The Art of Perfumery by George William Septimus Piesse (comprehension books TXT) 📖
- Author: George William Septimus Piesse
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It is best preserved in well-stoppered bottles, kept in a cool cellar, and in the dark; light, especially the direct sunshine, quickly deteriorates its odor. This observation may be applied, indeed, to all perfumes, except rose, which is not so spoiled.
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).
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.
Cassie.—
Pansies to please the sight, and cassie sweet to swell."
This is one of those fine odors which enters into the composition of the best handkerchief bouquets.
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.
Lebanon Cedar Wood. (For the Handkerchief.)The tincture smells agreeably of the wood, from which it can readily be made. Its crimson color, however, prohibits it from being used for the handkerchief. It forms an excellent tincture for the teeth, and is the basis of the celebrated French dentifrice "eau Botot."
Cedrat.—This perfume is procured from the rind of the citron fruit (Citrus medica), both by distillation and expression; it has a very beautiful lemony odor, and is much admired. It is principally used in the manufacture of essences for the handkerchief, being too expensive for perfuming grease or soap. What is called extract of cedrat is made by dissolving two ounces of the above essential oil of citron in one pint of spirits, to which some perfumers add half an ounce of bergamot.
Cinnamon.—Several species of the plant Laurus cinnamomum yield the cinnamon and cassia of commerce. Its name is said to be derived from China Amomum, the bark being one of the most valued spices of the East. Perfumers use both the bark and the oil, which is obtained by distillation from it. The ground bark enters into the composition of some pastilles, tooth powders, and sachets. The essential oil of cinnamon is principally brought to this country from Ceylon; it is exceedingly powerful, and must be used sparingly. In such compounds as cloves answer, so will cinnamon.
Citron.—On distilling the flowers of the Citrus medica, a very fragrant oil is procured, which is a species of neroli, and is principally consumed by the manufacturers of eau de Cologne.
Citronella.—Under this name there is an oil in the market, chiefly derived from Ceylon and the East Indies; its true origin we are unable to decide; in odor it somewhat resembles citron fruit, but is very inferior. Probably it is procured from one of the grasses of the Andropogon genus. Being cheap, it is extensively used for perfuming soap. What is now extensively sold as "honey" soap, is a fine yellow soap slightly perfumed with this oil. Some few use it for scenting grease, but it is not much admired in that way.
Cloves.—Every part of the clove plant (Caryophyllus aromaticus) abounds with aromatic oil, but it is most fragrant and plentiful in the unexpanded flower-bud, which are the cloves of commerce. Cloves have been brought into the European market for more than 2000 years. The plant is a native of the Moluccas and other islands in the China seas. "The average annual crop of cloves," says Burnett, "is, from each tree, 2 or 2-1/2 lbs., but a fine tree has been known to yield 125 lbs. of this spice in a single season, and as 5000 cloves only weigh one pound, there must have been at least 625,000 flowers upon this single tree."
The oil of cloves may
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