CONCERNING ODOURS 



CONTENTS 



SECTIONS. 



1-3. Introductory : Of odours in general and the classi- 

 fication of them. 



4. Of natural odours : Of those of animals and of the 



effect of odours on animals. 



5. Of smell and taste. 



6. Of odours in plants. 



7-13. Of artificial odours in general and their manufac- 

 ture : especially of the use of perfumes in wine. 



14-20. Of the oils used as the vehicle of perfumes. 



21-26. Of the spices used in making perfumes and their 

 treatment. 



27-31. Of the various parts of plants used for perfumes, and 

 of the composition of various notable perfumes. 



32-35. Of the properties of various spices. 



35-36. Of the medicinal properties of certain perfumes. 



37-41. Of rules for the mixture of spices, and of the storing 

 of various perfumes. 



42-50. Of the properties of certain perfumes. 



51-56. Of other properties and peculiarities of perfumes. 



57-59. Of the making of perfume-powders and compound 

 perfumes. 



61-63. Of the characteristic smells of animals, and of certain 

 curious facts as to the smell of animal and vege- 

 table products. 



64-69. Of odours as compared with other sense-impressions. 



3*5 



