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The scent of the jonquil (Narcissus jonquilla) is abstracted 
by the enfleurage process. 
The perfume of the Geranium of Africa is much stronger than 
that of the Geranium of Rose. 
We next passed a fine bed of fennel, and a small plant Mr. 
Mellon calls serpolet, which produces a rich and pleasant smelling 
oil. 
Some fine plants of rosemary (Rosmarinus officinalis) were 
seen, which forms the basis of Eau de Cologne; also beds 
of peppermint. 
We were shown varieties of the Seville Orange, this being the 
kind best adapted for producing the oil of Neroli, a valuable 
essential oil largely used in the manufacture of perfumes. 
The plants at the farm are all arranged in rows running 
due north and south, so as to obtain full benefit from the sun- 
shine. 
We were told that this is of importance, as on the influence of the 
sun depends ipa great measure the quality of the essential oil 
obtainable from the plant. We noticed some fine-looking shrubs 
of the Sweet Verbena, also the Eucalyptus citriodora, and the 
Rose de Grass (Rosa centifolia), which valuable plant produces 
the Attar of Roses. 
We inspected the beds of wallflower, tansy, and mint, which 
grow wild on the Alps. Their perfume is used for scenting soap. 
We were then taken to the distillery, where we were shown 
three stills at work. One of 3800 gallons cost £80; one of 
50 gallons £30; and one of 20 gallons £5, all of which answer 
admirably. 
The director informed us he considers that a still of 30 to 50 
gallons capacity will be sufficient for small farms growing only 
one sort of plants. Figure 5 shows a still, in the working of 
which we were instructed. The stills are fitted with a false 
inside, and this is tightly packed with flowers, and then filled 
with water. They are then ready for working, and all that is 
needed is to fire up beneath them. The most important point is 
to know how to regulate the fires. 
If roses are being distilled, some alum and salt must be put 
with them. 
When being emptied, the top of the still is swung round to 
open it, and the false inside hoisted out by means of tackle, thus 
saving a great amount of labour. 
We were told a separate still for each perfume is not absolutely 
needed, as by using sulphuric acid or oil of vitriol, 1 part to 20 
of water, the stills are easily and perfectly cleansed. 
A move was made to the store-rooms, where the extracts in 
course of preparation are kept; here we were shown the fat used 
to absorb the scent. Mutton, beef, and pork fats are used in 
