P. L. Simmonds, The Commercial Products of the Vegetable Kingdom
“ American castor oil is imported for the most part from New York and New Orleans, but some comes from our own possessions in North America. In the United States, according to the "American Dispensatory," the cleansed seeds are gently heated in a shallow iron reservoir, to render the oil liquid for easy expression, and then compressed in a powerful screw press, by which a whitish oily liquid is obtained, which is boiled with water in clean iron boilers, and the impurities skimmed off as they rise to the surface. ”
