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MAKING PERFYMES.

♦ Dora writes an article in the N.Z. Mail on the above subject, from which we extract the following : — Such flowers as geranium, lavender, and others contain a volatile oil, which is only obtained by distillation. The second method is 'enfieurage,' for plants bearing delicate perfumes. The third method is ' maceration;' The first method, distillation, requires special apparatus, and a certain amount of special skill, which amateurs do not, as a rule, possess. But the other two processes are so simple that almost any flower-grower may make her own perfumes from the following direction?. Maceration means that the petals of certain flowers such as jonquilles, helio- i trope, stephanotis, mattholia, orange flowers, jasmin, mignonette, and a few others, yield up their rich perfume when macerated in melted fat. This fat is not difficult to make. Take line beef suet, which must be very fresh, remove every particle of flesh and fibre, then cut it into small pieces, and melt it in ajar placed in a saucepan of boiling water ; when melted strain it through h'no muslin. Dissolve carbonate of soda in the proportion of one ounce of soda to every 251bs of melted suet, in a wine glass or two of hot water, mix this solution well up in the melted suet, which when set solid should again be melted and poured through muslin into cold water. Then again melted and strained into a jar. To make the perfume, gather Ihe flowers on a dry clay towards sunset. Have your suet in a melted condition, pack into it as many flowers as you possibly can — that is, of course, of one kind. Stir them well into the melted fat with a stick. In four days' time gently melt it again in hot water, and strain the flowers from it. Pack in again fresh flowers, as many" as you can get in, then lay it aside for four days and repeat the process for the third time. With strongly perfumed flowers three or four quantities are sufficient to impregnate the suet, but with more delicately perfumed petals as many as 10 changes will be necessary. The reason of this treatment is that fat, such as suet, has the pecnlar property of pxtracting nearly the whole of the perfume from flowers when they are c macerated 'in it. This suet, when full of the perfume, is known as ' pomade of flower?.' To extract the perfume for use you break the suet into small pieces of the size of a bean, place them in a wide-mouthed bottlp, having a close fitting stopper. When the bottle is full of the suet, pour into it sufficient rectified spirits of wine to cover the suet. Let it stand for a month or six weeks, when it will lm found that the spirit has absorbed nearly the whole of the perfume fro m the suet. Of course the directions I have given are for amateurs only, who, having a garden of flowers, may be curious enough to like to possess perfume of their own making. From these simple directions, if carefully carried out, almost any woman can make a most delicious perfume. One great point is to melt the suet as gently as possible, more especially after it is charged with flowers, for the simple reason that great heat would drive away the volatile perfume. The flowers I have named above are the most useful for treating by this process. On another occasion I will explain the method known as ' enfleurage,' or absorbtion, a process used for flowers having delicate and easily . dissipated perfumes, such as violets, and such like.

The cradle is an institntion that is as old as the human race. It might almost be called the rock of ages. A striking illustration of the gigantic dimensions of some Californian trees is being prepared for the World's Fair at Chicago next year. .There is an enormous trunk in Tulai-e County, from which a log of clean, smooth wood to measure ninety feet in length and average twenty feet in diameter can easily be cut. Out of this enormous log it is proposed to carve a comi plete railway train, and experts say i that there will be enough wood and to spare for the pui'pose. Expert woodsmen will cut it across in the middle, making two lengths each forty -five feetlong. Each of these lengths will then be hewn into the shape of ordinary railway passenger carriages. The rough bark of the tree will be the roof of the car, and on the sides and ends the natural wood will be left unpolished. The inside will be hollowed out, windows and doors put in, and the interior finished after the fashion of the ordinary Pullman cars. The cars will be kept on the fair grounds, and the Tulare delegation make them their home,

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Permanent link to this item

http://paperspast.natlib.govt.nz/newspapers/CL18920108.2.32

Bibliographic details

MAKING PERFYMES., Clutha Leader, Volume XVIII, Issue 912, 8 January 1892

Word Count
809

MAKING PERFYMES. Clutha Leader, Volume XVIII, Issue 912, 8 January 1892

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