THE ODOUR OF ROSE. 43 
little before the opening of its flowers, when the lemon-like odour 
which it at first possesses gives place to the odour of rose. The 
critical point is recognizable by the leaves beginning to turn 
yellow. The oil is formed entirely in the leaves and all the green 
parts of the plant, the petals yielding no odorous product what- 
ever, but in order to waste no time in detaching the flowers they 
are put in with the branches. The odour which may be thought 
to be perceived in the flower is simply due to the secreting organs 
in the calyx and peduncle. 
The Pelargonium is also cultivated and distilled in other countries, 
as in Spain (near Valencia, and recently in the province of Almeria), 
Italy, Corsica, the Island of Bourbon, and in Provence. The 
Spanish oil is considered the finest (probably owing to the fact 
that the plantations are not “irrigated”); the plant which pro- 
Fig. 3. 
aa 
duces it is said to be the same variety of pelargonium as the 
Algerian plant. The oil from Provence ranks equally as regards 
quality with the Spanish ; a “ superfine” oil is also manufactured 
in Provence by adding rose-petals to the still. The Corsican oil 
