Oil of Bay. 1. (Expressed o. of b.; Oleum lauri, O. laurinum, L.) By expression from either fresh or dried bayberries, as castor oil. Limpid; insipid.
2. (By decoction; Butter of b.; Oleum lauri nobilis, O. l. verum, L.) From the berries, by boiling them in water, and skimming off the oil. Green, buttery; chiefly imported from Italy. Used by the vulgar in bruises, sprains, rheumatism, deafness, &c. Prod. 20%.
Oil of Beech. Syn. Oleum fagi, L. From the nuts of Fagus sylvatica (Linn.) or beech mast. Clear; keeps well; when washed with hot water, it is used for salads, and burnt in lamps. Sp. gr. ·9225. Prod. 16%.
Oil of Belladon′na. Syn. Oleum belladonnæ seminum, O. b. baccæ, L. From the seeds or berries of Atropa belladonna or deadly nightshade. Yellow; insipid. Used for lamps in Swabia and Wurtemberg, and as an application to bruises. The marc is poisonous. It freezes at 34° Fahr. Sp. gr. ·9250.
Oil of Ben. Syn. Oil of behen; Oleum balatinum. From the seeds of Moringa pterygosperma (ben nuts). Scentless, colourless; keeps long without growing rank; by standing, it separates into two parts, one of which freezes with difficulty, and is hence much used in perfumery.
Oil of Benne Seed. See Oil of Gingelly.
Oil of Brazil-nuts. Syn. Oleum bertholletiæ. From the kernels of the fruit of Bertholletia excelsa, or Brazil-nuts. An oil of a bright amber colour, congealing at 24° Fahr. Sp. gr. ·917. It has been used as a substitute for olive oil in plasters and ointments.
Oil of Caca′o. Syn. Butter of c.; Oleum cacao concretum, Butyrum cacao, L. From the seeds of Theobroma Cacao, or chocolate nuts, gently heated over the fire, and then decorticated, and pressed between hot iron plates. Sp. gr. ·892.
Column headings:
A. Name of Oil. B. Specific Gravity at 15°C., Water = 1,000. C. Combustibility. Grms. consumed per hour in a Lamp with Wick. D. Freezing Point in degrees Centigrade. E. Colour. F. Taste. G. Smell. H. Limpidity. Time (in seconds) required to trickle a given distance. I. Drying Power.