We have, on a previous occasion, described the process of "maceration" or "enfleurage," that is, the impregnation of purified fat with the aroma of certain scented flowers which do not yield any essential oil in paying quantities. At present we wish to describe an apparatus which is used in several large establishments in Europe for obtaining such products on the large scale and within as short a time as possible. The drawing gives the idea of the general arrangement of the parts rather than the actual appearance of a working apparatus, for the latter will have to vary according to the conveniences and interior arrangements of the factory.[1]

[Footnote 1: Our illustration has been taken from C. Hofmann, "Chemisch-technisches Universal-Receptbuch," 8vo, Berlin, 1879, p. 207.]

A series of frames with wire-sieve bottoms are charged with a layer of fat in form of fine curly threads, obtained by pressing or rubbing the fat through a finely-perforated sieve. The frames are then placed one on top of the other, and to make the connection between them air-tight, pressed together in a screw press. A reservoir, E, is charged with a suitable quantity of the flowers, etc., and tightly closed with the cover, after which the bellows are set into motion by any power most convenient. Scented air is thereby drawn from the reservoir, E, through the pipe, G B, toward the stack of frames containing the finely divided fat, which latter absorbs the aroma, while the nearly deodorized air is sent back to the reservoir by the pipe, D, to be freshly charged and again sent on its circuit. This apparatus is said to facilitate the turning out of nearly twenty times the amount of pomade for the same number of frames and the same time, as the old process of "enfleurage." It might be called the "ensoufflage" process.--New Remedies.

The Preparation Of Perfume Pomades 288 5a