“make up for what has’ Beet nepiedted, to Meer aie oy himselt the tremendous 
- readers. 
, and is of great value for its smell*®). The odour of this body, as well as ‘that ¢ 
of smells, to classify them and, if poses to introduce general terms. pista aed 
Sia 
cb ANP ee 
In connection with this publication, we would mention an | article by! H. He 
This author (ieaene mentions that, sBenerally: epeubie. ce more "value 
attached to the colour of new chemical bodies than to their odour. In his. view, , 
human nosé is less developed than the eye, so that it has happened ‘that bodies t i: 
been described a long time ago, without discovering their aromatic nature. — Pheny 
ethyl alcohol, for instance, known since about 1880, has been used as an aroma ic 
only after it had been discovered that it is an important constituent. of otto of roses. 
cinnamic alcohol, so important for perfumery, and of other important alcohols ~ 
described in G. Cohn’s book (Die Riechstoffe), puclispes in 1904, as” so weak that 
are termed of no value as aromatics. _ , es 
Phenyl ethy! alcohol is an instance also for the phenomenon, that aromatics ar 
recognize their true odour. ‘It is necessary therfore: that fomal are 5 ne Hl 
chemically pure, but also pure in smell, which ‘is still ‘more difficult to attain: 
of his olfactive organ, may Uscowe more ‘harmony in “combinations which wi 
still call disagreeable. eh 
The author then briefly discusses the work done. by. Zwaardemaker ee ( 
“ 
Similarity or dissipilatity of chemical construction. ee, 7 
If for instance the constitution of an hans aldehyde i is s altered by 
— ‘) In this somes, we ‘would 
was dott only” after it had been discovered in r neroly, eu 
Chem. I. 59 ae) 350. 
af 
