292 
THE FLOWER FARMS OF FRANCE. 
amount, are the essential oils of Neroli and Petit Grain. The former is the result of 
the distillation of orange-flower water, from the petals of the flower of the Bigarade 
or bitter orange (the sweet or Portugal orange yielding a somewhat inferior product), 
and the latter is obtained from the green leaves of the same tree. The price of Neroli 
varies with the season from 30 dols. to 40 dols. the pound, of Petit Grain from 8 dols. 
to 12 dols. These two oils are used extensively in the composition of Cologne water, and 
in combination with bergamot and rosemary, give its distinctive character. The^orange- 
flower water is consumed in immense quantities in France, in the “ eau sucree ” so uni¬ 
versally drunk in the hot seasons; this, by the way, is the only form in which a French¬ 
man will drink water at all. 
The bigarade orange tree also furnishes a rough-skinned, bitter, inedible fruit, from the 
rind of which is expressed an inferior oil called “ essence bigarade,” often used for 
adulterating the finer oils. The tree requires ten years to mature, and twenty to attain 
perfection, and yields an average of 17 lb. of flowers per annum. 
Rose-water is also distilled in large quantities. A result of its distillation is a very 
minute proportion of otto of roses of the very highest quality; it appears in small 
supernatant grains or drops, which are carefully skimmed off and rectified. It is superior 
to the famous Kizanlik or Turkish otto, and, like it, congeals at ordinary temperatures 
in beautiful, transparent crystals. I saw, at the celebrated manufactory of Mr. Antoine 
Chiris, who was in all things the leader of his profession, a bottle containing about 
three pounds, which he valued at 550 dols., or over 11 dols. the ounce. It is not an 
article of export, the quantity produced being very small, but is reserved for use in 
unfavourable seasons, or a failure of the flower crop, to give strength and finish to the 
pomades and oils. The “ Rose de Mai ” (Rosa centifolia provinciate), or double May 
rose, is the one universally grown. 
Another very costly article of which less than an ounce had been produced in Grasse 
at that time, is the essential oil of jasmine. Its existence in the flower was long and 
stoutly denied by the distillers, although they failed to prove what other principle 
caused its fine odour. In 1853 an Algerian chemist obtained a minute quantity, which 
cost him, we are informed, at the rate of 17,000 francs the kilogramme, or nearly 100 
dols. the ounce. It has, since then, been produced at a cheaper rate, but still too dear 
for commercial purposes. The wild Arabian jasmine is grafted on the cultivated plant 
of the same species, acclimated, and bears for many years, if not winter-killed, yielding 
from 90 to 150 lb. of flower-petals per thousand plants. It is closely trimmed in 
spring and deeply covered in winter. The caterpillar is its most formidable enemy. 
A most important branch, and one in which great rivalry exists, is the preparation of 
perfumed pomades and oils, which have a twofold use : first as bases for the finer kinds 
of hair oils and pomatums, and next as a medium for obtaining spirituous extracts for 
the handkerchief and the toilet; such as Lubin’s well-known “ Extraits pour le mou- 
choir.” Their preparation is the most curious and interesting feature of the Grasse 
establishments. 
The pomade “ body,” which is prepared in winter, is composed of 1 part of beef-suet 
and 2 parts of beef-lard (except for jasmine and tuberose, which is mainly lard, hardened 
by mutton or veal suet), thoroughly hashed, washed in several waters, and, among the 
best manufacturers, washed several times in rose water to deprive it of all unpleasant 
odour, then carefully melted and stored away in huge tin cans, in airy, cool vaults, for 
use in the season of flowers. Another preparation, called “ corps dur,” or hard body, is 
made of beef tallow only, and is used in the manufacture of stick pomatums. For the 
oils, the inodorous virgin olive oil is used, expressed from olives just before their maturity. 
The busy operations of the year commence with the rose season. 
There are two processes for impregnating the pomade body, and the oils with the 
floral odours—one by infusion and maceration, the other by what is termed “ enfleur- 
age.” The first is employed for the strong, less volatile odours of the rose, orange, and 
acacia; the latter for the sensitive, ethereal perfumes of the jasmine, tuberose, jonquil, 
and all the bulbous plants, which will not endure the application of even a moderate 
degree of heat. 
And, first, by infusion. About 100 kilogrammes (220 lb.) are put into a tin planished 
copper vessel, placed in a copper water-bath, melted at a low temperature, and charged, 
at daybreak, with a certain quantity of the freshly-gathered flowers, which are stirred 
constantly during the day and night, the mass being kept only warm enough to main- 
