202 THE SCENT OF FLOWERS AS A MEANS OF ATTRACTING ANIMALS. 



found in the flo-vvers of a Winter-green (Pyrola unifiora); Paulownia scent in the 

 flowers of Glycine Chinensis; and Unona scent in the flow^ers of ZaluziansJcia 

 lychnidea. 



The acids and alcohols of those hj^drocarbons which are known as paraffins 

 differ chemically from the benzoloid scents. The name ijaraffcnoid may be given 

 to them. With regard to their composition the best known of these compounds are 

 Valerianic acid yielded by the Valerian scent in the flowers of numerous Valerians, 

 especially of Valeriana ojfficinalis, montana, and saxatilis; Pelargonic acid, which 

 is closely connected with Rose scents, and especially with that of Rosa centifolia: 

 the Oil of Rue which is liberated from the flowers of various Rutacese, especially of 

 the Common Rue {Ruta graveolens); and the volatile Q^nanthic acid which is met 

 with as the wine-flower scent in the flowers of the Vine {Vitis vinifera), and of 

 Gleditschias (Gleditschia triacanthos, Sinensis, &c.). To this group belong also the 

 Lime scent which difiuses with various modifications from the flowers of different 

 Limes (Tilia alba, Americana, parvifolia, &c.), and also from those of ^scidus 

 macrostachya; the very widely-distributed Nightshade scent from the flowers of 

 many species of the Thorn-apple (Datura), of the Mandrake {Mandragora), the 

 Petunia and numerous other Solanaceae, as also from those of the Peony (Paonia), 

 and American Trillium grandifiorum. The Elder scent of the flowers of 

 Sambucus nigra and Orchis ijallens, and the hircine odour, resembling caproic 

 acid, which is liberated from the flowers of the Lizard orchis (Orchis hircina), and, 

 somewhat modified, from those of Orchis fragrans are also to be included. 



It is uncertain whether the honey scent of fresh yellow bees'-'wax and honey 

 developed in so many flowers belongs to the paraffinoid series or not. Formerly it 

 was thought that myricilalcohol (an alcohol of paraffin) caused this peculiar scent. 

 But it would appear that the purified myricilalcohol is scentless, so that it is 

 therefore possible that the honey scent is due to another compound. At any rate, 

 it is naturally associated with the above-mentioned scents, and can be most 

 conveniently described here. It is a very common, if not the commonest of all 

 flower scents. The fact that it is often combined with others, especially with 

 benzoloids, leads to the formation of many varieties. The scent, which is most like 

 that of honey-filled honey-comb fresh from the hive, is produced by the flowers of 

 the Sloe, Apricot, Cherry, and Almond trees (Prunus spinosa, Armeniaca, avium, 

 Amygdalus communis, &c.), of Herminium, belonging to the Orchids, of the 

 Buckthorn (Rhamnus pumila, &c.), and of the Bug wort (Cimicifuga fcetida). 

 A slightly different scent is liberated by the flowers of the Bird Cherry (Prunus 

 Padus), the Bedstraws (Galium Cruciata, vernum, verum), of the alpine Forget- 

 me-not (Myosotis alpestris), and Phlox (Phlox paniculata), of Asclepias and 

 Gynanchum, the Corydalis (Corydalis cava), many species of Spurge (Euphorbia 

 Cyparissias, &c.), the Willows (Salix Caprea, daphnoides, &c.), some Compositse 

 (e.g. Cirsium arvense and brachycephalum), numerous Umbelliferae (e.g. Angelica 

 ojfficinalis, Heracleum Sphondylium, Meum Mutellina, Pimpinella magna), many 

 Cruciferse (e.g. Alyssum montanum, Erysimum odoratum), many Tulips and 



