VIOLET PERFUMK. 305 



is put into special receptacles which are lilled with the 

 vapour o1 a suitable solvent, — probabU ether. 



When we arrived in Grasse the Violet harvest v\ as 

 over, and the Jonciuils were in full bloom. X'iolets contain 

 only minute quantities of the fragrant substance which 

 is extracted chielly by fat. In this way the\' get a Pomade 

 which smells of V^iolets. The fat which is emplo^'ed for 

 this purpose must of course be perfectU' pure, and we 

 observed that at the factories it is obtained from freshly 

 slaughtered animals such as pigs, oxen and sheep. The 

 fat is then put into special machines which shred it up. 

 The fat can then be melted out without being subjected 

 to a very high temperature. After cooling, the clear fat 

 is then ground in mortars and repeatedly washed in clean 

 water. It is then melted again, and alum powder added 

 to it; then quickly boiled up and skinnned. I^ut this 

 does not yet complete the preparatory treatment. Idie 

 liquid fat has still to be pressed through linen, and boiled 

 with rosewater and powdered lienzoic resin, and must 

 be skimmed as long as froth continues to form. B\' the 

 addition of Benzoine, or other Balsams, and \'er^' careful 

 washing, the fat is prevented from becoming rancid. For 

 salves, fine oils, especialh' olive oil, are employed. They 

 soak pieces of coarse cotton in this oil, and allow the 

 perfume to be absorbed b's* it, then squeeze it out under 

 strong pressure. 



For the manufacture of violet pertimie the delicate 

 blue, double variety-, "Molette de Parme'', is preferred. 

 The flowers must not be wet when taken to the perfume 

 factory. Tliis rule applies to all other plants that 



