Clarification of the oil 37 Filter for clarifying the oil, illustrated and described 38 Distillation 39 Apparatus for determining the percentage of volatile oil a vegetable substance will yield, illustrated and described 40 Various stills for the distillation of volatile oils, illustrated and described 41 Distillation of volatile oils by means of hot air; Separation of the oil and water; Florentine flasks, illustrated and described 46 Separator-funnel, illustrated and described 47 Extraction 48 Various apparatuses for extraction, illustrated and described 49 Heyl's distilling apparatus 57 Maceration or infusion; Pomades; Purification of the fats used in the maceration process 58 _Huiles antiques_; Old French process of maceration; Piver's maceration apparatus, illustrated and described 59 Flowers for which maceration is employed; Absorption or _enfleurage_ 60 Apparatuses for absorption, illustrated and described 61 Flowers for which the absorption process is employed; Storage of volatile oils 65 CHAPTER III. TESTING VOLATILE OILS. Extensive adulteration of volatile oils; Testing volatile oils as to odor and taste 66 Recognition of an adulteration with fat oil 67 Detection of alcohol or spirit of wine; Dragendorff's test 68 Hager's tannin test 69 Detection of chloroform; Detection of benzine 71 Quantitative determination of adulterations with alcohol, chloroform, and benzine 72 Detection of adulterations with terpenes or terpene-like fluids 73 Detection of adulterations with volatile oils of a lower quality; Test with iodine 74 Hoppe's nitroprusside of copper test 75 Table showing the behavior of volatile oils free from oxygen towards nitroprusside of copper 76 Hager's alcohol and sulphuric acid test; Hager's guaiacum reaction 78 Division of the volatile oils with reference to the guaiacum reaction 79 Hübl's iodine method 80 A. Kremel's test by titration or saponification with alcoholic potash lye 81