CONCERNING ODOURS, 7-9 



result is usually obtained by a mixture, and accord- 

 ingly l such mixtures are of two things (or classes 

 of things), a liquid and a solid : but there are 

 three ways in which the result may be reached (the 

 combination 2 being one either of like with like, or 

 of unlike substances), according as a liquid is com- 

 pounded with another liquid, a solid with another 

 solid, or a solid with a liquid. 



For tastes and odours alike are derived from these 

 two things : the method of the makers of spices and 

 perfume-powders 3 is to mix solid with solid, that of 

 those who compound unguents or flavour wines is to 

 mix liquid with liquid : but the third method, 

 which is the commonest, is that of the perfumer, 

 who mixes solid with liquid, that being the way in 

 which all perfumes 4 and ointments are compounded. 

 Further one must know which odours will combine 

 well with which, and what combination makes a 

 good blend, just as in the case of tastes : for there 

 too those who make combinations and, as it were, 

 season their dishes, are aiming at this same object. 

 So much for the ingredients and the methods 

 whereby these arts attain their ends. 



The object of the mixture is in the one case 

 simply the production of a particular odour and the 

 gratification of the corresponding sense, in the other 

 there is a desire to produce, as it were, a pleasanter 

 taste : this for instance is the object of flavouring 

 wine with perfumes or of putting spices into it. 



2 i.e. given two components we have three possible com- 

 binations, A with A , B with B, or A with B. 



3 8ta7rci<r/jLOTa. cf. Plin. 13. 19 ; 21. 125. 



4 The difference between /avpou and xp^'A taTOS does not 

 appear ; pvpov seems to be loosely used, as just above it was 

 used of an entirely liquid mixture. 



335 



