CONCERNING ODOURS, 32-34 



has a bitter quality. Cinnamon again lias a fair 

 amount of pungency as well as heat. So too is it 

 with koston. Cassia exceeds both of these in heat 

 pungency and astringency. Iris-perfume is hot and 

 astringent, and excessively bitter when it is fresh, 

 1 in which state it causes sores on the skin of those 

 that work on it. Cardamom has also a biting quality 

 as well as heat. The juice and the fruit of balsam 

 of Mecca are more active in producing both these 

 qualities, while the wood is less so. Nepaul cardamom 

 has also a property similar to this. 



Ginger-grass 2 has a more biting quality than 

 sweet-flag,, 3 and is hotter; but both are equally 

 astringent. Kypeiron is however more astringent 

 than either. The sweet-scented aspalathos also has 

 this quality. Spikenard has a biting quality as well 

 as heat. Maron and the khroma which is mixed with 

 sweet marjoram-perfume are heating. 4 The root of 

 alkanet also contributes to the colour of rose-perfume 

 and iris-perfume. 



Now some spices when they are fresh have at first 

 heavy and pungent qualities, but in course of time 

 become sweet till they have reached their prime, 

 and then lose their properties again. Thus the iris 

 is at its prime for manufacturing the perfume for 

 three years after it was gathered, and 5 lasts for six 

 years at longest. 5 Maron lasts two years ; myrrh ten, 

 and improves with time. Cinnamon koston and 

 cassia keep at their best for about the same periods 

 as these. Ginger-grass and sweet-flag soon get past 

 their prime. Of flowers some, like the rose, possess 



4 This sentence seems irrelevant here. 



5 ~ 5 KO). errj. These words are omitted, apparently by 

 accident, in both W.'s editions, though represented in his 

 Latin translation. 



357 



