142 Oranges and Lemons of India. 



oranges, and any sour citrus with sufficient juice 

 in it. 



As to the uses of the citrus in perfumery, the per- 

 fumer had better speak for himself. 



G. W. Septimus Piesse, in his book on the " Art of 

 Perfumery," published in 1879, fourth edition, says : 

 " During the season, there is at Nice a public market 

 for orange blossoms. The bitter orange flowers 

 (Seville) fetch three francs per kilogramme ; those of 

 the sweet orange, two francs. The market season for 

 orange flowers at Nice lasts for more than a month, 

 and during that time there are sold from fifteen to 

 eighteen tons of flowers daily (!!!), and a ton of 

 flowers will yield more than a kilogramme of otto, say 

 forty ounces, worth 2O/. sterling, and the residuary 

 water (orange flower water) highly saturated with odour, 

 is worth another io/. note. Two distinct odours are 

 procurable from the orange blossom, varying according 

 to the methods adopted for procuring them. This 

 difference of perfume from the same flower is a great 

 advantage to the perfumery factor, and it is a curious 

 fact, worthy of inquiry by the chemical philosopher. 

 This duality of fragrance is not peculiar to the orange 

 flower, but applies to many others, especially the rose 

 probably to all others. 



"When orange flowers are macerated in a fatty 

 matter, by what is called ' enfleurage,' eight kilo- 

 grammes are required to enflower one kilogramme of 

 grease, divided over thirty-two infusions. This poma- 

 tum is then digested in rectified spirits, which takes up 

 the essential oil, and forms extract of orange flowers. 

 This scent is so fine that it cannot be recognized from 

 that of the flower. From it 'Sweet Pea, 5 'Magnolia,' 

 and other scents are made up. If orange flowers are 

 distilled with water, the Otto, or ' Oil of N&oli/ is 



