A few facts appear to us of especial importance. In practical perfumery many of the plants which are easily obtainable in large quantities, such as the flowers of clover and trefoil, the primrose, the rock-rose (Daphne Cneorum), dame’s-violet (Hesperis matronalis), and others above named, have never been employed. As an actual curiosity we may state that there is thus far no perfume containing the delightful odor present in the flowers of the linden-tree, of the Robinia (erroneously called Acacia), of the lilac, etc., at least not made from the plants here named.
[CHAPTER V.]
THE ANIMAL SUBSTANCES USED IN PERFUMERY.
While the vegetable kingdom offers us an abundance of aromatic odors the end of which it is impossible to foresee, the animal kingdom contains absolutely no substance which may be called sweet-scented in the strict sense of the term. If we find nevertheless a few animal substances generally used in perfumery, they should be considered rather as excellent means for fixing subtle vegetable odors than as fragrant bodies in the true sense. By themselves, indeed, they have an odor, but to most persons it is not agreeable even if properly diluted. Thus far only five substances of animal origin are employed in perfumery, namely: ambergris, castor, hyraceum, musk, and civet.
Ambergris.
Latin—Ambra grisea; French—Ambregris; German—Ambra.
This is a substance whose origin is still doubtful; many facts indicate that it is a secretion—whether normal or morbid may be left undecided—of the largest living mammal, namely, of the pot-whale (Physeter macrocephalus). Ambergris is found in the intestines of this animal or, more frequently, floating about in the sea; the shores of the continents bordering the Indian Ocean furnish the largest amount of this peculiar substance.
Ambergris is a grayish-white fatty substance which occurs in commerce in pieces of various sizes—those as large as a fist are rare—of a penetrating, decidedly disagreeable odor. It is soluble in alcohol, and when properly diluted the odor becomes pleasant and it is so permanent that a piece of linen moistened with it smells of it even after being washed with soap. By itself, ambergris is not much used; it finds its chief application in combination with other odors or as an addition to some perfumes in order to make them lasting.
Castor.
Latin—Castoreum; French—Castoreum; German—Castoreum.
This is a secretion of the beaver (Castor fiber); it accumulates in two pear-shaped bags on the abdomen of the animal, both male and female. The hunters remove these bags from the body of the dead animal and in this form they are brought into commerce. These sacs are the length of a finger, at the thickest point the diameter of a thumb, and contain a greasy mass of yellowish-brown, reddish-brown, or blackish color, according to the nourishment of the animal. This mass constitutes castor; it has a strong, disagreeable odor, a bitter, balsamic taste, becomes soft when heated, is combustible, and almost entirely soluble in alcohol. It is probable that this secretion in its composition has some relation to the nourishment of the beavers which feed by preference on resinous vegetable substances. In commerce Canadian and Siberian castor are distinguished; the latter is more valuable and has almost disappeared from the market. It possesses a peculiar tarry, Russian-leather odor, probably due to a substance present in birch bark, upon which the Siberian animals feed almost exclusively. Canadian castor has an odor more nearly resembling pine resin. In perfumery castor is rarely used, usually only for fixing other odors.