THE ODOUR OF ROSE. 53 
cooled very slowly so as to allow the impurities to settle. The 
clear upper portion is then poured into tin canisters and is ready 
for sale, or for immediate use in making the spirituous extract. 
The annexed diagram represents an improved apparatus invented 
by Piver for maceration and described by Turgan, in the ‘ Grandes 
Usines de France.’ The tank on the left supplies the liquid 
grease heated to the proper temperature, which circulates slowly 
through the macerating tank, in which a constant temperature is 
maintained by means of a steam-pipe. The macerating tank is 
divided into seven compartments, in which perforated metal 
baskets containing the flowers to be extracted are suspended. The 
basket on the left contains the flowers which have successively 
passed through all the compartments; it is removed from time 
to time, filled with fresh flowers and then attached on the extreme 
right; the other baskets being each moved a compartment to the 
left. In this way the fresh flowers have to traverse each compartment 
from right to left, while the grease flows slowly from left to right, 
and, saturated with the perfume of the flowers, collects in its 
greatest strength on the extreme right. By this method, the 
inventor states that all the perfume is extracted from the fiowers ; 
the grease in the first compartment being quite odourless as it 
proceeds from the cistern readily absorbs tie last traces of it, while 
