244 STATE BOARD OF HORTICULTURE. 



glycerine, vaseline, and paraffine are all used. Formerly, 

 instead of using grease in enfieurage, oiled linen was employed 

 to absorb the odor and afterward squeezed in a screw press. 



"A superior system is by employing Fiver's pneumatic frame, 

 which has on the top two bellows which send a constant cur- 

 rent of air through the flowers. The most primitive is the 

 Spanish, which consists of two bowls — the upper one, or cover, 

 being lined with grease, while the lower holds the flowers. 



"To extract the perfume from the grease, or 'pomade,' as it 

 is called after being scented, chop up eight pounds of pomade, 

 put it in one gallon of sixty over-proof alcohol, and let it remain 

 for one month at summer heat. 



"Essence or Extract of Orange-Flower is prepared by 

 tincturation. Four ounces of orange-flowers are steeped in one 

 gallon of alcohol until all the perfume has been absorbed by 

 the spirit. This preparation is also known as extract of neroli. 



"Essential Oils of Orange are expressed thus: The peel is 

 cut from the pulp in three longitudinal slices, leaving the pulp 

 in a triangular shape. The peel and pulp are kept separate. 

 Next day the outer surface of the peel is bent convexly, and 

 pressed four or five times against a flat sponge held in the left 

 hand of the workman. From time to time the oil is squeezed 

 from the sponge into a vessel, from which it is drawn after the 

 watery fluid separates from the oil. Four hundred oranges yield 

 from nine to fourteen ounces of oil. The pulp is distilled for 

 the small amount of essential oil it contains. When lemons 

 are thus treated, the pulp is pressed until the lemon juice 

 is all extracted, and then distilled. 



"Petit-Grain Oil. — Prepared from young tender shoots and 

 leaves of both Sweet and Seville oranges, the latter being most 

 valuable. The oil is obtained by distillation with water. 



"Neroli, or Oil of Orange-Flower.— Obtained by distilling 

 the flowers of the sweet and bitter orange with water. The 

 bitter orange gives a superior oil. It is very fluid, is lighter 

 than water, in which it is slightly soluble. One hundred 

 pounds of flowers give from three to six ounces of neroli. It is 

 generally adulterated with alcohol or essence of petit-grain. 

 Essential oils of orange, lemon, or bergamot are l)etter extracted 



