best handkerchief bouquets.

[Illustration: 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