tree, at the factory, man has to do the rest. He does it in the
following manner:

The flowers are spread out on the stone floor of the receiving room in
a layer some 6 to 8 inches deep; they are taken in hand by young
girls, who separate the sepals, which are discarded. Such of the
petals as are destined for the production of orange flower water and
neroli are put into a still through a large canvas chute, and are
covered with water, which is measured by the filling of reservoirs on
the same floor. The manhole of the still is then closed, and the
contents are brought to boiling point by the passage of superheated
steam through the coils of a surrounding worm. The water and oil pass
over, are condensed, and fall into a Florentine receiver, where the
oil floating on the surface remains in the flask, while the water
escapes through the tube opening below. A piece of wood or cork is
placed in the receiver to break up the steam flowing from the still;
this gives time for the small globules of oil to cohere, while it
breaks the force of the downward current, thus preventing any of the
oil being carried away.

The first portions of the water coming from the still are put into
large tinned copper vats, capable of holding some 500 gallons, and
there stored, to be drawn off as occasion may require into glass
carboys or tinned copper bottles. This water is an article of very
large consumption in France; our English cooks have no idea to what an
extent it is used by the _chefs_ in the land of the "darned mounseer."

The oil is separated by means of a pipette, filtered, and bottled off.
It forms the oil of neroli of commerce; 1,000 kilos. of the flowers
yield 1 kilo. of oil. That obtained from the flowers of the