Mi^ STORING SCENTS. 



Esterel close b^'. Tlie wind was blowing in our direction 

 and the perfume could be smelt hundreds of paces awa\'. 

 Those wild plants which will not bear transport are 

 generally distilled in the open, immediateh' after gathering, 

 in an apparatus known as a "Distillerie ambulante" which 

 they move from place to place. This is usualh' .set up 

 in the neighbourhood of a spring or brook in order to 

 provide the necessar\' supph' of water for the cooler. 

 A great quantity- of Rosemar\' oil is sent from the 

 South of France to Cologne to be used there in the 

 manufacture of Eau de Cologne. Eau de Cologne con- 

 tains equal quantities of Orange- and Lemon-peel-oil, less 

 Neroli oil, and still less Bergamot and Rosemary oil 

 dissolved in S5 per cent alcohol. All these ingredients, 

 even though mixed according to the best prescriptions 

 and well selected, will not immediately produce good 

 Eau de Cologne ; for the fusion of the scents does 

 not take place for some time. Data resulting from prac- 

 tical experience have been collected for some time, but 

 the effects of storing have onh' of late ^•ears become the 

 subject of scientific enquir\-. The simplest example is a 

 retail brand\' which is made b\' diluting an (S(.) per cent 

 spirit down to a ,M) per cent spu'it. 'Pliis lu'aiKh', when 

 freshh" mixed, would not be relished hv the drinker, 

 e\'eii if he were not a spoilt connoisseur. It must be stored 

 to render it palatable. It is well knoun that good wine 

 gains \aluable qualities h\ being kejit. T^he ingredients 

 in solution are working chemicalh' on each other, and 

 the\' appear to originate new combinations. '.:\bsolute 

 stillness is necessar\- for tluls process, constant shakings 



