2. Distillation.—The plant, or part of it, which contains the odoriferous principle, is placed in an iron, copper, or glass pan, varying in size from that capable of holding from one to twenty gallons, and covered with water; to the pan a dome-shaped lid is fitted, terminating with a pipe, which is twisted corkscrew fashion, and fixed in a bucket, with the end peeping out like a tap in a barrel. The water in the still—for such is the name of the apparatus—is made to boil; and having no other exit, the steam must pass through the coiled pipe; which, being surrounded with cold water in the bucket, condenses the vapor before it can arrive at the tap. With the steam, the volatile oils—i.e. perfume—rises, and is liquefied at the same time. The liquids which thus run over, on standing for a time, separate into two portions, and are finally divided with a funnel having a stopcock in the narrow part of it. By this process, the majority of the volatile or essential oils are procured. In some few instances alcohol—i.e. rectified spirit of wine—is placed upon the odorous materials in lieu of water, which, on being distilled, comes away with the perfuming substance dissolved in it. But this process is now nearly obsolete, as it is found more beneficial to draw the oil or essence first with water, and afterwards to dissolve it in the spirit. The low temperature at which spirit boils, compared with water, causes a great loss of essential oil, the heat not being sufficient to disengage it from the plant, especially where seeds such as cloves or caraway are employed. It so happens, however, that the finest odors, the recherché as the Parisians say, cannot be procured by this method; then recourse is had to the next process.
3. Maceration.—Of all the processes for procuring the perfumes of flowers, this is the most important to the perfumer, and is the least understood in England; as this operation yields not only the most exquisite essences indirectly, but also nearly all those fine pomades known here as "French pomatums," so much admired for the strength of fragrance, together with "French oils" equally perfumed. The operation is conducted thus:—For what is called pomade, a certain quantity of purified mutton or deer suet is put into a clean metal or porcelain pan, this being melted by a steam heat; the kind of flowers required for the odor wanted are carefully picked and put into the liquid fat, and allowed to remain from twelve to forty-eight hours; the fat has a particular affinity or attraction for the oil of flowers, and thus, as it were, draws it out of them, and becomes itself, by their aid, highly perfumed; the fat is strained from the spent flowers, and fresh are added four or five times over, till the pomade is of the required strength; these various strengths of pomatums are noted by the French makers as Nos. 6, 12, 18, and 24, the higher numerals indicating the amount of fragrance in them. For perfumed oils the same operation is followed; but, in lieu of suet, fine olive oil or oil of ben, derived from the ben nuts of the Levant, is used, and the same results are obtained. These oils are called "Huile Antique" of such and such a flower.
When neither of the foregoing processes gives satisfactory results, the method of procedure adopted is by,—
4. Absorption, or Enfleurage.—The odors of some flowers are so delicate and volatile, that the heat required in the previously named processes would greatly modify, if not entirely spoil them; this process is, therefore, conducted cold, thus:—Square frames, about three inches deep, with a glass bottom, say two feet wide and three feet long, are procured; over the glass a layer of fat is spread, about half an inch thick, with a kind of plaster knife or spatula; into this the flower buds are stuck, cup downwards, and ranged completely over it, and there left from twelve to seventy-two hours.
Some houses, such as that of Messrs. Pilar and Sons; Pascal Brothers; H. Herman, and a few others, have 3000 such frames at work during the season; as they are filled, they are piled one over the other, the flowers are changed so long as the plants continue to bloom, which now and then exceeds two or three months.
For oils of the same plants, coarse linen cloths are imbued with the finest olive oil or oil of ben, and stretched upon a frame made of iron; on these the flowers are laid and suffered to remain a few days. This operation is repeated several times, after which the cloths are subjected to great pressure, to remove the now perfumed oil.
As we cannot give any general rule for working, without misleading the reader, we prefer explaining the process required for each when we come to speak of the individual flower or plant.
Whenever a Still is named, or an article is said to be distilled or "drawn," it must be understood to be done so by steam apparatus, as this is the only mode which can be adopted for obtaining anything like a delicate odor; the old plan of having the fire immediately under the still, conveying an empyreumatic or burnt smell to the result, has become obsolete in every well-regulated perfumatory.
The steam-still differs from the one described only in the lower part, or pan, which is made double, so as to allow steam from a boiler to circulate round the pan for the purpose of boiling the contents, instead of the direct fire. In macerating, the heat is applied in the same way, or by a contrivance like the common glue-pot, as made use of nowadays.
This description of apparatus will be found very useful for experiments which we will suggest by-and-by.
The perfumes for the handkerchief, as found in the shops of Paris and London, are either simple or compound; the former are called extracts, extraits, esprits, or essences, and the latter bouquets and nosegays, which are mixtures of the extracts so compounded in quantity that no one flower or odor can be discovered as predominating over another; and when made of the delicate-scented flowers carefully blended, they produce an exquisite sensation on the olfactory nerve, and are therefore much prized by all who can afford to purchase them.
We shall first explain the mode for obtaining the simple extracts of flowers. This will be followed by the process for preparing ambergris, musk, and civet, substances, which, though of animal origin, are of the utmost importance as forming a large part in the most approved bouquets; and we shall conclude this department of the art with recipes for all the fashionable bouquets and nosegays, the value of which, we doubt not, will be estimated according to the labor bestowed upon their analysis.
In order to render the work more easy of consultation, we have adopted the alphabetical arrangement in preference to a more scientific classification.
Among the collection of ottos of the East India Company at the Exhibition of 1851, were several hitherto unknown in this country, and possessing much interest.
It is to be regretted, that no person having any practical knowledge of perfumery was placed on the jury of Class IV or XXIX. Had such been the case, the desires of the exhibitors would probably have been realized, and European perfumers benefited by the introduction of new odors from the East. Some of the ottos sent by a native perfumer of Benares were deemed worthy of honorable mention. Such as Chumeylee, Beyla, Begla, Moteya, and many others from the Moluccas, but without any information respecting them.
We are not going to speak of, perhaps, more than a tithe of the plants that have a perfume—only those will be mentioned that are used by the operative perfumer, and such as are imitated by him in consequence of there being a demand for the article, which circumstances prevent him from obtaining in its genuine state. The first that comes under our notice is—
Allspice.—The odoriferous principle of allspice, commonly called pimento, is obtained by distilling the dried fruit, before it is quite ripe, of the Eugenia pimenta and Myrtus pimenta with water. It is thus procured as an essential oil; it is but little used in perfumery, and when so, only in combination with other spice oils; for scenting soap it is, however, very agreeable, and much resembles the smell of cloves, and deserves more attention than it has hitherto received. Mixed in the proportion of two ounces of oil of allspice with one gallon of rectified spirit of wine, it forms what may be termed extract of allspice, which extract will be found very useful in the manufacture of low-priced bouquets.
Almonds.
This perfume has been much esteemed for many ages. It may be procured by distilling the leaves of any of the laurel tribe, and the kernels of stone fruit; for trade purposes, it is obtained from the bitter almonds, and exists in the skin or pellicle that covers the seed after it is shelled. In the ordinary way, the almonds are put into the press for the purpose of obtaining the mild or fat oil from the nut; the cake which is left after this process is then mixed with salt and water, and allowed to remain together for about twenty-four hours prior to distillation. The reason for moistening the cake is well understood to the practical chemist, and although we are not treating the subject of perfumery in a chemical sense, but only in a practical way, it may not be inappropriate here to observe, that the essential oil of almonds does not exist ready formed to any extent in the nut, but that it is produced by a species of fermentation, from the amygdalin and emulsine contained in the almonds, together with the water that is added. Analogous substances exist in laurel leaves, and hence the same course is to be pursued when they are distilled. Some manufacturers put the moistened cake into a bag of coarse cloth, or spread it upon a sieve, and then force the stream through it; in either case, the essential oil of the almond rises with the watery vapor, and is condensed in the still-worm. In this concentrated form, the odor of almonds is far from agreeable; but when diluted with spirit, in the proportion of about one and a half ounce of the oil to a gallon of spirit or alcohol, it is very pleasant.
The essential oil of almonds, enters into combination with soap, cold cream, and many other materials prepared by the perfumer; for which see their respective titles.
Fourteen pounds of the cake yield about one ounce of essential oil.
In experiments with this substance, it must be carefully remembered that it is exceedingly poisonous, and, therefore, great caution is necessary in its admixture with substances used as a cosmetic, otherwise dangerous results may ensue.
Artificial Otto of Almonds.—Five or six years ago, Mr. Mansfield, of Weybridge, took out a patent for the manufacture of otto of almonds from benzole. (Benzole is obtained from tar oil.) His apparatus, according to the Report of the juries of the 1851 Exhibition, consists of a large glass tube in the form of a coil, which at the upper end divides into two tubes; each of which is provided with a funnel. A stream of nitric acid flows slowly into one of the funnels, and benzole into the other. The two substances meet at the point of union of the tubes, and a combination ensues with the evolution of heat. As the newly formed compound flows down through the coil it becomes cool, and is collected at the lower extremity; it then requires to be washed with water, and lastly with a dilute solution of carbonate of soda, to render it fit for use. Nitro-benzole, which is the chemical name for this artificial otto of almonds, has a different odor to the true otto of almonds, but it can nevertheless be used for perfuming soap. Mr. Mansfield writes to me under date of January 3d, 1855:—"In 1851, Messrs. Gosnell, of Three King Court, began to make this perfume under my license; latterly I withdrew the license from them by their consent, and since then it is not made that I am aware of." It is, however, quite common in Paris.
Anise.—The odorous principle is procured by distilling the seeds of the plant Pimpinella anisum; the product is the oil of aniseed of commerce. As it congeals at a temperature of about 50° Fahr., it is frequently adulterated with a little spermaceti, to give a certain solidity to it, whereby other cheaper essential oils can be added to it with less chance of detection. As the oil of aniseed is quite soluble in spirit, and the spermaceti insoluble, the fraud is easily detected.
This perfume is exceedingly strong, and is, therefore, well adapted for mixing with soap and for scenting pomatums, but does not do nicely in compounds for handkerchief use.
Balm, oil of Balm, called also oil of Melissa, is obtained by distilling the leaves of the Melissa officinalis with water; it comes from the still tap with the condensed steam or water, from which it is separated with the tap funnel. But it is very little used in perfumery, if we except its combination in Aqua di Argento.
Balsam.—Under this title there are two or three substances used in perfumery, such as balsam of Peru, balsam of Tolu, and balsam of storax (also called liquid amber). The first-named, is procured from the Myroxylon peruiferum; it exudes from the tree when wounded, and is also obtained by boiling down the bark and branches in water. The latter is the most common method for procuring it. It has a strong odor, like benzoin.
Balsam of Tolu flows from the Toluifera balsammum. It resembles common resin (rosin); with the least warmth, however, it runs to a liquid, like brown treacle. The smell of it is particularly agreeable, and being soluble in alcohol makes a good basis for a bouquet, giving in this respect a permanence of odor to a perfume which the simple solution of an oil would not possess. For this purpose all these balsams are very useful, though not so much used as they might be.
"Ulex has found that balsam of Tolu is frequently adulterated with common resin. To detect this adulteration he pours sulphuric acid on the balsam, and heats the mixture, when the balsam dissolves to a cherry-red fluid, without evolving sulphurous acid, but with the escape of benzoic or cinnamic acid, if no common resin is present. On the contrary, the balsam foams, blackens, and much sulphurous acid is set free, if it is adulterated with common resin."—Archives der Pharmacie.
Balsam of storax, commonly called gum styrax, is obtained in the same manner, and possessing similar properties, with a slight variation of odor, is applicable in the same manner as the above.
They are all imported from South America, Chili, and Mexico, where the trees that produce them are indigenous.
Bay, oil of sweet Bay, also termed essential oil of laurel-berries, is a very fragrant substance, procured by distillation from the berries of the bay laurel. Though very pleasant, it is not much used.
Bergamot.—This most useful perfume is procured from the Citrus Bergamia, by expression from the peel of the fruit. It has a soft sweet odor, too well known to need description here. When new and good it has a greenish-yellow tint, but loses its greenness by age, especially if kept in imperfectly corked bottles. It then becomes cloudy from the deposit of resinous matter, produced by the contact of the air, and acquires a turpentine smell.
It is best preserved in well-stoppered bottles, kept in a cool cellar, and in the dark; light, especially the direct sunshine, quickly deteriorates its odor. This observation may be applied, indeed, to all perfumes, except rose, which is not so spoiled.
When bergamot is mixed with other essential oils it greatly adds to their richness, and gives a sweetness to spice oils attainable by no other means, and such compounds are much used in the most highly scented soaps. Mixed with rectified spirit in the proportions of about four ounces of bergamot to a gallon, it forms what is called "extract of bergamot," and in this state is used for the handkerchief. Though well covered with extract of orris and other matters, it is the leading ingredient in Bayley and Blew's Ess. Bouquet (see Bouquets).
Benzoin, also called Benjamin.—This is a very useful substance to perfumers. It exudes from the Styrax benzoin by wounding the tree, and drying, becomes a hard gum-resin. It is principally imported from Borneo, Java, Sumatra, and Siam. The best kind comes from the latter place, and used to be called Amygdaloides, because of its being interspersed with several white spots, which resemble broken almonds. When heated, these white specks rise as a smoke, which is easily condensed upon paper. The material thus separated from the benzoin is called flowers of benzoin in commerce, and by chemists is termed benzoic acid. It has all, or nearly all, the odor of the resin from which it is derived.
The extract, or tincture of benzoin, forms a good basis for a bouquet.[B] Like balsam of Tolu, it gives permanence and body to a perfume made with an essential oil in spirit.
The principal consumption of benzoin is in the manufacture of pastilles (see Pastilles), and for the preparation of fictitious vanilla pomade (see Pomatums).
Caraway.—This odoriferous principle is drawn by distillation from the seeds of the Carum carui. It has a very pleasant smell, quite familiar enough without description. It is well adapted to perfume soap, for which it is much used in England, though rarely if ever on the continent; when dissolved in spirit it may be used in combination with oil of lavender and bergamot for the manufacture of cheap essences, in a similar way to cloves (see Cloves). If caraway seeds are ground, they are well adapted for mixing to form sachet powder (see Sachets).
Cascarilla.—The bark is used in the formation of pastilles, and also enters into the composition known as Eau à Bruler, for perfuming apartments, to which we refer.
The bark alone of this plant is used by the manufacturing perfumer, and that only in the fabrication of pastilles. The Cascarilla gratissimus is however so fragrant, that according to Burnett its leaves are gathered by the Koras of the Cape of Good Hope as a perfume, and both the C. fragrans and C. fragilis are odoriferous. It behooves perfumers, therefore, who are on the look out for novelties, to obtain these leaves and ascertain the result of their distillation.
Messrs. Herring and Co., some years ago, drew the oil of cascarilla, but it was only offered to the trade as a curiosity.
Cassia.—The essential oil of cassia is procured by distilling the outer bark of the Cinnamomum cassia. 1 cwt. of bark yields rather more than three quarters of a pound of oil; it has a pale yellow color; in smell it much resembles cinnamon, although very inferior to it. It is principally used for perfuming soap, especially what is called "military soap," as it is more aromatic or spicy than flowery in odor; it therefore finds no place for handkerchief use.
Cassie.—
This is one of those fine odors which enters into the composition of the best handkerchief bouquets.
When smelled at alone, it has an intense violet odor, and is rather sickly sweet.
It is procured by maceration from the Acacia farnesiana. The purified fat is melted, into which the flowers are thrown and left to digest for several hours; the spent flowers are removed, and fresh are added, eight or ten times, until sufficient richness of perfume is obtained. As many flowers are used as the grease will cover, when they are put into it, in a liquid state.
After being strained, and the pomade has been kept at a heat sufficient only to retain its liquidity, all impurities will subside by standing for a few days. Finally cooled, it is the cassie pomade of commerce. The Huile de Cassie, or fat oil of cassie, is prepared in a similar manner, substituting the oil of Egyptian ben nut, olive oil, or almond oil, in place of suet. Both these preparations are obviously only a solution of the true essential oil of cassie flowers in the neutral fatty body. Europe may shortly be expecting to import a similar scented pomade from South Australia, derived from the Wattle, a plant that belongs to the same genus as the A. farnesiana, and which grows most luxuriantly in Australia. Mutton fat being cheap, and the wattle plentiful, a profitable trade may be anticipated in curing the flowers, &c.
To prepare the extract of cassie, take six pounds of No. 24 (best quality) cassie pomade, and place upon it one gallon of the best rectified spirit, as sent out by Bowerbank, of Bishopsgate. After it has digested for three weeks or a month, at a summer heat, it is fit to draw from the pomatum, and, if good, has a beautiful green color and rich flowery smell of the cassie blossom. All extracts made by this process—maceration, or, as it may be called, cold infusion, give a more natural smell of the flowers to the result, than by merely dissolving the essential oil (procured by distillation) in the spirit; moreover, where the odor of the flower exists in only very minute quantities, as in the present instance, and with violet, jasmine, &c., it is the only practical mode of proceeding.
In this, and all other similar cases, the pomatum must be cut up into very small pieces, after the domestic manner of "chopping suet," prior to its being infused in the alcohol. The action of the mixture is simply a change of place in the odoriferous matter, which leaves the fat body by the superior attraction, or affinity, as the chemists say, of the spirits of wine, in which it freely dissolves.
The major part of the extract can be poured or drawn off the pomatum without trouble, but it still retains a portion in the interstices, which requires time to drain away, and this must be assisted by placing the pomatum in a large funnel, supported by a bottle, in order to collect the remainder. Finally, all the pomatum, which is now called washed pomatum, is to be put into a tin, which tin must be set into hot water, for the purpose of melting its contents; when the pomatum thus becomes liquefied, any extract that is still in it rises to the surface, and can be skimmed off, or when the pomatum becomes cold it can be poured from it.
The washed pomatum is preserved for use in the manufacture of dressing for the hair, for which purpose it is exceedingly well adapted, on account of the purity of the grease from which it was originally prepared, but more particularly on account of a certain portion of odor which it still retains; and were it not used up in this way, it would be advisable to put it for a second infusion in spirit, and thus a weaker extract could be made serviceable for lower priced articles.
I cannot leave cassie without recommending it more especially to the notice of perfumers and druggists, as an article well adapted for the purpose of the manufacture of essences for the handkerchief and pomades for the hair. When diluted with other odors, it imparts to the whole such a true flowery fragrance, that it is the admiration of all who smell it, and has not a little contributed to the great sale which certain proprietary articles have attained.
We caution the inexperienced not to confound cassie with cassia, which has a totally different odor. See Acacia Pomade.
Cedar Wood now and then finds a place in a perfumer's warehouse; when ground, it does well to form a body for sachet powder. Slips of cedar wood are sold as matches for lighting lamps, because while burning an agreeable odor is evolved; some people use it also, in this condition, distributed among clothes in drawers to "prevent moth." On distillation it yields an essential oil that is exceedingly fragrant.
Messrs. Rigge and Co., of London, use it extensively for scenting soap.
| Otto of cedar, | 1 oz. |
| Rectified spirit, | 1 pint. |
| Esprit rose trip, | 1/4 pint. |
The tincture smells agreeably of the wood, from which it can readily be made. Its crimson color, however, prohibits it from being used for the handkerchief. It forms an excellent tincture for the teeth, and is the basis of the celebrated French dentifrice "eau Botot."
Cedrat.—This perfume is procured from the rind of the citron fruit (Citrus medica), both by distillation and expression; it has a very beautiful lemony odor, and is much admired. It is principally used in the manufacture of essences for the handkerchief, being too expensive for perfuming grease or soap. What is called extract of cedrat is made by dissolving two ounces of the above essential oil of citron in one pint of spirits, to which some perfumers add half an ounce of bergamot.
Cinnamon.—Several species of the plant Laurus cinnamomum yield the cinnamon and cassia of commerce. Its name is said to be derived from China Amomum, the bark being one of the most valued spices of the East. Perfumers use both the bark and the oil, which is obtained by distillation from it. The ground bark enters into the composition of some pastilles, tooth powders, and sachets. The essential oil of cinnamon is principally brought to this country from Ceylon; it is exceedingly powerful, and must be used sparingly. In such compounds as cloves answer, so will cinnamon.
Citron.—On distilling the flowers of the Citrus medica, a very fragrant oil is procured, which is a species of neroli, and is principally consumed by the manufacturers of eau de Cologne.
Citronella.—Under this name there is an oil in the market, chiefly derived from Ceylon and the East Indies; its true origin we are unable to decide; in odor it somewhat resembles citron fruit, but is very inferior. Probably it is procured from one of the grasses of the Andropogon genus. Being cheap, it is extensively used for perfuming soap. What is now extensively sold as "honey" soap, is a fine yellow soap slightly perfumed with this oil. Some few use it for scenting grease, but it is not much admired in that way.
Cloves.—Every part of the clove plant (Caryophyllus aromaticus) abounds with aromatic oil, but it is most fragrant and plentiful in the unexpanded flower-bud, which are the cloves of commerce. Cloves have been brought into the European market for more than 2000 years. The plant is a native of the Moluccas and other islands in the China seas. "The average annual crop of cloves," says Burnett, "is, from each tree, 2 or 2-1/2 lbs., but a fine tree has been known to yield 125 lbs. of this spice in a single season, and as 5000 cloves only weigh one pound, there must have been at least 625,000 flowers upon this single tree."
The oil of cloves may be obtained by expression from the fresh flower-buds, but the usual method of procuring it is by distillation, which is carried on to a very great extent in this country. Few essential oils have a more extensive use in perfumery than that of cloves; it combines well with grease, soap, and spirit, and, as will be seen in the recipes for the various bouquets given hereafter, it forms a leading feature in some of the most popular handkerchief essences, Rondeletia, the Guard's Bouquet, &c., and will be found where least expected. For essence of cloves, dissolve oil of cloves in the proportion of two ounces of oil to one gallon of spirit.
Dill.—Perfumers are now and then asked for "dill water;" it is, however, more a druggist's article than a perfumer's, as it is more used for its medicinal qualities than for its odor, which by the way, is rather pleasant than otherwise. Some ladies use a mixture of half dill water and half rose water, as a simple cosmetic, "to clear the complexion."
The oil of dill is procured by submitting the crushed fruit of dill (Anethum graveolens) with water to distillation. The oil floats on the surface of the distillate, from which it is separated by the funnel in the usual manner; after the separation of the oil, the "water" is fit for sale. Oil of dill may be used with advantage, if in small proportions, and mixed with other oils, for perfuming soap.
Eglantine, or Sweet Briar, notwithstanding what the poet Robert Noyes says—
does not find a place in the perfumer's "scent-room" except in name. This, like many other sweet-scented plants, does not repay the labor of collecting its odor. The fragrant part of this plant is destroyed more or less under every treatment that it is put to, and hence it is discarded. As, however, the article is in demand by the public, a species of fraud is practised upon them, by imitating it thus:—
| Spirituous extract of French rose pomatum, | 1 pint. |
| " " cassie, | 1/4 " |
| " " fleur d'orange, | 1/4 " |
| Esprit de rose, | 1/4 " |
| Oil of neroli, | 1/2 drachm. |
| Oil of lemon grass (verbena oil), | 1/2 " |
Elder (Sambucus nigra).—The only preparation of this plant for its odorous quality used by the perfumer, is elder-flower water. To prepare it, take nine pounds of elder-flowers, free from stalk, and introduce it to the still with four gallons of water; the first three gallons that come over is all that need be preserved for use; one ounce of rectified spirit should be added to each gallon of "water" distilled, and when bottled it is ready for sale. Other preparations of elder flowers are made, such as milk of elder, extract of elder, &c., which will be found in their proper place under Cosmetics. Two or three new materials made from this flower will also be given hereafter, which are likely to meet with a very large sale on account of the reputed cooling qualities of the ingredients; of these we would call attention more particularly to cold cream of elder-flowers, and to elder oil for the hair.
The preparations of elder-flowers, if made according to the Pharmacopœias, are perfectly useless, as the forms therein given show an utter want of knowledge of the properties of the materials employed.
Fennel (Fœniculum vulgare).—Dried fennel herb, when ground, enters into the composition of some sachet powders. The oil of fennel, in conjunction with other aromatic oils, may be used for perfuming soap. It is procurable by distillation.
Flag (Sweet) (Acorus calamus).—The roots, or rhizome, of the sweet flag, yield by distillation a pleasant-smelling oil; 1 cwt. of the rhizome will thus yield one pound of oil. It can be used according to the pleasure of the manufacturer in scenting grease, soap, or for extracts, but requires other sweet oils with it to hide its origin.
Geranium (Pelargonium odoratissimum, rose-leaf geranium).—The leaves of this plant yield by distillation a very agreeable rosy-smelling oil, so much resembling real otto of rose, that it is used very extensively for the adulteration of that valuable oil, and is grown very largely for that express purpose. It is principally cultivated in the south of France, and in Turkey (by the rose-growers). In the department of Seine-et-Oise, at Montfort-Lamaury, in France, hundreds of acres of it may be seen growing. 1 cwt. of leaves will yield about two ounces of essential oil. Used to adulterate otto of rose, it is in its turn itself adulterated with ginger grass oil (Andropogon), and thus formerly was very difficult to procure genuine; on account of the increased cultivation of the plant, it is now, however, easily procured pure. Some samples are greenish-colored, others nearly white, but we prefer that of a brownish tint.
When dissolved in rectified spirit, in the proportion of about six ounces to the gallon, it forms the "extract of rose-leaf geranium" of the shops. A word or two is necessary about the oil of geranium, as much confusion is created respecting it, in consequence of there being an oil under the name of geranium, but which in reality is derived from the Andropogon nardus, cultivated in the Moluccas. This said andropogon (geranium!) oil can be used to adulterate the true geranium, and hence we suppose its nomenclature in the drug markets. The genuine rose-leaf geranium oil fetches about 6s. per ounce, while the andropogon oil is not worth more than that sum per pound. And we may observe here, that the perfuming essential oils are best purchased through the wholesale perfumers, as from the nature of their trade they have a better knowledge and means of obtaining the real article than the drug-broker. On account of the pleasing odor of the true oil of rose-leaf geranium, it is a valuable article for perfuming many materials, and appears to give the public great satisfaction.
Heliotrope.—Either by maceration or enfleurage with clarified fat, we may obtain this fine odor from the flowers of the Heliotrope Peruvianum or H. grandiflorum. Exquisite as the odor of this plant is, at present it is not applied to use by the manufacturing perfumer. This we think rather a singular fact, especially as the perfume is powerful and the flowers abundant. We should like to hear of some experiments being tried with this plant for procuring its odor in this country, and for that purpose now suggest the mode of operation which would most likely lead to successful results. For a small trial in the first instance, which can be managed by any person having the run of a garden, we will say, procure an ordinary glue-pot now in common use, which melts the material by the boiling of water; it is in fact a water-bath, in chemical parlance—one capable of holding a pound or more of melted fat. At the season when the flowers are in bloom, obtain half a pound of fine mutton suet, melt the suet and strain it through a close hair-sieve, allow the liquefied fat, as it falls from the sieve, to drop into cold spring water; this operation granulates and washes the blood and membrane from it. In order to start with a perfectly inodorous grease, the melting and granulation process may be repeated three or four times; finally, remelt the fat and cast it into a pan to free it from adhering water.
Now put the clarified suet into the macerating pot, and place it in such a position near the fire of the greenhouse, or elsewhere that will keep it warm enough to be liquid; into the fat throw as many flowers as you can, and there let them remain for twenty-four hours; at this time strain the fat from the spent flowers and add fresh ones; repeat this operation for a week: we expect at the last straining the fat will have become very highly perfumed, and when cold may be justly termed Pomade à la Heliotrope.
The cold pomade being chopped up, like suet for a pudding, is now to be put into a wide-mouthed bottle, and covered with spirits as highly rectified as can be obtained, and left to digest for a week or more; the spirit then strained off will be highly perfumed; in reality it will be extract of Heliotrope, a delightful perfume for the handkerchief. The rationale of the operation is simple enough: the fat body has a strong affinity or attraction for the odorous body, or essential oil of the flowers, and it therefore absorbs it by contact, and becomes itself perfumed. In the second operation, the spirit has a much greater attraction for the fragrant principle than the fatty matter; the former, therefore, becomes perfumed at the expense of the latter. The same experiment may be repeated with almond oil substituted for the fat.
The experiment here hinted at, may be varied with any flowers that there are to spare; indeed, by having the macerating bath larger than was mentioned above, an excellent millefleur pomade and essence might be produced from every conservatory in the kingdom, and thus we may receive another enjoyment from the cultivation of flowers beyond their beauty of form and color.
We hope that those of our readers who feel inclined to try experiments of this nature will not be deterred by saying, "they are not worth the trouble." It must be remembered, that very fine essences realize in the London perfumery warehouses 16s. per pint of 16 ounces, and that fine flowery-scented pomades fetch the same sum per pound. If the experiments are successful they should be published, as then we may hope to establish a new and important manufacture in this country. But we are digressing.
The odor of heliotrope resembles a mixture of almonds and vanilla, and is well imitated thus:—
| Spirituous extract of vanilla, | 1/2 pint. |
| " " French rose pomatum, | 1/4 " |
| " " orange-flower pomatum, | 2 oz. |
| " " ambergris, | 1 oz. |
| Essential oil of almonds, | 5 drops. |
A preparation made in this manner under the name of Extract de Heliotrope is that which is sold in the shops of Paris and London, and is really a very nice perfume, passing well with the public for a genuine extract of heliotrope.
Honeysuckle or Woodbine:—
What the poet Cowper here says is quite true; nevertheless, it is a flower that is not used in practical perfumery, though there is no reason for abandoning it. The experiments suggested for obtaining the odor of Heliotrope and Millefleur (thousand flowers) are also applicable to this, as also to Hawthorn. A good Imitation of Honeysuckle is made thus:—
| Spirituous extract of rose pomatum, | 1 pint. |
| " " violet " | 1 " |
| " " tubereuse " | 1 " |
| Extract of vanilla, | 1/4 " |
| " Tolu, | 1/4 " |
| Otto neroli, | 10 drops. |
| " almonds, | 5 " |
The prime cost of a perfume made in this manner would probably be too high to meet the demand of a retail druggist; in such cases it may be diluted with rectified spirit to the extent "to make it pay," and will yet be a nice perfume. The formula generally given herein for odors is in anticipation that when bottled they will retail for at least eighteen-pence the fluid ounce! which is the average price put on the finest perfumery by the manufacturers of London and Paris.
Hovenia.—A perfume under this name is sold to a limited extent, but if it did not smell better than the plant Hovenia dulcis or H. inequalis, a native of Japan, it would not sell at all. The article in the market is made thus:—
| Rectified spirit, | 1 quart. |
| Rose-water, | 1/2 pint. |
| Otto lemons, | 1/2 oz. |
| Otto of rose, | 1 drachm. |
| " cloves, | 1/2 " |
| " neroli, | 10 drops. |
First dissolve the ottos in the spirit, then add the rose-water. After filtration it is ready for sale. When compounds of this kind do not become bright by passing through blotting-paper, the addition of a little carbonate of magnesia prior to filtering effectually clears them. The water in the above recipe is only added in order that the article produced may be retailed at a moderate price, and would, of course, be better without that "universal friend."
Jasmine.—
This flower is one of the most prized by the perfumer. Its odor is delicate and sweet, and so peculiar that it is without comparison, and as such cannot be imitated. When the flowers of the Jasminum odoratissimum are distilled, repeatedly using the water of distillation over fresh flowers, the essential oil of jasmine may be procured. It is, however, exceedingly rare, on account of the enormous cost of production. There was a fine sample of six ounces exhibited in the Tunisian department of the Crystal Palace, the price of which was 9l. the fluid ounce! The plant is the Yasmyn of the Arabs, from which our name is derived.
In the perfumer's laboratory, the method of obtaining the odor is by absorption, or, as the French term it, enfleurage; that is, by spreading a mixture of pure lard and suet on a glass tray, and sticking the fresh-gathered flowers all over it, leaving them to stand a day or so, and repeating the operation with fresh flowers—the grease absorbs the odor. Finally, the pomade is scraped off the glass or slate, melted at as low a temperature as possible, and strained.
Oils strongly impregnated with the fragrance are also prepared much in the same way. Layers of cotton wool, previously steeped in oil of ben (obtained by pressure from the blanched nuts of the Moringa oleifera) are covered with jasmine flowers, which is repeated several times; finally, the cotton or linen cloths which some perfumers use, are squeezed under a press. The jasmine oil thus produced is the Huile antique au jasmin of the French houses.
The "extract of jasmine" is prepared by pouring rectified spirit on the jasmine pomade or oil, and allowing them to remain together for a fortnight at a summer heat. The best quality extract requires two pounds of pomatum to every quart of spirit. The same can be done with the oil of jasmine. If the pomade is used, it must be cut up fine previously to being put into the spirit; if the oil is used, it must be shaken well together every two or more hours, otherwise, on account of its specific gravity, the oil separates, and but little surface is exposed to the spirit. After the extract is strained off, the "washed" pomatum or oil is still useful, if remelted, in the composition of pomatum for the hair, and gives more satisfaction to a customer than any of the "creams and balms," &c. &c., made up and scented with essential oils; the one smells of the flower, the other "a nondescript."