THE SWEET ORANGE-TREE.

1243

s hop s VO a *^ e °H» "'hid 1 is procured by distillation, and is called, in the"’hen f CWewce P e ^t grain. Orange flowers (flores aurantii seu napha),h-Uro FeS "’ are white. They are sometimes exported from the South ofat e v '!?’ s *- ra fifi e d with common salt, inbarrels (Risso). Dried orange flowers'■hat of °i' v ' s h, and have an agreeable odour, which is less powerful thanv o lati i 'he fresh flowers. By distillation, orange flowers yield a fragrant(frn „, e °.ii (oleum Neroli; oleum aurantii). The small green fruits8 Utn US ^ nima l uru s aurantii) which fall during the great heats of theftpit' 11 j. r ’ are carefully collected and dried. They, as well as the unripe°f n 0 'he next species, then form the orange berries (baccce aurantii)col 0l 6 s .h°ps. Their size does not exceed that of a cherry; their0( Jo, r ls hark greyish or greenish brown; they have an aromatic\V|. r an d a bitter taste. They are used for flavouring Curaqoa.s hop n . smo °thed by a lathe, they constitute the issue peas of theof a *'. 'hey are preferred to ordinary peas for keeping up the dischargebe^ lssue ) on account of their pleasant odour. An infusion of orangethes e C l ls 5 en< ^ erc d green by the sesquichloride of iron. By distillation,T/ te . err ies yield a fragrant oil (the original essence de petit grain).P°rt r *P e fruit, or the orange ( aurantium; poma aurantiorum), is im-T} le '. ln chests and boxes, each orange being separately packed in paper.br 0lJ , es ' come from the Azores and Spain ; very good ones are alsotidies P or t u g a h Italy) Malta , and other places. The rind is some-

by j. e . m ployed as a substitute for the rind of the bitter orange. It yields^ filiation a fragrant volatile oil (essential oil of sweet orange),de p, Mp ° sr noN.— Orange Flowers were analyzed by Boullay [Bull.git m larr n. i. 337), and found to contain volatile oil, bitter extractive,Q^ Ceti c acid, and acetate of lime.

t\ar <iF : Berries were analyzed, in 1828, by Lebreton ( Journ. deVqiJ.: xiv. 377), who found their constituents to be as follows:—Sent l B °^’ sul ohur. chloronhvlle. fatty matter , hesperidin, bitter astrin-

Ctt r

Matter, with

at e s

some traces of gallic acid, citric and malic acids,tQltf'"’ an d malates of lime and potash, gum, albumen, lignin, minerala c ’ an d traces of iron and silica. Widemann (Ibid. xvi. 707) obtained(JMalli ne substance analogous to, but yet different from, hesperidin.les s AA ° e Beel has not been analyzed; but its composition is, doubt-of ^, ar ! a l°gous to that of lemon peel (p. 1237). Orange Juice consists'eater malic acid, mucilage, albumen, sugar, citrate of lime, and

h V,J latil e

, e s „ Oils from the Sweet Orange Tree . —The volatile oils obtained from thec hara c ’ te lnver . s > and fruit-rind of the sweet orange tree, agree, in theiressential chemical*•><1 vv i t , r *» " *tb each other, with the corresponding oils obtained from the bitter orange,’be o '/ 16 v °lntile oil of lemons (see p. 1237). They differ principally in their odour,"^ter'r.* °J sweet oranue kept in the perfumers’ shops is obtained by distillation with.The op!* 1 ^ le r ’nd of the fruit.

l « 0 so. er volatile oils of this species are not distinguished in English commerce from

1 Vvitt I c “ciT| le oi' 11 - vo ' at 'le oil of lemons

ifr

\

2. ir l ^ e next species (see p. 1244).

JSKSlL,. ...AT*

Described at p. 1237.

ah

r >

i distinguished

ffid r t^ rin( -ipl e ( Aurantiin) S

Jr ema nn’s crystalline matter. —Obtained from unripe oranges. Is cc °hol | S rt’. r *din by its very distinct prismatic crystallization, by its insolubility in’ 7 Us solubility in w ater, and by its not forming oxalic acid with nitric acid.

^atie YS t IOLOGICA L Effects and Uses.— Sweet Orange -peel is an aro-s °machic and tonic analogous to lemon peel, and is occasionally