132 JOUENAL OF THE ROYAL HORTICULTURAL SOCIETY. 



half an inch thick. Upon these are then sprinkled or carefully placed the 

 petals Of the flowers, the odour of which it is desired to extract. The 

 flowers are renewed from day to day, and the trays piled on racks so as 



to prevent any evaporation. In this way the fat rapidly absorbs both 

 the odour existing in the flowers and that subsequently developed, and the 

 fat is finally freed from the remaining petals by melting it at a very low 

 temperature and straining. The fat that is employed for the purpose 



