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Show J I I Ui'iO lit fWwCd i uLlaJ J1 M i i Kii Hugo Quantities of Flowers Used in Perfume. Few York. While the chemist today to-day Is able, hy analyzing odor-giving elements in flowers, to produce artificial artifi-cial perfume, this process lias not:nnd,--it is predicted, never will replace perfume-malting from freslr flowers, tin Industry dating back almost before the t'awn of history. For centuries, eease-!w eease-!w experiments have developed two chief ways of obtaining sweet perfume : from flowers. Th prois of greatest general use I,! unlocking the fragrant cells of flow-i flow-i rs to take their perfume Is called ( nflourage. A housewife, who underhand;; under-hand;; how butter or lard-left in the Icebox will sometimes absorb odors, I an readily see how this process is j i sed to extract odor from flowers. I 'ihc blossoms from which the odorless I parts are removed are mixed slowly in i huge vats of melted beef or pork suet. . More and more blossoms are mixed in ' i until the fat has tire odor of the re-I re-I quired strength, and then the fat is thoroughly washed with alcohol. Then a very strange thing happens. The fragrance has pa.ssed from the flowers into the fat and now shows a remark-aide remark-aide ai.':nity for the alcohol. In this way the essence or attar is created. Use Absorption. The other system adopted after collieries coll-ieries of experiment is by absorption. The flower blossoms are sprinkled face down in air-tight chambers, in which class walls are covered with fat. Twice a day the flower supply is renewed. re-newed. This process is repeated twice daily for many months until the fat absorbs the odor in sutiicient strength. The fat is then melted in glass and the essence is obtained from it by washing with alcohol. Some idea of the enormous amount of liowers loiiuired for perfume making mak-ing may lie gained by realizing thai to i:-.:ke (-V p"'.:nd of attar of roses ' flie Savaeans of ;-!' a', woo said thai cinnamon was gathered from the ne Of the phenix and t1'"1 It " 's collect ed by that bird in ". ...e suauge manner man-ner unknown to them. They also told stories about how tho,v found the perfume per-fume attar, guarded by ferocious winged serpents that dwelt in marshes. Another qu.cef .tale was that bats flew at the eyes of "all who 'tried to gather cassia. As time passed, though, men learned how to g;.lh.T flowers to make perfumes. On through the Middle Mid-dle ages the process be' nine more widely known thr .aighoul the world, though the Romaes, in Heir love of luxury, are thought to have known facts about perfume making that even today men of science do not know. rc.'iuires eleveir torts' of-roses, or-ahout three million blossoms. The principal perfume center of the world lies be-twioen be-twioen the Bay of Cannes and the mountains .Ley.oad Grasse in southern France, though flowers for perfume do come from every country and climate. The flower farms in Alpine villages are the meecn of lovers" of perfume. From December until March fragrance Is extracted from rosewood, sandalwood sandal-wood and other herbs, and In March work begins on fresh liowers, including includ-ing the violet, and then the jonquil, orange blossom, .rose, mignonette, jasmine, jas-mine, tuberose and cassia buds. A curious fact is that the flowers are picked in the fields at the hour when their " scent is ' known' to be Strongest. The rose is gathered as soon as it is open. The carnation must have three' hours' exposure to the sun before It is picked. The, late czar-i,ia czar-i,ia of all the Russias is said to have preferred toilet water made of violets picked at twilight near Grasse. Veiled -in Mystery. From earliest days the making of perfume has been veiled .with the great shroud of secrecy, because the perfumers did not want their trade secret se-cret known. Around the making of perfumes were woven fearful tales by |