Laboratory and design studies have been completed relating to volatile constituents which appear in Kraft black liquor and condensate streams, and how these can best be removed and recovered. In order of decreasing concentration, the volatile constituents are alcohols, terpenes, ketones, sulfur bearing compounds, and phenolic compounds. In all, some 40 compounds were present in condensate streams. The feasibility of combining steam stripping of Kraft liquor with steam stripping of condensates was explored, and the conditions under which this may be warranted are reported. Under most present mill situations, steam stripping of black liquor and the last stages of evaporator condensates does not appear to be warranted except in unusual cases. Exploratory type studies were made and are reported concerning improved methods of predicting vapor-liquid equilibria in such systems, and separation of the resulting volatile oils.