poured on to a tin sieve; the fat passes through, the flowers remain
behind. These naturally retain a large amount of macerating liquor. To
save this they are packed into strong canvas bags and subjected to
pressure between the plates of a powerful hydraulic press. The fat
squeezed out is accompanied by the moisture of the flowers, from which
it is separated by skimming. Being returned to the original vat, our
macerating medium receives another complement of flowers to rob of
their scent, and yet others, until the strength of the pomade desired
is reached. The fat is then remelted, decanted, and poured into tins
or glass jars.

To make the extrait, the pomade is beaten up with alcohol in a special
air tight mixing machine holding some 12 gallons, stirrers moved by
steam power agitating the pomade in opposite directions. After some
hours' agitation a creamy liquid is produced, which, after resting,
separates, the alcohol now containing the perfume. By passing the
alcohol through tubes surrounded by iced water, the greater part of
the dissolved fat is removed.

These are the processes applied to the flowers. The leaves are
distilled only for the oil of petit grain. This name was given to the
oil because it was formerly obtained from miniature orange fruits.
From 1,000 kilos. of leaves 2 kilos. of oil are obtained.

The oil obtained from the fruit of the orange, like that of the lemon,
is extracted at Grasse by rolling the orange over the pricks of an
_ecueille_, an instrument with a hollow handle, into which the oil
flows. The oil is sometimes taken up by a sponge. Where the oil is
produced in larger quantities, as at Messina, more elaborate apparatus
is employed. A less fragrant oil is obtained by distilling the