CONCERNING ODOURS, 11-13 



two 1 odours combine, as it were, to form one. Wine 

 indeed, as was said before, 2 has a special property of 

 assimilating odours. 



Another question also suggests itself, why it is 

 that, while the smell of flowers and other 3 things 

 used for garlands, though it is not so strong, can be 

 perceived even at a great distance, the iris-perfume, 4 

 spikenard and other fragrant solids smell stronger at 

 a short distance : and of some of these the smell is 

 only perceived when they are eaten, while some 

 need even to be bruised and broken up, and others 

 to be subjected to fire, as myrrh frankincense and 

 anything that is burnt as incense. The explanation is 

 that, whereas in flowers that which causes the smell 

 is on the surface, seeing that the texture of flowers 

 is open and they are not substantial, in all such solid 

 substances as roots the power of producing smell 

 is diffused through a substantial mass, while the 

 exterior parts are dried up and of close texture : and 

 this is why flowers emit the scent which exhales from 

 them to a long distance, while things like roots need 

 an opening of their passages. Hence, when these 

 are broken up or bruised, they are in all cases more 

 fragrant, while, 5 if flowers are crushed, they have a 

 comparatively evil smell : for under such treatment 

 roots give forth the property which belongs to them, 

 but flowers acquire a property which is not their 

 own. Again frankincense and myrrh, since they are 

 by nature of even closer texture than roots, need a 

 gentle application of fire, which, by gradually 

 warming them, will cause the scent to be exhaled. 

 For, if these substances are bruised or crushed, they 

 will indeed present an odour, but it will not be so 



5 cf. Arist. Probl 12. 9 ; 13. 3 and 11. 



339 

 z 2 



