Democratic Sentinel, Volume 17, Number 4, Rensselaer, Jasper County, 10 February 1893 — Extraction of Perfumes. [ARTICLE]

Extraction of Perfumes.

Six methods of extracting perfumes are known. The first is expression by means of a special press, which is applicable without too great loss of fruit skins rich in essential oils, such as orange and citron peel, previously grated. Another method is that of distillation, which consists of heating flowers with water in a boiler. The essential oil is volatilized and is condensed with the vapor of water in a worm and Florentine receiver. The water usually goes to the bottom and the oil floats. The, oils of neroli, rose, patchouli, geranium, lavender, caraway, etc., are obtained in this way. The process is not applicable to the delicate perfumes of the mignonette and the violet, and for them recourse is had to maceration of the flowers in animal fat or mineral oils, which have the property of absorbing odorous substances, and are then washed in alcohol. The flowers are usually heated in the fat or the oil for a variable number of hours. For perfumes which cannot endure a high temperature the petals are placed between frames of glass coated with fat This is the process of enfleurage. The pneumatic process, which consists in causing a current of perfumed air or carbonic acid to be absorbed by coatings of lard on glass plates, appears not to have given satisfactory results. Another procj ess consists in dissolving perfumes j in f very volatile liquids, like sulphu'ret of carbon, chloroform, ! naphtha, ether, or chloride of methyl, and volatilizing the solvents, which can be done at a low temperature in ,a; vacuum. The last method has , given very satisfactory results in the extreme delicacy and great accuracy of its returns. Popular Science Monthly.