THE ODOUR OF VIOLET. 107 
years’ growth, the first crop will, it is expected, be available in 
1892. 
In Tuscany the cultivation, which until lately was restricted to 
asmall district in the neighbourhood of Pontasieve, near Florence, 
and at Arizzo, has been considerably enlarged since 1888. 
From Reggio, in Calabria, a further supply will be obtainable 
from new plantations laid down in 1890. Consequently the 
present high prices, caused by a bad crop and by the manipulations 
of speculators in Italy, may not maintain. 
The three species of Iris above-named are all known to the 
Tuscan peasants by the name “ Giaggiolo,” and when gathered 
from uncultivated plants the roots are taken indiscriminately, the 
greater part evidently consisting of J. germanica and J. pallida, 
which are the most common. They are usually dug up in the 
spring; the flags are cut back to within a few inches of the root, 
and another cut is made across the first tuberous formation ; this 
head part of the root with the clipped flag growing from it is then 
replaced in the ground, and soon starts a fresh growth, making 
offshoots and fresh roots. The remainder of the root is trimmed 
of its bark, cleaned, and dried in the sun. 
The fresh orris-root has simply an earthy smell. The character- 
istic odour, which is somewhat similar to that of violets, is after- 
wards gradually developed during the process of drying, and does 
not attain its maximum for at least two years, and even intensifies 
after that time. Its essential oil may therefore be included in 
the class of so-called “ ferment-oils.” 
Sometimes fresh roots are bleached by exposing them to the fumes 
of burning sulphur; this has a deleterious effect on the perfume. 
The roots are sorted out into several qualities, sizes, and sorts. 
Some of it is used for the manufacture of beads, and there is a 
market for the chips and turnings from this manufacture. The 
culture of this plant is extremely simple—it seems to thrive both 
in calcareous soil and in damp soil—and could undoubtedly be 
grown to advantage in many other places than those which now 
supply the market. 
Professor Fliickiger’s examination of the products of the root 
is as follows * :—When the dried root is submitted to distillation 
with water, there eventually comes over a crystalline odorous 
matter of yellowish-brown colour of the consistency of a firm 
* Archives der Pharmacie, June 1876. 
