Peach kernels Amygdalus persica 0·800-1·000 Pellitory root Valeriana celtia 1·000 Pepper, black Piper nigrum 2·200 Peppermint, fresh Mentha piperita 0·300 Peppermint, dry " " 1·000-1·250 Peru balsam Toluifera Pereiræ 0·400 Pimpernel root Pimpinella saxifraga 0·025 Poplar sprouts Populus niger 0·500 Rhodium wood Convolvulus Scoparius 0·050 Rose flowers, fresh Rosa centifolia 0·050 Rosemary Rosmarinus officinalis 1·550 Rue herb Ruta graveolens 0·180 Sage herb, German Salvia officinalis 1·400 " " Italian " " 1·700 Santal wood, East Indian Santalum album 4·500 Macassar " " 2·500 West Indian Unknown 2·700 Sassafras wood Sassafras officinalis 2·600 Savin herb Juniperus Sabina 3·750 Snakeroot, Canadian Asarum canadense 2·800-3·250 " Virginian Aristolochia Serpentaria 2·000 Star-anise, Chinese Illicium anisatum 5·000 " Japanese Illicium religiosum 1·000 Storax Liquidambar orientalis 1·000 Sumbul root Ferula Sumbul 0·300 Tansy herb Tanacetum vulgare 0·150 Thyme Thymus Serpyllum 0·200 " dry " " 0·100 Valerian root, German Valeriana officinalis 0·950 " " Dutch " " 1·000 " " Japan Patrinia scabiosæfolia Vetiver root Andropogon muricatus 0·200-0·350 Violet flowers Viola odorata 0·030 Water-yarrow seed Phellandrium aquaticum 1·300 Wintersweet marjoram Origanum creticum 3·500 Worm seed Artemisia maritima 2·000 Wormwood herb Artemisia Absinthium 0·300-0·400 Zedoary root Curcuma Zedoaria 1·300 Fresh flowers as a rule contain more aromatic material than wilted ones; the yield of dried herbs, leaves, etc., is usually greater than that of the fresh, because the latter contain much water which is lost in drying. When such vegetable materials cannot be worked fresh, which is best, they should be completely dried, spread on boards, at a moderate temperature in the shade and preserved in dry airy rooms, special care being had to guard against mould. CHAPTER VIII. THE SPECIAL CHARACTERISTICS OF AROMATIC SUBSTANCES.