Summary

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.
Source: Wikisource

1911 Encyclopædia Britannica, Volume 21… (1911)

The black is more generally cultivated, probably because it is found to yield more oil, but that of the white variety is considered to have a more delicate odour, and obtains a higher price. The white is the kind chiefly dried for herbalists. The flavour varies to a slight extent even with particular plots of land, badly drained ground being known to give unfavourable results both as to the quantity and quality of the oil.
Source: Wikisource

1911 Encyclopædia Britannica, Volume 21… (1911)

The average yield of peppermint is about 165 cwt. per acre. The first year's crop is always cut with the sickle to prevent injury to the stolons. The herb of the second and third year is cut with scythes, and then raked by women into loose hea's ready for carting. The field is then gleaned by boys, who add what they collect to the heaps. The plants rarely yield a fourth crop on the same land.
Source: Wikisource

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