24 BOOK OF THE SCENTED GARDEN 
loss of essential oils. This can be accomplished by 
cutting the fodder before it is overripe, and then avoid- 
ing bleaching and leaching. (Syader in “* The Chemistry of 
Plant and Animal Life.”) Salt, or cattle-food spices, are 
used to improve hard hay and forage. 
FIGHTING THROUGH THE NOSE 
In one of the conversations reported in his ‘‘ Life,” 
Tennyson once said that this is ‘‘an age of stinks and 
smells.” Undoubtedly the two German chemists who 
discovered a new compound of sulphur the other day 
are doing their best to make it so. The stench of the 
new compound is described as past belief. The atmos- 
phere was made unbearable for many yards around, and 
the two operators, with a look of unspeakable agony, 
held their hands to their tortured noses. At length the 
smell began to penetrate farther, and protests rained 
down onthe unhappy men, until finally, almost desperate, 
they ceased their experiments. The old ‘stink-pots” 
of China were as nothing to it! What a vista this opens 
up for the fighting of the future! Even Lord Roberts 
could not stand up long against a stench so prodigious ! 
CLosE INTERCONNECTION OF THE SENSES 
But we may just glance at the connection that exists 
between the so-called five senses, our instincts as 
opposed to our reason. “Touch and taste are intimately 
connected, and both taste and smell together form what 
we call flavour, aroma, or bouquet. 
So also we like to connect seeing and hearing at the 
opera or theatre or concert, nay, even at lectures, where 
1 The great Swedish naturalist Carl Linné, indeed, did pay some 
attention to plant odours, which he roughly divided into seven groups 
or classes, three only of which were pleasant, viz, the aromatic, the 
fragrant, and the ambrosial. Linné also called the night-scented 
flowers flores tristes, because generally of a dull green or brownish hue. 
