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Title: The Art of Perfumery, and Methods of Obtaining the Odors of Plants
DRYING HOUSE FOR HERBS.
From the rafters of the roof of the Drying House are suspended in bunches all the herbs that the grower cultivates. To accelerate the desiccation of rose leaves and other petals, the Drying House is fitted up with large cupboards, which are slightly warmed with a convolving flue, heated from a fire below.
The flower buds are placed upon trays made of canvas stretched upon a frame rack, being not less than twelve feet long by four feet wide. When charged they are placed on shelves in the warm cupboards till dry.
THE ART OF PERFUMERY,
BY G.W. SEPTIMUS PIESSE,AUTHOR OF THE "ODORS OF FLOWERS," ETC. ETC.
Preface.
By universal consent, the physical faculties of man have been divided into five senses,—seeing, hearing, touching, tasting, and smelling. It is of matter pertaining to the faculty of Smelling that this book mainly treats. Of the five senses, that of smelling is the least valued, and, as a consequence, is the least tutored; but we must not conclude from this, our own act, that it is of insignificant importance to our welfare and happiness.
By neglecting to tutor the olfactory nerve, we are constantly led to breathe impure air, and thus poison the body by neglecting the warning given at the gate of the lungs. Persons who use perfumes are more sensitive to the presence of a vitiated atmosphere than those who consider the faculty of smelling as an almost useless gift.
In the early ages of the world the use of perfumes was in constant practice, and it had the high sanction of Scriptural authority.
The patrons of perfumery have always been considered the most civilized and refined people of the earth. If refinement consists in knowing how to enjoy the faculties which we possess, then must we learn not only how to distinguish the harmony of color and form, in order to please the sight, the melody of sweet sounds to delight the ear; the comfort of appropriate fabrics to cover the body, and to please the touch, but the smelling faculty must be shown how to gratify itself with the odoriferous products of the garden and the forest.
Pathologically considered, the use of perfumes is in the highest degree prophylactic; the refreshing qualities of the citrine odors to an invalid is well known. Health has often been restored when life and death trembled in the balance, by the mere sprinkling of essence of cedrat in a sick chamber.
The commercial value of flowers is of no mean importance to the wealth of nations. But, vast as is the consumption of perfumes by the people under the rule of the British Empire, little has been done in England towards the establishment of flower-farms, or the production of the raw odorous substances in demand by the manufacturing perfumers of Britain; consequently nearly the whole are the produce of foreign countries. However, I have every hope that ere long the subject will attract the attention of the Society of Arts, and favorable results will doubtless follow. Much of the waste land in England, and especially in Ireland, could be very profitably employed if cultivated with odor-bearing plants.
The climate of some of the British colonies especially fits them for the production of odors from flowers that require elevated temperature to bring them to perfection.
But for the lamented death of Mr. Charles Piesse, Colonial Secretary for Western Australia, I have every reason to believe that flower-farms would have been established in that colony long ere the publication of this work. Though thus personally frustrated in adapting a new and useful description of labor to British enterprise, I am no less sanguine of the final result in other hands.
Mr. Kemble, of Jamaica, has recently sent to England some fine samples of Oil of Behn. The Moringa, from which it is produced, has been successfully cultivated by him. The Oil of Behn, being a perfectly inodorous fat oil, is a valuable agent for extracting the odors of flowers by the maceration process.
At no distant period I hope to see, either at the Crystal Palace, Sydenham, at the Royal Botanical Gardens, Kew, or elsewhere, a place to illustrate the commercial use of flowers—eye-lectures on the methods of obtaining the odors of plants and their various uses. The horticulturists of England, being generally unacquainted with the methods of economizing the scents from the flowers they cultivate, entirely lose what would be a very profitable source of income. For many ages copper ore was thrown over the cliffs into the sea by the Cornish miners working the tin streams; how much wealth was thus cast away by ignorance we know not, but there is a perfect parallel between the old miners and the modern gardeners.
Many readers of the "Gardeners' Chronicle" and of the "Annals of Pharmacy and Chemistry" will recognize in the following pages much matter that has already passed under their eyes.
To be of the service intended, such matter must however have a book form; I have therefore collected from the above-mentioned periodicals all that I considered might be useful to the reader.
To Sir Wm. Hooker, Dr. Lindley, Mr. W. Dickinson, and Mr. W. Bastick, I respectfully tender my thanks for the assistance they have so freely given whenever I have had occasion to seek their advice.
Perfumes in use from the Earliest Periods—Origin lost in the Depth of its Antiquity—Possibly derived from Religious Observances—Incense or Frankincense burned in Honor of the Divinities—Early Christians put to Death for refusing to offer Incense to Idols—Use of perfumes by the Greeks and Romans—Pliny and Seneca observe that some of the luxurious People scent themselves Three Times a Day—Use of Incense in the Romish Church—Scriptural Authority for the use of Perfume—Composition of the Holy Perfume—The Prophet's Simile—St. Ephræm's Will—Fragrant Tapers—Constantine provides fragrant Oil to burn at the Altars—Frangipanni—Trade in the East in Perfume Drugs—The Art of Perfumery of little Distinction in England—Solly's admirable Remarks on Trade Secrets—British Horticulturists neglect to collect the Fragrance of the Flowers they cultivate—The South of France the principal Seat of the Art—England noted for Lavender—Some Plants yield more than one Perfume—Odor of Plants owing to a peculiar Principle known as Essential Oil or Otto
Steam-Still—Macerating Pan—Ottos exhibited at the Crystal Palace of 1851—Simple Extracts:—Allspice, Almond, Artificial Otto of Almonds, Anise, Balm, Balsams, Bay, Bergamot, Benzoin, Caraway, Cascarilla, Cassia, Cassie, Cedar, Cedrat, Cinnamon, Citron, Citronella, Clove, Dill, Eglantine or Sweet Brier, Elder, Fennel, Flag, Geranium, Heliotrope, Honeysuckle, Hovenia, Jasmine, Jonquil, Laurel, Lavender, Lemon-grass, Lilac, Lily, Mace, Magnolia, Marjoram, Meadow-sweet, Melissa, Mignonette, Miribane, Mint, Myrtle, Neroli, Nutmeg, Olibanum, Orange, Orris, Palm, Patchouly, Sweet Pea (Theory of Odors), Pineapple, Pink, Rhodium (Rose yields two Odors), Rosemary, Sage, Santal, Sassafras, Spike, Storax, Syringa, Thyme, Tonquin, Tuberose, Vanilla, Verbena or Vervain, Violet, Vitivert, Volkameria, Wallflower, Winter-green—Duty on Essential Oils—Quantity imported—Statistics, &c.,
Smelling Salts:—Ammonia, Preston Salts, Inexhaustible Salts, Eau de Luce, Sal Volatile Acetic Acid and its Use in Perfumery.—Aromatic Vinegar, Henry's Vinegar, Vinaigre à la Rose, Four Thieves' Vinegar, Hygienic Vinegar, Violet Vinegar, Toilet Vinegar, Vinaigre de Cologne
Proposed Use of the Term "Otto" to denote the odoriferous Principle of Plants
Compound Odors:—The Alhambra Perfume—The Bosphorus Bouquet—Bouquet d'Amour—Bouquet des Fleurs du Val d'Andorre—Buckingham Palace Bouquet—Délices—The Court Nosegay—Eau de Chypre—The Empress Eugenie's Nosegay—Esterhazy—Ess Bouquet—Eau de Cologne. (French and English Spirit.) Flowers of Erin—Royal Hunt Bouquet—Extract of Flowers—The Guards' Bouquet—Italian Nosegay—English Jockey Club—French Jockey Club. (Difference of the Odor of English and French Perfumes due to the Spirit of Grape and Corn Spirit.) A Japanese Perfume—The Kew Garden Nosegay—Millefleurs—Millefleurs et Lavender—Delcroix's Lavender—Marechale—Mousselaine—Bouquet de Montpellier—Caprice de la Mode—May Flowers—Neptune, or Naval Nosegay—Bouquet of all Nations—Isle of Wight Bouquet—Bouquet du Roi—Bouquet de la Reine Victoria—Rondeletia. (Odors properly blended produce new Fragrances.) Bouquet Royal—Suave—Spring Flowers—Tulip Nosegay—The Wood Violet—Windsor Castle Bouquet—Yacht Club Nosegay
SECTION VII.
The ancient Perfumes were only odoriferous Gums—Abstaining from the Use of Perfumes a Sign of Humiliation—The Vase at Alnwick Castle—Sachet Powders—Sachet au Chypre—Sachet à la Frangipanne—Heliotrope Sachet—Lavender Sachet—Sachet à la Maréchale—Mousselaine—Millefleur—Portugal Sachet—Patchouly Sachet—Pot Pourri—Olla Podrida—Rose Sachet—Santal-wood Sachet—Sachet (without a name)—Vervain Sachet—Vitivert—Violet Sachet—Perfumed Leather—Russia Leather—Peau d'Espagne—Perfumed Letter Paper—Perfumed Book-markers—Cassolettes, and Printaniers
Pastils—The Censer—Vase in the British Museum—Method of using the Censer—Incense for Altar Service—Yellow Pastils—Dr. Paris's Pastils—Perfumer's Pastils—Piesse's Pastils—Fumigation—The Perfume Lamp—Incandescent Platinum—Eau à Bruler—Eau pour Bruler—Fumigating Paper—Perfuming Spills—Odoriferous Lighters
Perfumed Soap—Ancient Origin of Soap—Early Records of the Soap Trade in England—Perfumers not Soap Makers—Remelting—Primary Soaps—Curd Soap—Oil Soap—Castile Soap—Marine Soap—Yellow Soap—Palm Soap—Excise Duty on Soap—Fig Soft Soap—Naples Soft Soap—The remelting Process—Soap cutting—Soap stamping—Scented Soaps
Almond Soap—Camphor Soap—Honey Soap—White Windsor Soap—Brown Windsor Soap—Sand Soap—Fuller's Earth Soap—Scenting Soaps Hot—Scenting Soaps Cold—Colored Soaps:—Red, Green, Blue, Brown Soaps—Otto of Rose Soap—Tonquin Musk Soap—Orange-Flower Soap—Santal-wood Soap—Spermaceti Soap—Citron Soap—Frangipanne Soap—Patchouly Soap—Soft or Potash Soaps—Saponaceous Cream of Almonds—Soap Powders—Rypophagon Soap—Ambrosial Cream—Transparent soft Soap—Transparent hard Soap—Medicated Soaps—Juniper Tar Soap—Iodine Soap—Sulphur Soap—Bromine Soap—Creosote Soap—Mercurial Soap—Croton Oil Soap—Their Use in Cutaneous Diseases
Mialhi's Tooth Powder—Camphorated Chalk—Quinine Tooth Powder—Prepared Charcoal—Peruvian Bark Powder—Homœopathic Chalk—Cuttle-Fish Powder—Borax and Myrrh—Farina Piesse's Dentifrice—Rose Tooth Powder—Opiate Paste—Violet Mouth Wash—Eau Botot—Botanic Styptic—Tincture of Myrrh and Borax—Myrrh with Eau de Cologne—Camphorated Eau de Cologne
Contents of Appendix.
THE ART OF PERFUMERY.INTRODUCTION AND HISTORY.
SECTION I.
"By Nature's swift and secret working handThe garden glows, and fills the liberal airWith lavish odors.There let me drawEthereal soul, there drink reviving gales,Profusely breathing from the spicy grovesAnd vales of fragrance."—Thomson.
Among the numerous gratifications derived from the cultivation of flowers, that of rearing them for the sake of their perfumes stands pre-eminent. It is proved from the oldest records, that perfumes have been in use from the earliest periods. The origin of this, like that of many other arts, is lost in the depth of its antiquity; though it had its rise, no doubt, in religious observances. Among the nations of antiquity, an offering of perfumes was regarded as a token of the most profound respect and homage. Incense, or Frankincense, which exudes by incision and dries as a gum, from Arbor-thurifera, was formerly burnt in the temples of all religions, in honor of the divinities that were there adored. Many of the primitive Christians were put to death because they would not offer incense to idols.
"Of the use of these luxuries by the Greeks, and afterwards by the Romans, Pliny and Seneca gives much information respecting perfume drugs, the method of collecting them, and the prices at which they sold. Oils and powder perfumery were most lavishly used, for even three times a day did some of the luxurious people anoint and scent themselves, carrying their precious perfumes with them to the baths in costly and elegant boxes called Narthecia."
In the Romish Church incense is used in many ceremonies, and particularly at the solemn funerals of the hierarchy, and other personages of exalted rank.
Pliny makes a note of the tree from which frankincense is procured, and certain passages in his works indicate that dried flowers were used in his time by way of perfume, and that they were, as now, mixed with spices, a compound which the modern perfumer calls pot-pourri, used for scenting apartments, and generally placed in some ornamental Vase.
It was not uncommon among the Egyptian ladies to carry about the person a little pouch of odoriferous gums, as is the case to the present day among the Chinese, and to wear beads made of scented wood. The "bdellium" mentioned by Moses in Genesis is a perfuming gum, resembling frankincense, if not identical with it.
Several passages in Exodus prove the use of perfumes at a very early period among the Hebrews. In the thirtieth chapter of Exodus the Lord said unto Moses: "1. And thou shalt make an altar to burn incense upon; of Shittim wood shalt thou make it." "7. And Aaron shall burn thereon sweet incense every morning; when he dresseth the lamps he shall burn incense upon it." "34. Take unto thee sweet spices, stacte, and onycha, and galbanum; these sweet spices with pure frankincense: of each shall there be a like weight." "35. And thou shalt make it a perfume, a confection after the art of the apothecary, tempered together pure and holy." "36. And thou shalt beat some of it very small, and put of it before the testimony in the tabernacle of the congregation, where I will meet with thee; it shall be unto you most holy." "37. And as for the perfume which thou shalt make, ye shall not make to yourselves according to the composition thereof; it shall be unto thee holy for the Lord." "38. Whosoever shall make like unto that to smell thereto, shall even be cut off from his people."
"It was from this religious custom, of employing incense in the ancient temples, that the royal prophet drew that beautiful simile of his, when he petitioned that his prayers might ascend before the Lord like incense, Luke 1:10. It was while all the multitude was praying without, at the hour of incense, that there appeared to Zachary an angel of the Lord, standing on the right side of the altar of incense. That the nations attached a meaning not only of personal reverence, but also of religious homage, to an offering of incense, is demonstrable from the instance of the Magi, who, having fallen down to adore the new-born Jesus, and recognized his Divinity, presented Him with gold, myrrh and frankincense. The primitive Christians imitated the example of the Jews, and adopted the use of incense at the celebration of the Liturgy. St. Ephræm, a father of the Syriac Church, directed in his will that no aromatic perfumes should be bestowed upon him at his funeral, but that the spices should rather be given to the sanctuary. The use of incense in all the Oriental churches is perpetual, and almost daily; nor do any of them ever celebrate their Liturgy without it, unless compelled by necessity. The Coptic, as well as other Eastern Christians, observe the same ceremonial as the Latin Church in incensing their altar, the sacred vessels, and ecclesiastical personages."—Dr. Rock's Hierurgia.
Perfumes were used in the Church service, not only under the form of incense, but also mixed in the oil and wax for the lamps and lights commanded to be burned in the house of the Lord. The brilliancy and fragrance which were often shed around a martyr's sepulchre, at the celebration of his festival, by multitudes of lamps and tapers, fed with aromatics, have been noticed by St. Paulinus:—
Constantine the Great provided fragrant oils, to be burned at the altars of the greater churches in Rome; and St. Paulinus, of Nola, a writer of the end of the fourth and beginning of the fifth century, tells us how, in his times, wax tapers were made for church use, so as to shed fragrance as they burned:—
"Lumina cerates adolentur odora papyris."
A perfume in common use, even to this day, was the invention of one of the earliest of the Roman nobles, named Frangipani, and still bears his name; it is a powder, or sachet, composed of every known spice, in equal proportions, to which is added ground iris or orris root, in weight equal to the whole, with one per cent. of musk or civet. A liquid of the same name, invented by his grandson Mercutio Frangipani, is also in common use, prepared by digesting the Frangipane powder in rectified spirits, which dissolves out the fragrant principles. This has the merit of being the most lasting perfume made.
"The trade for the East in perfume-drugs caused many a vessel to spread its sails to the Red Sea, and many a camel to plod over that tract which gave to Greece and Syria their importance as markets, and vitality to the rocky city of Petra. Southern Italy was not long ere it occupied itself in ministering to the luxury of the wealthy, by manufacturing scented unguents and perfumes. So numerous were the Unguentarii, or perfumers, that they are said to have filled the great street of ancient Capua."—Hofmann.
As an art, in England, perfumery has attained little or no distinction. This has arisen from those who follow it as a trade, maintaining a mysterious secrecy about their processes. No manufacture can ever become great or important to the community that is carried on under a veil of mystery.
"On the subject of trade mystery I will only observe, that I am convinced that it would be far more to the interest of manufacturers if they were more willing to profit by the experience of others, and less fearful and jealous of the supposed secrets of their craft. It is a great mistake to think that a successful manufacturer is one who has carefully preserved the secrets of his trade, or that peculiar modes of effecting simple things, processes unknown in other factories, and mysteries beyond the comprehension of the vulgar, are in any way essential to skill as a manufacturer, or to success as a trader."—Professor Solly.
If the horticulturists of England were instructed how to collect the odors of flowers, a new branch of manufacture would spring up to vie with our neighbors' skill in it across the Channel.
Of our five senses, that of Smelling has been treated with comparative indifference. However, as knowledge progresses, the various faculties with which the Creator has thought proper in his wisdom to endow man will become developed, and the faculty of Smelling will meet with its share of tuition as well as Sight, Hearing, Touch, and Taste.
Flowers yield perfumes in all climates, but those growing in the warmer latitudes are most prolific in their odor, while those from the colder are the sweetest. Hooker, in his travels in Iceland, speaks of the delightful fragrance of the flowers in the valley of Skardsheidi; we know that winter-green, violets, and primroses are found here, and the wild thyme, in great abundance. Mr. Louis Piesse, in company with Captain Sturt, exploring the wild regions of South Australia, writes: "The rains have clothed the earth with a green as beautiful as a Shropshire meadow in May, and with flowers, too, as sweet as an English violet; the pure white anemone resembles it in scent. The Yellow Wattle, when in flower, is splendid, and emits a most fragrant odor."
Though many of the finest perfumes come from the East Indies, Ceylon, Mexico, and Peru, the South of Europe is the only real garden of utility to the perfumer. Grasse and Nice are the principal seats of the art; from their geographical position, the grower, within comparatively short distances, has at command that change of climate best fitted to bring to perfection the plants required for his trade. On the seacoast his Cassiæ grows without fear of frost, one night of which would destroy all the plants for a season; while, nearer the Alps, his violets are found sweeter than if grown in the warmer situations, where the orange tree and mignionette bloom to perfection. England can claim the superiority in the growth of lavender and peppermint; the essential oils extracted from these plants grown at Mitcham, in Surrey, realize eight times the price in the market of those produced in France or elsewhere, and are fully worth the difference for delicacy of odor.
The odors of plants reside in different parts of them, sometimes in the roots, as in the iris and vitivert; the stem or wood, in cedar and sandal; the leaves, in mint, patchouly, and thyme; the flower, in the roses and violets; the seeds in the Tonquin bean and caraway; the bark, in cinnamon, &c.
Some plants yield more than one odor, which are quite distinct and characteristic. The orange tree, for instance, gives three—from the leaves one called petit grain; from the flowers we procure neroli; and from the rind of the fruit, essential oil of orange, essence of Portugal. On this account, perhaps, this tree is the most valuable of all to the operative perfumer.
The fragrance or odor of plants is owing, in nearly all cases, to a perfectly volatile oil, either contained in small vessels, or sacs within them, or generated from time to time, during their life, as when in blossom. Some few exude, by incision, odoriferous gums, as benzoin, olibanum, myrrh, &c.; others give, by the same act, what are called balsams, which appear to be mixtures of an odorous oil and an inodorous gum. Some of these balsams are procured in the country to which the plant is indigenous by boiling it in water for a time, straining, and then boiling again, or evaporating it down till it assumes the consistency of treacle. In this latter way is balsam of Peru procured from the Myroxylon peruiferum, and the balsam of Tolu from the Myroxylon toluiferum. Though their odors are agreeable, they are not much applied in perfumery for handkerchief use, but by some they are mixed with soap, and in England they are valued more for their medicinal properties than for their fragrance.
SECTION II.
The extensive flower farms in the neighborhood of Nice, Grasse, Montpellier, and Cannes, in France, at Adrianople (Turkey in Asia), at Broussa and Uslak (Turkey in Asia), and at Mitcham, in England, in a measure indicate the commercial importance of that branch of chemistry called perfumery.
British India and Europe consume annually, at the very lowest estimate, 150,000 gallons of perfumed spirits, under various titles, such as eau de Cologne, essence of lavender, esprit de rose, &c. The art of perfumery does not, however, confine itself to the production of scents for the handkerchief and bath, but extends to imparting odor to inodorous bodies, such as soap, oil, starch, and grease, which are consumed at the toilette of fashion. Some idea of the commercial importance of this art may be formed, when we state that one of the large perfumers of Grasse and Paris employs annually 80,000 lbs. of orange flowers, 60,000 lbs. of cassia flowers, 54,000 lbs. of rose-leaves, 32,000 lbs. of jasmine blossoms, 32,000 lbs. of violets, 20,000 lbs. of tubereuse, 16,000 lbs. of lilac, besides rosemary, mint, lemon, citron, thyme, and other odorous plants in large proportion. In fact, the quantity of odoriferous substances used in this way is far beyond the conception of those even used to abstract statistics.
To the chemical philosopher, the study of perfumery opens a book as yet unread; for the practical perfumer, on his laboratory shelves, exhibits many rare essential oils, such as essential oil of the flower of the Acacia farnesiana, essential oil of violets, tubereuse, jasmine, and others, the compositions of which have yet to be determined.
The exquisite pleasure derived from smelling fragrant flowers would almost instinctively induce man to attempt to separate the odoriferous principle from them, so as to have the perfume when the season denies the flowers. Thus we find the alchemists of old, torturing the plants in every way their invention could devise for this end; and it is on their experiments that the whole art of perfumery has been reared. Without recapitulating those facts which may be found diffused through nearly all the old authors on medical botany, chemistry, pharmacy, and works of this character, from the time of Paracelsus to Celnart, we may state at once the mode of operation adopted by the practical perfumer of the present day for preparing the various extracts or essences, waters, oils, pomades, &c., used in his calling.
Pipette to draw off small portions of otto from water.
2. Distillation.—The plant, or part of it, which contains the odoriferous principle, is placed in an iron, copper, or glass pan, varying in size from that capable of holding from one to twenty gallons, and covered with water; to the pan a dome-shaped lid is fitted, terminating with a pipe, which is twisted corkscrew fashion, and fixed in a bucket, with the end peeping out like a tap in a barrel. The water in the still—for such is the name of the apparatus—is made to boil; and having no other exit, the steam must pass through the coiled pipe; which, being surrounded with cold water in the bucket, condenses the vapor before it can arrive at the tap. With the steam, the volatile oils—i.e. perfume—rises, and is liquefied at the same time. The liquids which thus run over, on standing for a time, separate into two portions, and are finally divided with a funnel having a stopcock in the narrow part of it. By this process, the majority of the volatile or essential oils are procured. In some few instances alcohol—i.e. rectified spirit of wine—is placed upon the odorous materials in lieu of water, which, on being distilled, comes away with the perfuming substance dissolved in it. But this process is now nearly obsolete, as it is found more beneficial to draw the oil or essence first with water, and afterwards to dissolve it in the spirit. The low temperature at which spirit boils, compared with water, causes a great loss of essential oil, the heat not being sufficient to disengage it from the plant, especially where seeds such as cloves or caraway are employed. It so happens, however, that the finest odors, the recherché as the Parisians say, cannot be procured by this method; then recourse is had to the next process.
Tap funnel for separating ottos from water and spirits from oil.
3. Maceration.—Of all the processes for procuring the perfumes of flowers, this is the most important to the perfumer, and is the least understood in England; as this operation yields not only the most exquisite essences indirectly, but also nearly all those fine pomades known here as "French pomatums," so much admired for the strength of fragrance, together with "French oils" equally perfumed. The operation is conducted thus:—For what is called pomade, a certain quantity of purified mutton or deer suet is put into a clean metal or porcelain pan, this being melted by a steam heat; the kind of flowers required for the odor wanted are carefully picked and put into the liquid fat, and allowed to remain from twelve to forty-eight hours; the fat has a particular affinity or attraction for the oil of flowers, and thus, as it were, draws it out of them, and becomes itself, by their aid, highly perfumed; the fat is strained from the spent flowers, and fresh are added four or five times over, till the pomade is of the required strength; these various strengths of pomatums are noted by the French makers as Nos. 6, 12, 18, and 24, the higher numerals indicating the amount of fragrance in them. For perfumed oils the same operation is followed; but, in lieu of suet, fine olive oil or oil of ben, derived from the ben nuts of the Levant, is used, and the same results are obtained. These oils are called "Huile Antique" of such and such a flower.
When neither of the foregoing processes gives satisfactory results, the method of procedure adopted is by,—
4. Absorption, or Enfleurage.—The odors of some flowers are so delicate and volatile, that the heat required in the previously named processes would greatly modify, if not entirely spoil them; this process is, therefore, conducted cold, thus:—Square frames, about three inches deep, with a glass bottom, say two feet wide and three feet long, are procured; over the glass a layer of fat is spread, about half an inch thick, with a kind of plaster knife or spatula; into this the flower buds are stuck, cup downwards, and ranged completely over it, and there left from twelve to seventy-two hours.
Some houses, such as that of Messrs. Pilar and Sons; Pascal Brothers; H. Herman, and a few others, have 3000 such frames at work during the season; as they are filled, they are piled one over the other, the flowers are changed so long as the plants continue to bloom, which now and then exceeds two or three months.
For oils of the same plants, coarse linen cloths are imbued with the finest olive oil or oil of ben, and stretched upon a frame made of iron; on these the flowers are laid and suffered to remain a few days. This operation is repeated several times, after which the cloths are subjected to great pressure, to remove the now perfumed oil.
As we cannot give any general rule for working, without misleading the reader, we prefer explaining the process required for each when we come to speak of the individual flower or plant.
SECTION III.
Whenever a Still is named, or an article is said to be distilled or "drawn," it must be understood to be done so by steam apparatus, as this is the only mode which can be adopted for obtaining anything like a delicate odor; the old plan of having the fire immediately under the still, conveying an empyreumatic or burnt smell to the result, has become obsolete in every well-regulated perfumatory.
The steam-still differs from the one described only in the lower part, or pan, which is made double, so as to allow steam from a boiler to circulate round the pan for the purpose of boiling the contents, instead of the direct fire. In macerating, the heat is applied in the same way, or by a contrivance like the common glue-pot, as made use of nowadays.
This description of apparatus will be found very useful for experiments which we will suggest by-and-by.
The perfumes for the handkerchief, as found in the shops of Paris and London, are either simple or compound; the former are called extracts, extraits, esprits, or essences, and the latter bouquets and nosegays, which are mixtures of the extracts so compounded in quantity that no one flower or odor can be discovered as predominating over another; and when made of the delicate-scented flowers carefully blended, they produce an exquisite sensation on the olfactory nerve, and are therefore much prized by all who can afford to purchase them.
We shall first explain the mode for obtaining the simple extracts of flowers. This will be followed by the process for preparing ambergris, musk, and civet, substances, which, though of animal origin, are of the utmost importance as forming a large part in the most approved bouquets; and we shall conclude this department of the art with recipes for all the fashionable bouquets and nosegays, the value of which, we doubt not, will be estimated according to the labor bestowed upon their analysis.
In order to render the work more easy of consultation, we have adopted the alphabetical arrangement in preference to a more scientific classification.
Among the collection of ottos of the East India Company at the Exhibition of 1851, were several hitherto unknown in this country, and possessing much interest.
It is to be regretted, that no person having any practical knowledge of perfumery was placed on the jury of Class IV or XXIX. Had such been the case, the desires of the exhibitors would probably have been realized, and European perfumers benefited by the introduction of new odors from the East. Some of the ottos sent by a native perfumer of Benares were deemed worthy of honorable mention. Such as Chumeylee, Beyla, Begla, Moteya, and many others from the Moluccas, but without any information respecting them.
We are not going to speak of, perhaps, more than a tithe of the plants that have a perfume—only those will be mentioned that are used by the operative perfumer, and such as are imitated by him in consequence of there being a demand for the article, which circumstances prevent him from obtaining in its genuine state. The first that comes under our notice is—
Allspice.—The odoriferous principle of allspice, commonly called pimento, is obtained by distilling the dried fruit, before it is quite ripe, of the Eugenia pimenta and Myrtus pimenta with water. It is thus procured as an essential oil; it is but little used in perfumery, and when so, only in combination with other spice oils; for scenting soap it is, however, very agreeable, and much resembles the smell of cloves, and deserves more attention than it has hitherto received. Mixed in the proportion of two ounces of oil of allspice with one gallon of rectified spirit of wine, it forms what may be termed extract of allspice, which extract will be found very useful in the manufacture of low-priced bouquets.
This perfume has been much esteemed for many ages. It may be procured by distilling the leaves of any of the laurel tribe, and the kernels of stone fruit; for trade purposes, it is obtained from the bitter almonds, and exists in the skin or pellicle that covers the seed after it is shelled. In the ordinary way, the almonds are put into the press for the purpose of obtaining the mild or fat oil from the nut; the cake which is left after this process is then mixed with salt and water, and allowed to remain together for about twenty-four hours prior to distillation. The reason for moistening the cake is well understood to the practical chemist, and although we are not treating the subject of perfumery in a chemical sense, but only in a practical way, it may not be inappropriate here to observe, that the essential oil of almonds does not exist ready formed to any extent in the nut, but that it is produced by a species of fermentation, from the amygdalin and emulsine contained in the almonds, together with the water that is added. Analogous substances exist in laurel leaves, and hence the same course is to be pursued when they are distilled. Some manufacturers put the moistened cake into a bag of coarse cloth, or spread it upon a sieve, and then force the stream through it; in either case, the essential oil of the almond rises with the watery vapor, and is condensed in the still-worm. In this concentrated form, the odor of almonds is far from agreeable; but when diluted with spirit, in the proportion of about one and a half ounce of the oil to a gallon of spirit or alcohol, it is very pleasant.
The essential oil of almonds, enters into combination with soap, cold cream, and many other materials prepared by the perfumer; for which see their respective titles.
Fourteen pounds of the cake yield about one ounce of essential oil.
In experiments with this substance, it must be carefully remembered that it is exceedingly poisonous, and, therefore, great caution is necessary in its admixture with substances used as a cosmetic, otherwise dangerous results may ensue.
Artificial Otto of Almonds.—Five or six years ago, Mr. Mansfield, of Weybridge, took out a patent for the manufacture of otto of almonds from benzole. (Benzole is obtained from tar oil.) His apparatus, according to the Report of the juries of the 1851 Exhibition, consists of a large glass tube in the form of a coil, which at the upper end divides into two tubes; each of which is provided with a funnel. A stream of nitric acid flows slowly into one of the funnels, and benzole into the other. The two substances meet at the point of union of the tubes, and a combination ensues with the evolution of heat. As the newly formed compound flows down through the coil it becomes cool, and is collected at the lower extremity; it then requires to be washed with water, and lastly with a dilute solution of carbonate of soda, to render it fit for use. Nitro-benzole, which is the chemical name for this artificial otto of almonds, has a different odor to the true otto of almonds, but it can nevertheless be used for perfuming soap. Mr. Mansfield writes to me under date of January 3d, 1855:—"In 1851, Messrs. Gosnell, of Three King Court, began to make this perfume under my license; latterly I withdrew the license from them by their consent, and since then it is not made that I am aware of." It is, however, quite common in Paris.
Anise.—The odorous principle is procured by distilling the seeds of the plant Pimpinella anisum; the product is the oil of aniseed of commerce. As it congeals at a temperature of about 50° Fahr., it is frequently adulterated with a little spermaceti, to give a certain solidity to it, whereby other cheaper essential oils can be added to it with less chance of detection. As the oil of aniseed is quite soluble in spirit, and the spermaceti insoluble, the fraud is easily detected.
This perfume is exceedingly strong, and is, therefore, well adapted for mixing with soap and for scenting pomatums, but does not do nicely in compounds for handkerchief use.
Balm, oil of Balm, called also oil of Melissa, is obtained by distilling the leaves of the Melissa officinalis with water; it comes from the still tap with the condensed steam or water, from which it is separated with the tap funnel. But it is very little used in perfumery, if we except its combination in Aqua di Argento.
Balsam.—Under this title there are two or three substances used in perfumery, such as balsam of Peru, balsam of Tolu, and balsam of storax (also called liquid amber). The first-named, is procured from the Myroxylon peruiferum; it exudes from the tree when wounded, and is also obtained by boiling down the bark and branches in water. The latter is the most common method for procuring it. It has a strong odor, like benzoin.
Balsam of Tolu flows from the Toluifera balsammum. It resembles common resin (rosin); with the least warmth, however, it runs to a liquid, like brown treacle. The smell of it is particularly agreeable, and being soluble in alcohol makes a good basis for a bouquet, giving in this respect a permanence of odor to a perfume which the simple solution of an oil would not possess. For this purpose all these balsams are very useful, though not so much used as they might be.
"Ulex has found that balsam of Tolu is frequently adulterated with common resin. To detect this adulteration he pours sulphuric acid on the balsam, and heats the mixture, when the balsam dissolves to a cherry-red fluid, without evolving sulphurous acid, but with the escape of benzoic or cinnamic acid, if no common resin is present. On the contrary, the balsam foams, blackens, and much sulphurous acid is set free, if it is adulterated with common resin."—Archives der Pharmacie.
Balsam of storax, commonly called gum styrax, is obtained in the same manner, and possessing similar properties, with a slight variation of odor, is applicable in the same manner as the above.
They are all imported from South America, Chili, and Mexico, where the trees that produce them are indigenous.
Bay, oil of sweet Bay, also termed essential oil of laurel-berries, is a very fragrant substance, procured by distillation from the berries of the bay laurel. Though very pleasant, it is not much used.
Bergamot.—This most useful perfume is procured from the Citrus Bergamia, by expression from the peel of the fruit. It has a soft sweet odor, too well known to need description here. When new and good it has a greenish-yellow tint, but loses its greenness by age, especially if kept in imperfectly corked bottles. It then becomes cloudy from the deposit of resinous matter, produced by the contact of the air, and acquires a turpentine smell.
When bergamot is mixed with other essential oils it greatly adds to their richness, and gives a sweetness to spice oils attainable by no other means, and such compounds are much used in the most highly scented soaps. Mixed with rectified spirit in the proportions of about four ounces of bergamot to a gallon, it forms what is called "extract of bergamot," and in this state is used for the handkerchief. Though well covered with extract of orris and other matters, it is the leading ingredient in Bayley and Blew's Ess. Bouquet (see Bouquets).
Styrax Benzoin.
Benzoin, also called Benjamin.—This is a very useful substance to perfumers. It exudes from the Styrax benzoin by wounding the tree, and drying, becomes a hard gum-resin. It is principally imported from Borneo, Java, Sumatra, and Siam. The best kind comes from the latter place, and used to be called Amygdaloides, because of its being interspersed with several white spots, which resemble broken almonds. When heated, these white specks rise as a smoke, which is easily condensed upon paper. The material thus separated from the benzoin is called flowers of benzoin in commerce, and by chemists is termed benzoic acid. It has all, or nearly all, the odor of the resin from which it is derived.
The extract, or tincture of benzoin, forms a good basis for a bouquet.[B] Like balsam of Tolu, it gives permanence and body to a perfume made with an essential oil in spirit.
The principal consumption of benzoin is in the manufacture of pastilles (see Pastilles), and for the preparation of fictitious vanilla pomade (see Pomatums).
Caraway.—This odoriferous principle is drawn by distillation from the seeds of the Carum carui. It has a very pleasant smell, quite familiar enough without description. It is well adapted to perfume soap, for which it is much used in England, though rarely if ever on the continent; when dissolved in spirit it may be used in combination with oil of lavender and bergamot for the manufacture of cheap essences, in a similar way to cloves (see Cloves). If caraway seeds are ground, they are well adapted for mixing to form sachet powder (see Sachets).
Cascarilla.—The bark is used in the formation of pastilles, and also enters into the composition known as Eau à Bruler, for perfuming apartments, to which we refer.
The bark alone of this plant is used by the manufacturing perfumer, and that only in the fabrication of pastilles. The Cascarilla gratissimus is however so fragrant, that according to Burnett its leaves are gathered by the Koras of the Cape of Good Hope as a perfume, and both the C. fragrans and C. fragilis are odoriferous. It behooves perfumers, therefore, who are on the look out for novelties, to obtain these leaves and ascertain the result of their distillation.
Messrs. Herring and Co., some years ago, drew the oil of cascarilla, but it was only offered to the trade as a curiosity.
Cassia.—The essential oil of cassia is procured by distilling the outer bark of the Cinnamomum cassia. 1 cwt. of bark yields rather more than three quarters of a pound of oil; it has a pale yellow color; in smell it much resembles cinnamon, although very inferior to it. It is principally used for perfuming soap, especially what is called "military soap," as it is more aromatic or spicy than flowery in odor; it therefore finds no place for handkerchief use.
This is one of those fine odors which enters into the composition of the best handkerchief bouquets.
Flower-buds of the Acacia Farnesiana.
When smelled at alone, it has an intense violet odor, and is rather sickly sweet.
It is procured by maceration from the Acacia farnesiana. The purified fat is melted, into which the flowers are thrown and left to digest for several hours; the spent flowers are removed, and fresh are added, eight or ten times, until sufficient richness of perfume is obtained. As many flowers are used as the grease will cover, when they are put into it, in a liquid state.
After being strained, and the pomade has been kept at a heat sufficient only to retain its liquidity, all impurities will subside by standing for a few days. Finally cooled, it is the cassie pomade of commerce. The Huile de Cassie, or fat oil of cassie, is prepared in a similar manner, substituting the oil of Egyptian ben nut, olive oil, or almond oil, in place of suet. Both these preparations are obviously only a solution of the true essential oil of cassie flowers in the neutral fatty body. Europe may shortly be expecting to import a similar scented pomade from South Australia, derived from the Wattle, a plant that belongs to the same genus as the A. farnesiana, and which grows most luxuriantly in Australia. Mutton fat being cheap, and the wattle plentiful, a profitable trade may be anticipated in curing the flowers, &c.
To prepare the extract of cassie, take six pounds of No. 24 (best quality) cassie pomade, and place upon it one gallon of the best rectified spirit, as sent out by Bowerbank, of Bishopsgate. After it has digested for three weeks or a month, at a summer heat, it is fit to draw from the pomatum, and, if good, has a beautiful green color and rich flowery smell of the cassie blossom. All extracts made by this process—maceration, or, as it may be called, cold infusion, give a more natural smell of the flowers to the result, than by merely dissolving the essential oil (procured by distillation) in the spirit; moreover, where the odor of the flower exists in only very minute quantities, as in the present instance, and with violet, jasmine, &c., it is the only practical mode of proceeding.
In this, and all other similar cases, the pomatum must be cut up into very small pieces, after the domestic manner of "chopping suet," prior to its being infused in the alcohol. The action of the mixture is simply a change of place in the odoriferous matter, which leaves the fat body by the superior attraction, or affinity, as the chemists say, of the spirits of wine, in which it freely dissolves.
The major part of the extract can be poured or drawn off the pomatum without trouble, but it still retains a portion in the interstices, which requires time to drain away, and this must be assisted by placing the pomatum in a large funnel, supported by a bottle, in order to collect the remainder. Finally, all the pomatum, which is now called washed pomatum, is to be put into a tin, which tin must be set into hot water, for the purpose of melting its contents; when the pomatum thus becomes liquefied, any extract that is still in it rises to the surface, and can be skimmed off, or when the pomatum becomes cold it can be poured from it.
The washed pomatum is preserved for use in the manufacture of dressing for the hair, for which purpose it is exceedingly well adapted, on account of the purity of the grease from which it was originally prepared, but more particularly on account of a certain portion of odor which it still retains; and were it not used up in this way, it would be advisable to put it for a second infusion in spirit, and thus a weaker extract could be made serviceable for lower priced articles.
I cannot leave cassie without recommending it more especially to the notice of perfumers and druggists, as an article well adapted for the purpose of the manufacture of essences for the handkerchief and pomades for the hair. When diluted with other odors, it imparts to the whole such a true flowery fragrance, that it is the admiration of all who smell it, and has not a little contributed to the great sale which certain proprietary articles have attained.
We caution the inexperienced not to confound cassie with cassia, which has a totally different odor. See Acacia Pomade.
Cedar Wood now and then finds a place in a perfumer's warehouse; when ground, it does well to form a body for sachet powder. Slips of cedar wood are sold as matches for lighting lamps, because while burning an agreeable odor is evolved; some people use it also, in this condition, distributed among clothes in drawers to "prevent moth." On distillation it yields an essential oil that is exceedingly fragrant.
Messrs. Rigge and Co., of London, use it extensively for scenting soap.
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