Oil of Mustard. Syn. Oleum sinapis, L. 1. (Oil of white mustard.) From Sinapis alba, or white mustard, but chiefly from Sinapis arvensis, S. chinensis, S. dichotoma, S. glauca, S. ramosa, and S. tori. Sweet. Used for the table. Sp. gr. ·9142 (·2160—Ure). Prod. 36%.
2. (Oil of Black mustard; Oleum sinapis nigri, L.) From the ‘hulls’ of black-mustard seed. Viscid, stimulant. Used in rheumatism, Sp. gr. ·9168 to ·9170. See Oils (Volatile).
3. (Oil of White mustard; Oleum raphani, L.) From the seed of Raphanus raphanistrum (Linn.), or jointed charlock or wild mustard. Prod. 30%.
Oil, Neat’s-foot. Syn. Nerve oil, Trotter o.; Oleum bubulum, O. nervinum, Axungia pedum tauri, L. From neat’s-feet and tripe, by boiling them in water, and skimming off the oil. Does not thicken by age. Used to soften leather, to clean fire-arms, and for other purposes.
Oil, Nut. Syn. Hazel-nut o.; Oleum nucis, O. coryli, L. From the kernels of Corylus Avellana (Linn.), or hazel-nut tree. Pale, mild tasted, drying; superior to linseed oil for paints and varnishes. It is commonly sold for oil of almonds and oil of ben, and is extensively employed to adulterate both. Walnut oil is also frequently sold for nut oil. Sp. gr. ·9260. Prod. 63%(Ure).
Oil of Nut′meg (Expressed). Syn. Expressed oil of mace, Butter of m.; Oleum myristicæ (CONCRETUM) (Ph. L.), Myristicæ adeps (Ph. E.), M. butyrum, O. myristicæ expressum (B. P.), O. moschatæ, O. nucistæ, L. “The concrete oil expressed from the seed of Myristica officinalis,” Linn. (Ph. L.), or common nutmeg. The nutmegs are beaten to a paste, enclosed in a bag, exposed to the vapour of hot water, and then pressed between heated iron plates. Orange coloured, fragrant, spicy; butyraceous, or solid. It is a mixture of the fixed and volatile oils of the nutmeg. When discoloured and
hardened by age, it is called ‘Banda soap’ (Ol. macis in massis). When pure, it is soluble in 4 parts of boiling alcohol and in 2 parts of ether. It has been used in rheumatism and palsy, but is now chiefly employed for its odour and aromatic qualities. From the East Indies. Prod. 17% to 20%.
Oil, Ol′ive. Syn. Salad oil, Sweet o.; Olivæ oleum (B. P.), Oleum olivarum, O. olivæ (Ph. L., E., & D.), L. The “oil expressed from the fruit” of “Olea europœa, Linn.” (Ph. L.), or common olive. Five different methods are employed to obtain the oil, from the fruit:
1. (Virgin oil; O. o. virgineum, L.); (Huile vierge, Fr.) From olives, carefully garbled, either spontaneously or only by slight pressure, in the cold. That yielded by the pericarp of the fruit is the finest.
2. (Ordinary ‘FINE OIL,’) This is obtained by either pressing the olives, previously crushed and mixed with boiling water, or by pressing, at a gentle heat, the olives from which the virgin oil has been obtained. The above processes furnish the finer salad oils of commerce. The cake which is left is called ‘GRIGNON,’