ENFLEURAGE, Oft-fle-razh, in perfume making, the method of extracting by contact and absorption the scents of flowers used for perfumery. For this purpose wooden frames containing glass smeared with pure grease are filled with flowers, which are allowed to remain from one to six days. The grease gradually absorbs the scent, the flowers being renewed from time to time. The scent is afterward separated from -the grease by soaking the latter in strong spirits of wine. Sometimes wire frames covered with cotton cloths, saturated with fine olive-oil, are used instead of glass. In this manner the most delicate odors are extracted from flowers which would be lost in the process of distillation. This process is em ployed especially in the south of France. It is rather complicated, and has the disadvantage of permitting the flowers to come into direct touch with the grease and imparting to it possi bly some impurities. In modern perfume fac tories the process of enfleurage, therefore, is frequently accomplished by placing flowers and grease in separate containers. A current of air
is created by means of an exhaust fan in such a manner that it passes first over the flowers and later over the grease, which latter rapidly absorbs the odors originated by the flowers. Another method consists of passing a current of carbonic acid gas through a tin box con taining fresh flowers and then into a glass jar of strong alcohol cooled by water. The car bonic acid absorbs the odors of the flowers, which, in twin, is absorbed by the alcohol. Con sult Askinson, G. W., 'Perfumes and Cos metics, their Preparation and Manufacture> (translated from the German by W. L. Dudley and others, New York 1915) ; Rolet, A. V., 'Les Essences et les Parfums> (Paris 1907) ; Piesse, G. W. S.,