PERENNIALS 



PERFUMERY-GARDENING 2547 



furnish the flowers, and, unless lifted and divided, the 

 stocks become scattering and unattractive. Another 

 very good reason for lifting and dividing the perennials 

 i? that, being mostly strong-rooted plants, they deplete 

 the soil; when shifted, they are likely to be set in a 

 new place. 



PERESKIA (named for Nicolas Claude Fabry de 

 Peiresc). Also written Peirescia, Peireskia, and Peres- 

 da. Caciacese. Shrubs or clambering vines, grown for 

 ornament and also for the edible fruit. 



Spines in the axils in the Ivs. : Ivs. alternate, broad and 

 flat, resembling those of ordinary flowering plants: 

 fls. wheel-shaped, more or less clustered; ovary naked 

 or leafy: fr. juicy, sometimes edible; seeds black, thin- 

 shelled. Some 40 names have been given in Pereskia 

 for species in this and related genera, but only 13 are 

 now recognized. Only two species are very common in 

 collections, although P. cubensis, P. amapola, and the 

 true P. Bleo have recently been intro. 



acule&ta, Mill. (Cddus Pereskia, TJnn. Pereskia 

 fdetans, Speg.). LEMON VINE. BLADE APPLE. BAB- 

 BADOS GOOSEBEBRY. Branches woody, clambering, 10- 

 20 ft. long: Ivs. flat, lanceolate, 2-3 in. long, 1-2 in. 

 broad : spines on old wood hi clusters and straight, 1-2 

 in. long, on young branches 2, short and curved: fls. 

 pale yellow with pink varieties, 1-1 M in- broad: fr. 

 lemon-colored, the size of an olive, in age smooth. 

 Widely spread in Trop. Amer. B.M. 7147. B.R. 1928. 

 G.C. III. 20:625. This species is much used as stock 

 on which to graft other species of cacti. Var. Godsef- 

 fiina, Hart. Lvs. richly colored, when young crimson, 

 yellow and green above. G.C. in. 43:257 (note). 



grandifdlia, Haw. (P. Bleo of authors, not Cactus 

 Bleo, HBK.). Usually tall shrubs, but sometimes grow- 

 ing as half clambering: Ivs. often large, some 5 hi. long: 

 spines form large clusters on the old wood, usually soli- 

 tary on young branches, straight: fls. in small clusters, 

 purple, 1J4-2 in. broad: fr. 2 in. long, pear-shaped. 

 Brazil, and now grown in manv warm countries. B.M. 

 3478. G.C. m. 20: 427. 



P. svbulafa, and P. spathvlata are to be excluded from Peretkia, 

 Schumann in his Monograph of the Cactacese referred them to 

 the genus Opuntia, but they more properly belong to the genus 

 PeresMopsis, Brit. & Rose, which see. j_ j^ ROSE. 



PERESKIOPSIS (like Pereskia). Cactacese. Opuntia- 

 like plants grown for ornament and curiosity. 



Trees and shrubs: sts. and branches cylindrical: Ivs. 

 large, flat, and persistent: areoles bearing spines and 

 glochids: fr. usually red; seeds covered with matted 

 hairs. This genus, lately segregated from Opuntia, 

 where recent writers have placed it, is very different 

 from Opuntia in many ways, and resembles more 

 closely in habit and foliage the genus Pereskia, although 

 it is very different in fr. and seeds from that genus. 

 Eleven species have been recognized, of which 9 are 

 now grown in Washington and in the New York Botani- 

 cal Garden, although none is known in the trade. 



velutina, Rose. Sts. weak, forming compact bushes: 

 branches soft, velvety: Ivs. broadlv ovate: fls. yellow. 

 Mex. 



subulata, Brit. & Rose (Pereskia subulata, Muehl.). 

 St. 2 ft. or less high, below half wood, above fleshy and 

 branching: Ivs. persisting a few years, dark green, 

 shiny, as thick as a pencil, about 3 in. long, half-cylin- 

 drical and ending in a spine: areoles felted, in the 

 young plant with a few hair-bristles, later with 2-4 

 straight, pale yellow spines 3-4 in. long. Mex. Can 

 be used as stock for epiphyllum. 



spathulata, Brit. & Rose (Pereskia spathvlata, Otto). 

 St. upright, with few horizontal, spatulate, shiny green 

 Ivs. : the diffuse areoles at first somewhat woolly, later 

 felted, above with a bunch of short bristles, below with 

 1-2 yellowish white, straight spines. Mex. 



J. X. ROSE. 



PERFUMERY -GARDENING. The growing of 

 plants commercially as a source for perfume-making. 



The perfumes of the market are derived in part from 

 animal secretions (musk, civet), in part from artificial 

 chemical compounds, and in part, and chiefly, from the 

 class of vegetable products loosely called essential oils. 

 "Synthetic" or chemical perfumery materials are the 

 more or less perfect artificial reproductions of organic 

 compounds used in perfumery. If it were possible hi all 

 cases and with perfect success to compound these sub- 

 stances, the production of floral perfumes would soon 

 be at an end, as the chemical process would be sure to 

 be cheaper than the horticultural. But nature knows 

 how to add some touches which the chemist's art can- 

 not imitate, and even when synthetic manufacture is 

 possible, the result is in general regarded as a cheaper 

 substitute. At the same tune, sentimental reasons 

 count considerably in favor of the natural perfume, and 

 considering, further, that some perfumes cannot well 

 be imitated chemically, there is no present cause to 

 apprehend the extinction, or, in view of increasing 

 demand, even the decline, of the industry of produ- 

 cing natural perfumery oils. 



The essential oils used in perfumery are secreted in 

 different parts of the plant. The flowers are naturally 

 thought of first, being the seat of the fragrance of the 

 rose, violet, cassie, jasmine, tuberose, the orange in 

 part, and numberless other plants whose perfume is 

 extracted or only enjoyed as naturally exhaled. The 

 oil of lavender is yielded more by the green parts of 

 the flower-head than by the corollas. In rose geranium, 

 thyme, wintergreen, and patchouli the foliage is the 

 fragrant part. A number of essences are derived from 

 woods, as those of sandalwood, red cedar, and rhodium. 

 The ou of sweet birch comes partly from the wood, but 

 mainly from the inner bark, and the same is true of 

 sassafras. In the case of the latter, however, the roots 

 only are used; in the case of the former, the young tops. 

 Several herbaceous roots also furnish oils, as orris-root, 

 Canada snakeroot, and sweet flag. The rinds of the 

 orange and other citrous fruits contain important 

 perfumery oils, and the oil of bitter almonds comes from 

 the fermented kernel of the nut. 



The standard methods of extracting essential oils are 

 four, namely, the use of mechanical means (chiefly 

 expression), distillation, enfleurage or inflowering, and 

 maceration. Expression appears to be applied only to 

 the rinds of the citrous fruits. These are placed under 

 pressure in a screw press, or sections turned wrong side 

 out are squeezed in the fingers, the oil being taken up 

 with a sponge, or the fruit is rubbed in a cup lined with 

 spikes (ecuelle a piquer), the oil collecting in a hollow 

 handle. An ecuette on a larger scale in the shape of a 

 hollow drum has also been used. 



In distillation, the oil-bearing material is heated with 

 water or subjected to hot steam, and the oil, being vola- 

 tile, passes off with the steam. The oil would be lost 

 if the vapor were not condensed, and this is accom- 

 plished by passing it through a coil or equivalent 

 arrangement of pipe kept cool by a flow of water. The 

 condensed steam and oil fall into a "Florentine recipi- 

 ent," a vessel with a spout coming out at the base 

 but rising to the level of the top, so that the heavier 

 liquid, sometimes oil, sometimes water, alone will 

 enter it and can be poured off separately. After the 

 water and oil have mainly separated, the water will 

 still contain enough oil to make it highly fragrant, and 

 in this state it goes to market as rose-water, orange- 

 flower water, and the like, or is returned to the still 

 to be redistilled with the next charge. 



The remaining two methods depend on the fact that 

 grease has the power of absorbing essential oils. In 

 enfleurage the grease, without heating, is spread over 

 both surfaces of panes of glass which are set in frames 

 (chassis), so that they can be piled one over another 

 with spaces between. In these spaces are placed the 



