Abstract: The improved method and apparatus for scented candle, is provided using a specifically sized and prepared candle body. In the preferred embodiment of the present invention, the candle body is uniformly an elongated cylinder. In the preferred embodiment, three vertical shafts are added to the set, specifically sized cylindrical candle body: (i) one shaft is a centrally drilled hole to a specified depth; (ii) a second shaft is a hole drilled off-center, to a specified depth; and (iii) a third shaft is a hole drilled into the center of the second shaft from the end of the second-shaft, specified depth through the bottom of the candle. A wick is inserted into the centrally drilled shaft. A heat conductive vial is inserted into the second shaft, with the vial open end directionally facing up towards and above the candle top. The vial is filled with a preselected fluid, such as fragrance oil.

Abstract: The improved method and apparatus for scented candle, is provided using a specifically sized and prepared candle body. In the preferred embodiment of the present invention, the candle body is uniformly an elongated cylinder. In the preferred embodiment, three vertical shafts are added to the set, specifically sized cylindrical candle body: (i) one shaft is a centrally drilled hole to a specified depth; (ii) a second shaft is a hole drilled off-center, to a specified depth; and (iii) a third shaft is a hole drilled into the center of the second shaft from the end of the second-shaft, specified depth through the bottom of the candle. A wick is inserted into the centrally drilled shaft. A heat conductive vial is inserted into the second shaft, with the vial open end directionally facing up towards and above the candle top. The vial is filled with a preselected fluid, such as fragrance oil.

Abstract: A novel Mentha spicata mint plant characterized by its resistance to verticillium wilt and mint rust, and an essential oil with a relatively low l-menthol content and high menthone content. The oil, which has at most only minor amounts of piperitone and l-carvone, is characterized by peppermint-like taste and a hot odor.