Bergamot

Bergamot is also the name of a species or variety of the genus Citrus (q.v.), also called the BERGAMOT ORANGE, or MELLAROSA; by some botanists regarded as a variety of the orange (C. Aurantium); by others, as a variety of the lime (C. limetta); and elevated by Risso to the rank of a distinct species, under the name of C. bergamea. The name comes from Bergama (q.v.), a city in Asia Minor, the ancient Pergamos. It is now cultivated in the south of Europe; and from the rind of its fruit, the well-known Oil of Bergamot is obtained, which is extensively used in making pomades, fragrant essences, eau de Cologne, liqueurs, &c. The fruit is pear-shaped, smooth, of a pale-golden colour, and has a green, subacid, firm, and fragrant pulp. The essential oil is obtained by distillation, or by grating down the rinds, and then subjecting them to pressure, which is the better method. The oil is also obtained from other varieties or species of the same genus. It is of a pale-yellow colour or almost colourless. One hundred Bergamot oranges are said to yield about 2½ ounces of oil. Oil of Bergamot is frequently employed for diluting or adulterating the very expensive blue volatile oil of Chamomile (q.v.).—BERGAMOT is also applied to certain fragrant Labiates, notably Mentha eitrata or odorata, as also to species of Monarda (M. fistulosa, &c.).