Utilization of Maumené's test by F. R. Williams 82 Planchon's proposed procedure for the recognition of a volatile oil 83 CHAPTER IV. THE VOLATILE OILS USED IN PERFUMERY. Acacia oil or oil of cassie; Almond oil (bitter) 87 Adulterations of oil of bitter almonds and their detection 90 Angelica oil 92 Anise-seed oil 93 Star anise oil 94 Balm oil; Basil oil; Bayberry oil, or oil of bay leaves 96 Bergamot oil; Testing bergamot oil as to its purity 97 Cajeput oil 98 Camomile or chamomile oil; Blue camomile oil; Green camomile oil 99 Caraway oil; Recognition of the purity of caraway oil 100 Cedar oil; Cherry-laurel oil 101 Detection of oil of mirbane in cherry-laurel oil; Cinnamon oils; Ceylon cinnamon oil 102 Cassia oil 103 Cinnamon-root oil and oil of cinnamon leaves; Quantitative determination of cinnamaldehyde in cassia oil 104 Detection of adulterations in cassia oil; Citron oil 106 Detection of adulterations in citron oil; Citronella oil; Detection of adulterations in citronella oil 107 Oil of cloves 108 Test for the value of oil of cloves 109 Eucalyptus oil 110 Fennel oil 111 Geranium oil, palmarosa oil, Turkish geranium oil; East Indian geranium oil; French and African geranium oils 112 Adulterations of geranium oils; Jasmine oil, or oil of jessamine 113 Juniper oil 114 Lavender oil; Spike oil 115 Detection of adulterations of lavender oil; Lemon oil; Sponge process of obtaining lemon oil 116 Écuelle process 117 Distillation; Apparatus combining the écuelle and distilling processes, illustrated and described 118 Adulterations of oil of lemons and their detection: Lilac oil; Oil of limes 121 Licari oil, linaloë oil; Marjoram oils; Spanish marjoram oil 122 Mignonette oil; Myrrh oil 123