Ground cherry stones (pits and hard shells), after maceration yielded 0,016 p.c. of volatile oil which had the following properties:

1) Chem. Zentralbl. 1910, II. 892.

2) Fileti, Gazz. chim. ital. 8 (1878), 446; Berl. Berichte 12 (1879), 296.

3) Pharmaceutical Journ. HI. 5 (1875), 761.

d15o1,0532; aD + 0°; nD20o1,53888; soluble in 2,5 vol. and more of 60 p.c. alcohol. The hydrocyanic acid content amounted to 0,27 p.c. The oil was colorless to light yellow in color" and had an odor similar to that of bitter almond oil, yet with a pronounced difference1).