I8
T H E J O U R N A L OF I N D U S T R I A L A N D ENGINEERING C H E M I S T R Y .
fection and accomplished more easily with this divided type of instrument. The operator can insert the fuse wire, platinum fuel pan and charge of fuel, with the lower cup in the bench holder, dispensing with any further moving of the pan, as is necessary where the pan is suspended from the cover, or is lowered into position after being filled. The calorimeter can is tapered a t the lower portion to conform t o the general shape of the bomb, thereby reducing the quantity of water used in the calorimeter. This feature is always desirable, the reduction in the quantity of water used giving a greater rise in temperature in proportion t o the heat developed. Any error in reading of the thermometer, or inaccuracies o i the same becomes a smaller percentage error of the whole. The stirring is accomplished with a paddle stirrer in a depending tube, which is lowered into the calorimeter, the stirrer being driven by a directly connected motor. The entire testing outfit is designed with utility and durability in view. The piping which delivers the oxygen from the supply tank to the bomb, instead of being of flexible pressure tubing, is blocked out as a rigid piece, and unlike flexible tubing, it is practically impervious to the development of leaks (Fig. 2). The lower
......... .............. . ,.......... , ,___
upper half of the bomb is adjusted in place and the large nut brings the same home against a lead gasket inserted in a groove on the face of the lower cup. The bomb is then connected to the piping leading to the oxygen supply by means of the nipple on the valve a t the top (as indicated in Fig. 2 ) . The oxygen is allowed to enter the bomb until the gauge shows a pressure of 20 atmospheres. The spindle valve is closed a t the top and the bomb is then ready for the calorimeter (Fig. I). Fuel bombs using oxygen gas under pressure, such as the above type, the Atwater, the Mahler, and others, might well be classed as standard instruments. The existing conditions in the calorimeter when the fuel is burning are such that practically no heat is lost. The composition of the fuel does not affect the accuracy of the workthe percentage of ash, water, sulphur, etc., not materially influencing the completeness of the cornbustion. The subsidiary heat-giving or heat-taking reactions, where impurities are encountered, prevalent in bombs of other types using chemicals t o supply the oxygen, are here eliminated. These pressure bombs will check each other with a given sample at hand, when operated properlythe only difference in the data involved is t h a t of the constant of the instrument itself, which we term the water equivalent factor. This constant is properly determined by completely burning in the bomb a pure material whose calorific value is known. This substance should not be highly volatile and should be entirely free from chemically or physically combined water. Comparative determinations made with the bomb described above and the Mahler and Atwater instruments show the following results: Rind of coal. New river. New river.
....... ....... Pocahontas.. .... Fig. 2.
cup of the bomb is milled to fit a special holder, which does away with the possibility of jarring, which is liable when using a screw clamp, also dispensing with the manipulation of the screw. The general principles of operation of this new type of bomb calorimeter are practically the same as others using oxygen gas under pressure. The charge of fuel is placed in the pan, the fuse wire having been previously wired into position. The
r
Value as det. by Em. Fuel. Cal. 14985 B.T.U. 14900 B.T.U. 14950 B.T.U. 14915 B.T.U.
Value as det. by Mahler bomb. 14880 B.T.U. 14900 B.T.U.
Value as det. by Atwater bomb.
14910 B.T.U.
The agreement of the comparative determinations is extremely close. [CONTRIBUTION FROM
THE
FOODDIVISION
OB
THE
BUREAU 08
CHEMISTRY .]
THE MANUFACTURE OF OIL OF LEMON AND CITRATE OF LIME IN SICILY. B y E. M. CHACE. Received July 18. 19008.
The Island of Sicily is situated in IZJJO to 1 5 3 O longitude east of Greenwich, 369' t o 383' north
T H E J O U R N A L OF I N D U S T R I A L A N D ENGINEERING C H E L V I S T R Y . latitude. It is triangular in shape, the north coast running almost east t o west, the east coast from north t o south, the southern coast from northwest t o southeast. The eastern portion in which the lemon-raising districts are situated is mountainous. The lemon-producing belt lies along the coast, the strip narrowing from a mile or two in width t o a few yards, extending from Palermo t o Messina along the north and from the latter city along the east t o Syracuse. The belt is broken on the north coast at Termini, very little fruit being raised between t h a t point and San Stefan0 and again on the east coast at Catania beginning again at Augusta, although between Lentini and Augusta lies one of
I9
one of the centers, Floridia, being from 1 2 t o 15 miles from the coast. There are six centers here of which the city of Syracuse is the largest. Avola, Augusta, Priolo, and Melille are of lesser importance. In the immediate neighborhood of the city itself are situated some factories of considerable size, at least one of which makes some pretense of using mechanical devices (in handling the fruit, not in the extraction of the oil). There are very few small factories such as are found in Catania, Messina and Palermo. Floridia lies some 20 kilometers inland, the lowlands in the vicinity being given over t o lemon culture. There are but four or five factories here
SICILY
the largest orange-growing districts of the island. While isolated patches of lemons may be raised in other parts, almost the entire output of lemon oil comes from this belt together with a small amount, less than one per cent. of the total, from Calabrja. The lemon region naturally divides itself into five districts, three of which are contiguous. Beginning at the southeast, the region around Syracuse, extending from Avola on the south t o Augusta on the north, naturally separates itself into one district. It is less mountainous than those of the north and northeastern coasts and the fruit is raised further inland than in the other districts,
of medium size with several smaller ones. Avola is situated near the coast about 25 kilometers south of Syracuse. With possibly one exception, these factories are small and poorly operated ; considerable quantities of orange oil are produced here and much peel prepared for the production of Curacao. Both here and at Syracuse the chief products of the soil seem to be grapes, wheat and almonds. The next largest center is Augusta, 25 to 30 kilometers north of Syracuse on the coast. The single factory here is of medium size and produces both sweet and bitter orange oil in addition t o lemon. Priolo and Melilli are unimportant centers between
20
T H E J O U R N A L OF I N D U S T R I A L A N D ENGINEERING C H E M I S T R Y ,
Syracuse and Augusta. Both are inland towns the former containing two, the latter one small factory. There is also one other very small town, Solarino, situated near Floridia where oil is said to be produced. Altogether the district around Syracuse is one of no little importance. The reports of the British Vice-Consul, Mr. Lobb, for several years prior to 1905 show a production of about 2 5 , 0 0 0 pounds annually. In that year the amount rose to 80,000 pounds where it has since been maintained. The figures are for essential oils including lemon and sweet and bitter orange, no bergamot being produced. Being further south than the other districts, this region enjoys a milder climate and the production of oil begins sooner here than elsewhere. This may account for the fact t h a t Syracuse oils are said to have throughout the year a slightly higher optical rotation than those from the other districts. The methods of production do not differ from those employed in the E t n i and Messina districts. Lentini situated about 2 0 kilometers south o€ Catania is ai1 important orange-raising district ; large quantities of the sweet varieties are shipped from here, b u t very little of the oil and no lemons are produced. Further north, beginning a t Catania and extending along the coast toward Messina, are the E t n a and Messina districts, there being no definite natural boundary between them. It would seem highly probable t h a t the oils produced in the two do not essentially differ, but the territory covered by them is of considerable size and great importance in the essential oil industry so t h a t it is thought best to separate the districts for present purposes. If the boundary of the Etria district is set a t Giardini, the eastern coast is divided roughly between t h a t district and Messina. The coast between Catania and Giardini comprises the finest lemon oil producing district of Sicily, containing the two largest centers of production in Xci Reale and Giarri besides very important points a t Fiumefreddo and Giardini. Beginning on the south, Catania is one of the less important centers containing but one factory of considerable size with a few smaller ones scattered in the outskirts of the city. North of Catania there are few factories, in fact, the city and its environs seem to form a small isolated district. The same is true of Aci Reale which is situated about 15 kilometers toward the north and about two from the coast. This is undoubtedly the largest center of production in
Sicily, a t least a dozen factories being situated in the town itself or clustered in the surrounding territory. They are both large and small and with one or two exceptions destitute of mechanical devices. The coast strip is quite wide here and the entire country seems given over to lemon culture. Giarre is but I O kilometers further north, there being little territory given over a lemon culture between the two places. One factory of considerable size is situated here with perhaps two or three very small ones. Scarcely a mile from the town, however, a t the railroad station for Mascali, is a small place known locally as Carrubba where are situated three or four large factories. One of these is the largest and best equipped in the island. It is perhaps, indeed, the only well equipped place containing mechanical carriers, stirring machines, aerial railway for carrying off waste products, and electric lighting plant, machine shop, etc. Machines for extracting oil had been installed here b u t later abandoned for the sponge process. A t the height of the season, this place employs some three hundred hands, sorters, cutters and spongemen included, and produces 2 0 0 to 250 pounds of oil per day. The neighboring factories are not so large, employing roughly about fifty hands each. Altogether the district including Giarre is one of the largest producing districts in the island. The town of Mascali is situated above this place on the side of Mt. Etna, drawing its supply from the valleys and hilltops surrounding it, the lemons apparently being grown on high land which is unusual. The four or five factories situated there are small. Catania, Aci Reale, Giarre, Mascali and perhaps Fiumefreddo are situated upon decomposed lava beds of Mt. Etna. From Giarre north t o Giardini the whole .coast line is a continuous lemon grove with numerous factories, large and small, scattered through it. At Fiuniefreddo are three or four of fair size and a t Giardini one probably second in size in the E t n a district. The latter factory produces large quantities of #both sweet and bitter orange oil, which is unusual in this district although oranges are raised at Paterno, Aderno, and Bronte situated well up on the slopes of E t n a and at Francavilla further north nearer Giardini. The produce of this district goes chiefly to a n Essential Oil Producers’ Association and is sold by them to Messina brokers so t h a t little or no d a t a relative to the output is obtainable. The city of eatania is its chief port, b u t only a
T H E J O U R N A L OF I N D U S T R I A L A N D E N G I N E E R I N G C H E i V I S T R Y . few hundred pounds, usually less than a ton of essential oils, are exported from that point which would not represent the output of the city itself. The methods used in the E t n a are not different from those used in the Syracuse and Messina districts. Taking the northern boundary of the E t n a district as Giardini, the Messina district would begin at Letojanni following up the east coast to the city of Messina and including several minor centers on the north coast as far west as Rometta. Here again, from Letojanni to Messina, the whole coast line is a continuous lemon orchard with b u t slight interruption in the neighborhood of Ali. Factories are, of course, scattered throughout, the coast strip being much narrower than in the E t n a district. At the southern end the important centers are Santa Teresa and Roccalumera which are practically one town. Taken together they are probably second in importance only to Aci Reale in the E t n a district. Their factories, six or eight in number, are of considerable size b u t as a rule are not well equipped. Nearer Messina, the towns of Galati, Tremestieri and Gazzi all contain large factories. The coast strip is narrow here and the fruit is largely shipped in from the inland valleys and from further south. The factories are, as a rule, better equipped than those in any other part of the island. A t Messina proper, there is but one large factory which is probably second in size in the country. It .k? well equipped and draws supplies of fruit from csnsiderable distances on both sides of the city. The city contains numerous small factories wretchedlv equipped and situated ; often the fruit is cut, washed in the streets and the oil extracted in the living rooms of the houses. This condition is not confined to this city, by any means, b u t is generally prevalent in all of the large cities and in many of the smaller towns, the great majority of the smaller factories being sordid and filthy in the extreme and, indeed, so are some of the larger ones. On the north coast 12 kilometers west of Messina is a center of some importance, Bauso. The factories are 3 or 4 in number and of fair size. The smaller towns of Rometta and San Andre also contain small factories as do the towns of Letojanni and Scaletta on the south coast. The city of Messina itself is the center of the essential oil trade for Sicily, a very large percentage of the oil produced being exported from here. The British consular reports credit the port with
21
a total exportation of essential oils of between four and five hundred tons annually. Formerly, a considerable quantity of oil was produced in Messina from the culls of stored lemons. The sound fruit was carefully packed during the season and stored for shipment after the season for fresh fruit was past. Naturally, when the time for shipment came, many of the lemons had developed defects and were sold to oil factories. Their chief value probably lay in the citrate of lime produced from them a s they would contain b u t little oil, and that abnormal. This practice has greatly decreased recently, owing to the increased production of summer lemons. To the west of the Messina district along the north coast is situated the important center of Barcelona. There are seven or eight factories here, both large and small. The district is unique, owing to the fact t h a t the three-piece method of production i s ’ used. A short distance west of Barcelona is a town of considerable size, Patti, Here two factories are located, both below the average size, one of them producing besides lemon oil, both sweet and bitter orange oil. For considerable distance further west only isolated orchards of lemons are seen. A t Naso there are a few small factories and again a t Santa Agata. These towns along the north coast are hardly large enough to be called districts. With the exception of Barcelona, their production is a very limited one. It is quite possible that the oils produced are typical both on account of the geographical location and the methods of production used. The finished product of the district is sold to Messina buyers, none being exported directly. Continuing west toward the Palermo district, the mountains soon come down to the sea so that no orchards are seen after passing Santa Stefan0 until Termini is reached. The latter place is about forty kilometers from the city itself and may be regarded as the eastern boundary of the district, although no manufacturing centers of importance are found until the neighborhood of Bagheria is reached, some fifteen kilometers from Palermo. Here, a t the small town of Ficarazzi, is a center containing one large and several smaller factories. The district may be said to extend from this point to Partinico, a town some twenty kilometers southwest of Palermo and six or seven kilometers from the coast. The region is not a continuous lemon grove as is the case on the south, hut rather contains large isolated groups of orchards, one of the
22
T H E JOURNAL OF INDUSTRIAL A NU IZNGINEEIZING CNICMISTRY .
largest being on the Come d’ Ora, the valley extending from Palerino to Monreale. There are some eiglit factories there, the largest claiming an output of twenty thousand pounds aniiually. I’alernio itself coutains several large, apparently well~ecjuippedfactories. Carini, Cinisi and I’artinico are small towns on the I’alermo, ‘I‘rqmii railroad line of little iiiiportance. Cariui has but one or two sixrall factories, Cinisi but one. I’artiiiico has somc two or three, one of fair size. ’I‘he rnethods of production uscd in all these places are siiriilar ani1 are said to h a ~ IEen e introduced frolIl Barcelona, from wliicli place inany of the operators originally came. The three-piece method is universally used aud it is a coiiinioii practice to distil foots. A possible cause for abnormal oil in this regioii is the large iiuniher of summer leuious produced here. To produce this fruit, the lemon tree is allowed to blossom as usual in the spring. I n July a i d August as scloii a3 the fruit has set, the roots are uncovered, causing the tree to wilt and drop a great part of it. \Vheii the wilting has gone on sufficiently, tlre roots are recovered, the tree irrigated and heavily nianured. This change in treatment causes it to regain its former state, and in so doing, i t puts forth a fresh crop of blossoms from which lemoiis mature the following suinnier at a time when the old crop is exliausted and the supply is being drawn from the storage stock. The prices obtained are usually suficieiitly high t o pay for the trouble, loss of fruit in the iiatural crop arid injury to the trce. This fruit is known as “verdelli.” If the prices are low, or if for any other reasoil the crop is not gathered but remains upon the tree until the followirig natural crop is gathered, it becomes “bastardoni.” This practice is most largely followed in the I’alermo district, while t h e raisiug of the “verdelli” takes place in nearly the whole island wherever lenions are grown. This is the only district in which oil is macle from the culls. When the price of verdelli is low, larger quantities of oil are made so that at times it might become a factor in making an abnormal product. The season in the ?alermo district begins lull? six weeks later than at Syracuse and coutiuues well into the summer; the produce is both exported and sold to Messina buyers. There is very little, if any, trade direct with the United States. The British Vice-Consular reports credit I’alermo with a total exportation of essential oils of about ioo,ooo pounds annually.
I t is an extremely diEcult matter to obtain data upon which t o base conclusions as to the relative iniportance of the different districts of Sicily; the information furnished by factory owners is extremely unsatisfactory, in many cases amounting t o mere guess work. I t is certain, however, that the territory comprised in the I3ttia district produces the largest quantity of oil, the territory in tlie Messilia district is probably next, while I’alernto, Syracuse and Barcelona are of lesser importance, Palernio coming first with the other two of about equal importance. Two methods of producing lemo in Italy, the sponge method, by i oils of Sicily arc made, and the mac which is used only in the mainlaii per cent. of tile oil produced is made The one most used, the two-piece iiieth as follows: The lemons are cut in halves, t part of the work being done chiefly by children
Yin. I.-c“ttiiig
tire fruit, rwo-,,icce mciliod.
women, the cheapest kind of lalior. An ordinary paring kiiiic is used and the fruit divided from end t o end or crosswise, usually the former method ouly when it is inteiided to make some use of the skin after extracting tlie oil. The work is carried on with great rapidity lier re the fruit is cut crosswise, the liuife being started through tlie rind, and the Iemou cut in two a i d tbrown into tlie storage tul)s by m e motion of the arm. The tubs containing the cut fruit are diunped into shallow troughs. Ilere t h e pulp is separated from the skin. Olrler girls aid wouieii are employed for this work almost exclusively. A sj)ooii-shaped instrumeiit is used, being iuserted hetween the pulp and rind and with one twisting motion forced toward the elid of the fruit when with a quick jerk the pulp is pulled from the rind and deposited in the trough. Tile rinds are thrown into baskets, and before being carried to the spongers are thoroughly soaked
7'1~iic~ o i ; ~ ~I. . 01; a I.yix;7.iu.a L A N D I:NaIvIxruivG CFII:MISTIW. in water, usually I Jimmersing ~ tlie entirc basket in a large tub or reservoir and shaking off the excess. The!, are then allowed to remain sonie four
. .... . .....
.. . . -
-
. -. ._ . .- . . .
tlie weight of tlie whole body being thrown into the motion. The lemon rind is then turiied partly over and the pressure renewed. This is repeated some three or four times after which the skin is tlirown irito tlie waste baskets. Bach half lemon riiid has to be handled separately, receiving three or four pressings. I t takes from iGoo to 2200 of tlicse halves to produce one pound of oil, the quantity deperiding upon the size, ripeuess and freshness of the frnit. It is said that green fruit produces the fruit should e after picking. n can produce between two and hcli he receives
.
being dumped upon the floor in front of them, and a basket for the exhausted skins set a little to one side. A small earthenware bowl. ei@htto ten
Fig. 3.-~llxtiacting the
ethod only a sinall quanoil and the prothe bowl being e oil can be blown from the e into another receptacle. The mater and remainiug behind are separated from t h oil by the same means atid finally filtered through felt bags. The residues left in these bags are collected for several &a?s until a sufficieut quantity are on hand when the bags are placed under a haiid press and freed from the last traces of oil. The three-piece method used in the Palermo and Barcelona districts differs irom tlie method just described, mainly in the preparation of the skins hefore pressing. Tlie rind is pared oiT in three slices, leaving the greater part of the pulp with some little rind at the ends. The paring, as a rule, is done by boys or men and the skins are washed or soaked as iii the two-piece method.
oil, two~zaccemethod
inchcs highand of about the same diameter. is placed on the floor between the workmau's feet. This bowl has at one side a lip directly beneath which is a small concave depression which serves to hold back the residue when the oil is poured from it. Across the top is placed a round stick of wood about an inch in diameter, so notched as to fit the widest part of the bowl. Across this stick is hung a flat spouge surmounted by another thicker one and finally a third, which is cup-shaped. Into this latter the lemon skiti is inserted with the right hand, the left being used to press upon the sponge,
-
23
Fin. 4.-P&ng
the Iruit, tlirec piece method
24
T f I E JOURNAL OF INDUSTRIAL A N D ENGINEliRIA~GCHEMISIRI'.
The spongiiig melliod i i x d (Si
the pieces being smaller arc
Fig. s.--Ertracting
siiit
hut sliglitly ; up11er one being tiiriied by an arrangemeiit of iiiserted in the wooden cogs against the side fly-wheel. The pressure exerted by the weight of the upper disc is partly coinpensated by the ami a t the rear \x;hich is also used to raise this part of the machitie, so
is
ti,* Oil, thice~uieccuietiiod.
bowl is used oiil), lor the sepa"itioi1 or oil a ~ i d residual juice. r\ iiiucli larger aiiiouiit of Inlip is
are thus more easily rerimred and do not prccipitate out later. The use 01 inachiiics in producing lemon oil is confined to tlir province of Cdtiljriti. l l i e oil thus produced is hut a very sinall part of the total product. It lias a deeper color than the spoiige oil and is used to deepen the color of the latter when produced late in tlie season. The rimchine used is extremely crude. The lemons, about eight in niiinbcr, which must be of a uiiiform size, are placed io the receptacle between two grinding discs. The lower of these discs is stationary, the
the greater part of i h c oil and gratings ha\:ing been collectecl in a receptaclc placed uiider the lower disc. The mixture is filtered through cloth filtering bags, tlie oil asid water being separated by blowiilg the latter f r o m tlie top. The iiltcr bags contaiiiing the final residiie are pressed under handpresses similar to those used iii Sicily. The oil prod~icedis of a deep rich yellowish color asid is used solely for the purpose of bringing t:p the color of pale oils. It is sold to Messiiia buyers. .4 iriacbine dilTering very inaterially from used in Cafabria has been introduced into sonie of
.
25
liering pulp, and therefore must be sent to the jnice presses alter the oil lias beep removed, in.. creasing the work in t h i s ilepartnieni of the factory. In tlie Darcelonn and 1'aIc.rmo districts the residue or iece is distilled instead of filtered. It' is collected as described uiiiler the two-piece method, diluted with vxater a i d distilled from a small copper (alemhic) still. 'i'hk still consists ol a I:ii$re pot Iiolding two or !lirce gallims and a conrlensing basin, The latter iiis ioi I\. over the top of the lornier, the joint lxiiig closed b y clay. The
Fie
Fig 7.--Discs used in ilie Cslabrion mnchine.
The uicthod of prepring the f r u i t for use on this niachiiie was the same as for the trvo-piece method so that tlie only labor-saving mas among the spongers. The Calalxian machine does not require any preparation of the fruit hut (on the other hand, does not work over six or eight lemons at a time) requires three attendants and >wrks badly on uneven iruit, I-equiring lemons of practically the SBRIC size for each load. Oi the sponge methods, the three-piece has the seeniiiig admiitage of elimiuating the necessity of remoi.ing the pulp from the rinds. It is claimed, however, with some apparent reason that this saving is inore than oveibalanced by the increased tinie required in the paring and in the sponging process. It has also an additional disadvantage in t h a t ttie skins have a considerable amount of ad-
8 -Still
used on rmduer ~n tlie ilarreiona di-trict
ber is wrapped with condensation. The ttle contained in an his way the oil and water , as the bottle is filled with bowl The product and none of the fragrance ha5 been stated, the use of Brokers who purchase oil from nimufacturers usually have a clause in their contracts, which stipulate that the oil delivered to them shall not contain over 5 per cent. of the distilled product As a matter of fact, ufacturer s i l ~ e s his residues fficient yuantitv to keep his still a1 days when he commences to . The next lot of oil sold after this 's very likely to contain a oducerl from those residu do not allow any d
26
T H E JOURNAL OE INDUSTRIAL A N D ENGIhTEERIi21G CHEMISTRY
the oil which they buy as pure, but they do contract to take a t the same price, a quantity f it not to exceed j per cent. of the pure oil. In her words. they prefer to do the mixing themselves.
through a crushing machine in order to break the partitions and cells. The machine usual sists of a wooden hopper leading on to two rollers set a t proper distance. A chute leads
added to the sponge oil is not detectable with
ceptacles for receiving t h
ories this crush’ filtered through paper and stored in large copper tanks.
re for themsel
When the by-pro
aided by a windlass The juice from the crush and presses is collected in a central storage tan from ahich it is pumped, usually by liand, into large wooden reservoir. These reservoirs are heat either by steam coils or by passing steam directl~ into the juice. &-hen hot, it is neutralized with lime water, while being thoroughly stirred. The end-point of the neutralization is found by means of litmus paper. After standing hot for some two or three hours, the precipitated calcium citrate is drawn off into a tank having a false bottom covered
pressure. The product is then removed fr
T H E J O U R N A L O F IIVDUS?‘IZIAL A N D EhlGINEERING CHE.UISTRY. bags and placed in iron trays, these trays being placed on racks in a closed room containing a charcoal burner. In this manner they are dried
Fip,Il.-vat uSed fur precipitating citrate of lime.
dowri to a moisture content of a few per cent. The product is packed in hogsheads and shipped largely to the United States and England.
TURPENTINE AND ITS ADULTERANTS. By A ~ m m E. Pam+
Received Se-ber
18. 1908.
In t h e tuipentiue forests of our southern stales the custom is to cut a cup-shaped opening or “box” into the pine tree, about 11” across, 3‘’ wide, arid st‘’ deep, having a triatigular, or “V”shaped, upper surface. As this upper suriacecotnmonly called “rabbit’s e.ar”-“bleeds,” the juice, of about the consistency of glucose, runs into the “box” and is collected. At the end of a week the upper surface is cut afresh (“streak”), and such a new “streak” is cut every week for a season of nine to eleven months. The gun] so ob-
27
tained dut-ing the first year is called “virgin gum,” and the opening made is called “virgin box.” The height of this openinx is non: some 18” to 24”. During the second year, tlre cutting of streaks is continued as before, but the opening is now called “qearling box,” and the product “qellow dip.” Duiing the third )ear the opening is termed, in the east, “buck box,” a i d in the west, “doe box.” Aftet the thud year, the opening is called “pulling box,” and the product is still “yellow dip.” We have then: “qearling box yellow dip,” “buck box yellow dip,” “doe box yellow dip,” “fourth year yellow dip,” etc During all this time sonie of the gum hardens and adheres to the tree. This is scraped OK, and is known as “scrape,” or as “gum thus.” When system is used, the gum, instead of into the “box,” is--bv means of two pieces of steel placed a t an angle to each other and driven into the tree-made to run into a cup, the streak. I n this ear to year, is practica s mentioned abo>e: xirgin gum, dips, and gun1 thus, are called ” or “gum turpentine.” however, designatcs these subly as “turpentine.” In fact, his is: “the oleo-resinous exucies of ‘Pinus’.” the presence of water, this to the non-volatile “rosin,” ture of hydrocarbons, which Iv as “oil of turpentine,” “spirits of turpentine,” or more commonly, simply as “turpentine,” and vulgarly as “turps,” and sometimes, especially to disit sharply from so-called wood turpencalled “gnm turpentine ” To recapitulate: Sclentrfif term
Tttrpentins..
Commemal t-.
r vlrpin
... .. . .
spmts Of turpentme
Gum tnzpentlne
There is, then, some confusion in the use of the word turpentine, but scientific and conrinercial usage agree in applying tlie term only to the oleoresin referred to, or to the product derived therefrom.
