_French and African geranium oils_ (_oleum geranii_) are obtained by distillation with water from the leaves of various species of pelargonium. Many different kinds of this oil are found in commerce. The finest and most expensive are the Spanish and French geranium oils, so-called _rosé_, which are distinguished by their fine odor, closely resembling that of rose oil. They are derived from _Pelargonium radula_, and are either yellowish, brownish, or pale green, the brownish oils being preferred. It congeals at 60.8° F. and turns the plane of polarization to the right. Another good geranium oil is the African, which is chiefly prepared in Algiers from _Pelargonium roseum_, _Wildenow_, and _P. odoratissimum, Aiton_. It closely resembles the French oil, but turns the plane of polarization to the left. French geranium oil is said to be frequently adulterated with fat or copaiba oil; but geranium oil being soluble in 70 per cent. alcohol, such adulterations are readily detected. Add to 5 cubic centimeters of 70 per cent. alcohol (specific gravity 0.890) at 59° to 62.5° F., 10 drops of the oil, and shake. If a clear solution results the oil is very likely unadulterated. The so-called Turkish geranium oil is frequently found mixed with cocoanut oil. To detect this, place the oil in a test-tube in ice or a cold mixture for several hours, whereby the cocoanut oil separates as a white substance. Adulterations of upward to 20 per cent. are said to frequently occur. Reliable tests to detect an adulteration of the better qualities of geranium oil with those of a lower grade do not exist, the odor being the only guide. _Jasmine oil_ or _oil of jessamine_, from the flowers of _Jasminium officinale, L._, and _J. grandiflorum_.--The oil is exclusively obtained by the absorption process, and is the most prized by the perfumer. It is, however, exceedingly rare on account of the enormous cost of its production. The extract of jasmine, the "essence de jasmine" of the French manufactories, is a solution of the oil, as obtained by extraction with lard or beef suet, in strong spirit of wine. The odor of jasmine oil is so peculiar that it is without comparison, and as such cannot be imitated. _Juniper oil_ (_oleum juniperi_) is obtained by distillation from the fruits of _Juniperus communis, L._, or juniper. The berries used for the purpose should be fully grown and fresh and bruised before being placed in the still. Unripe berries yield a smaller quantity and an oil of somewhat different properties than ripe berries. The oil obtained by distillation with steam is colorless and that by ordinary distillation yellowish, the former having a specific gravity of 0.840 to 0.860 and the latter of 0.850 to 0.900. It consists mainly of terpenes. By standing, a stearoptene is separated, which crystallizes in feathery needles from hot spirit of wine. The odor and taste of juniper oil remind one at the same time of juniper berries and oil of turpentine.