from which essence of Portugal is extracted. A great number of vegetable odors belong exclusively to tropical plants, but the flora of Europe furnishes a large proportion of them, and almost all the essences used in perfumery are of European origin. England cultivates lavender and peppermint largely. At Nîmes, gardeners are particularly attentive to rosemary, thyme, petit-grain, and lavender. Nice has the violet for its speciality. Cannes extracts all the essences of the rose, the tuberose, cassia (the yellow acacia), jasmine, and neroli. Sicily produces lemon and orange; Italy, bergamot and the iris.
What, now, is the chemical nature of the odorous principles in plants? The chemistry of to-day reduces almost all of them to three categories of well-ascertained substances: hydrocarburets, aldehydes, and ethers. We will endeavor to give a clear account of the constitution of these three kinds of substances, and to mark their place in the register of science. The hydrocarburets are simple combinations of carbon and hydrogen, as, for instance, the petroleum-oils. They represent the simple compounds of organic chemistry. As to aldehydes and ethers, their composition is rather more complex; besides carbon and hydrogen, they contain oxygen. Every one knows what chemists mean by an alcohol; it is a definite combination of hydrogen, carbon, and oxygen, neither acid nor alkaline, which may be regarded as the result of the union of a hydrocarburet with the elements of water. Common alcohol, or spirits of wine, is the type of the most important series of alcohols, that of the mono-atomic alcohols. Chemists represent it by the formula C2H6O, to indicate that a molecule of it arises from the union of two atoms of carbon with six atoms of hydrogen and one of oxygen. Independently of the alcohols, which are of great number and varying complexity, organic chemistry recognizes another class of bodies, of which vinegar is the type, and which receive the name of organic acids, to mark their resemblance to mineral acids, such as oil of vitriol or aqua-fortis. Now, every alcohol, on losing a certain amount of hydrogen, gives rise to a new body, which is called an aldehyde; and every alcohol, on combining with an acid, produces what is called an ether. These rapid details allow us to understand precisely the chemical character of the essences or essential oils which plants elaborate within their delicate tissue. Except a small number among them which contain sulphur, as the essences of the family of crucifers, they all present the same qualitative composition—carbon and hydrogen, with or without oxygen. Between one and another of them merely the proportion of these three composing elements varies, by regular gradations, but so as always to correspond either to a hydrocarburet, or to an aldehyde, or to an ether. In this case, as in almost the whole of organic chemistry, every thing is in the quantity of the composing elements. The quality is of so little importance to Nature, that, while following always the same laws, and constantly using the same materials, she can, by merely changing the
