This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
From all Indian flowers, essences are distilled. The center of this manufacture is Ghazepore, a town situated on the north bank of the Ganges above Benares. The process is extremely simple. The petals are placed in clay stills with twice their weight of water, and the produce is exposed to the fresh air for a night in open vessels. The next morning the attar is found congealed on the surface, and is carefully skimmed off.
These essences would be very beautiful if they were pure, but the native distillers being but little skilled in their art, add sandal wood shaving to the flowers to facilitate the extraction of the attar, which thus becomes tainted with a heavy sandal wood flavor. Besides these essences, perfumed oils are also made with some of these flowers in the following way:
Ginjelly oil seeds are placed in alternate layers with fresh flowers in a covered vessel. The latter are renewed several times, after which the seeds are pressed and the oil produced is found to have acquired the smell of the flowers. Musk, Civet, Ambergris, Spikenard (Valeriana jutamadsi), Patchouly and Kus Kus, are also favorite perfumes with the Indians.
The last named which is the rhizome of the Anatherun Muricalum, is made into mats and blinds, which being watered in the sun, give out a most pleasant odor. - Rimmell's Book of Perfumes.
A Curious fine.
A market gardener living near London, • was recently fined $20, and costs, for offering for sale in London, vegetables in a condition unfit for food.