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Rh Noyau. And from that fruit we draw, as well as from nuts, oils for perfumed essences.

We have spoken here but of those fruit which are generally made use of by distillers, there are many others which might be employed with as much success. It is enough to have pointed here the use which is made of them: it behoves the lovers of the art to improve the ancient discoveries. The receipts change as the taste changes: but the method and proceedings we recommend here will always serve and be useful to direct the operations.

Those plants are called aromatical whose stalks and flowers have a strong and penetrating odour, though altogether agreeable; such plants preserve that odour a long while after they are gathered even after they are dried up.

Those are called vulnerary, which have an aromatical taste, and which are unctuous and balsamic. The aromatical and vulnerary plants are in great numbers; but we shall not enter into their detail; we shall content ourselves with only pointing out those which the distillers made the greatest consumption of, such as melissa, rosemary lavender aspic, marjorum, sage, &c.

From the aromatical plants we draw odoriferous waters, which are exquisite to strengthen the heart and the brain; and which are constantly used in swoons. We may likewise draw quintessences from them which stand in the stead of the plants themselves, in the seasons in which the plants exist no more. Aromatical