Valuable Plants of Fiji: There is Wealth Waiting in Perfumed Trees and Flowers
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Valuable Plants Of Fiji
There Is Wealth Waiting in Perfumed Trees and Flowers BY H. B. R. PARHAM THE perfumes of the Vei Kau have a most alluring grace of their own, and have challenged those who breathe in their sweetness to expatiate thereupon; and, better still, to draw to them the attention of others more fitted to make use of their beautiful fragrance, and to adapt such sweet scents to the list of possible byproducts of these still little-known Fijian forests and upland slopes!
Therefore, I have gathered together a few notes concerning these scented floral growths; as it seems to me quite possible that something of commercial value may lie perdu in the wilderness; and there may be a hidden mine of wealth for some industrious experimenter in the exquisite art of the perfumer-chemist, and of the distiller of sweet essences.
Merely regarded as a possible interest, for more prosaic planters, some of these hints may prove of advantage; and surely ladies in the backblocks should welcome a new way of making a little money—out of their town acquaintances!
An excellent way to make perfume in small quantities, and therefore not suggested as a trade process, is as follow; Take a perfectly clean, large-mouthed, glass jar, and in the bottom sprinkle salt, in small quantities. Then put in a layer of scented petals; entire blossoms; or leaves, taking care in the case of leaves to bruise them well before putting them in the jar. The flowers, etc., should be gathered before the heat of the day, but not after heavy dew or rain.
Get ready some rounds of wadding the size of the jar (or, if cotton is used, small wads of cotton just large enough to take the place of the wadding) and pour over them sufficient good lucca oil to saturate thoroughly the cotton or wadding. This can be done in a pie-dish or soup plate. For an ordinary 2 or 31b jam-jar, 10 or 12 of these rounds will be needed.
Now put one of the rounds on top of the layer of petals, etc., sprinkle again with salt, and add more scented petals, then another oil-soaked round of wadding, and go on in the same way, alternating salt, petals, and wadding, till the jar is full.
It is a good thing to press the wadding down in order that the packing together may be fairly close.
To exclude the air, a bung may be used, or an air-tight cover. If neither is available, tie a piece of parchment or grease-proof paper over the top.
In England and other temperate climates, one has to choose a sunny place for the jar. In Fiji, it is hardly so necessary to enforce the need of sunshine, and yet it is the warmth that draws the fragrance from the flowers, and is essential to the making of the perfume.
In about 10 days or a fortnight the oil should be sufficiently scented, and will require straining through fine muslin. First, however, the wadding should be pressed with a spoon in order to squeeze out the oil.
The scent of the oil should be more powerful than that of the usual trade perfume. Indeed, as the fragrance will prove delightfully strong and lasting, unlike what one might call shop scents, very little will go a long way.
The list, of scented bush plants, is wellnigh endless, though, of course, many of these would be totally unfit for perfumery.
It would be a very interesting subject for further research, and one that would eventually prove of great value to Fiji, Everything that adds to the stock-in-trade, so to speak, of a country is of supreme importance.
In Europe fortunes have been made in the perfumery business. Who has not heard of the violet fields of La Grasse, in the S. o£ France, and the big population that is there kept busy and happy, preparing violet perfumery? Most unfortunately the introduction of synthetic perfumery has seriously interfered of late with the prosperity of these happily-employed people.
It is very regrettable that the desire for dainty things should hot also be accompanied by the sense to know the difference between a clever imitation and a real perfume from charming natural flowers. The use of imitation perfumery is almost as paltry as the wearing of sham jewels.
Fijians are themselves very fond of perfumes and nearly always add some scent to the coconut oil they use on their persons. The bush supplies them with a variety of strong or sweet-smelling leaves and barks.
THIRST and foremost among native trees is the sandalwood. Though comparatively rare now, it still holds its paramount place on all festive occasions. It is the great desideratum of all Fijian gatherings, being used in the form of powder on their over-heated skins. Indeed it is one of the most appreciated native perfumes. Its local name is yasi, and it is known by botanists as santalum yasi or santalum alia.
There is a ready sale for the grated wood among the natives themselves.
In Hawaii the precious wood is called Iliahi.
There is an element of thrilling romance about the old-time stories of the sandalwood traders, and the dangers they brought on themselves, as they had such an unfortunate way of rousing the ire of savage natives.
These early-comers left very little sandalwood uncut, when they gave up the trade, and Yasi is now a rare tree, even in Bua Bay—once known as Sandalwood Bay.
The Yasi is now, happily, protected by Government.
By some the Yasi is supposed to be the famous aiming tree, the wood of which was used in the building of Solomon’s Temple!
THEN there is the MoTcosoi (Canaga odorata) which belongs to the Anonaceae.
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Like the perfume of Yasi, that of the Mokosoi is much admired by the Fijians, and justly so, for it has certainly a most entrancing odour. With careful preparation, this delicate perfume should prove a valuable addition to the scents already in common use—and with its fine and alluring bouquet should speedily make friends for itself among those who value something distinguished in perfumery, as it has a cachet quite its own.
The flowers of the Mokosoi are yellow, or perhaps it would be more correct to say greenish-yellow, and are very fragrant in their natural state. Each blossom has six petals and only three sepals; the inflorescence is axillary, but many flowers grow together in a cluster, or umbel.
These sweet flowers grow on fair-sized trees, which are not without value as timber.
It is thought that the Mokosoi may have come from Sumatra, but as it grows freely in many parts of Fiji, I think we may consider it to be indigenous. A similar tree is known in the East as Ylang Ylang, and in the Philippines, Java, etc., is in great repute for its essential oil and perfume, which is distilled from the flowers.
In this connection we may with advantage quote the following from Tropical Agriculture (Nicholl and Holland) as it gives a hint as to the best method of cultivating the plant for commercial purposes: “The Canaga can be propagated by seeds, in nursery beds; the young plants are ready for transplanting when about Ift. high.
“In the plantation, they require a space of from 15ft. to 20ft. apart.” (This means from 193 to 109 trees per acre.) “It is advisable to keep the trees topped to a height of from six to ten feet, to encourage branching and to ensure a good supply of flowers. Tne trees begin to flower when about five years old; two crops a year being obtainable, amounting to about 120 lbs. It takes 350 kilograms, or approximately 750 lbs. of flowers, to produce a kelog. of oil.”
The best oil is distilled in Manila. Recent quotations for Canaga oil from Java have been 15/- to 19/- per lb. spot. On these figures one certainly cannot promise that the Mokosoi grower will reap any big profits from his venture; but viewed merely in the light of a sideline, and that it would be using indigenous plants to advantage, there is reason to consider that this sweet-smelling flower might be encouraged to grow by planters who have suitable areas for a small nursery, and who having labour would need no extra men to plant, or harvest, the fragrant crops.
In Fiji the natives use the Mokosoi to scent their coconut oil. ,The Mokosoi flowers in December and January, and so on to May and June, in the Bua Province.
In Samoa the Mokosoi is called the Moso’oi, and it is said that its time of flowering is one of the signs that the Palolo (Fijian Balolo ) are near.
Doves are very partial to the olive-like seeds.
This further note (which is taken from Wilcox’s Tropical Agriculture ) will certainly be of considerable interest. He says: “One of the most delicate and evanescent perfumes known in the whole perfume industry, is Ylang Ylang (cananga odorata ). It is a rapid-growing tree. . . .
It is graceful and ornamental and attains a height of 60-75 feet.
“The finest Ylang oil comes from Manila. Handsome, greenish-yellow flowers appear every month. Petals from fullyopened flowers, in May and June, yield the highest grade of oil. In preparing the oil the petals are carefully distilled,” and furthermore that “it has been found from experience with this material, that 300- 350 pounds of flowers will yield 1 lb. of oil.” (This is a slightly less conservative estimate than the one given by the other authority, but it is near enough for average calculation.) “Ylang Ylang oil is easily damaged, and that to a serious extent, by exposure to light and air.
“It is also extremely volatile and the perfume will readily escape, unless it is kept in very tightly stoppered bottles.
Manila exports about 4500 lbs. of Ylang Ylang oil annually. The perfume, which is sold under the name of Ylang Ylang, commonly contains cologne water (eau de cologne), essence of rose, tincture of vanilla, tincture of tolu, and oil of neroli, to which only a minute quantity of Ylang Ylang oil is added.”
An excellent quality of this oil is produced in the French island of Reunion, where the yield is reported as being frequently as high as 2 per cent, of the flower petals, by weight.
Good samples of Ylang Ylang have also been received from Comoro Island, but the oil received from Mauritius is said to be of inferior aroma. Madagascar has also given considerable attention to the production of this oil.
Naturally, after reading all these reports of the exploitation of the canaga odorata —many of which have proved successful for the most part—the question must be asked, “Why is not Fiji also in the running? Why should not the Fiji forests be equally productive?”
The indigenous variety known as Mokosoi is very highly perfumed, and could be grown easily in right situations.
If all these other places where it grows have made experiments, is it not time that Fiji should fall into line?
There is possibility that the oil pro- 50 Pty. Ltd.
ADELAIDE “Rustons" duced here might be equally as good as that of Reunion.
THE perfume from these trees by no means exhausts the possibilities for obtaining dainty perfumery in Fiji.
There is a vine, for instance, notable in the Bua Province for its sweet fragrance. The Kai Viti cut up these widespreading lianes and then, in a primitive way, express the juice that is in them in order to scent their oil.
As it is highly perfumed this vine should be worth exploiting, as it may prove to be of value in that department of chemical research. This vine is called Babalevyale, and another vine, belonging to the Alyxia family, with the native name of Kau loa, has very sweetly scented blossoms. This creeper is to be found among the tiri (mangrove) and flowers about March.
ANOTHER species of Apocyaceae, with the native name, Vono (Alyxia bractelosa) deserves mention. This species of Vono is sometimes given the classical name Alyxia gymopogon, and in common with many of the Alyxias, the leaves are very sweet-scented. Like the Kau loa, it is a creeping vine, and in that similar to A. scandens.
The whole plant is held in high esteem among the Fijians, who frequently wear garlands and wreaths of it round their necks and heads. They have a clever way of stripping the leaves from the stem, so that these hang together, being connected by the outside bark. In this fashion a very elegant and sweet-scented salu (garland) is made.
The Alyxia bractelosa grows best on the fringe of the bush, and has fruits much the shape of olives. It flowers in January and following months.
The Vono lailai or matani lailai (little Vono) is the Alyxia stellata of botanists.
It grows well on open “flats,” as a small shrub; and the flowers smell very much like vanilla.
There are many other varieties of Alyxia, and besides these the jasmine, with its fragrant blossoms, adorns many a bank near the sea or clambers over some rough hillside.
It seems probable that some economic value may be inherent in these highly perfumed leaves, stems and blossoms. A new kind of scent is always attractive and the fragrance of Vono, etc., is quite “distinguished because uncommon.”
AS is well known to those in this sort of business, a great deal of nice judgment must be exercised in the blending of various perfumes, and it is as blends, that the fragrance of the Fiji bush should come into its own.
The due admixture, however, will not be come at by hasty experimenting. It is. an art, and should be approached with befitting seriousness.
In this direction it may be suggested that the would-be perfumer would be well advised to test also chips of many of the native woods, which are really remarkable for their alluring smells. Sandalwood has been exploited over and over again, almost one is tempted to write ad nauseam, but the Cevua (“savoo”), Vavaea amicorum (order Meliaceae ) is not so well known, and has not been laid under tribute, I think, as yet, in this direction.
These are only very fugitive notes, and the Remarks made are no more than passing hints of what may prove a big field of enterprise.
The African veldt has enriched perfumery stores for many years. Why should