CONCERNING ODOURS, 13-16 



sweet nor so lasting as when they have been sub- 

 jected to fire. Such are the explanations of these 

 difficulties. 



Of the oils used as the vehicle ofptrfumes. 



IV. Now the composition and preparation of 

 perfumes aim entirely, one may say, at making the 

 odours last. That is why men make oil the vehicle 

 of them, since it keeps a very long time and also is 

 most convenient for use. 1 By nature indeed oil is 

 not at all well suited to take in an odour, because of 

 its close and greasy character : and of particular oils 

 this is specially true of the most viscous, such as 

 almond-oil, while sesame-oil and olive-oil are the 

 least receptive of all. 



The oil most used is that derived from the 

 Egyptian 2 or Syrian balanos, since this is the least 

 viscous ; the olive-oil which is most used is that 

 which is pressed from ' coarse olives ' 3 in the raw 

 state, since this is thought to be the least greasy 

 and the least coarse : this is used while it is new, 

 not when it is old, for that which is kept above a 

 year is useless, having become thick and viscous. 

 This then is the kind of olive-oil which is most 

 suitable, since it is the least greasy. Some say that 

 for unguent the oil derived from bitter almonds is 

 best : these are abundant in Cilicia, where an 

 unguent is made from them. It is said that this is 

 suitable for choice perfumes, like the oil of the 

 Egyptian balanos : this is suitable in itself, 4 however 

 the shells of the fruit are thrown into the oil to give 

 it a good odour : indeed they are also thrown into 



3 cf. If. P. 2. 2. 12 ; G. P. 6. 8. 3 and 5. 



4 avrb conj. Sell.; TOVTO Vulg.W. 



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