Perfume. The story of a murderer

Jasmine season began at the end of July, August was for tuberoses. The perfume of these two flowers was both so exquisite and so fragile that not only did the blossoms have to be picked before sunrise, but they also demanded the most gentle and special handling. Warmth diminished their scent; suddenly to plunge them into hot, macerating oil would have completely destroyed it. The souls of these noblest of blossoms could not be simply ripped from them, they had to be methodically coaxed away. In a special impregnating room, the flowers were strewn on glass plates smeared with cool oil or wrapped in oil-soaked cloths; there they would die slowly in their sleep. It took three or four days for them to wither and exhale their scent into the adhering oil. Then they were carefully plucked off and new blossoms spread out. This procedure was repeated a good ten, twenty times, and it was September before the pomade had drunk its fill and the fragrant oil could be pressed from the cloths. The yield was considerably less than with maceration. But in purity and verisimilitude, the quality of the jasmine paste or the huile antique de tubereuse won by such a cold enfleurage exceeded that of any other product of the perfumer’s art. Particularly with jasmine, it seemed as if the oiled surface were a mirror image that radiated the sticky-sweet, erotic scent of the blossom with lifelike fidelity-cum grano sails, of course. For Grenouille’s nose obviously recognized the difference between the odor of the blossoms and their preserved scent: the specific odor of the oil-no matter how pure-lay like a gossamer veil over the fragrant tableau of the original, softening it, gently diluting its bravado-and, perhaps, only then making its beauty bearable for normal people… But in any case, cold enfleurage was the most refined and effective method to capture delicate scents. There was no better. And even if the method was not good enough completely to satisfy Grenouille’s nose, he knew quite well that it would suffice a thousand times over for duping a world of numbed noses.

Just as with maceration, after only a brief time he had likewise surpassed his tutor Druot in the art of cold perfumery-and had made this clear to him in the approved, discreet, and groveling fashion. Druot gladly left it to him to go to the slaughterhouse and buy the most suitable fats, to purify and render them, to filter them and adjust their proportions-a terribly difficult task that Druot himself was always skittish about performing, since an adulterated or rancid fat, or one that smelled too much of pig, sheep, or cow, could ruin the most expensive pomade. He let Gre-nouille decide how to arrange the oiled plates in the impregnating room, when to rotate the blossoms, and whether the pomade was sufficiently impregnated. Druot soon let Grenouille make all the delicate decisions that he, just as Baldini before him, could only approximate with rules of thumb, but which Grenouille made by employing the wisdom of his nose— something Druot, of course, did not suspect.

“He’s got a fine touch,” said Druot. “He’s got a good feel for things.” And sometimes he also thought: Really and truly, he is more talented than me, a hundred times a better perfumer. And all the while he considered him to be a total nitwit, because Grenouille-or so he believed-did not cash in at all on his talent, whereas he, Druot, even with his more modest gifts, would soon become a master perfumer. And Grenouilie encouraged him in this opinion, displaying doltish drudgery and not a hint of ambition, acting as if he comprehended nothing of his own genius and were merely executing the orders of the more experienced Druot, without whom he would be a cipher. After their fashion, they got along quite well.

Then came autumn and winter. Things were quieter in the workshop. The floral scents lay captive in their crocks and flacons in the cellar, and if Madame did not wish some pomade or other to be washed or for a sack of dried spices to be distilled, there was not all that much to do. There were still the olives, a couple of basketfuls every week. They pressed the virgin oil from them and put what was left through the oil mill.

And wine, some of which Grenouille distilled to rectified spirit.