A practical treatise on the manufacture of perfumery : comprising directions for making all kinds of perfumes, sachet powders, fumigating materials, dentrifices, cosmetics, etc., etc., with a full account of the volatile oils, balsams, resins, and other natural and artificial perfume-substances, including the manufacture of fruit ethers, and tests of their purity / by Dr. C. Deite, assisted by L. Borchert, F. Eichbaum, E. Kugler, H. Toeffner, and other experts. From the German by William T. Brannt.
- Deite, C. (Carl), 1838-1921.
- Date:
- 1892
Licence: Public Domain Mark
Credit: A practical treatise on the manufacture of perfumery : comprising directions for making all kinds of perfumes, sachet powders, fumigating materials, dentrifices, cosmetics, etc., etc., with a full account of the volatile oils, balsams, resins, and other natural and artificial perfume-substances, including the manufacture of fruit ethers, and tests of their purity / by Dr. C. Deite, assisted by L. Borchert, F. Eichbaum, E. Kugler, H. Toeffner, and other experts. From the German by William T. Brannt. Source: Wellcome Collection.
41/408 (page 31)
![CHAPTER II. THE PERFUME-MATERIALS FOR THE MANUFACTURE OF PERFUMERY. ]\IosT of the perfume-materials employed by the per- fumer are derived from the vegetable kingdom; a few are of animal origin, whilst some are artificially pre- pared. Of animal substances only four are used, namely: musk, castor or castoreum, civet, and ambergris; the separation of their characteristic odoriferous substances has, however, not yet been accomplished. The odor of plants is generally due to volatile substances called volatile or essential oils. Their occurrence is not limited to special parts, they being found in the flower, seed, wood, bast, bark, leaves, and root. However, in every plant the oil occurs chiefly in certain organs, and it even happens that the oil differs with the part of the plant whence it is derived. The odors exist already formed in the living plant, or else are generated, as in the instance of bitter almonds, by some reaction be- tween the elements which takes place during fermenta- tion or distillation. From the strength of the odor of a plant no conclu- sion can be drawn as to the quantity of volatile oil present. If this were the case, the hyacinth, for in- stance, would contain more oil than the coniferae, whilst](https://iiif.wellcomecollection.org/image/b20425326_0041.jp2/full/800%2C/0/default.jpg)
