EXTEACTION OF AKOMA. 21 



separated by a thorough agitation of the pomade with strong alco- 

 hol, preferably by means of a shaking or churning device in which 

 the pomade is continually agitated and beaten in order to expose the 

 largest surface possible to the solvent action of the alcohol. There 

 results from this extraction operation an alcoholic extract of the 

 flowers which possesses the natural odor to a very high degree. Be- 

 cause of the fact that no heat is necessary, the resulting extract is far 

 superior to an extract prepared by the process of heating with liquid 

 fats. 



It is to be remembered, however, that the yield of perfume from 

 some of the more delicate flowers, such as violet, cassie, tuberose, 

 jasmine, etc., is rather small, which accounts largely for the ex- 

 ceedingly high prices of the extracts or pomades of these flowers. 



Usually it is impossible to extract the odor from the pomade com- 

 pletely, even when extracted successively with fresh portions of 

 alcohol. The fat after extraction still retains the characteristic 

 aroma and may be used in this form or may be again spread ui3on 

 the glass and utilized for further absorption from the same kind 

 of flowers. 



The amount of labor required for this work is necessarily large 

 when the fact is taken into consideration that the flowers require hand 

 picking. The time consumed by the entire process from the picking 

 of the flowers to the finished extract is also very considerable. How- 

 ever, the quality and, consequently, the prices of these exquisite odors 

 usually offset unfavorable conditions of labor and time in regions 

 where this industry is carried on commercially. 



SEPARATION OF PERFUMES BY EXPRESSION. 



Another class of volatile-plant products already cited is so localized 

 in the plant as to admit of the extraction of the oil by a ditferent yet 

 extremely simple process. The class of products referred to includes 

 the citrus fruits, namely, the lemon, orange, bergamot, and other 

 related fruits. Owing to the fact that the oil contained in these 

 fruits is deposited in the outer portion of the peel and is therefore 

 very accessible, the method of expression is peculiarly adapted to the 

 citrus fruits and products. 



There are several methods applicable to the extraction of the oil 

 from the peel of the lemon, orange, and bergamot, all of which, how- 

 ever, embody the same principle, namely, the rupturing or breaking 

 of the glands containing the oil and the collecting of the oil after it 

 has been released. 



In the method known as "ecuelle a piquer," the rinds of the 

 lemons are rubbed in hollow cups (ecuelle, fig. 3) lined with sharp 

 points, which lacerate the oil glands and allow the oil to exude. 



195 



