The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1877-03-15

The method by which perfumers extract
the altar or aromatic principle from flow
ers is described at length In the Boston
Journal Of Ch<mistyy. The most valuable
perfumes-as those of the cassia, jasmine,
orange, rose, tuberose and viOlet-are OBJ
tanned by the process of maceration, or
of absorption. The first-named method,
which is more properly termed digestion,
is conducted as follows: The flowers,
separated from leaves or other extraneous
matter, are placed in q suitable vessel and
covered with oil. or liquifed suet or lard.
A gentle heat is then applied to the appa-
ratus for period ranging from twelve to
forty eight hours, at the end of which the
fat is strained from the flowers, and again
digested with fresh ones; which operation
Is repeated four or five times, or until the
fat becomes sufficiently perfumed. Fatty
bodies having particular attraction for
the affairs, with little or none for the other
constituents of the flower, they freely alb
sorb the former, leaving the latter COM
paratively unaffected. From the greasy
body SO impregnated, the odorous princf-
pie may be readily extracted by alcohol.
The oils or fats employed in digestion be-
ing almost entirely insoluble in spirit,
while the frequent molecules they hold
are readily SO, an essence or spurious So
luton Of the altar contained in the per-
fumcd grease is easily obtained by their
simple maceration in ALCOHOL
The finest pomades or oils for the hair,
and the best greases for soap, are per-
fumcd directly from the flowers. Occa-
sionally vanilla, balsams and other odor-
GUS substances are digested in the same
manner as flowers.
Absorption is really the process of di-
is spread in thin layers on trays with
glass bottoms, and is covered with layer
of flowers placed face downward. The
trays, or " frames" are then piled one
above another, to prevent the dissipation
OF the odor from exposure to the air, and
thus are allowed to remain for from
twelve to seventy-two hours. The flowers
are then removed and fresh layer put
on, and this process is repeated until the
grease is charged with their perfume.
When oil is used, cloths are saturated with
it, and the flowers are placed upon them
as upon layer of fat, and, when the di-
gestion is completed, their scented con-
tents are wrung out to the last drop by
means Of machinery.
lew years ago, M. Semlrla, OF nice,
improved the process of absorption by
spreading the flowers upon fine net,
which was brought very close to the layer
of grease, but not allowed to touch it, and
thus alternate frames of flowers and of
grease were piled together. In this way
the odor is communicated to the fat quite
as well as when the flowers are brought
in contact with it, and much labor and
waste are saved in renewing the flowers.
The perfume obtained by this method is
said also to be finer than that resulting
from the old process.
Absorption is chiefly employed in treat
ing the jasmine and tuberose, whose deli
cate fragrance is injured by heat. The
grease used must be inodorous, and, if it
be lard or any animal fat, it has to be
purified or deodorized. Benne oil or
olive oil can be used in its natural state.
The affairs of herbs, barks and other veg
etable substances are obtained by distilla-
ton, and are stronger and more durable
than the affairs derived by digestion and
absorption.