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equal quantities, prepared by boiling, adding 2 ounces of alum 
and a handful of salt to 20 pounds of fat. The mixture is then 
passed through a sieve to free it from all impurities. 
This process has to be repeated, when it is ready to be stored 
away for use. 
This fat, after being treated with spirit, retains some amount 
of odour, and is useful for pomatum. 
Mr. Mellon now described the processes for extracting the 
scent. 
Tux Fat or ENFLEURAGE Process. 
The flowers are gathered, and are placed upon a layer of pure 
lard, a quarter of an inch in thickness, spread over a sheet of 
glass about 2 feet square, which is framed in wood, and forms a 
kind of tray. ‘ 
These trays, sometimes 40 or 50 together, are then piled one 
upon another. The flowers are changed every 12, 18, or 24 
hours, according to circumstances, and the process is thus con- 
tinued until the lard is sufficiently charged with perfume. 
The fat has the property of absorbing the perfume from the 
flowers, and is then treated with spirits of wine, which has the 
power of taking the scent from the fat. 
We were informed that jasmine and tuberose are frequently 
charged as often as 50 times before the lard is considered to be 
sufficiently impregnated. 
' Another process is by macerating the flowers in oil, after 
which they are put under a press to extract all the oil and 
perfume, and this oil is treated with spirit of wine in the same 
manner as the fat. 
Another process is by saturating calico in oil, and allowing the 
oil to drop from it for a few minutes; then place the calico in a 
tray similar to the enfleurage process, but with a wire gauze 
bottom instead of glass. The flowers are changed from time to 
time. When the oil is mixed with the scent it is pressed, and the 
calico washed in spirit. 
Oil of peanuts is the best for the purpose, but olive oil can be 
used. 
The temperature has a great effect on the time taken for these 
processes. A warm atmosphere quickens the extraction, but the 
production is not so good as in cooler weather, so that the longer 
the time taken the better the scent. 
Mr. Mellon informed us that he can teach any ordinary intelli- 
gent person the knowledge of the work required in the cultiva- 
tion of the plants. ‘The majority of the scent-producing plants 
grow with very little trouble and attention. 
The extraction of the scent needs care, but a knowledge of 
the process is easily acquired. 
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