orange, has larger convex surface glands of the fruit, those 

 of the Bergamot being convex or depressed. There is no 

 record or tradition of the origin of either the Bergamot or 

 Bigaradia, though they may probably have been differen- 

 tiated in Persia, where the passion for scents being uni- 

 versal, that of a variety or shoot of the orange differing so 

 greatly in strength and quality of odour as the Bergamot 

 does from its allies, would be sure to attract attention and 

 lead to the propagation of the race. It has been assumed 

 by Gallesio to be a hybrid between the sweet orange and 

 lemon, but there are no definite grounds for the assump- 

 tion. 



According to Fliickiger and Hanbury the Bergamot 

 orange appeared in Europe in the latter part of the seven- 

 teenth century, and the essential oil from it is included in 

 a list of the stores of a Griessen apothecary in 1688. The 

 first precise notice of it is contained in a little book called 

 "Le Parfumeur Francois," printed at Lyons in 1693. 

 The author, Le Sieur Barbe, says that the oil is obtained 

 from the fruits of a lemon tree grafted on the stem of a 

 Bergamot pear. Risso and Poiteau, in their splendid 

 "Histoire Naturelle du Orange" (Paris, 1818), class the 

 Bergamot amongst the true oranges (G. Aurantium) and 

 enumerate three varieties, namely — var. torulosa, with 

 pyriform ribbed fruit; var. parva, with small globose 

 fruit; and var. Mellarosa, with a rounded depressed fruit, 

 ribbed on the sides and areolate at the top ; the latter they 

 regard as intermediate between the Bigarade and Berga- 

 mot. Loiseleur Deslongchamps, on the other hand, in the 

 enlarged edition of Duhamel Traite des Arbres, &c. 

 (Paris, 1808), treats of Bergamots under the three species 

 G. Aurantium, Limetta and Limonum, as cited amongst 

 the synonyms enumerated above. He gives the name 

 u Orange Bergamotte " only to G. Aurantium Bergamium* 

 and of the C. Limetta Bergamia he says that is cultivated 

 hardly anywhere but at Nice, and there for the manu- 

 facture of the delicious bon-bons called " Bergamottes." 



Oil or essence of Bergamot is the product for obtaining 

 which the Bergamot orange is cultivated. It is used only 

 in perfumery and confectionery, and may be extracted by 

 distillation, or by sponging the surface of the fruit, or by 

 a machine which crushes the surface of the skin and thus 



