ON THE PERFUMERY TRADE. 173 



Serpolet (distilled from Thymus serpyllum) ; essential oil ; 8s. per 

 lb. ; south of France. 



Spike (distilled from Lavaudula spica ; essential oil ; 4s. per lb ; 

 south of France, 



Styrax (exudation of the Liquidambar styraciflua) ; Alcoholate ; 6s. 

 per lb. ; Turkey. 



Thyme (distilled from the Thymus vulgaris) ; essential oil ; 6s. per 

 lb. ; South of France. 



Tonquin (beans of the Dipterix odorata) ; powder, expressed oil, 

 and aleoholate ; 5s. per lb ; South America and West Indies. 



Tuberose (obtained by absorption from the flower of the Polianth.es 

 tuberosa) ; pomade and oil ; 10s. per lb. ; South of France and 

 Italy. 



Vanilla (pod of the Vanilla planifolia) ; powder and alcoholate ; 

 81. per lb. ; Mexico. 



Verbena (distilled from the Aloysia citriodora) ; essential oil ; 5/. 

 per lb. ; Spain and Algeria. 



Violet (obtained by maceration from the flowers of the Viola 

 ordorata) ; pomade and oil ; 16s. per lb. ; South of France Italy, and 

 Algeria. 



Vitivert (Rhizoma of the Anatherum muricatum) ; powder and 

 alcoholate ; 2s. 6d. per lb ; India. 



Vitivert (distilled from Anatherum muricatum) ; essential oil ; 2L 

 per lb. 



Winter-green (distilled from the Gaultheria procumbens) ; essential 

 oil ; 1Z. 4s. per lb. ; United States. 



It will be seen from the preceding that some of those materials 

 are used in their natural form, and others have to undergo some mode of 

 preparation. There are four processes employed for extracting the aroma 

 from fragrant substances ; distillation, expression, maceration, and ab- 

 sorption. Distillation is applied to all plants, barks, woods, and a few 

 flowers, and is too well known to require any particular description. The 

 fragrant substance is placed in a still containing water, which is evapor- 

 ated by means of heat, condenses in the worm and issues from the tap 

 strongly impregnated with the aroma, the more concentrated part of 

 which collects either on the surface or at the bottom of the distillate 

 according to its specific gravity, and forms the essential oil. The same 

 water is generally distilled several times with fresh materials, and is 

 sometimes of sufficient value to be kept, as is the case with rose and 

 orange-flower water. 



Expression is confined to essential oils obtained from the rind of the 

 fruits of the citrine series, comprising lemon, orange, bergamot, cedrate, 

 and limette. In some parts they rub the fruit against a grated funnel, in 

 others they press the rinds in cloth bags. 



Maceration and absorption are used for extracting, by means of fatty 

 bodies, the aroma of flowers, and producing scented pomades and oils, 



