UO lASMINE. 



realised tlie importance of this plant to the perfume fac- 

 tories. The Jasmine plantations were gencralh' laid out 

 in terraces on the hillsides facing south. These much- 

 branched shrubs, about six feet high, with opposite 

 e\'ergreen lea\'es produce single flowers, and are known 

 by the name of yasiniiiuin o-raiidiforiiin. This species 

 comes Irom the East Indies; the perfume of their flowers 

 is delicious. The-\' are fairh- large, of a pure white on 

 the inside and slightly tinged with red on the outer side. 

 The Ifowering begins in July and lasts till October. A 

 thousand plants will \\€vA about lift\- kilogrammes of 

 flowers. Their perfume is extracted \)\ means of en- 

 fleurage, that is with cold fat. The qnantit\ of scent- 

 substance which the^' contain is so small that the blossoms 

 have to be repeatedly changed on the same layer of fat. 

 The flowers continue to produce scent after being gathered. 

 This is extracted from them as it forms \>\ means of 

 cold fat, which does not injure the blossoms. Thus 

 enfleurage is decidedh- advantageous in the case of 

 Jasmine flowers, and could not be replaced b^' other 

 processes. From the Jasmine pomade, the Extract of 

 Jasmine is obtained b^' means of the ilnest Spirits of Wine. 

 The most valued perfumes for the handkerchief contain 

 this extract. They also make a ''Huile antiejue au Jasmin" 

 by the process already referred to of strewing the blossoms 

 on pieces of woollen material soaked iii olive oil and then 

 pressing out the oil. This kind of Jasmine oil is ver\" 

 popular in France. 



The flowers of the Acacia Farucsiana (Fig. p. 5) 

 also play an important part in the perfume industr\-. We 



