xlvi 



FLORA ODOR ATA 



' Gather the flowers with as little of the stalk as possible, and 

 put them in a jar three-quarters full of Olive oil. After they 

 have soaked in the oil for twenty-four hours, the whole must 

 be put into a coarse black bag, and the oil squeezed out ; 

 then fresh flowers are to be added and the process repeated 

 for twenty days or more, according to the strength of the 

 perfume desired. "When the odour of only one species is 

 wanted, an immense number of the flowers are necessary to 

 produce a scented oil, and special cultivation would be re- 

 quired to furnish them ; but the amateur may use almost any 

 sweet-scented flowers that come to hand, and get a mixed 

 perfume, or Milh fleurs (thousand flowers) as the French call 

 it. The smaller kinds are to be preferred for the purpose, 

 such as Sweet Pea, Mignonette, Stocks, Clove, Pink, etc. 

 The larger blossoms are not adapted for use by the novice, as 

 the odour they impart does not compensate for the space they 

 take up. The oil, when thoroughly perfumed, is to be mixed 

 A^dth an equal quantity of strong deodorized " alcohol, and 

 shaken every day for a fortnight ; after Avhich the spirit may 

 be poured ofl" quite clear and bright, and will be found highly 

 charged with the odoriferous principle that was collected in 

 the oil. Flowers that are going out of bloom are as good for 

 this purpose as those in their prime, so that the garden need 

 not be despoiled of its beauty for the experiment.' 



To quote Shakespeare again, — 



* Of their sweet deaths are sweetest odours made.' 



We presume that most persons would prefer to buy their 

 perfumes, rather than to manufacture them in this way ; but 

 some may enjoy the work for its own sake, and consider that 

 the fragrant product is worth all the time and trouble it has 

 cost. 



