From _Origanum vulgare, L._, the ordinary marjoram oil (_oleum origani vulgaris_) is obtained. It is yellowish or reddish, limpid, of specific gravity 0.90 to 0.95, and has a camphor-like odor. _Spanish marjoram_ (_oleum origani cretici_) is obtained by distillation from the flowering plants of several varieties of marjoram (_Or. creticum_, _Or. hirtum_, _Or. smyrnæum_). It is brought into commerce from Trieste, Smyrna, Salonica, and other Mediterranean seaports. The oil exported from France appears to be derived from another variety of marjoram; at least it shows a different behavior and approaches more the ordinary marjoram oil. The genuine oil is thickly-fluid, generally yellow-brown; of specific gravity O.95 to O.97; has a strong, aromatic odor, and produces upon the tongue a sharp continued burning. It dissolves in equal parts of 90 per cent. alcohol. It is chiefly adulterated with copaiba oil, the presence of which can be recognized by the oil dissolving with greater difficulty. The marjoram oils are but little used for perfuming purposes. _Mignonette oil_ (_oleum résédæ_). The well-known mignonette, _Réséda odoratissima_, yields a thick yellowish oil, either by maceration and absorption, or by extraction with ether or petroleum-ether. It has a penetrating, disagreeable odor, which can only be rendered agreeable by greatly diluting the oil. In gathering the flowers care must be had not to mix them with leaves, as this spoils the odor of the oil. _Myrrh oil_ (_oleum myrthæ_) is obtained from the leaves of _Myrtus communis, L._ It is yellowish, dextrorotatory, of specific gravity 0.910 at 60.8° F., and commences to boil at 320° F. As its principal constituents, Jahns has established a terpene (C_{10}H_{16}), boiling at from 316.4° to 320° F., and turning the plane of polarization to the right, and cineol (C_{10}H_{16}O), which boils at 348.8° F. Besides these principal constituents there seems to be present a very small quantity of a camphor, corresponding very likely to the formula C_{10}H_{16}O. Myrtol, which was formerly supposed to exist in myrtle oil, has been found to be a mixture of the dextrorotatory terpene and of cineol. _Nutmeg oils._--From mace, the fresh aril of the nutmeg (_Myristica fragrans, Houtt_, natural order _Myristicaceæ_), _mace oil_ (_oleum macidis_), is obtained by distillation. It is straw-yellow or yellowish, later on yellow-reddish, clear, somewhat thickly-fluid, of a strong odor resembling that of mace, and a taste at first mild, but later on pungent and aromatic. It mixes clear in every proportion with absolute alcohol, but of 90 per cent. alcohol, 5 to 6 volumes are required for a clear solution. The specific gravity of the oil varies from 0.87 to 0.92. With iodine it detonates, vapors being emitted. The oil obtained from dried mace has a less agreeable odor.