The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1905-07-28

Method Of Extracting odors From
Flowers In France.

"0Nh"o oT eNh acting Odors From
Flowers in France.
In the southern part OF France.
which borders on the Mediterranean
and extends between the Alps and the
Rhone. the culture Of flowers has de-
veloped into great industry for tie
manufacture of perfumes. IN the
department Of the Alpes- Maritlmes .he
perfumery Industry has probably made
greater strides than in any other por-
tion OF France" says NJ George Cages
In the Monde Moderne OF Paris Here
are more than sixty factories. the TO-
lRl product OF which Is valued at more
than S4,OOO.OOO per year. and over 500
persons are constantly employed. vita
out cotnting the multitude Of harvest
hands. The mors important harvesfs
are those Of the rose 100000 pounds:
the orange flower, 100000 peuass:
The violet, 100000 pounds: Jasmine.
100000 pounds the tuberose. 900. 900
pounds; the geranium. 10000 pounds,
and the cassia. 10000 pounds. ff We
consider the fact that all OF these fow-
ers are weighed without their stems
IL is evident that the quantity Is
enormous, and this fact will be stiu
better appreciated when we say that
IN order to obtain two pounds OF rose
leaves no less than a thousand flowers
are required, while thousand lunches
OF vioets. each with a diameter OF
more than a foot furnish only forty
pounds OF flowers"
Flowers all go through preliminary
treatment OF being placed in a cold
room, and plants such as lavender.
thyme, spike, miHt, roots such as ortls,
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, maceration, enfleu.
rage and by the use OF dissoiyents.
Distillation is only employed when
the perfume is not inl 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 It disorganlzcs
the vegetable cells containing the per
fume, and it is merely necessary now
to seperate the two The process OF
distillation, however. has the GREAT
disadvantage OF frequently altering the
perfumes obtaines and, therefore, when
it is desired % obtain finer extracts
recourse must be had to other methods.
For macoration the flowers are
thrown into a mass Of fat melted and
raised TO a temperature OF So degrees
centigrade and completely submerged.
after several hours the perfume being
incorporated with the fat The mass
is then straised to get rid of the n1w-
ers, after which the latter are soaked
in boiling water and compressed
hydraullcally. In this way all the per-
fune is extracted In the ennuerage
method frames are used ihe bottoms
OF which are glass. The frames are
placed one above the other. small space
being left between the glass platcs.
The fatty substance is spread on the
glass, and the flowers are placed In
direct contact with the fat. AT The
end OF a certain time. which varies
with the flowers, the perfume is abb
sorbed by the fat. after which the
flowers are renewed until the pomaGe
is Of the desired strength.
A third method is that Of yola.lls
dssolvents. In general tke dlssolyent
employed is an ether OF refined Pc
troleum. The appsratuses used are
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 in the flowers Is separated
from the mixture. o distilllng alembic
which forces the dissolyent back
through the flowers and certain
OF reservoirs in which tue
dissolyent is kept in a pure state or
charged with the perfume eyaporates
and leaves behind the essential oil. |
This method Is by far the best IN
the single separtmeRt OF the Alpes-
Naritmes the annual production is
500 0oO pounds OF pomade and 1900. 900 |
quarts of extracts Public Opinion.