The strongly fragrant leaves of Laurelia aromatica, juss. (Laure/ia sempervirens, Tul.) (family Monimiaceae), a tree which is known in Chile as laurel, is utilized in that country as a kitchen spice. It seems probable that an oil sent from southern Chile to Schimmel & Co.2) in 1889 under the designation Essencia de Hojas de Laurel, was obtained from this species. Its properties were: d15o 1,063; b. p. 185 to 236°; the bulk of the oil distilling between 230 and 236°. In a freezing mixture it solidified, showing that it consisted principally of safrol.