common sort is procured by stronger pressure, aided with the heat of boiling water; and thirdly, an inferior kind, by boiling the olive residuum or marc, with water, whereby a good deal of mucilaginous oil rises and floats on the surface. The latter serves chiefly for making soaps. A still worse oil is got by allowing the mass of bruised olives to ferment before subjecting it to pressure. Oil of olives is refined for the watchmakers by the following simple process. Into a bottle or phial containing it, a slip of sheet lead is immersed, and the bottle is placed at a window, where it may receive the rays of the sun. The oil by degrees gets covered with a curdy mass, which after some time settles to the bottom, while itself becomes limpid and colourless. As soon as the lead ceases to separate any more of that white substance, the oil is decanted off into another phial for use. Palm oil melts at 117·5° F., and is said to consist of 31 parts of stearine and 69 of oleine in 100. It becomes readily rancid by exposure to air, and is whitened at the same time. The oil extracted from the plucked tops of the pinus abies, in the Black Forest in Germany, is limpid, of a golden yellow colour, and resembles in smell and taste the oil of turpentine. It answers well for the preparation of varnishes. The oil of plum-stones, is made chiefly in Wurtemberg, and is found to answer very well for lamps. Poppy-seed oil, has none of the narcotic properties of the poppy juice. It is soluble in ether in every proportion. Rape-seed oil, has a yellow colour, and a peculiar smell. At 25° F. it becomes a yellow mass, consisting of 46 parts of stearine, which fuses at 50°, and 54 of oleine, in which the smell resides. The oils of belladonna seeds, and tobacco seeds, are perfectly bland. The former is much used for lamps in Swabia and Wurtemberg. The oil-cakes of both are poisonous. Oil of wine-stones, is extracted to the amount of 10 or 11 per cent. from the seeds of the grape. Its colour is at first pale yellow, but it darkens with age. It is used as an article of diet. FAT OIL MANUFACTURE. It is the practice of almost all the proprietors in the neighbourhood of Aix, in Provence, to preserve the olives for 15 days in barns or cellars, till they have undergone a species of fermentation, in order to facilitate the extraction of their oil. If this practice were really prejudicial to the product, as some theorists have said, would not the high reputation and price of the oil of Aix have long ago suffered, and have induced them to change their system of working? In fact all depends upon the degree of fermentation excited. They must not be allowed to mould in damp places, to lie in heaps, to soften so as to stick to each other, and discharge a reddish liquor, or to become so hot as to raise a thermometer plunged into the mass up to 96° F. In such a case they would afford an acrid nauseous oil, fit only for the woollen or soap manufactories. A slight fermentative action, however, is useful, towards separating the oil from the mucilage. The olives are then crushed under the stones of an edge-mill, and next put into a screw-press, being enclosed in bullrush-mat bags (cabas), laid over each other to the number of eighteen. The oil is run off from the channels of the ground-sill, into casks, or into stone cisterns called pizes, two-thirds filled with water. The pressure applied to the cabas should be slowly graduated. What comes over first, without heat, is the virgin oil already mentioned. The cabas being now removed from the press, their contents are shovelled out, mixed with some boiling water, again put in the bags, and pressed anew. The hot water helps to carry off the oil, which is received in other casks or pizes. The oil ere long accumulates at the surface, and is skimmed off with large flat ladles; a process which is called lever l’huile. When used fresh, this is a very good article, and quite fit for table use, but is apt to get rancid when kept. The subjacent water retains a good deal of oil, by the intervention of the mucilage; but by long repose in a large general cistern, called l’enfer, it parts with it, and is then drawn off from the bottom by a plug-hole. The oil which remains after the water is run off, is of an inferior quality, and can be used only for factory purposes. The marc being crushed in a mill, boiled with water, and expressed, yields a still coarser article. All the oil must be fined by keeping in clean tuns, in an apartment, heated to the 60th degree Fahr. at least, for twenty days; after which it is run off into strong casks, which are cooled in a cellar, and then sent into the market. Oil of almonds, is manufactured by agitating the kernels in bags, so as to separate their brown skins, grinding them in a mill, then enclosing them in bags, and squeezing them strongly between a series of cast iron plates, in a hydraulic press; without heat at first, and then between heated plates. The first oil is the purest, and least apt to become rancid. It should be refined by filtering through porous paper. Next to olive oil, this species is the most easy to saponify. Bitter almonds being cheaper than the sweet, are used in preference for obtaining this oil, and they afford an article equally bland, wholesome, and inodorous. But a strongly scented oil may be procured, according to M. PlanchÉ, by macerating the almonds in hot water, so as to blanch them, Linseed, rapeseed, poppyseed, and other oleiferous seeds were formerly treated for the extraction of their oil, by pounding in hard wooden mortars with pestles shod with iron, set in motion by cams driven by a shaft turned with horse or water power, then the triturated seed was put into woollen bags which were wrapped up in hair-cloths, and squeezed between upright wedges in press-boxes by the impulsion of vertical rams driven also by a cam mechanism. In the best mills upon the old construction, the cakes obtained by this first wedge pressure, were thrown upon the bed of an edge-mill, ground anew, and subjected to a second pressure, aided by heat now, as in the first case. These mortars and press-boxes constitute what are called Dutch mills. They are still in very general use both in this country and on the Continent; and are by many persons supposed to be preferable to the hydraulic presses. The roller-mill, for merely bruising the linseed, &c., previous to grinding it under edge-stones, and to heating and crushing it in a Dutch or a hydraulic oil-mill, is represented in figs. 770. and 771. The iron shaft a, has a winch at each end, with a heavy fly-wheel upon the one of them, when the machine is to be worked by hand. Upon the opposite end is a pulley, with an endless cord which passes round a pulley on the end of the fluted roller b, and thereby drives it. This fluted roller b, lies across the hopper c, and by its agitation causes the seeds to descend equably through the hopper, between the crushing rollers d, e. Upon the shaft a, there is also a pinion which works into two toothed wheels on the shafts of the crushing cylinders d and e, thus communicating to these cylinders motion in opposite directions. f, g are two scraper-blades, which by means of the two weights h, h, hanging upon levers, are pressed against the surfaces of the cylinders, and remove any seed-cake from them. The bruised seeds fall through the slit i of the case, and are received into a chest which stands upon the board k. Machines of this kind are now usually driven by power. Hydraulic presses have been of late years introduced into many seed-oil mills in this country; but it is still a matter of dispute whether they, or the old Dutch oil-mill, with bags of seed compressed between wedges, driven by cam-stamps, be the preferable; that is, afford the largest product of oil with the same expenditure of capital and power. For figures of hydraulic presses, see Press, and Stearine. This bruising of the seed is merely a preparation for its proper grinding under a pair of heavy edge-stones, of granite, from 5 to 7 feet in diameter; because unbruised seed is apt to slide away before the vertical rolling wheel, and thus escape trituration. The edge-mill, for grinding seeds, is quite analogous to the gunpowder-mill represented in fig. 531., page 630. Some hoop the stones with an iron rim, but others prefer, and I think justly, the rough surface of granite, and dress it from time to time with hammers, as it becomes irregular. These stones make from 30 to 36 revolutions upon their horizontal bed of masonry or iron in a minute. The centre of the bed, where it is perforated for the passage of the strong vertical shaft which turns the stones, is enclosed by a circular box of cast iron, firmly bolted to the bed-stone, and furnished with a cover. This box serves to prevent any seeds or powder getting into the step or socket, and obstructing the movement. The circumference of the mill-bed is formed of an upright rim of oak-plank, bound with iron. There is a rectangular notch left in the edge of the bed, and corresponding part of the rim, which is usually closed with a slide-plate, and is opened only at the end of the operation, to let the pasty seed-cake be turned out by The seeds which have been burst between the rolls, or in the mortars of the Dutch mills, are to be spread as equably as possible by a shovel upon the circular path of the edge-stones, and in about half an hour the charge will be sufficiently ground into a paste. This should be put directly into the press, when fine cold-drawn oil is wanted. But in general the paste is heated before being subjected to the pressure. The pressed cake is again thrown under the edge-stones, and, after being ground the second time, should be exposed to a heat of 212° Fahr., in a proper pan, called a steam-kettle, before being subjected to the second and final pressure in the woollen bags and hair-cloths. Fig. 772. is a vertical section of the steam-kettle of Hallette, and fig. 773. is a view of the seed-stirrer. a, is the wall of masonry, upon which, and the iron pillars b, the pan is supported. It is enclosed in a jacket, for admitting steam into the intermediate space d, d, d, at its sides and bottom. c, is the middle of the pan in which the shaft of the stirrer is planted upright, resting by its lower end in the step e; f, is an opening, by which the contents of the pan may be emptied; g, is an orifice into which the mouth of the hair or worsted bag is inserted, in order to receive the heated seed, when it is turned out by the rotation of the stirrer and the withdrawal of the plug f from the discharge aperture; h, is the steam induction pipe; and t, the eduction pipe, which serves also to run off the condensed water. The hydraulic oil-press is generally double; that is, it has two vertical rams placed parallel to each other, so that while one side is under pressure, the other side is being discharged. The bags of heated seed-paste or meal are put into cast-iron cases, which are piled over each other to the number of 6 or 8, upon the press sill, and subjected to a force of 300 or 400 tons, by pumps worked with a steam engine. The first pump has usually 2 or 21/2 inches diameter for a ram of 10 inches, and the second pump one inch. Each side of the press, in a well-going establishment, should work 38 pounds of seed-flour every 5 minutes. Such a press will do 70 quarters of linseed in the days’ work of one week, with the labour of one man at 20s. and three boys at 5s. each; and will require a 12-horse power to work it well, along with the rolls and the edge-stones. I am indebted to my excellent friend Mr. E. Woolsey, for the following most valuable notes, taken by him at sundry mills for pressing oil; and remarks upon the subject of seed-crushing in general. “The chief point of difference depends upon the quality of seed employed. Heavy seed will yield most oil, and seed ripened under a hot sun, and where the flax is not gathered too green, is the best. The weight of linseed varies from 48 to 52 lbs. per imperial bushel; probably a very fair average is 49 lbs., or 392 lbs. per imperial quarter. I inspected one of the seed-crusher’s books, and the average of 15 trials of a quarter each of different seeds in the season averaged 141/2 galls. of 71/2 lbs. each; say, 109 lbs. of oil per quarter. This crusher, who uses only the hydraulic press, and one pressing, informed me that
“The average of the seed he has worked, which he represents to be of an inferior quality, for the sake of its cheapness, yields 141/2 galls. per quarter. I had some American seed which weighed 521/4 lbs. per imperial bushel, ground and pressed under my own observation, and it gave me 111 lbs. oil; that is to say, 418 lbs. of seed gave 111 lbs. oil = 2656/100 per cent. A friend of mine, who is a London crusher, told me the oil varied according to the seed from 14 to 17 galls.; and when you consider the relative value of seeds, and remember that oil and cake from any kind of seed is of the same value, it will be apparent that the yield is very different; for example,
The difference of 4s. must be paid for in the quantity of oil which at 38s. 6d. per cwt. (the then price) requires about 111/2 lbs. more oil expressed to pay for the difference in the market value of the seed. Another London crusher informed me that East India linseed will produce 17 gallons, and he seemed to think that that was the extreme quantity that could be expressed from any seed. The average of last year’s Russian seed would be about 14 galls.; Sicilian seed 16 galls.
“Rape-seed.—I have not turned my attention to quantity of oil extracted from this seed; but a French crusher (M. Geremboret), on whom I think one may place considerable dependence, told me, that
“Rape-seed weighs from 52 to 56 lbs. per imperial bushel.” The following are the heads of a reference of machinery for a seed oil-mill:— 1. Two pairs of cast-iron rollers, 19 inches long, and 10 inches in diameter, fixed in a cast-iron frame, with brasses, wheels, shafts, bolts, scrapers, hoppers, shoes, &c. 2. Two pairs of edge-stones, 7 feet diameter each, with two bottom stones, 6 feet diameter each, cast-iron upright shafts, sweepers, wheels, shafts, chairs, brasses, bolts, and scrapers, with driving spur-wheels, &c. 3. Five steam kettles, with wheels, shafts, and brasses, bolts, breeches, and steam pipes, an upright cast-iron shaft, with chairs and brasses at each end; and a large bevel wheel upon the bottom end of upright shaft, and another, smaller, upon fly-wheel shaft, for the first motions. 4. Five stamper presses, with press plates of cast iron, cast-iron stamper shaft with 10 arms and 10 rollers, with bosses, brasses, bolts, driving bevel-wheels. A well made oil-mill, consisting of the above specified parts, will manufacture 200 quarters of seed per week. I have been assured by practical engineers, conversant in oil-mills, that a double hydraulic press, with 2 ten-inch rams, will do the work of no more than two of the stamper presses; that is to say, it will work 22 quarters in 24 hours; while three stamper presses will work 33 quarters in the same time, and produce one half more oil. Castor oil, quantity of,
Duty, from British possessions, 2s. 6d. per cwt.; from foreign, 1s. per lb. Cocoa-nut oil, quantity of,
Olive oil, quantity of,
Duties on olive oil, not of Naples and Sicily, 4d.; of Naples and Sicily, 8d.; and, if in ships of these countries, 10d. per gallon. Train oil, spermaceti, and blubber, quantity of,
Duties on oil taken by British ships, 1s.; by foreign fishers, £26 18s. per tun. Volatile oils are usually obtained by distillation. For this purpose the plant is introduced into a still, water is poured upon it, and heat being applied, the oil is volatilized by the aid of the watery vapour, at the temperature of 212°, though when alone it would probably not distil over unless the heat were 100° more. This curious fact was first explained in my New Researches upon Heat, published in the Philosophical Transactions for 1818. Most of the essential oils employed in medicine and perfumery are extracted by distillation from dried plants; only a few, such as those of the rose and orange flower, are obtained, from fresh or succulent salted plants. When the mingled vapours of the oil and water are condensed into the liquid state, by the refrigerator of the still, the oil separates, and either floats on the surface or sinks to the bottom of the water. Some oils of a less volatile nature require a higher heat than 212° to raise them in vapour, and must be dislodged by adding common salt to the water, whereby the heat being augmented by 15°, they readily come over. If in such distillations too much The distillation is to be continued as long as the water comes over of a milky appearance. Certain plants yield so little oil by the ordinary processes, notwithstanding every care, that nothing but a distilled water is obtained. In this case, the same water must be poured upon a fresh quantity of the plants in the still; which being drawn over, is again to be poured upon fresh plants; and thus repeatedly, till a certain dose of oil be separated. This being taken off, the saturated water is reserved for a like distillation. The refrigeratory vessel is usually a worm or serpentine plunged in a tub of water, whose temperature should be generally cold; but for distilling the oils of anise-seed, fennel, &c., which become concrete at low temperatures, the water should not be cooler than 45° F. The liquid product is commonly made to run at the worm end, into a vessel called an Italian or Florentine receiver, which is a conical matrass, standing on its base, with a pipe rising out of the side close to the bottom, and recurved a little above the middle of the flask like the spout of a coffee-pot. The water and the oil collected in this vessel soon separate from each other, according to their respective specific gravities; the one floating above the other. If the water be the denser, it occupies the under portion of the vessel, and continually overflows by the spout in communication with the bottom, while the lighter oil is left. When the oil is the heavier of the two, the receiver should be a large inverted cone, with a stopcock at its apex to run off the oil from the water when the separation has been completed by repose. A funnel, having a glass stopcock attached to its narrow stem, is the most convenient apparatus for freeing the oil finally from any adhering particles of water. A cotton wick dipped in the oil may also serve the same purpose by its capillary action. The less the oil is transvased the better, as a portion of it is lost at every transfer. It may occasionally be useful to cool the distilled water by surrounding it with ice, because it thus parts with more of the oil with which it is impregnated. There are a few essential oils which may be obtained by expression, from the substances which contain them; such as the oils of lemons and bergamot, found in the pellicle of the ripe fruits of the citrus aurantium and medica; or the orange and the citron. The oil comes out in this case with the juice of the peel, and collects upon its surface. For collecting the oils of odoriferous flowers which have no peculiar organs for imprisoning them, and therefore speedily let them exhale, such as violets, jasmine, tuberose, and hyacinth, another process must be resorted to. Alternate layers are formed of the fresh flowers, and thin cotton fleece or woollen cloth-wadding, previously soaked in a pure and inodorous fat oil. Whenever the flowers have given out all their volatile oil to the fixed oil upon the fibrous matter, they are replaced by fresh flowers in succession, till the fat oil has become saturated with the odorous particles. The cotton or wool wadding being next submitted to distillation along with water, gives up the volatile oil. Perfumers alone use these oils; they employ them either mixed as above, or dissolve them out by means of alcohol. In order to extract the oils of certain flowers, as for instance of white lilies, infusion in a fat oil is sufficient. Essential oils differ much from each other in their physical properties. Most of them are yellow, others are colourless, red, or brown; some again are green, and a few are blue. They have a powerful smell, more or less agreeable, which immediately after their distillation is occasionally a little rank, but becomes less so by keeping. The odour is seldom as pleasant as that of the recent plant. Their taste is acrid, irritating, and heating, or merely aromatic when they are largely diluted with water or other substances. They are not greasy to the touch, like the fat oils, but on the contrary make the skin feel rough. They are almost all lighter than water, only a very few falling to the bottom of this liquid; their specific gravity lies between 0·847 and 1·096; the first number denoting the density of oil of citron, and the second that of oil of sassafras. Although When exposed to the air, the volatile oils change their colour, become darker, and gradually absorb oxygen. This absorption commences whenever they are extracted from the plant containing them; it is at first considerable, and diminishes in rapidity as it goes on. Light contributes powerfully to this action, during which the oil disengages a little carbonic acid, but much less than the oxygen absorbed; no water is formed. The oil turns gradually thicker, loses its smell, and is transformed into a resin, which becomes eventually hard. De Saussure found that oil of lavender, recently distilled, had absorbed in four winter months, and at a temperature below 54° F., 52 times its volume of oxygen, and had disengaged twice its volume of carbonic acid gases; nor was it yet completely saturated with oxygen. The stearessence of anise-seed oil absorbed at its liquefying temperature, in the space of two years, 156 times its volume of oxygen gas, and disengaged 26 times its volume of carbonic acid gas. An oil which has begun to experience such an oxidizement is composed of a resin dissolved in the unaltered oil; and the oil may be separated by distilling the solution along with water. To preserve oils in an unchanged state, they must be put in phials, filled to the top, closed with ground glass stopples, and placed in the dark. Volatile oils are little soluble in water, yet enough so as to impart to it by agitation their characteristic smell and taste. The water which distils with any oil is in general a saturated solution of it, and as such is used in medicine under the name of distilled water. It often contains other volatile substances contained in the plants, and hence is apt to putrefy and acquire a nauseous smell when kept in perfectly corked bottles; but in vessels partially open, these parts exhale, and the water remains sweet. The waters, however, which are made by agitating volatile oil with simple distilled water are not apt to spoil by keeping in well-corked bottles. The volatile oils are soluble in alcohol, and the more so the stronger the spirit is. Some volatile oils, devoid of oxygen, such as the oils of turpentine and citron, are very sparingly soluble in dilute alcohol; while the oils of lavender, pepper, &c. are considerably so. De Saussure has inferred from his experiments that the volatile oils are the more soluble in alcohol, the more oxygen they contain. Such combinations form the odoriferous spirits which the perfumers incorrectly call waters, as lavender water, eau de Cologne, eau de jasmin, &c. They become turbid by admixture of water, which seizes the alcohol, and separates the volatile oils. Ether also dissolves all the essential oils. These oils combine with several vegetable acids, such as the acetic, the oxalic, the succinic, the fat acids (stearic, margaric, oleic), the camphoric, and suberic. With the exception of the oil of cloves, the volatile oils do not combine with the salifiable bases. They have been partially combined with caustic alkali, as in the case of Starkey’s soap. This is prepared by triturating recently fused caustic soda in a mortar, with a little oil of turpentine, added drop by drop, till the mixture has acquired the consistence of soap. The compound is to be dissolved in spirits of wine, filtered, and distilled. What remains after the spirit is drawn off, consists of soda combined with a resin formed in the oil during the act of trituration. The volatile oils in general absorb six or eight times their bulk of ammoniacal gas; but that of lavender absorbs 47 times. The essential oils dissolve all the fat oils, the resins, and the animal fats. In commerce these oils are often adulterated with fat oils, resins, or balsam of capivi dissolved in volatile oil. This fraud may be detected by putting a drop of the oil on paper, and exposing it to heat. A pure essential oil evaporates without leaving any residuum, But it is more difficult to detect the presence of a cheap essential oil in a dear one, which it resembles. Here the taste and smell are our principal guides. A few drops of the suspected oil are to be poured upon a bit of cloth, which is to be shaken in the air, and smelled to from time to time. In this way we may succeed in distinguishing the odour of the oil which exhales at the beginning, and that which exhales at the end; a method which serves perfectly to detect oil of turpentine in the finer essential oils. Moreover, when the debased oil is mixed with spirits of wine at sp. gr. 0·840, the oil of turpentine remains in a great measure undissolved. If an oil heavier than water, and an oil lighter than water, be mixed, they may be separated by agitation for some time with that liquid, and then leaving the mixture at rest. Essential oils may also be distinguished by a careful examination of their respective densities. Oil of bitter almonds, is prepared by exposing the bitter almond cake, from which the bland oil has been expressed, in a sieve to the vapour of water rising within the still. The steam, as it passes up through the bruised almond parenchyma, carries off its volatile oil, and condenses along with it in the worm. The oil which first comes over, and which falls to the bottom of the water, has so pungent and penetrating a smell, that it is more like cyanogen gas than hydrocyanic or prussic acid. This oil has a golden-yellow colour, it is heavier than water; when much diluted, it has an agreeable smell, and a bitter burning taste. When exposed to the air, it absorbs oxygen, and lets fall a heap of crystals of benzoic acid. This oil consists of a mixture of two oils; one of which is volatile, contains hydrocyanic acid, and is poisonous; the other is less volatile, is not poisonous, absorbs oxygen, and becomes benzoic acid. If we dissolve 100 parts of the oil of bitter almonds in spirit of wine, mix with the solution an alcoholic solution of potash, and then precipitate the oil with water, we shall obtain a quantity of cyanide of potash, capable of producing 221/2 parts of prussian blue. Oil of bitter almonds combines with the alkalis. Perfumers employ a great quantity of this oil in scenting their soaps. One manufacturer in Paris is said to prepare annually 3 cwt. of this oil. A similar poisonous oil is obtained by distilling the following substances with water:—the leaves of the peach (amygdalus persica), the leaves of the bay-laurel (prunus lauro-cerasus), the bark of the plum tree (prunus padus), and the bruised kernels of cherry and plum-stones. All these oils contain hydrocyanic acid, which renders them poisonous, and they also generate benzoic acid, by absorbing oxygen on exposure to air. Oil of anise-seed, is extracted by distillation from the seeds of the pimpinella anisum. It is either colourless, or has merely a faint yellow colour, with the smell and taste of the seed. It concretes in lamellar crystals at the temperature of 50°, and does not melt again till heated to 64° nearly. Its specific gravity at 61° is 0·9958, and at 77°, 0·9857. It is soluble in all proportions in alcohol of 0·806; but only to the extent of 42 per cent. in alcohol of 0·84. When it becomes resinous by long exposure to the air, it loses its congealing property. It consists of two oils; a solid stearessence, and a liquid oleiessence, which may be separated by compression of the cold concrete oil. Oil of bergamot, is extracted by pressure from the rind of the ripe fruit of the citrus bergamium and aurantium. It is a limpid, yellowish fluid, having a smell resembling that of oranges. Its specific gravity varies from 0·888 to 0·885. It becomes concrete when cooled a little below 32°. Oil of cajeput, is prepared in the Moluccas, by distilling the dry leaves of the melaleuca leucadendron. Cajeput is a native word, signifying merely a white tree. This oil is green; it has a burning taste, a strong smell of camphor, turpentine, and savine. It is very fluid, and at 48° has a specific gravity of 0·948. The colour seems to be derived from the copper vessels in which it is imported, so that it is removed by distillation with water, which also separates the oil into two sorts; the first which comes over having a density of 0·897, the last of 0·920. This has a green colour. The oil of caraway is extracted from the seeds of the carum carui. It has a pale yellow colour, and the smell and taste of the plant. Its specific gravity is 0·960. The seeds of the cuminum cyminum (cumin) afford an oil similar to the preceding, but not so agreeable. Its specific gravity is 0·975. The oil of cassia, from the laurus cassia, is yellow passing into brown, has a specific gravity of 1·071, and affords a crystalline stearessence by keeping in a somewhat open vessel. The oil of chamomile is extracted by distillation from the flowers of the matricaria chamomilla. It has a deep blue colour, is almost opaque, and thick; and possesses the Other blue oils, having much analogy with oil of chamomile, are obtained by distilling the following plants: roman chamomile (anthemis nobilis), the flowers of arnica montana, and those of milfoil (achillÆa millefolia). The last has a spec. grav. of 0·852. Oil of cinnamon, is extracted by distillation from the bark of the laurus cinnamomum. It is produced chiefly in Ceylon, from the pieces of bark unfit for exportation. It is distilled over with difficulty, and the process is promoted by the addition of salt water, and the use of a low still. It has at first a pale yellow colour, but it becomes brown with age. It possesses in a high degree both the sweet burning taste, and the agreeable smell of cinnamon. It is heavier than water; its specific gravity being 1·035. It concretes below 32° F., and does not fuse again till heated to 41°. It is very sparingly soluble in water, and when agitated with it readily separates by repose. It dissolves abundantly in alcohol, and combines with ammonia into a viscid mass, not decomposed on exposure to air. When oil of cinnamon is kept for a long time, it deposits a stearessence in large regular colourless or yellow crystals, which may be pulverized, and which melt at a very gentle heat into a colourless liquid, which crystallizes on cooling. It has an odour intermediate between that of cinnamon and vanilla; and a taste at first greasy, but afterwards burning and aromatic. It crackles between the teeth. It requires a high temperature for distillation, and becomes then brown and empyreumatic. It is very soluble in alcohol. The oil of cloves, is extracted from the dried flower buds of the caryophyllus aromaticus. It is colourless, or yellowish, has a strong smell of the cloves, and a burning taste. Its specific gravity is 1·061. It is one of the least volatile oils, and the most difficult to distil. At the end of a certain time it deposits a crystalline concrete oil. A similar stearessence is obtained by boiling the bruised cloves in alcohol, and letting the solution cool. The crystals thus formed are brilliant, white, grouped in globules, without taste and smell. Oil of cloves has remarkable chemical properties. It dissolves in alcohol, ether, and acetic acid. It does not solidify at a temperature of 4° under 0° F., even when exposed to that cold for several hours. It absorbs chlorine gas, becomes green, then brown, and turns resinous. Nitric acid makes it red, and if heated upon it, converts it into oxalic acid. If mixed by slow degrees with one third of its weight of sulphuric acid, an acid liquor is formed, at whose bottom a resin of a fine purple colour is found. After being washed, this resin becomes hard and brittle. Alcohol dissolves it, and takes a red colour; and water precipitates it of a blood red hue. It dissolves also in ether. When we agitate a mixture of strong caustic soda lye and oil of cloves in equal parts, the mass thickens very soon, and forms delicate lamellar crystals. If we then pour water upon it, and distil, there passes along with the water, a small quantity of an oil which differs from oil of cloves both in taste and chemical properties. During the cooling, the liquor left in the retort lets fall a quantity of crystalline needles, which being separated by expression from the alkaline liquid, are almost inodorous, but possess an alkaline taste, joined to the burning taste of the oil. These crystals require for solution from 10 to 12 parts of cold water. Potash lye produces similar effects. Ammoniacal gas transmitted through the oil is absorbed and makes it thick. The concrete combination thus formed remains solid as long as the phial containing it is corked, but when opened, the compound becomes liquid; and these phenomena may be reproduced as many times as we please. Such combinations are decomposed by acids, and the oil set at liberty has the same taste and smell as at first, but it has a deep red colour. The alkalis enable us to detect the presence of other oils, as that of turpentine or sassafras, in that of cloves, because they fix the latter, while the former may be volatilized with water by distilling the mixture. The oil of cloves found in commerce is not pure, but contains a mixture of the tincture of pinks or clove-gilly flowers, whose acrid resin is thereby introduced. It is sometimes sophisticated with other oils. The oil of elder, is extracted by distillation from the flowers of the sambucus nigra. It has the consistence of butter. The watery solution is used in medicine. Oil of fennel, is extracted by distillation from the seeds of the anethum foeniculum. It is either colourless or of a yellow tint, has the smell of the plant, and a specific gravity of 0·997. When treated with nitric acid, it affords benzoin. It congeals at the temperature of 14° F., and then yields by pressure a solid and a liquid oil; the former appearing in crystalline plates. It is used in this country for scenting soap. Oils of fermented liquors. The substances usually fermented contain a small quantity of essential oils, which become volatile along with the alcoholic vapours in distillation, and progressively increase as the spirits become weaker towards the end of the process. The vapours then condense into a milky liquor. These oils adhere strongly to the alcohol, and give it a peculiar acrid taste. They differ according to the vinous wash 1. Oil of grain spirits. At the ordinary temperature it is partially a white solid; when cooled lower it assumes the aspect of suet, and therefore consists chiefly of stearessence. Its taste and smell are most offensive; it swims upon the surface of water, and even of spirit containing 30 per cent. of alcohol. It sometimes derives a green colour from the copper worm of the still. When heated it fuses and turns yellow. When it has become resinous by the agency of the atmosphere, it gives a greasy stain to paper. It dissolves in 6 parts of anhydrous alcohol, and in 2 of ether; and is said to crystallize when the spirit solution has been saturated with it hot, and is allowed to cool. By exposure to a freezing mixture, the whiskey which contains it lets it fall. Caustic potash dissolves it very slowly, and forms a soap soluble in 60 parts of water. It is absorbed by wood charcoal, and still better by bone black; whereby it may be completely abstracted from bad whiskey. According to Buchner, another oil may also be obtained from the residuum of the second distillation of whiskey, if saturated with sea salt, and again distilled. Thus we obtain a pale yellow fluid oil, which does not concrete with cold, possessed of a disagreeable smell and acrid taste. Its specific gravity is 0·835. It is soluble in alcohol and ether. 2. The oil from potato spirits, has properties quite different from the preceding. It is obtained in considerable quantity by continuing the distillation after most of the alcohol has come over, and it appears in the form of a yellowish oil, mixed with water and spirits. After being agitated first with water, then with a strong solution of muriate of lime, and distilled afresh, it possesses the following properties: it is colourless, limpid, has a peculiar smell, and a bitter hot taste of considerable permanence. It leaves no greasy stain upon paper, remains liquid at 0° F., but cooled below that point it crystallizes like oil of anise-seed. When pure it boils at 257° F.; but at a lower degree, if it contains alcohol. Its specific gravity is 0·821, or 0·823 when it contains a little water. It burns with a clear flame without smoke, but it easily goes out, if not burned with a wick. It dissolves in small quantity in water, to which it imparts its taste and the properties of forming a lather by agitation. It dissolves in all proportions in alcohol. Chlorine renders it green. Concentrated sulphuric acid converts it into a crimson solution, from which it is precipitated yellow by water. It dissolves in all proportions in acetic acid. Concentrated caustic lyes dissolve it, but give it up to water. It does not appear to be poisonous, like the oil of corn spirits; because, when given by spoonfuls to dogs, it produced no other effect but vomiting. 3. The oil of brandy or grape spirits, is obtained during the distillation of the fermented residuum of expressed grapes; being produced immediately after the spirituous liquor has passed over. It is very fluid, limpid, of a penetrating odour, and an acrid disagreeable taste. It grows soon yellow in the air. When this oil is distilled, the first portions of it pass unchanged, but afterwards it is decomposed and becomes empyreumatic. It dissolves in 1000 parts of water, and communicates to it its peculiar taste and smell. One drop of it is capable of giving a disagreeable flavour to ten old English gallons of spirits. It combines with the caustic alkalis, and dissolves sulphur. Oil of Juniper, is obtained by distilling juniper berries along with water. These should be bruised, because their oil is contained in small sacs or reservoirs, which must be laid open before the oil can escape. It is limpid and colourless, or sometimes of a faint greenish yellow colour. Its specific gravity is 0·911. It has the smell and taste of the juniper. Water, or even alcohol, dissolves very little of it. Gin contains a very minute quantity of this oil. Like oil of turpentine, it imparts to the urine of persons who swallow it, the smell of violets. Oil of juniper is frequently sophisticated with oil of turpentine introduced into the still with the berries; a fraud easily detected by the diminished density of the mixture. The oil of lavender, is extracted from the flowering spike of the lavandula spica. It is yellow, very fluid, has a strong odour of the lavender, and a burning taste. The specific gravity of the oil found in commerce is 0·898 at the temperature of 72° F., and of 0·877 when it has been rectified. It is soluble in all proportions in alcohol of 0·830, but alcohol of 0·887 dissolves only 42 per cent. of its weight. The fresh oil detonates slightly when mixed with iodine, with the production of a yellow cloud. There occurs in commerce a kind of oil of lavender known under the name of oil of aspic or oil of spike, extracted by distillation from a wild variety of the lavandula spica, which has large leaves, and is therefore called latifolia. This oil is manufactured in the south of Europe. Its odour is less characteristic than that of the lavender, resembling somewhat that of oil of turpentine, with which it is indeed often adulterated. It is also so cheap as to be sometimes used instead of the latter oil. Oil of lavender deposits, when partially exposed to the air, a concrete oil, which resembles camphor, to the amount of one fourth of its weight. Oil of lemons, is extracted by pressure from the yellow peel of the fruit of the lemon, or The oil of lemons has a very agreeable smell of the fruit, which is injured by distillation. It is soluble in all proportions in anhydrous alcohol, but only 14 parts dissolve in 100 of spirits of wine of specific gravity 0·837. This oil, especially when distilled, forms with muriatic acid similar camphorated compounds with oil of turpentine, absorbing no less than 280 volumes of the acid gas. Oil of lemons kept long, in ill-corked bottles, generates a quantity of stearessence, which when dissolved in alcohol, precipitated by water, and evaporated, affords brilliant, colourless, transparent needles. Some acetic acid is also generated in the old oil. According to Brandes, the specific gravity of oil of lemons is 0·8786. The oil of mace, lets fall, after a certain time, a concrete oil under the form of a crystalline crust, called by John myristicine. The oil of nutmegs, is extracted chiefly from mace, which is the inner epidermis of these nuts. It is colourless, or yellowish, a little viscid with a strong aromatic odour of nutmegs, an acrid taste, and a specific gravity of 0·948. It consists of two oils, which may be easily separated from each other by agitation with water; for one of them, which is more volatile and aromatic comes to the surface, while the other, which is denser, white, and of a buttery consistence, falls to the bottom. The latter liquefies by the heat of the hand. The oil of orange flowers, called neroli, is extracted from the fresh flowers of the citrus aurantium. When recently prepared it is yellow; but when exposed for two hours to the rays of the sun, or for a longer time to diffuse daylight, it becomes of a yellowish-red. It is very fluid, lighter than water, and has a most agreeable smell. The aqueous solution known under the name of orange-flower water, is used as a perfume. It is obtained either by dissolving the oil in water, or by distilling with water the leaves either fresh or salted; the first being the stronger, but the last being the more fragrant preparation. Orange-flower water obtained by distillation, contains besides the oil, a principle which comes over with it, of a nature hitherto unknown; it possesses the property of imparting to water the faculty of becoming red with a few drops of sulphuric acid. The water formed from the oil alone, is destitute of this property. The intensity of the rose-colour is a test in some measure of the richness of the water in oil. The oil of parsley, is extracted from the apium petroselinum. It is of a pale yellow colour, having the smell of the plant, and consists of two oils separable by agitation in water. Its liquid part floats upon the surface in a very fluid form; its stearessence, which falls to the bottom, is butyraceous and crystallizes at a low temperature. This concrete oil melts at 86° F. The oil of pepper, is extracted from the piper nigrum. In the recent state it is limpid and colourless, but by keeping it becomes yellow. It swims upon the surface of water. In odour it resembles pepper, but is devoid of its hot taste. The oil of peppermint is extracted from the mentha piperita. It is yellowish, and endued with a very acrid burning taste. Its specific gravity is 0·920. At 6° or 7° below 0° F., it deposits small capillary crystals. After long keeping it affords a stearessence resembling camphor, provided the oil had been obtained from the dry plant gathered in flower, but not from distillation of the fresh plant. When artificially cooled, it yields 6 per cent. of stearessence, which crystallizes in prisms with three sides, has an acrid somewhat rank taste, is soluble in ether and alcohol, and is thrown down from the latter solution by water in the form of a white powder. Peppermint water is characterized by the sensation of coolness which it diffuses in the mouth. The oil of pimento, is extracted from the envelopes of the fruits of the myrtus pimenta, which afford 8 per cent. of it. It is yellowish, almost colourless, of a smell analogous to that of cloves, an acrid burning taste, and a specific gravity greater than water. Nitric acid makes it first red, and after the effervescence, of a rusty brown hue. It combines with the salifiable bases, like oil of cloves. The oil of rhodium, is extracted from the wood of the convolvolus scoparius. It is very fluid, and has a yellow colour, which in time becomes red. It has somewhat of the rose odour, and is used to adulterate the genuine otto. Its taste is bitter and aromatic, which it imparts to the otto as well as its fluidity. The oil of roses, called also the attar or otto, is extracted by distillation from the petals of the rosa centifolia and sempervirens. Our native roses furnish such small quantities of the oil, that they are not worth distilling for the purpose. The best way of operating is to return the distilled water repeatedly upon fresh petals, and eventually to cool the saturated water with ice; whereby a little butyraceous oil is deposited. But the oil thus obtained has not a very agreeable odour, being injured by the action of the air in the repeated distillations. In the East Indies, the attar is obtained by stratifying rose The oil of roses is colourless, and possesses the smell of roses, which is not however agreeable, unless when diffused, for in its concentrated state it is far from pleasant to the nostrils, and is apt to occasion headaches. Its taste is bland and sweetish. It is lighter than water, and at the temperature of 92°, its specific gravity compared to that of water at 60° is 0·832. At lower temperatures it becomes concrete and butyraceous; and afterwards fuses at 90°. It is but slightly soluble in alcohol; 1000 parts of this liquid at 0·806 dissolving only 71/2 parts at 58° F. This oil consists of two parts, the stearessence and oleiessence; the latter being the more volatile odoriferous portion. The oil of rosemary, is extracted from the rosmarinus officinalis. It is as limpid as water, has the smell of the plant, and in other respects resembles oil of turpentine. The oil found in commerce has a specific gravity of 0·911, which becomes 0·8886 by rectification. It boils at 320° F. (occasionally at 329°). It is soluble in all portions in alcohol of 0·830. When kept in imperfectly closed vessels, it deposits a stearessence to the amount of one tenth of its weight, resembling camphor. It is sometimes adulterated with oil of turpentine, a fraud easily detected by adding anhydrous alcohol, which dissolves only the oil of rosemary. The oil of saffron, is extracted from the stigmata of the crocus sativus. It is yellow, very fluid, falls to the bottom of water, diffuses the penetrating odour of the plant, and has an acrid and bitter taste. It is narcotic. The oil of sassafras, is extracted from the woody root of the laurus sassafras. It is colourless; but at the end of a certain time it becomes yellow or red. It has a peculiar, sweetish, pretty agreeable, but somewhat burning taste. Its specific gravity is 1·094. According to Bonastre, this oil separates by agitation with water into an oil lighter and an oil heavier than this fluid. When long kept, it deposits a stearessence in transparent and colourless crystals, which have the smell and taste of the liquid oil. The oil of savine, is extracted from the leaves of the juniperus sabina. It is limpid, and has the odour and taste of the plant, which is one more productive of volatile oil than any other. The oil of tansy has a specific gravity of 0·946, the penetrating odour of the tanacetum vulgare, with an acrid and bitter taste. Oil of turpentine, commonly called essence of turpentine. It is extracted from several species of turpentine, a semi-liquid resinous substance which exudes from certain trees of the pine tribe, and is obtained by distilling the resin along with water. This oil is the cheapest of all the volatile species, and, as commonly sold, contains a little resin, from which it may be freed by re-distillation with water. It is colourless, limpid, very fluid, and has a very peculiar smell. Its specific gravity at 60° is 0·872; that of the spirit on sale in the shops is 0·876. This oil always reddens litmus paper, because it contains a little succinic acid. 100 parts of spirits of wine, of specific gravity 0·84, dissolve only 131/2 of oil of turpentine at 72° F. When agitated with alcohol at 0·830 the oil retains afterwards one fifth of its bulk of the spirit; hence this proposed method for purifying oil of turpentine is defective. The oil if left during four months in contact with air is capable of absorbing 20 times its bulk of oxygen gas. One volume of rectified oil of turpentine absorbs at the temperature of 72°, and under the common atmospheric pressure, 163 times its volume of muriatic acid gas, provided the vessel be kept cool with ice. This mixture being allowed to repose for 24 hours, produces out of the oil from 26 to 47 per cent. of a white crystalline substance, which subsides to the bottom of a brown, smoking, translucent liquor. Others say that 100 parts of oil of turpentine yield 110 of this crystalline matter, which was called by Kind, its discoverer, artificial camphor, from its resemblance in smell and appearance to this substance. Both the solid and the liquid are combinations of muriatic acid and oil of turpentine; indicating the existence of a stearine and an oleine in the latter substance. The liquid compound is lighter than water, and is not decomposed by it, nor does it furnish any more solid matter when more muriatic gas is passed through it. The solid compound, after being washed first with water containing a little carbonate of soda, then with pure water, and finally purified by sublimation with some chalk, lime, ashes, or charcoal, appears as a white, translucent, crystalline body, in the form of flexible, tenacious needles. It swims upon the surface of water, diffuses a faint smell of camphor, commonly mixed with that of oil of turpentine, and has rather an aromatic than a camphorated taste. It does not redden litmus paper. Water Oil of turpentine is best preserved in casks enclosed within others, with water between the two. Its principal use is for making varnishes, and as a remedy for the tape-worm. The oil of thyme, is extracted from the thymus serpyllum. It is reddish yellow, has an agreeable smell, and, after being long kept, it lets fall a crystalline stearessence. It is used merely as a perfume. The oil of wormwood, is extracted from the artemisia absinthium. It is yellow, or sometimes green, and possesses the odour of the plant. Its taste resembles that of wormwood, but without its bitterness. Its specific gravity is 0·9703 according to Brisson and 0·9725 according to Brandes. It detonates with iodine when it is fresh. Treated with nitric acid of 1·25 specific gravity, it becomes first blue, and after some time brown. 1. The upper oolite, including the argillo-calcareous Purbeck strata, which separate the iron and oolitic series; the oolitic strata of Portland, Tisbury, and Aylesbury; the calcareous sand and concretions, as of Shotover and Thame; and the argillo-calcareous formation of Kimmeridge, the oak tree of Smith. 2. The middle oolite; the oolitic strata associated with the coral rag; calcareous sand and grit; great Oxford clay, between the oolites of this and the following system. 3. The lower oolite; which contains numerous oolitic strata, occasionally subdivided by thin argillaceous beds; including the cornbrash, forest marble, schistose oolite, and sand of Stonesfield and Hinton, great oolite and inferior oolite; calcareo-siliceous sand passing into the inferior oolite; great argillo-calcareous formation of lias, and lias marl, constituting the base of the whole series. These formations occupy a zone 30 miles broad in England. A similar clock-work mechanism, called a counter, has been for a great many years employed in the cotton factories to indicate the number of revolutions of the main shaft of the mill, and of course the quantity of yarn that might or should be spun, or of cloth that might be woven in the power looms. A common pendulum or spring clock is Opium occurs in brown lumps of a rounded form, about the size of the fist, and often larger; having their surface covered with the seeds and leaves of a species of rumex, for the purpose of preventing the mutual adhesion of the pieces in their semi-indurated state. These seeds are sometimes introduced into the interior of the masses to increase their weight; a fraud easily detected by cutting them across. Good opium is hard in the cold, but becomes flexible and doughy when it is worked between the hot hands. It has a characteristic smell, which by heat becomes stronger, and very offensive to the nostrils of many persons. It has a very bitter taste. Water first softens, and then reduces it to a pasty magma. Proof spirit digested upon opium forms laudanum, being a better solution of its active parts than can be obtained by either water or strong alcohol alone. Water distilled from it acquires its peculiar smell, but carries over no volatile oil. Opium was analyzed by Bucholz and Braconnot, but at a period anterior to the knowledge of the alkaline properties of morphia and opian (narcotine). Bucholz found in 100 parts of it, 9·0 of resin; 30·4 of gum; 35·6 of extractive matter; 4·8 of caoutchouc; 11·4 of gluten; 2·0 of ligneous matter, as seeds, leaves, &c.; 6·8 of water and loss. John, who made his analysis more recently, obtained 2·0 parts of a rancid nauseous fat; 12·0 of a brown hard resin; 10·0 of a soft resin; 2 of an elastic substance; 12·0 of morphia and opian; 1·0 of a balsamic extract; 25·0 of extractive matter; 2·5 of the meconates of lime and magnesia; 18·5 of the epidermis of the heads of the poppy; 15 of water, salts, and odorous matter. In the Numbers of the Quarterly Journal of Science for January and June, 1830, I published two papers upon opium and its tests, containing the results of researches made upon some porter which had been fatally dosed with that drug; for which crime, a man and his wife had been capitally punished, about a year before, in Scotland. “Did the anodyne and soporific virtue of opium reside in one definite principle, chemical analysis might furnish a certain criterion of its powers. It has been pretty generally supposed that this desideratum is supplied by SertÜrner’s discovery of morphia. Of this narcotic alkali not more than 7 parts can be extracted by the most rigid analysis from 100 of the best Turkey opium; a quantity, indeed, somewhat above the average result of many skilful chemists. Were morphia the real medicinal essence of the poppy, it should display, when administered in its active saline state of acetate, an operation on the living system commensurate in energy with the fourteen-fold concentration which the opium has undergone. But so far as may be judged from the most authentic recent trials, morphia in the acetate seems to be little, if any, stronger as a narcotic than the heterogeneous drug from which it has been eliminated. Mr. John Murray’s experiments would, in fact, prove it to be greatly weaker; for he gave 2 drachms of superacetate of morphia to a cat, without causing any poisonous disorder. This is perhaps an extreme case, and may seem to indicate either some defect in the preparation, or an uncommon tenacity of life in the animal. To the same effect Lassaigne found that a dog lived 12 hours after 36 grains of acetate of morphia in watery solution had been injected into its jugular vein. The morphia meanwhile was entirely decomposed by the vital forces, for none of it could be detected in the blood drawn from the animal at the end of that period. Now, from the effects produced by 5 grains of watery extract of opium, injected by Orfila into the veins of a dog, we may conclude that a quantity of it, equivalent to the above dose of the acetate of morphia, would have proved speedily fatal. “Neither can we ascribe the energy of opium to the white crystalline substance called narcotine, or opian, extracted from it by the solvent agency of sulphuric ether; for Orfila assures us that these crystals may be swallowed in various forms by man, even to the amount of 2 drachms in the course of 12 hours, with impunity; and that a drachm of it dissolved in muriatic or nitric acid may be administered in the food of a dog without producing any inconvenience to the animal. It appears, however, on the same authority, “Since a bland oil thus seems to develop the peculiar force of narcotine, and since opium affords to ether, and also to ammonia, an unctuous or fatty matter, and a resin (the caoutchouc of Bucholz) to absolute alcohol, we are entitled to infer that the activity of opium is due to its state of composition, to the union of an oleate or margarate of narcotine with morphia. The meconic acid associated with this salifiable base has no narcotic power by itself, but may probably promote the activity of the morphia.” Opian or narcotine, and morphia, may be well prepared by the following process. The watery infusion of opium being evaporated to the consistence of an extract, every 3 parts are to be diluted with one and a half parts in bulk of water, and then mixed in a retort with 20 parts of ether. As soon as 5 parts of the ether have been distilled over, the narcotic salt contained in the extract will be dissolved. The fluid contents of the retort are to be poured hot into a vessel apart, and the residuum being washed with 5 other parts of ether, they are to be added to the former. Crystals of narcotine will be obtained as the solution cools. The remaining extract is to be diluted in the retort with a little water, and the mixture set aside in a cool place. After some time, some narcotine will be found crystallized at the bottom. The supernatant liquid thus freed from narcotine being decanted off, is to be treated with caustic ammonia; and the precipitate thrown upon a filter. This, when well washed and dried, is to be boiled with a quantity of spirit of wine at 0·84, equal to thrice the weight of the opium employed, containing 6 parts of animal charcoal for every hundred parts of the drug. The alcoholic solution being filtered hot, affords, on cooling, colourless crystals of morphia. This alkali may be obtained by a more direct process, without alcohol or ether. A solution of opium in vinegar, is to be precipitated by ammonia; the washed precipitate is to be dissolved in dilute muriatic acid, the solution is to be boiled along with powdered bone black, filtered, and then precipitated by ammonia. This, when washed upon a filter and dried, is white morphia, which may be dissolved in hot alcohol, if fine crystals be wanted. See Morphia. Opium, quantity of,
Duty, at present, 1s. per lb. I have described in the article Mine, the general structure of the great metallic repositories within the earth, as well as the most approved methods of bringing them to the surface; and in the article Metallurgy, the various mechanical and chemical operations requisite to reduce the ores into pure metals. Under each particular metal, moreover, in its alphabetical place, will be found a systematic account of its most important ores. Relatively to the theory of the smelting of ores, the following observations may be made. It is probable that the coaly matter employed in that process is not the immediate agent of their reduction; but the charcoal seems first of all to be transformed by the atmospherical oxygen into the oxide of carbon; which gaseous product then surrounds and penetrates the interior substance of the oxides, with the effect of decomposing them, and carrying off their oxygen. That this is the true mode of action, is evident from the well-known facts, that bars of iron, stratified with pounded charcoal, in the steel cementation-chest, most readily absorb the carbonaceous principle to their innermost centre, while their surfaces get blistered by the expansion of carburetted gases formed within; and that an intermixture of ores and charcoal is not always necessary to reduction, but merely an interstratification of the two, without intimate contact of the particles. In this case, the carbonic acid which is generated at the lower surfaces of contact of the strata, rising up through the first bed of ignited charcoal, becomes converted into carbonic oxide; and this gaseous matter, passing up through the next layer of ore, seizes its oxygen, reduces it to metal, and is itself thereby transformed once more into carbonic acid; and so on in continual alternation. It may be laid down, however, as a general rule, that the reduction is the more rapid and complete, the more intimate the mixture of the charcoal and the metallic oxide has been, because the formation of both the carbonic acid and carbonic oxide becomes thereby more easy and direct. Indeed the cementation of iron bars, into steel will not succeed, unless the charcoal be so porous as to contain, interspersed, enough of air to favour the commencement of its conversion into the gaseous oxide; thus acting like a ferment in brewing. Hence also finely pulverized charcoal does not answer well; unless a quantity of ground iron cinder or oxide of manganese be blended with it, to afford enough of oxygen to begin the generation of carbonic oxide gas; whereby the successive transformations into acid, and oxide, are put in train. The finest specimens come from Persia, in brilliant yellow masses, of a lamellar texture, called golden orpiment. Artificial orpiment is manufactured chiefly in Saxony, by subliming in cast-iron cucurbits, surmounted by conical cast-iron capitals, a mixture in due proportions of sulphur and arsenious acid (white arsenic). As thus obtained, it is in yellow compact opaque masses, of a glassy aspect; affording a powder of a pale yellow colour. Genuine orpiment is often adulterated with an ill-made compound; which is sold in this country by the preposterous name of king’s yellow. This fictitious substance is frequently nothing else than white arsenic combined with a little sulphur; and is quite soluble in water. It is therefore a deadly poison, and has been administered with criminal intentions and fatal effects. I had occasion, some years ago, to examine such a specimen of king’s yellow, with which a woman had killed her child. A proper insoluble sulphuret of arsenic, like the native or the Saxon, may be prepared by transmitting sulphuretted hydrogen gas through any arsenical solution. It consists of 38·09 sulphur, and 60·92 of metallic arsenic, and is not remarkably poisonous. The finest Some prefer to make oxalic acid by acting upon 4 parts of sugar, with 24 parts of nitric acid, of specific gravity 1·220, heating the solution in a retort till the acid begins to decompose, and keeping it at this temperature as long as nitrous gas is disengaged. The sugar loses a portion of its carbon, which combining with the oxygen of the nitric acid, becomes carbonic acid, and escapes along with the deutoxide of nitrogen. The remaining carbon and hydrogen of the sugar being oxidized at the expense of the nitric acid, generate a mixture of two acids, the oxalic and the malic. Whenever gas ceases to issue, the retort must be removed from the source of heat, and set aside to cool; the oxalic acid crystallizes, but the malic remains dissolved. After draining these crystals upon a filter funnel, if the brownish liquid be further evaporated, it will furnish another crop of them. The residuary mother water is generally regarded as malic acid, but it also contains both oxalic and nitric acids; and if heated with 6 parts of the latter acid, it will yield a good deal more oxalic acid at the expense of the malic. The brown crystals now formed being, however, penetrated with nitric, as well as malic acid, must be allowed to dry and effloresce in warm dry air, whereby the nitric acid will be got rid of without injury to the oxalic. A second crystallization and efflorescence will entirely dissipate the remainder of the nitric acid, so as to afford pure oxalic acid at the third crystallization. Sugar affords, with nitric acid, a purer oxalic acid, but in smaller quantity, than saw-dust, glue, silk, hairs, and several other animal and vegetable substances. Oxalic acid occurs in aggregated prisms when it crystallizes rapidly, but in tables of greater or less thickness when slowly formed. They lose their water of crystallization in the open air, fall into powder, and weigh 0·28 less than before; but still retain 0·14 parts of water, which the acid does not part with except in favour of another oxide, as when it is combined with oxide of lead. The effloresced acid contains 20 per cent. of water, according to Berzelius. By my analysis, the crystals consist of three prime equivalents, of water = 27, combined, with one of dry oxalic acid = 36; or in 100 parts, of 42·86 of water with 57·14 of acid. The acid itself consists of 2 atoms of carbon = 12, + 3 of oxygen = 24; of which the sum is, as above stated, 36. This acid has a sharp sour taste, and sets the teeth on edge; half a pint of water, containing only 1 gr. of acid, very sensibly reddens litmus paper. Nine parts of water dissolve one part of the crystals at 60° F. and form a solution, of spec. grav. 1·045, which when swallowed acts as a deadly poison. Alcohol also dissolves this acid. It differs from all the other acid products of the vegetable kingdom, in containing no hydrogen, as I demonstrated (in my paper upon the ultimate analysis of organic bodies, published in the Phil. Trans. for 1822), by its giving out no muriatic acid gas, when heated in a glass tube with calomel or corrosive sublimate. Oxalic acid is employed chiefly for certain styles of discharge in calico-printing, (which see), and for whitening the leather of boot-tops. Oxalate of ammonia is an excellent reagent for detecting lime and its salts in any solution. The acid itself, or the bi-oxalate of potash, is often used for removing ink or iron-mould stains from linen. A convenient plan of testing the value of peroxide of manganese for bleachers, &c., originally proposed by Berthier, has been since simplified by Dr. Thomson, as follows. In a poised Florence flask weigh 600 grains of water, and 75 grains of crystallized oxalic The full development of this subject in its multifarious relations, will be discussed in my forthcoming new system of chemistry. Oxygenated-Muriatic, and Oxymuriatic, are the names originally given by the French chemists, from false theoretical notions, to chlorine, which Sir H. 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