. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 6 BULLETIN 399^ U. S. DEPARTMENT OF AGEICULTURE. attached to the distilling apparatus. When the gauge indicates sufficient diminution in the pressure, steam is admitted into the jacket of the retort. The thin mixture of water and peel begins to boil almost immediately, and the water vapors passing into the condenser carry the oil with them. Here the vapors are condensed and the distillate is collected in the receiver. The oil being lighter than water floats on the surface and can easily be separated. The peel is exhaus
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 6 BULLETIN 399^ U. S. DEPARTMENT OF AGEICULTURE. attached to the distilling apparatus. When the gauge indicates sufficient diminution in the pressure, steam is admitted into the jacket of the retort. The thin mixture of water and peel begins to boil almost immediately, and the water vapors passing into the condenser carry the oil with them. Here the vapors are condensed and the distillate is collected in the receiver. The oil being lighter than water floats on the surface and can easily be separated. The peel is exhausted in about 30 minutes. Steam can also be admitted directly into the retort and the oil extracted under diminished pres- sure by direct steam. The oil obtained by vacuum distillation was light lemon yellow in color and possessed a pleasing orange odor and the characteristic aro- matic orange taste. The oil obtained by direct steam distilla- tion is not of as good quality as that ob- tained when the heat is applied by means of the jacket. The best results, however, were obtained when both jacket heat and direct steam were used simultaneously. The oil obtained was macerated with 20 per cent of its weight of fresh unextracted peel and then filtered. Thus treated, the oil had a lemon-yellow color with a slight tinge of brown. It had an excellent orange odor and the characteristic aromatic orange taste. Apparently the odor-bearing and flavoring constituents are aU present and by the method described a fair grade of orange oil can be prepared. PRESSED OIL. Pressed orange oil is generally understood to mean the oil which is pressed from the peel by hand. Where labor is cheap such a method of extraction is economically possible, but where labor is relatively costly this method can not be used. Accordingly, methods were worked out for applying heavy pressure without any great outlay of money for hydrauUc Fig. 3.—Experimental vacuum still losed in extracting orange oil: A, S
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