June i, 1888.] THE TROPICAL AGRICULTURIST 
835 
allow of their being takeu to the factories, and 
always of sufficient importance to provide brides witn 
the necessary bouquets. 
Nature having been thus assisted to deliver these 
her wonderful productions, the flowers, the leaves, 
and the fruits of the orange-tree, at the factory, 
man has do tho rest. He does it in the following 
manner : — 
Tin- fliwers are spread out on the stone floor of 
the receiving- room in a layer some 6 to 8 inches 
deep ; they are taken iu hand by young girls, who 
separate the sepals, which are discarded. Such of 
the petals as are destined for the production of 
orange-flower water and neroli are put into a still 
through a large canvas shoot, and are covered with 
water, which is measured by the filling of reser- 
voirs ou the same floor. The ma'ihole of the still 
is then cloTed, and the contents are brought to boil- 
ing point by the passage of superheated steam 
through the coils of a surrounding worm. The water 
and oil pass over, are condensed, and fall into a 
florentine receiver, where the oil floating ou the sur- 
face remains in the flask, while the water escapes 
through the tube opening below. A piece of wood 
or cork is placed in the receiver to break up the 
steam flowing from the still ; this gives time for the 
small globules of oil to cohere, while it breaks the 
force of the downward current, thus preventing auy 
of the oil being carried away. 
The first poriious of the water coming from the 
still are put into large tinned copper vats, capable 
of holding some 5i)() gallons, and there stored, to 
be drawn off as occasion may require iuto glass 
carboys or tinned copper bottles. Tins water is an 
article of very large consumption in France; our English 
cooks have uo idea to what an extent it is used by 
the chefs iu the land of the "darned mounseer." 
The oil is separated by means of a pipette, filtered, 
and bottled off. It forms the oil of neroli of commerce ; 
1,000 kilos, of the flowers yield 1 kilo, of oil. That 
obtained from the flowers of the Bigaradier, or bitter 
orange, is the finer and m .r. expensive quality. 
The delicate sceut of orango-Uowers can be preserved 
quite unchanged by another aud more gentle process — 
viz., that of maceration. It was noticed by some in- 
dividual, whuso name has not been bunded down to 
us, that bodies of the nature of fat aud oil are absor- 
bers of the odour-imparting particles exhaled by 
plants. This property was seized upon by some 
other genius equally unknown to fame, who utilised 
it to transfer the odour of flowers to alcohol. 
Where oil is used it is the very finest olive, pro- 
duced by tho trees in the neighb nirhood. This is 
put iuto copper vats holding about 50 gallons ; 1 cwt. 
of flowers is added. After some hours the flowers 
are strained out by means of a large tiu sieve. 
The od is treated with another hundredweight of 
II Offers, aud still another, until sufficiently impreg- 
nated. It is then filtered through paper until it be- 
comes quite bright; lastly it is put iuto tins, an 1 is 
ready for exportation or for use iu the production 
of extracts. 
Where fat is employed as the macerating agent 
tho fat used is a properly adjusted mixture of lard 
aud suet, both of which have been purified aud re- 
lined during the winter months, and kept stored 
away iu well-closed tins. 
I Ine cwt. of tho fat is molted in a stoam-j aokotod 
pan, and poured into a tinned copper vat capable 
of bidding from 5 to t} cwt. Ab mt 1 cwt of oraugo- 
flowors being added, those nro well stirred iu with 
a woo len spatula. Alter standi n . for a few hours, 
which tune U not Idffloient for solidification to take 
plaoB, the e intents are pmrodiuto shill.w p»us an I 
heated to 00° U. The uiix'iiro thus rendered more 
fluid is p Hired on to a tin sieve; the fat passes through, 
the Qjwors romaiu behind. These naturally retain a 
large amount of ma h i aimg liquor. To save this they 
are packed iuto strong canvas bags aud subject" I to 
pressure between the plates of a powerful hydr.ui.ie 
press. The fat squeezed out is accompanied by the 
moisture of tho llowors, from which it is npajrated 
by skiuini'ug. 'leiutf returned to the origuiul vat.o ir 
macerating medium receives another complement of 
flowers to rob of their scent, and yet others, until 
the strength of the pomade desired is reached. The 
fat is then romelted, decanted, aud poured iuto tins 
or glass jars. 
To make the extrait the pomade is beaten up 
with alcohol in a special air-tight mixing-machine 
holding some 12 gallons, stirrers moved by steam- 
power agitating the pomade in opposite directions. 
After some hours' agitation a creamy liquid is pro- 
duced, which, after resting, separates, the alcohol 
now containing the perfume. By passing the alcohol 
through tubes surrounded by iced water, the greater 
part of the dissolved fat is removed. 
These are the processes applied to the flowers. 
The leaves are distilled only for the oil of petit-grain. 
This name was given to the oil becauae it was 
formerly obtained from miniature orange fruits. From 
1,000 kilos, of leaves 2 kilos, of oil are obtained. 
The oil obtained from the fruit of the orange, 
like that of the lemon, is extracted at Grasse by 
rolling the orange over the pricks of an ecueille, 
an instrument with a hollow handle, into which 
the oil flows. The oil is sometimes taken up 
by a sponge. Where the oil is produced iu larger 
quantities, as at Messina, more elaborate apparatus 
is employed. A less fragrant oil is obtained by 
distilling the raspings of the rind. 
The eucalyptus, myrtle, &c. — Of later introduc- 
tion thau the trees of the orange family is the 
liucah/ptus Globulus, which, not being able to compete 
with the former in the variety of nasal ti dilations 
it gives rise to, probably consoles itself with coming 
oil' the distinct victor in the department of power 
and penetration. The leaves and twigs of this tree 
are distilled for oil. This oil is in large demand ou 
the _ Oontineut, the fact of there being no other 
species than the globulus in the neighbourhood being 
:i guarantee of the uuiformity of the product. 
Whereas the eucalyptus is but a new-comer iu 
these regions, another member of the same family, 
the common myrtle, can date its introduction many 
centuries back. Au oil is distilled from its leaves, 
and also a water. 
Associated with the myrtle we find the leaves of the 
bay-laurel, forming the victorious wreaths of the 
ancients. The oil produced is the oil of bay-laurel, 
oil of sweet bay. This must not be confounded 
with the oil of bays of the West Indies, the pro- 
duca of the Myreia acrU ; nor yet with the cherry- 
laurel, a member of yet another family, the leaves 
of which are sometimes substituted for those of the 
sweet bay. The leaves of this plant yield the cherry - 
laurel water of the B. P. It can hardly be said 
to be an article of perfumery. It also yields an oil. 
Another water known to the British Pharmacopoeia 
is that produced from the flowers of the elder, 
which flourishes round about Grasse. 
The rue also grows wild iu these parts, and is 
distilled. 
The Labiates. — Tho family which overshadows all 
others iu the quantity of essential oils which it puts 
at the disposal of the Grassois aud their neighbours 
is that of the Labiatte. Foremost among these wo 
have the lavender, spike thyme, and rose-mary. These 
are all of a vigorous and hardy nature aud require no 
cultivation. The tops of these plants are generally dis- 
tilled in .('/", under contract with the grasse manufact- 
urer, by the villagers iu the immediate viciuity. Tho 
highor tho altitude at which these grow, the more es- 
teemed the oil. Tho finest oil of laveudor is produced by 
distilling the fiowers only. About LOO tons of laveu- 
der, 25 of spike, 40 of thyrao, and 20 of rosemary 
are sunt out from Grasse every year. Among tho 
less :il> in laut labiates of these parts is the imlissa, 
which yiel Is, however, a very fragrant oil Iu the 
s i ne fauvly we have tho sige and tho sweet or 
commou basil, alsj giviug up their essential wils ou 
distillation. 
Tub UMnELt.irKiift.— Whereas the flower* of the 
Intuit" family are treat" 1 by the distillers as fnvour- 
ities nre by tho gods, and aro cut off in thoir youth, 
those of the l ; nibolliforw are allowed to mature aud 
