1911 Encyclopædia Britannica, Volume 21… (1911)
“ The menthol is obtained by subjecting the oil to a low temperature, when it crystallizes out and is separated. The two varieties of M. arvensis just named yield much more menthol than M. piperita. It is remarkable, however, that the M. arvensis, var. javanica, growing in Ceylon, has not the flavour of peppermint but that of garden mint, while typical form of M. arvensis grown in Great Britain has an odour so different from peppermint that it has to be carefully removed from the field lest it should spoil the flavour of the peppermint oil when the herb is distilled. ”
