_Pimento oil_, or _oil of allspice_ (_oleum pimenta_) from the bruised fruit of _Eugenia pimenta_, allspice, natural order _Myrtaceæ_. The oil is pale yellow, becoming reddish-brown by age; it has a very pungent taste and intense odor, very much resembling that of cloves. It is heavier than water, its specific gravity being from 1.021 to 1.037. It mixes with glacial acetic acid in all proportions. When treated with nitric acid, pure pimento oil assumes a red color, with strong effervescence. _Rose oil_ or _attar of roses_ (_oleum rosæ_) comes almost exclusively from Bulgaria, where it is obtained by distillation with water from the flowers of _Rosa damascena_. The small quantities of an excellent quality of rose oil prepared in Southern France from _Rosa provincialis_ remain in the country of their production and do not even cover the local demand. The small productions of Persia and India need also not be taken into consideration. In Tunis, where formerly much rose water was prepared from _Rosa canina_ and also rose oil of a very fine quality, the distillation of roses has, according to Christo Christoff, been entirely abandoned, geranium oil only being now produced. In the summer of 1884, Schimmel & Co., of Leipzic, Germany, made the experiment to obtain oil on a large scale from indigenous roses. The result was very satisfactory, 2000 lbs. of rose leaves yielding about 1 lb. of oil, the extraordinarily agreeable odor of which was so superior to that of the Turkish oil, that notwithstanding the high price--double that of Turkish oil--it found ready purchasers. At the ordinary temperature the Leipzic oil is solid, it only melting at 89.6° F. In Bulgaria, Kazanlik, in the Tundscha Valley, is the centre of the entire industry and the principal market. Rose oil is there called "_gul-jag_" (_gul_, the rose, and _jag_, oil). The annual production of Kazanlik and neighboring places, amounting 50 years ago to from 450 to 650 lbs., has within a few years risen to the enormous figure of 5500 lbs. In Kazanlik two varieties of roses, known as the "white rose" and "red rose," are cultivated; the former being _Rosa alba, L._, and the latter _Rosa damascena, Miller_. By distillation the white rose yields an oil of little perfume, but rich in stearoptene. On account of its slight odor, the white rose is seldom distilled by itself, but occasionally white and red roses are mixed in order to obtain an oil rich in stearoptene, so that a fraudulent admixture of a larger quantity of geranium oil may be effected without great danger of detection. The large plantations consist only of bushes of red roses. But on the edges of the field a strip, a few feet wide, is planted with white roses, so that only flowers of little commercial value may be plucked by passers-by.