Wormseed Oil Distillation

Wormseed Oil Distillation. . , Distillation was found to be the best way to extract wormseed oil so numerous crude distillation units were built in Carroll County and the surrounding area. A vat, or kettle, was loaded with as much of the wormseed stalk as possible and stamped down by workers. The vat was sealed and live steam from the boiler was charged into the vat for approximately thirty minutes. The built up pressure was then then released through pipes into a condenser where the steam and oil condensed., The steam and oily vapor were transported through steel or copper pipes which were bathed in troughs filled with cool spring water. The oil, being lighter, floated to the top and was then separated and stored in steel shipping containers. In many cases the yellowish liquid would be distilled a second time to improve purity. The still operator charged a flat figure per pound based on the specific gravity of the oil with an ideal range between 0.955 and 0.980. At the peak of oil manufacturing Maryland, stills often ran six days a week producing 2,000 pounds of oil every 24 hours., A negative aspect to the distillation process was the odor. Alternative names for wormseed were "stinking goosefoot" and "stinking motherwort." In numerous accounts, workers were said to be unable to wear their clothing for at least six months after processing the crop. Many local neighbors recounted smelling the rancid week cooking up to half a mile from the still site. The stench of wormseed was pungent but the profits were rewarding.