SCENTS AND PERFUMES. 347 
quality of Cassia bark, from New Guinea, deserves in- 
vestigation. 
The flowers of the Uci or Sacasaca (Evodia hortensis, 
Forst.) diffuse, like those of most Diosmacewe, an over- 
powering, rather sickly odour, highly esteemed by the 
natives, but only appreciated by those Europeans who 
can enjoy patchouly, musk, and scents of a similar cate- 
gory. ‘lhe perfume emitted by the flowers of the Ma- 
kosoi (Uvaria odorata, Lam.) and of the Balawa (Pan- 
danus odoratissimus, Linn.) commands a greater number 
of European admirers, whilst that of the Bua (Fagrwa 
Berteriana, A. Gray) may be said to be universally in- 
haled with delight. The Bua blossoms in September 
and October, and one of the months of the Fijian ca- 
lendar is occasionally called the Vulai Bua, or Bua 
month. The flowers, or rather corollas, are gathered 
after they have dropped on the ground, and brought 
home in baskets. They are tubular, white, and fleshy, 
and are either strung into necklaces, which retain their 
delicious and powerful perfume long after they are dry, 
or they are placed while still fresh in cocoa-nut oil, in 
order to impart scent to it. Sandal-wood and Bua 
flowers are often put into the same vessel of oil. The 
abundance of the tree (which yields a hard, white 
wood) at Sandal-wood Bay may have given rise to its 
native name “ Bua,’—a form of “ Pua,” by which the 
plant is known in the Society Islands. 
Another perfume largely employed in scenting oil is 
furnished by the Makita (Partnarium laurinum, <A. 
Gray), a tree about fifty feet high, supplying tough spars 
for canoes, and having oblong leathery leaves, formerly 
