The art of perfumery : and the methods of obtaining odours of plants. With instructions for the manufacture of perfumes ... to which is added an appendix on preparing artificial fruit-essences, etc / [George William Septimus Piesse].

  • Piesse, G. W. Septimus (George William Septimus), 1820-1882.
Date:
1862
Catalogue details

Licence: Public Domain Mark

Credit: The art of perfumery : and the methods of obtaining odours of plants. With instructions for the manufacture of perfumes ... to which is added an appendix on preparing artificial fruit-essences, etc / [George William Septimus Piesse]. Source: Wellcome Collection.

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    judge could not distinguish the scent of the extract from that of the flower. The peculiar flowery odour of this extract renders it valuable to the perfumers, not Orange only to sell in a pure state, but, slightly modified with other extraits, passes for “ sweet pea,” “ magnolia,” &c., which it slightly resembles in fragrance. Now, when orange-flowers are distilled with water, procure the otto of the blossom, which is known commercially as oil of neroli. The neroli procured from the flowers of the Citrus Aurantium is considered to be the finest quality, and is called “neroli petale.” The next quality, “ neroli bigarade,” is derived from the blossoms of the Citrus Bigaradici, or Seville orange. Another quality, which is considered inferior to the pre- ceding, is the “ neroli petit grain,” obtained by distilling the leaves and the young unripe fruit of the different species of the citrus. If a leaf of the orange-tree be held up between the observer and the sun, he will per- ceive small globular specks in the leaf, which are in