rooms. Germany and A 
output of this product. Orris root, in the form of tiny chips was 
chewed by men servants to remove the smell of tobacco and garlic. 
Orris root is said to be responsible for the bouquet in much wine, 
likewise for the bitter in some beer and the savor of several soups. 
The best orris root in the opinion of the ancients was produced 
in Illyria, while Florentine Orris Root is given the preference to day. 
The cultivation of orris root in the vicinity of Florence dates back 
to about the 13 th Century. In fact, the Iris was so intimately 
associated with the lives of the people, that the ancient arms of 
Florence bore a white Iris on a red shield, which subsequently 
changed to a red Iris, or lily, on a white shield. The product from 
the provinces lying to the east of Florence is famous for the fra- 
grance, size, and whiteness of the roots. Although, according to 
literature, in former times Florentine orris root consisted exclusively 
of the rhizome of /ris florentina, such is not the case today. This 
variety or rather, this species, forms but a portion of the product 
now on the market as Florentine orris root, the rest being composed 
of certain varieties of /ris germanica and I. pallida. 
While Iris will grow in any soil, the best orris root is produced 
in alluvial or stony moutain soil and the plantations for this reason 
are always located on the hillsides and never in the valleys. The 
plantings are not large, that is, measured as we do our corn fields, 
by acres, but consist of patches here and there on rocky slopes, in 
sunny open places in the woods, or between the vineyard rows. 
Fertilizing is not absolutely required, but the application of commer- 
cial fertilizer containing potassium salts is helpful. Rich land and 
heavy manuring result in a quantity of large roots, but the roots are 
neither fragrant nor of good quality, and when dry they shrivel up, 
so that they must be discarded. The plant also grows high on the 
moutains, but the snow and ice makes cultivation difficult. Usually, 
the roots are harvested during the month of August, three years after 
they are planted; however if prices are high, the plants are some- 
times dug after two years. The roots are dug in small quantities 
and carefully sorted, the young or small roots being put aside for 
planting future crops, and the large, firm, fully matured roots 
i 
washed, usually in a nearby stream. The product is collected and _ 
the roots are trimmed and peeled, generally by women who use 
curved knives to facilitate the removal of the skin. The roots are 
then spread on terraces to dry for two or three weeks. When dry 
they are baled and hauled to Leghorn, the nearest point of export 
and held in the markets there for sale. For several years during 
the early part of the 20th. century, speculators cornered the market 
in orris root and forced prices up beyond reasonable limits, fortu- 
12 
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ustria consumed the greater portionofthe 
