THE CITRINE ODOURS. 75 
results of his investigation to the French Academy of Sciences *. 
An abstract of these results, from unquestionably pure oil, may 
here be worth repeating. He says :—‘“ The essence of mandarine, 
prepared by expression, has a light golden-yellow tint; it is very 
limpid and extremely mobile; its odour is very sweet and different 
from that of citron or orange; it boils and distils exactly at 178° C. 
(352°-4. F.), almost without leaving any residue, in which, however, 
is found asmall quantity of yellow colouring-matter. The distilled 
product is colourless, endowed with the same odour and taste as 
the crude essence. Its density at 10° C. (50° F.) is 0°852; the 
same density was found with the first portions distilled, with the 
last, and with average samples. The density of the same essence, 
determined at a previous period and with another sample, was 
0°8517 at the temperature of 12° C. (57°°6 F.). The essence does 
not appear to contain oxygen. It is soluble in about ten times its 
volume of alcohol. 
The Bergamot orange is yielded by the Citrus bergamia, a 
small tree whose leaves and flowers much resemble in appearance 
those of the Bitter orange. 
It is stated in a small work, “ Le Parfumeur Francois, par le 
Sieur Barbe, parfumeur, 1693,” that oil of bergamot is extracted 
from the fruit of a lemon which has been grafted on a bergamot 
pear. The name of the latter is derived from the Turkish Beg- 
adrmidt, the “prince of pears.” Volkamer, in his ‘ Hesperides 
Norimbergenses,’ 1713, further describes limon bergamotta as 
“gloria imonum et fructus inter omnes nobilissimus,” and men- 
tions that the Italians prepare one of the finest essences from it. 
The name is derived from this fact, and is in no way connected 
with the town of Bergamo in Lombardy as some writers on per- 
fumery assert. It is not even cultivated in that district. 
The Bergamot is cultivated at Reggio and the adjacent villages 
on low-lying lands near the sea, being frequently grown amongst 
orange and lemon trees. The oil is extracted from fully-developed 
but unripe fruits, they bemg more or less green. They are 
gathered in the months of November and December, the amount 
of oil obtained beg from 45 to 60 grammes from 3 kilogrammes 
of fruit. The colour of the oil is a pale yellowish green, due 
to traces of chlorophyl, which is proved by the spectroscope. 
* Comptes Rendus, 25 Noy., 1857. 
