68 BOOK OF THE SCENTED GARDEN 
Olea fragrans.—Sweet white flowers, used in China for 
scenting tea, etc. (see Osmanthus). 
Olibanum (Boswellia serrata).—Supposed to be the frank- 
incense of the ancients. 
Opoponax (Opoponax chironium).—From the South of 
Europe, in habit like a parsnip; 6 feet high; yields a 
fragrant gum resin, very aromatic, but now not much 
used. 
Orchids.—A large number of tropical species are very 
fragrant, the white and green flowered kinds especially 
at night, others at different periods of the day. A 
good list is given in Donald M*‘Donald’s ‘* Sweet- 
Scented Flowers and Fragrant Leaves,” pp. 85-90. 
Vanilla is the fruit pods of Vanilla planifolia, etc., used 
in flavouring chocolate and confectionery. Orchids 
rarely possess a perfume that is not also yielded by 
other flowers. Anguloa clowesii smells of Fenugreek ; 
Dendrobium macrophyllum like Turkey Rhubarb; Lycaste 
harrisoni smells like roasted Apples; Odontoglossum 
rezli like Wild Field Rose (R. arvensis). 
‘<The odours of Orchids are most diverse, varying 
even in the same species at different stages of its 
existence. Some have an especially delicious and 
almost overpowering fragrance, such as 4érides odoratum 
and Lycaste aromatica, Mr Bateman enumerates only 
a few of the various odours which they represent 
when he likens the scent of Stanhopea grandiflora to 
that of a chemist’s shop, that of Bulbophyllum cocoinum 
to cocoanut milk, of Oncidium ornithorhynchum to fresh 
hay, of Gongora galeata to Wallflowers, of Maxillaria 
atropurpurea to Violets, of Aérides odoratum to pomatum, 
of Epidendrum anisatum to aniseed, of L. umbellatum to 
angelica, of Maxillaria crassifolia to noyeau, of Lycaste 
aromatica to cinnamon, of Gongora atropurpureato allspice, 
of Burlingtonia (Rodriguezia) candida to citron, of 
Dendrobium moschatum to musk, and of Cycnoches loddi- 
