Abstract
The perfuming of the breath by means of mouth pellets is of comparatively recent origin. The ancient peoples knew the flavouring value of several of the plants and their by-products, but utilised them principally as flavours for wine. It is doubtful, however, whether they appreciated their value so much in this direction as they did in the preparations of incense, perfumes, and fumigants.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Rights and permissions
Copyright information
© 1973 W.A. Poucher
About this chapter
Cite this chapter
Poucher, W.A. (1973). Floral Cachous. In: Perfumes, Cosmetics and Soaps. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5694-0_10
Download citation
DOI: https://doi.org/10.1007/978-94-009-5694-0_10
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-009-5696-4
Online ISBN: 978-94-009-5694-0
eBook Packages: Springer Book Archive