INTRODUCTION. x1 
food of the gods,” in strange contrast to the appellation which its 
disgusting odour has merited for it amongst Europeans, viz. 
“ Devil’s dung” or “ Stercus Diaboli.” 
Vanillin has been prepared from asafeetida. The possibility of 
deriving it from this plant was suggested by Tiemann, who showed 
its connection with ferulic acid *. 
The curious way in which very dissimilar odours are generated 
in the same plant is exemplified by the Tritelia uniflora, a hand- 
some white-flowered species of Lily from Buenos Ayres; it has a 
delicate odour of violets, but when bruised this is quite over- 
powered by an odour of garlic. There is some obscure cause 
connecting these odours; it is stated that Cassie flowers (Acacia 
Farnesiana), possessing an odour analogous to that of violets, have 
the singular property of imparting to the breath of those who eat 
them a strong odour of garlic, imperceptible to the user, but 
intolerable to all near him ; the root-bark of the same tree growing 
in the West Indies has the same alliaceous odour. 
Several species of Petiveria, such as the P. alliacea (the 
“ guinea hen-weed” of the West Indies), the P. tetrandra of 
Brazil, possess a strong odour of garlic. The root, wood, and 
leaves of the Seguiera alliacea have a powerful odour of garlic 
and asafcetida, as has also a Petiveria called Ajo del monte, found 
in the forests of Bolivia. Silver that has been in contact with 
iodoform, or which is even touched by the fingers after they have 
been in contact with iodoform, acquires a nauseous odour re- 
sembling that of garlic, which even becomes more perceptible 
upon rubbing the silver. A drop of saliva from a patient fully 
under the influence of iodoform is said to be sufficient to impart 
the odour to silver; also that the odour is evolved by the mere 
exposure of iodoform and silver in the neighbourhood of one 
another. The odour is not that of iodoform but is thought to 
be due to a decomposition product +. The Mycena alliacea, a 
fungoid plant, has a foetid smell of onions. Amongst other 
* Ph. Jnl. vi. p. 813, and xvii. p. 83. 
} Ibid. [3] xvii. p. 575. 
