CONCERNING ODOURS, 18-20 



themselves the viscid part of the oil, and so it 

 attaches itself to them ; thus the density of the oil 

 is destroyed : the oil, thus becoming thinner by the 

 removal ! of its viscid part which chiefly contains 

 the characteristic odour, becomes more receptive of 

 the spice which is added to it, because it does not 

 now offer resistance. 



Again that odour which is due to the spices be- 

 comes less powerful as it is spent on the viscid part 

 of the oil, while at the same time it is preserved by 

 this because it has entirely filled up its passages. 

 Wherefore it naturally follows that, even if the 

 added spice is in small quantity, its odour pre- 

 dominates, since it passes into a vehicle which is 

 in itself not at all powerful and which is more 

 receptive than itself. A corresponding account may 

 be given of the keeping quality of the several oils, 

 of their power of resisting fire, and other such 

 qualities. Thus that oil which is most receptive, 

 for instance, that of the Egyptian balanos, will also 

 keep longest, and for the same reason ; namely that 

 that oil which is most receptive unites, more than 

 others, into one single substance, as it were, with the 

 spices. Such a substance will always last longer than 

 others ; which also explains why, if exposed to fire, it 

 is less affected than others. 



Of the other oils the same applies to that of 

 sesame, this being specially receptive ; 2 but, for the 

 contrary reason, almond-oil soon loses its virtue arid 

 keeps for a shorter time than any other, for that oil 

 which has been least receptive parts soonest with 

 the property received. Sesame-oil however receives 

 rose-perfume better than other oils 2 because of its 



have printed it from Sch.'s text. The omission is evidently 

 due to the double occurrence of rb v^craijuvov, 



345 



