The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1880-09-03
Perfumes-Row They Are Extracted.
The three principal places that furnish
scents to the world are Grasse, Nice and
Cannes In France. In their locality
alone, annually, are consumed

Cassie. ....-............. 10000 $4,000
Iuberose. -.............. $4,000 25. 900
From this product are manufactured
1000, 600 pounds of scented oils and
greases, besides orange flower and rose
water. From the rose farms in the
neighborhood of Adrianopole in Turkey
and from Ghazipoof in India. the valua-
bic altar of rose is brought. 1t is true
there are extracts made from flowers of
Spain. Italy and Algeria, but the south
of France may be said to be center of
sweet smells. There is q field here in
Louisiana forfower- raising for perfumeryt
purposes that has as yet been bu
slightly improved.
| All the varieties of rose thrive remark
ably well here. The. jasmine. violet.
cassie, tuberose and orange flower bloom
abundantly with but little cultivation.
and could be maze profitable crops if at
tention was directed toward their chilli
walton for commercial purposes. All that
is now used here is the cassie, or accasia.
and the sour orange blossom. OF these
large quantitiesiare used every year, and
the yield from them compares favorably
with European extracts. The sweet or
ange blossom does not give off that
strong and lasting edor as does the sour,
and, as the fruit of the latter is seldom
used, the destruction of its blossoms
would not work any serious results. Our
jasmine, too, is used, but not in such
quantities as the orange flower.
The modes of extracting the fra
GRANGE from flowers are four, namely:
Absorption, expression, maceration and
dlstlllatiOn. The process of EXPIRES
sion to obtian essences of oil Is con-
fined to the citron family, such as the
lemon, orange and bergamot, and has
generally been performed by grating the
rlnd- Maceration and absorption, which
are the most interesting processes, are
founded on the affinity of odorous molec-
ules for fats and oils, being readily alb
sorbed by them when brought in contact.
For flowers OF strong odor, such as the
rose, orange flower, cassie and violet.
maceration is preferred, and is performed
In the following manner: A certain
quantity of grease is put in large pan,
which is placed In a larger one filed with
water. A. quantity of flowers are thrown
In the grease and left to digest a certain
number of hours, the temperature being
kept warm and the flowers stirred. The
contents of the pan is then passed
through horse-hair bags, and the grease
will be found to have extracted all the
fragrance of the flowers.
By absorption, called in, French en-
feurGge, is meant the contact of the
flowers with the. grease without heat,
which would injure such delicate odors
as that of the tuberose and jesmine.
Square glass, with narrow frame of
wood, is spread over with grease, and
fresh flowers placed upon this to the
thickness of the frame. These frames
are placed one upon the other, so as to
exclude the air, and the. flowers are
changed daily until the pomade has ac-
CURED sufficient strength.
| For making extracts for the handker-
chief this pomade is taken and alcohol
added to it, to which the odor is readily
given of, and the product is tile pure
extract of the flower. However, the
number of flowers cultivated for their
odors are few, the skilled perfumer can
initiate nearly all others by a iu-
dicious combination of the six or
seven he possesses, and in this consists
! the important branch of the perfumers
art. His truly artistic work is in study
ing the affinities and blending the scents,
as painter does his colors. -Ne,O Or
leans Democrat.