THE ODOUR OF ROSE. 55 
and low as the axle revolves, which of course adds a “ shaking- 
up” motion to the revolving motion, and so effects constant ad- 
mixture or friction of the particles. This peculiar oblique rota- 
tory movement produces a more intimate mixture than an ordi- 
nary churn-movement. It is, however, doubtful whether Piver’s 
“agitator”? can bring the particles of grease into such a fine 
state of division, or mix them so thoroughly with the spirit, as 
does the upright cylinder enclosing agitators revolving both ways 
like an “ egg-whisk.” 
The cold process of “Enfleurage”? may be described as 
follows :—Grease, purified as before described, is spread to the 
thickness of about a quarter of an inch on both sides of panes 
of glass enclosed in wooden frames like window sashes; these 
frames are called “ chdssis,’ and are about two feet wide and three 
feet long. The flowers are then sprinkled on the upper surface of 
the greased surfaces and the chassis piled up in a stack. As the 
edges of these frames are quite flat, they superpose one on the 
other in such a way as to form a series of almost air-tight com- 
partments, the upper and lower surfaces of which are composed of 
grease. LHvery day, during the flowering season, these sashes are 
taken down, and the flowers changed, ach time that fresh 
flowers are put on the grease it is worked about with a palate- 
knife, and the surface serrated or furrowed, so as to present a 
new surface to the flowers. This is repeated until the fat is 
sufficiently impregnated. 
Olive-oil is also enflowered by a similar process, but in place of 
glass the frames are furnished with coarse wire gauze stretched 
between its four sides ; these frames are called ‘‘ chdssis en fer.” 
Upon the wire gauze is laid a very thick soft cotton cloth with a 
fluffy surface like a bath-towel. This cloth is called a “ molleton,” 
and is saturated with pure olive-oil. The flowers are placed on 
these cloths, and, after frequent renewal with fresh flowers, the 
cloths are folded together and put under a powerful press. 
The perfume is finally extracted from the solid grease, or from 
the oil, by agitation with strong spirit (90 per cent. alcohol) ; the 
same process as above described. 
Other processes have been invented for the extraction of per- 
fumes without the aid of heat. The superiority of any process 
over the old-fashioned one above described must consist in the 
facility of thoroughly extracting the flowers while quite fresh, 
