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“ Cassie-—This pretty flowering shrub is cultivated from seed planted in 
espaliers. The ground ought to be well prepared to the depth of four or five 
feet and exposed to the south. It does not require irrigation. The flowers are 
picked from the first of October to the end of December; but those picked in 
October have much more perfume and obtain a higher price. The perfume is 
not very agreeably by itself, but is much used in compounds.” 
THE PROCESS OF MANUFACTURING. 
1. From roses, orange flowers and leaves, geraniums, lavender, thyme and 
rosemary, the genwine essential oils are extracted by distillation. 
The roses and orange flowers have to be very carefully picked over, the bulbs 
and all leaves, and everything which could discolor the product removed. ‘They 
are then put into a still with water; the water is heated, and being thus infused 
with the flowers the steam rises filled with the oil of the flowers, and passes over 
into a tube which is coiled round and round in another cylinder filled with cold 
water, and which is called the refrigerant. Passing through the cold water, the 
steam is condensed and runs off into a glass receiver—the oil rising to the top, 
the perfumed water being below. 
A ton of roses yields only two ounces of the attar. It is of a golden yellow 
color with a greenish tinge which become more intense with age. If kept at a 
temperature below 60° it crystallizes; if kept open to air and light it is easily 
volatilized. 
The essential oil is also obtained from the fruit of the orange by rubbing the 
fruit in cups armed with pricks, as before described. 
2. Perfumed oils are made by putting the flowers, after they have been eare- 
fully picked over, into the finest of virgin olive oil. Usually about twenty-five 
pounds of flowers are put into one hundred pounds of olive oil and left to infuse 
in the oil for one or two days; then the oil is warmed and strained, the flowers 
pressed to extract the oil from them; and then the same quantity of fresh flowers 
is again put into the oil, and this operation is repeated from twenty to twenty- 
five times. In this manner the perfumed oils of violet, jonquil, rose, orange, and 
cassie are made. ; 
3. Pomades.—It has been found that the essential oil of flowers, which 
gives them their perfume, has a strong affinity to lard or grease. Lard and suet 
are clarified and prepared in the most careful manner, and mingled in the pro- 
portion of two parts of lard to one of suet. The product is as white as snow. 
‘This grease, thus clarified and prepared, is gently warmed, and when it liquities, 
the flowers, most carefully picked over, are put into it. They remain in the 
grease, being macerated and stirred up in it, for several hours, till the perfume 
is supposed to have been extracted. ‘hen the liquid grease is strained off and 
the flowers pressed to extract the grease they retain. This process is repeated 
with fresh flowers for twenty or twenty-five days, till the pomade is saturated 
with the perfume. In this way we have pomade of rose, orange, violet, cassie. 
The pomades of jasmine and tuberose are made ina different way, as their 
essential oils are dissipated and lost by the application of heat, either in distilla- 
tion or maceration with heated grease. Frames of wood, about twenty inches 
square, and somewhat like a schoolboy’s slate, are made, a pane of glass being 
in place of the slate. These frames are so perfectly fitted to each other that 
when they are placed one upon the other the space between the panes of glass 
is almost hermetically sealed. No air can get in or out. When put one above 
the other, the spaces between the panes of glass are about half an inch in depth. 
Upon both sides of these panes of glass the finest clarified lard (pomade) is 
spread. The flowers of the jasmine, freshly picked, and if possible before they 
have lost any of their perfume, are sprinkled over the lard, and the frames are 
then put one upon another. Thus these delicate flowers are imprisoned in a 
little chamber of lard, and their perfume as it is exhaled is absorbed by the 
