124 ODOROGRAPHIA, 
CHAMPAC. 
This perfume of great delicacy is derived from the flowers of 
Michelia Champaca, Linn. (Sp. 756), and under such name is 
described by 5 
DeCandolle, Prodr. i. p. 79. 
Roxb., Flor. Ind, 1. p. 656. 
Wight and Arnott, Prodr. i. p. 6. 
Wight, Illust. 1. p. 13. 
Blume, Flor. Jav. ix. t. i. 
Tent., Flor. Nap. vii. t. 3. 
The synonyma are :— 
Michelia aurantiaca, Wallich in Plant. As. Rar. 11. t. 157. 
M. pubinervia, Blume, Flor. Jav. Magn. xiv. t. 4. 
M. Rheedii, Wight, Illust. i. xix. t. 5. fig. 6. 
¥ Rheede, Mal. 1. t. 19. 
2 Rumph., Amb. ii. t. 67. 
The name Michelia was given by Linneus to this tree in honour 
of Pietro Antonio Micheli, a celebrated Florentine botanist who 
died in 1737, and the name Champaca is derived from Ciampa, an 
island between Camboge and Cochin China, where the tree grows. 
This island is also called Tsampa, hence also the appellation M. 
Tsiampaca. The essential oil distilled from the flowers is known 
in India as Pand, also as Champa-Ka-utter and Keeula-Ka-utter, 
samples of which were so labelled at the London Exhibition, 1862. 
The genus Michelia is entirely Indian. It is very nearly allied 
to Magnoliacee, and although there is no broad line of distinction 
between the two, the latter is distinguished from the former by 
having terminal flowers, more densely spiked carpels, and definite 
ovules, 
In the shady forests of the Eastern Himalaya five species of 
Michelia form a prominent feature in the vegetation of the tempe- 
rate zone at elevations between 5000 and 6000 feet. They are, 
however, impatient of drought, and one only (the Champaca) 
extends as far west as Kumaon. In the Khasian hills and the 
Malayan peninsula other species occur, and the latter locality, 
when we become better acquainted with the vegetation of its 
mountains, may be expected to yield many species. 
