312 PERFUMES. 



The process of extracting fragrance from plants b\' 

 means of fat can also be applied, on a small scale, to 

 obtaining tlie finest pomade from flowers which would 

 perhaps otherwise fade unused in the garden. yVU that 

 is rcc|uired is the purest clarilied fat spread on a sheet 

 of glass, and a good, close-litting box to la\- it in. The 

 flowers must be placed on the fat with the petals turned 

 downwards, the box must then be shut and the tlow ers 

 renewed before the-\- are faded. The name pomade, or 

 rather pommade, is derived from "pomme", apple, 

 which shows that at one time apples must ha^'e been 

 used in the manufacture of these perfumed fats. Aro- 

 matic spices, preferably cloves, were stuck into an apple, 

 and alter it had been exposed to the air for a few 

 days, it was boiled down in fat. [f the fat was not 

 thoroughh' perfumed b^' the first apple, the process was 

 repeated. Man\- Roses arc grown round about Grasse 

 for the perfume factories. These are not the Roses 

 that are exported in winter and fill the flower shops of 

 the whole ol Europe; but Centifolia, Damask and Alusk 

 roses. The Rose ranks next to Orange-blossom amongst 

 the perfume-\'ielding plants of the Riviera, and the Jas- 

 mine is next in importance. The Roses are picked when 

 iust about to open, as soon as the dew has vanished, 

 ^riie harvest is in Ma-\' and June. In Grasse each rose- 

 stock yields, on an average, two to three hundred 

 grammes ot flowers, but from live to six thousand kilo- 

 grammes of Roses are necessary to obtain one kilo- 

 gramme of Oil of Roses. It is not surprising then that 

 one kilograiume ot this oil costs over a thousand francs. 



