HISTORICAL SKETCH 



xliii 



the grease above and below them, are removed, and fresh 

 flowers are strewn in their place. This proceeding is repeated 

 eight or ten times. The perfumed grease is then put into 

 large, closely-covered vats, with an equal Cjuantity of spirit. 

 In the vats are wheels which are tiu^ned by machinery. The 

 rapid revolutions of the wheels beats out of the grease most 

 of the perfume it has soaked in; the grease sinks to the 

 bottom, and is used to make soap, pomade, etc., and the spirit 

 which contains the true essence of the flowers is bottled, and 

 fetches the highest prices given for scent. 



From Italy comes the essences extracted from the Citron 

 family together with the Bergamot. To Turkey we look for 

 some of the finest ' attar of Eoses,' whilst Spain cultivates 

 extensive tracts of Lavender, Eosemary, and other plants 

 emitting a delightful fragrance. 



The Ylang Ylang is produced by a tree found on the 

 islands of the Indian Ai^chipelago, its curious name signifying 

 the flower of flowers. The attar of Ylang Ylang is more 

 costly than even the attar of Eoses. The odour is so power- 

 ful that it scents the air for miles around the trees. 



The perfume known as Patchouli comes from an Indian 

 herb of that name, from which the attar is obtained. So 

 strong is the odour that, mixed proportionately with another 

 attar the Patchouli "^-ill predominate. For a handkerchief 

 perfume it is sweetened with Eose. 



The similarity in odour to Vanilla of the sweet-scented 

 Tonga Bean, which comes from French Guiana, is an allure- 

 ment to the perfumer to substitute it for the more exj^ensive 

 Vanilla. It is used in a similar manner, in combination with 

 other odours, and is the principal ingredient in the perfume 

 called essences of new-mown hay. 



In our own moist and moderate climate we cannot under- 



