Of pommetclec by infaaion.—Rose, or ange-flower, and cassia. Take 834 pounds of hog's lard, and 166 of beef suet. These 500 pounds are put into a pan called lniga dier ; and when melted, 150 pounds of rose-lealfes nicely plucked are added, tak ing care to stir the mixture every hour. The infusion thus prepared is to remain at rest for 24 hours ; at the end of this time, the pommade is again melted, and well stirred to prevent its adherence to the bottom of the melting-pan. The mass is now to be poured out into canvas, and made into rectangular bricks or loaves, which are subjected to a press, in order to separate the solid matter from the soft pommade. These brick-shaped pieces being. put into an iron-boundbarrel perforated all over its staves, the pommade is to be allowed to exude on all sides, and flow down into a copper vessel placed under the trough of the press. This manipulation should be repeated with the same fat ten or twelve times ; or in other words, 8000 pounds of fresh rose-leaves should be employed to make a good pommade.
The pommade of orange-flowers is made in the same manner, as also the pommade of cassia.
Of pomnindes without infusion.—Jas mine, tuberose, jonquil, narcissus, and violet.
A square frame, called dame, is made of four pieces of wood, well joined to gether, 2 or 8 inches deep, into which a pane of glass is laid, resting upon inside ledges near the bottom. Upon the sur face of the pane the simple pommade of hog's lard and suet is spread with a pal let knife ; and into this pommade the sweet scented flowers are stuck fresh in different points each successive day, du ring two or three months, till the porn made has acquired the desired richness of perfume.
Ot orange-flower, and cassia oils, are made by infusion, like the pommades of the same perfumes ; taking care to select oils perfectly fresh. As to those of jasmine, tuberose, jonquil, vio let, and generally all delicate flowers, they are made in the following manner. Upon an iron frame, a piece of cotton cloth is stretched, imbued with olive oil of the first quality, and covered completely with a thin bed of flowers. Another frame is similarly treated, and in this way a pile is made. The flowers must be renewed till the oil is saturated with their odor. The pieces of cotton cloth are then care fully pressed to extrude the oil. This last operation requires commonly 7 or 8 days.
Essence of into the body of a still 40 pounds of roses, and 60 quarts of water ; distil off one half of the water. When a considerable quan
tity of such water of the first distillation is obtained, it must be used as water upon fresh rose-leaves ; a process of repeti tion to be carried to the fifth time. In the distillation of orange-dower, to ob tain the essence of neroli, the same pro eess is to be followed ; but if orange flower water merely be wanted, then it is obtained at one distillation, by reserving the first fifth part of water that comes over. What is called the essence of pet is obtained by distilling the leaves of the orange shrub.
Of scented spirits, from oil of rose, or ange,jasmine, tuberose, cassia, violet, and other Into each of three digesters, immersed in water-baths, put 25 lbs. of any one of these oils, and pour into the first diges ter 25 quarts of spirits of wine ; agitate every quarter of an hour during three days, and at the end of this period, draw off the perfumed spirit, and pour it into the second digester then trans fer it after 8 days into the third digester, treating the mixture in the same way ; and the spirit thus obtained will be per fect. The digesters must be carefully covered during the progress of these ope rations. On pursuing the same process with the same oil and fresh alcohol, es sences of inferior qualities may be ob tained, called Nos. 2, 8, and 4.
Esprit (le SaWVe.
7 Eng. qrts. of spirits of jasmine, 8d operation.
7 do. cassia, do.
8 do. wine.
2 do. tuberose, do.
13i ounces of essence of cloves.
X ounce fine neroli.
13‘ ounce essence of bergamot.
8 ounces of essence of musk, 2d infusion.
3 quarts of rose water.
Spirit of Cytherea.
1 quart spirit of violets.
1 do. jasmine, 2d operation.
1 do. tuberose, do.
1 do. clove gillyflower.
1 do. roses, 2d operation.
1 do. Portugal.
2 do. orange-dower water.
Spirit of Flowers of Italy.
2 quarts of spirit of jasmine, 2d operation.
2 do roses, do.
2 do. orange, 8d do.
2 do. cassia, 2d. do.
do. orange-flower water.
The above spirits mark usually 28 al cometrie degrees of Gay Lussac. (See AL conoi..) less than 20 scented pommades are distinguished by the per fumers of Paris. The essences commonly employed in the manufacture of porn modes, are those of bergamot, lemons, codro,t, limette (sweet lemon), Portugal, rosemary, thyme, lemon thyme, lavender, marjoram, and cinnamon.
The following may serve as an ex ample :— Pommado hla Pastille, commonly called man.
12 pounds of pommade A la rose.
8 do. oil A la rose.
1 do. vanilla, first quality, pulverized.
6 ounces bergamot.