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.
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© 1993 Springer Science+Business Media Dordrecht
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Poucher, W.A. (1993). Floral Cachous. In: Perfumes, Cosmetics and Soaps. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1484-4_10
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DOI: https://doi.org/10.1007/978-94-011-1484-4_10
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-4651-0
Online ISBN: 978-94-011-1484-4
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