. Bulletin of the Department of Agriculture. Agriculture; Agriculture. PEODXJCTION OF SWEET-OEANGE OIL. In some preliminary experiments it was noted that when a portion of the vacuum-distilled oil was macerated with unpressed peel for several hours the loss in the volume of the oil recovered was in some instances as high as 10 per cent. Some oil had been absorbed by the peel, although the peel employed contained all its original content of on. When pressure was apphed to this macerated peel all the original oil could be pressed out. A portion of the peel pressed before macera- tion yielde
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. PEODXJCTION OF SWEET-OEANGE OIL. In some preliminary experiments it was noted that when a portion of the vacuum-distilled oil was macerated with unpressed peel for several hours the loss in the volume of the oil recovered was in some instances as high as 10 per cent. Some oil had been absorbed by the peel, although the peel employed contained all its original content of on. When pressure was apphed to this macerated peel all the original oil could be pressed out. A portion of the peel pressed before macera- tion yielded about 95 per cent of its original oil content. When, however, the press cake was distilled with water and the oil thus produced used to macerate the next lot of peel to be pressed, the yield of oil obtained was approximately the original content of the peel. With these facts in mind, the following method was devised for extracting sweet-orange oil by pressure: An inexpensive press (fig. 4) was employed in the experimental work. This press consists of a heavy wooden frame, a wooden drmn fitted with a perforated brass cyhnder. and a heavy screw for applying pressm'e. About 20 pounds of the finely ground peel from the first two-thirds of the grating drum was placed in a canvas sack made of 10-ounce duck and the sack placed in the wooden dinim. Pressure was then applied by means of the heavy screw. Before press- ing, the. peel was thoroughly mixed with approximately one-half its weight of water and the whole Fig-^--Experimental press used in extracting orange oil. heated to not over 90° C. The oil and water pressed out were collected in a large container, where the oil came to the top and the water was easily removed. The press cake was then thrown into a still (fig. 5, a) and distilled with water. A small quantity of oil was thus secured which was-added to the next lot of peel and the mixture allowed to macerate for a short time. After pressing several lots the mixture of oil a
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