“the odours of the flowers. The products thus baited are far superior ria th 
: Srivastava says that “attars” are prepared in British India in a most tt ; 
unscientific way, as the apparatus available is quite unsatisfactory, = = 
As sandalwood oil has become very dear, the author recommends palmarosa oi 
as a substitute, provided it was possible to remove its pronounced odour. rte a 
_ It seems to be difficult to get odourless alcohol in ind the home spigsies being 
useless for perfumery. q 
The modern European methods of “enfleur ee have not been tried yet in indie ‘Iti is 
Gripossible to use lard for the purpose, owing to the religons prejudice of the population. x 
The above mentioned “enflewrage” with sesame seeds is unpractical, as the oil Presses | 
from the seeds is coloured and contains impurities. 
adhe exports of raw materials for perfumery from British India were as follows: — 4 
quantity in cwts. value in EAS ; 
1913/14 1914/15 1913 14 19145 eo. 28, Te 
ajemmary. 6 PRE OT ea DGD v 2.953.) 205GO = es 
ajwain®) as Se OTSA 257 368 2983: 2736): oe 
Anliseed< (in gi ke Neat: Ue aD 835 921 077 
assolia) ro te eta OOS 170s 418 433 4 
coriander. 2" O33." BA5R 39099  46327— 
cumin © 2. 0s ig 99026 13.554 92 20838: 6 P5oe a 
“nigella.seed. 33. set Bde ad add 1157) 9) 085 oe 
fennel: gts. eae oe tes 4223 11348 3 AAG sen 
fenum-grecum . . . . 12760 18300 7301. 10161 
Gi cay Gece Sa a OOD 1945 1 489 1358 eer ae 
other seeds 0) 2s! 0: 147 99 192.00 AS eae 
total: 162050 134512 97209 93902. 
The industry of essential oils and aromatics in France. — We beg to call our readers’ 
attention to an article published under this title by K. L6ffl*) and containing short notes — 
on the manufacture as well as some statistical comimunicalons: 4 
In some articles on the industry of the “agrumen’ by y-products im North-America, 
R. T. Will®) and F. A.Mc. Dermott®) describe the difficulties met with in the manufacture — 
of preserved juice from oranges and lemons. Generally speaking, it seems to be difficult — 
to prepare fruit juices that will keep, but it seems, as per a communication from H. Thom 
that the question has been solved in a fairly simple way. Most of the fruit juices contain 
ferments, which after a comparatively short time lead to decomposition. In order 
prevent fermentation, the fruit juices are sterilized and stored in sterile vessels, or th 
are boiled with sugar or preserved with salicylic acid. Through these methods, howev 
on the one side valuable aromatic substances are partly lost; on the other, the unstable 
ferments are HesHoves, especially through sterilizing and boiling. Even boiling | 
fairly low temperature “in vacuo” does not protect the ferments against decomposi 
especially if the fruit juices are rich in acid, as is genet ally the case. 
\ 
Dy According to Dymock (loc. cit.) “til” is the Hindoo or ees word for sesame. pa 
Dymock (loc. cit.) the same as “ajowan”’. — %) According to Dymock ‘Lepidium sativum. 4 
Parf. Ztg. 8 (1917), 171. — *) Journ. ind. and engin. Chemistry 8 (1916), 78; Report October 
8) Journ. ind. and engin. Chemistry 8 (1916), 136; Report October 1916, 26. ae ae Berichte 50 BS 
