Lecture on Perfumes, Flower Farming, and the Methods of Obtaining the Odours of Plants by G.W. Septimus Piesse is a comprehensive guide that delves into the art and science of perfumery. Published in 1865, the book reflects a deep appreciation for traditional practices while offering forward-thinking insights into the cultivation and extraction of plant fragrances. Piesse emphasizes the significance of the sense of smell, often overlooked, and its profound impact on human experience and well-being. He traces the historical use of perfumes in ancient cultures, highlighting their religious and cultural importance. The book serves as both a historical account and a practical manual, aiming to educate readers on the methods of obtaining and utilizing plant odors.​

The author meticulously outlines various techniques for extracting scents from plants, such as steam distillation, maceration, and enfleurage. Steam distillation is particularly noted for its effectiveness in preserving delicate floral aromas without imparting a burnt smell, making it ideal for flowers like jasmine and tuberose. Maceration involves soaking plant materials in solvents to extract essential oils, while enfleurage uses odorless fats to capture fragrances from flowers. Piesse’s detailed descriptions of these methods provide valuable knowledge for those interested in the traditional processes of perfumery.​

In addition to extraction methods, Piesse discusses the cultivation of fragrant plants, advocating for the establishment of flower farms in Britain. He believes that with proper education and resources, British horticulturists could significantly contribute to the perfume industry, reducing reliance on imports and fostering a profitable new sector. The book also explores the complex nature of scent blending, illustrating how combining different essential oils can create entirely new and unique fragrances. Piesse provides insights into the art of blending, explaining how different scents interact and how to achieve specific effects, such as enhancing the overall bouquet or adding permanence to a fragrance.​

Furthermore, the book delves into the manufacture of various perfumed products, including scented powders, odorous vinegars, dentifrices, pomatums, and perfumed soaps. Piesse offers instructions for creating these items, emphasizing the importance of quality ingredients and precise techniques. He also includes an appendix on preparing artificial fruit essences, showcasing his comprehensive approach to the subject. Overall, the book stands as a testament to the enduring value of traditional perfumery practices, providing a rich resource for both historical understanding and practical application.