portion. of the distillate usually consisted of pure oil; this wax
very oon accompanied by a small amount of water, which in-
creased. rapidly until after about five minutes, the water was
decidedly in excess. It was found that for the purpose of
distillihn as much of the oil as possible in the shortest practi-
cable time. it is best It distribute the ground peel in the form of
a long cylin(rical column: as the water vapor passes up thi.
colu mn it appears to become more and more saturated with the
oil vapor and thus by far the greater part of the oil is removed
in the first few minutes of distillation.::
 The oil thus obtained by Mr. McDermott was accompanied
by a large volume of water which was removed by means of a
separatory funnel and the oil filtered once thru paper. It was
quite clear and colorless; its flavor was iver sweet and pleasant,
and actual experiment proved that it was an excellent !!- n-:
material when dissolved in alcohol. The yield was about 4.5
ounces of oil from a box of 150 Valencia oranges, and about
half that quantity from other varieties of oranges. The essen-
tial point in securing a good yield is to break every oil cell in
the peel and to distill as soon as possible after grinding.
 Incidentally it -was found that peels which had been allowed to dry out
over night, or even longer, before grinding, usually yielded a much larger
amount of oil than d(id peels when ground fresh. Apparently the spongy
under-layer of the peel does not absorb and hold the oil so tenaciously when
ground dry as when grIound fresh. However, drying' before a fan over night
was too rigorous and cut down the yield; drying before a fan after grinding
the peel reduced the yield of oil to zero.
 The distilled oil was colorless whereas the market demands
a yellow oil like the hand-pressed Italian article. This defect
was easily remedied by percolating the colorless oil thru a small
amount of the yellow outer peel which had been removed from
an orange and ground up. If alcohol is added to the oil as a
preservative (see next paragraph), it is usually better to color
the oil after addition of the alcohol.
 Orange oil does not keep well when exposed to light and air
 at ordinary temperature and a number of methods have been
 proposed by various investigators for preventing deterioration.
 The addition of five to ten percent (by volume) of absolute
 alcohol proved quite effective as did also the use of carbon
 dioxide applied in much the same way as recommended for
 preserving juice. In any case, small dark-glass containers


Patent for this process has been applied for.


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