The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1905-10-02
MAKING PERFUMES.
Method Of Extracting odors From
Flowers in France.

Flowers in France.
IN the southern part OF France
which borders on the Mediterrancai
and extends between the Alps and Ia
Rhone- the culture OF flowers has dc
Neloped INTO great industry for a.,
manufacture Of perfumes. in "a,
department Of the 14lpes-Aiarltimes n,
perfumery Industry has probably mad,
greater strides than in any other por
ton OF France says NJ George Caye.
In the Monde Moderne OF Paris. Her,
are more than sixty factories. the 90
tal product Of which is valued At NOR,
than s4OO0,O00 per year. and over 500
persons are constantly employed. wit 4.
ont counting the multitude OF harvest
hands. The more important harvests
are those ~ the rose 100000 pounds,
the orange flower 1000 600 pounds;
the violet. 600 900 pounds; jasmine
l.20Q,00O pounds; the ;uberose. 500, 500
pounds; the geranlum, 10000 pounds
and the cassia. 100000 pounds II we
consider the fact that all Of these flow
ers are weighed without their stems
Il is evident that the quantity is
enormous. and this fact will he stu
better appreciated when we say hat
In order 10 obtain two pounds OF rose
ieaves no less than a thousand flowers
are required. while thousand lunches
OF violets, eaeh with a diameter OF
more than foot furnish only forty
pounds OF fiowess.n
Flowers all go through a preliminary
treatment OF being placed in cold
room, and plants such as lavender,
thyme. spike, mint, roots such as orlis.
fruits and woods, are passed through
cutting and macerating machines. Az
Ter this has been done the perfume
is extracted, the principal methods
being distillation, maccration, enaeu-
rage and by the use OF dissolyeuts.
Distillation is only employed when
the perfume is not !nj ired by heat or
steam. In this case the flowers
and water are put in great
alembic and heated. After the
water begins to boil Il disorganizcs
the vegetable cells containing the per
fume, and 1t Is merely necessary now
10 seperate the two. The process Of
distiliation, however, has the great
disadvantage Of frequently altering the
perfumes obtained and. therefore, when
II is desired to obtain finer extracts
recourse mist lie had to other methods.
Tor macerotion the flowers are
thrown into mass OF fat melted and
raised to a temperature Of 65 degrees
centigrade and completely submerged,
after several hours the perfume being
Incorporated with the fat The mass
IS then strained to get rid OF the dow
ers, after which the latter are soaked
in boiling water and compress ID
hydraulically In this way all the per-
fume is extracted. In the enauerage
method frames are used he bottoms
OF which are glass The frames are
placed one above the other small space
being left between tAe glass plates.
The fatty substance is spread ON the
glass, and the flowers are placed IN
direct contact With bhe fat At The
end OF certain time. which varies
With the flowers, the perfume is alb
sorbed by the fat, after which the
flowers are renewed until the pomsGe
IS OF the desired strength.
A third method is that OF volatile
dissovents. In general the dissolvent
employed is an ether Of refined pc
troleum. The apparatuses used ar.
OF different form, but they must an
contain an extractor into which the
flowers are placed cold with the dis
solvent, a decanter where the water
contained m the flowers Is separated
nom the mixture, . distilling alemhic
which forces the dissoivent back
through the flowers, and a certain
number OF reservoirs In which the
dlssolyent is kept in a pure state or
charged with the perfume evaporates
snd leaves behind the essential Oh.
This method is by far the best. in
the Jingle department OF the Alpss-
Maritipes the annual production Is
SOC 600 pounds OF pomsde and 1000, 900
quarts VI extracts Public Opinion.