EXTRACTION OK 8CENT8 FROsT iOH 1'IUVATK 8ALH.A finrt-elaaa HILllIAttn. Household Furniture, Clothing, tZ their aeport announced that watchword must be "Our own Trade iaVuests," and that they were to know no other politics. And in most instances this very patriotic advice has been fully carried out. It has been felt that the interests of the trade were adverse to the interests of the country, and selfishness hss triumphed over patriotism. In illustration we may point to the late attempt to close thepublic-houses on Sunday.
There is no question but that the majority of the members of tho House of Commons are quite willing that the wish of the country should be granted. The difficulty in the way wos the trade, who employed all thoir influence to counteract the efforts of tho Church of Christ, and with the prospect of a speedy electioa fow of the members had sidllcient moral courage to follow tho dictates of their own conscience, and risk the loss of their seats. This state of things, however, is not suffered to continue unopposed. The United Kingdom Alliance has been formed especially to meet this difficulty. Its design is to create an organisation through the whole kingdom which shall hold in check the political influence of the liquor trade and also to secure a complete alteration in the present modo of granting licences for the sale of strong drink.
Tho time selected for such an undertaking is most opportune. All parties agree that the whole system must speedily undergo a thorough revision. Our legislators have from the beginning seen the peculiar character of this troxlc, and dealt with it accordingly. Their constant effort has been so to regulate and control it as to produce the largest addition to the revenue at the least injury to the community. Hence for the lost three hundred years there has scarcely been a session without some new measure being passed bearing, directly or indirectly, upon it.
And yet, after all this regulation, nobody is satisfied. tilled has a close texture, or contains little! water of vegetation, it should be broken up small, grated, or divided into morsels, and left some time in water, to allow the vegetable fibres to become well saturated, and so facilitate the exit of the volatile principles. 2. If the plant is comparatively inodorous, redistil the product of the first distillation on fresh plants as often as desired. 3.
If the plant be highly odorous, put enough in the still tosaturatc the water sufficiently at one distillation. 4. Take care that enough of water is in the still to cover the plants till the distillation is over. The more the plant is succulent the less it needs of water. 6.
Where it is apprehended the plants will soften by their boilmg, so as to form a paste at tho bottom of the still, support them by means of a wicker false bottom, or a metal diaphragm, or a bed of straw. 6. Jiring the water rapidly to the boil, and sustain the boiling to the end. 7. Cool the worm as often as possible.
8. Use fresh plants in preference to drv, excepting balm, wbich gains odour in drying. 9. Filter the aromatic v. atere after their distillation, so as to separate any drops of volatile oil which may often be in suspension and render the waters dangerous for use.
Immediately after distillation these aromatic waters have a taste of the acid and disagreeable, which passes off in a little time also often, after some days, flakes of mucilage are formed, which rest in suspension in the fluid or are precipitated, and give a disagreeable taste to it. If this happen the waters should be redistilled, preserved in gloss or crockery vasesand filtered to take off mucilage. Never cover the vases with linen, but with paper, as under the linen mouldy taste will arise. For exsmple, to' obtain Peppermint Water. Take clean fresh leaves and flowers of peppermint, one part water, four parts and after twenty-four hours of maceration (soaking) distil to a product of half the water employed.
If it is desired to intensify the product, redistil on fresh plants. Should there be a great quantity of plants to distil, take out the mint already distilled -with a skimmer and add -new plants to the liquid left there, which, being in a boiling state, will much shorten the second distillation. In a like manner are obtained tho waters of wormwood (absinthe), hyssop, marjoram, balm, rue, sage, Sec, Orange-Flower Water. Bring the water in the still near to boiling point; ploce the flowers and stir well put on the still-head and distill. If you run off 1000 grammes of produce for each 1000 grammes of flowers, the product is called orange-flower water double;" if .1600 grammes for 1000 grammes flowers, treble." The distillers of Grasse prepare another kind of water of orange flower, with the flower stalks and fresh leaves, to which they add four grammes of neroli for each 6 kil.
of water. Thus obtained, the water is more bitter and less fragrant, but is cordial, stomachic, and vermifuge. When these flowers cannot be procured fresh, they are imported from Spain or Portugal preserved in salt, ana yield thus a very fragrant water. Common recipe for orange-flower water Take orange flowers fresh and clean, 12 lb. water, 40 quarts salt, 1 lb.
Put the water and salt in the soil, light the and when near to boiling point infuse the flowers, fix the head and worm, lute, and adapt the Florence receiver, and distil for 20 quarts of eau de flour d'orange simple. The half, or 10 quarts, for double, the third for triide. Rose Water. Take of fresh rose petals 18 water, and distil for 18 lbs. of water.
Re-distil on fresh roses if you wish a stronger product. Also, good rose water is made from salted rose leaves. To salt the roses, dissolve the salt in boiling water, and then infuse tho leaves. They will preserve well for six months. Though they become brown, they will not yield less valuable water.
Some pack tho leaves in dry salt. In like manner are distilled the waters of acacia, lily, and other flowers. Citron Water. Fresh peel of 80 citrons water, 40 quarts salt, jib. Distil to 20 quarts.
The waters of bercarr.ot snd of sweet and bitter oranges are obtained in the same way. Apricot Water. Fresh apricots, 2iib. water, 40 quarts. Distil slowly to 20 quarts.
The same preparation applies to waters of prunes, quince, raspberries, and other fruits. Water of Mnrasquin. Ripe cherries, 401b. raspberries, fresh and clean, 71b. leaves of wi cherry, 2 jib peach nuts, jib.
orrisroot, in powder, 2 jib. water, 40 quarts. Crush the fruit soak in water 24 hours distil with care to 20 quarts. But it has been stated above that essential oils' dissolve in other oils and animal fats. These indeed Lave so strong an affinitv for them that two other soluble in water, less oil is obtained, and the product is only water saturated with oil.
On the other hand, if too small a quantity of water be used, the plsnt will adhere to the bottom of tho boiler, and pive a burnt flavour, materially altering the quality of the oil produced. Experience alone must guide the manufacturer but it is well rather to exceed than to be too sparing of the quantity of water used. The water in the receiver may be again employed in the still, so that the oil holds in solution be thus less subjected to loss. lo procure the best quality of oil, the first formed is drawn off from tho receiver before tho process of distillation is complete, the first formed being of tho strongest and most agreeable odour. Some oUs being less volatile than others, and therefore passing off leas readily under distillation, and aided by the addition of salt to the water used in the still, the cHect being to augment its density, and to require a higher degree of heat for the boiling point, which increased heal favours the volatilisation of the oil.
The water of tho cooler generally separates more oil when it is kopt at a low temperature but as some oils are solid at a low temperature, it is necessary in their cases to avoid reducing the water of the cooler to a less degree than 46 to 50- Fahrenheit, or tho oil will remain solidified in the worm. Of this class is the oil or otto of roses. The fire should be kept at a moderate and regular heat, not" subjected to great alternations, as when forced by bellows or drafts of air, first exciting to greater life, then relapsing its vigour for extreme alternations of heat applied tend to bum the plants and to decompose. them, to the injury of their production of oil. You cease to distil when the product becomes insipid and inodorous.
The receiver in common use' in the extraction of essential oils in the South of Europe is the Florence receiver (Recipient Florentin), a kind of flask, having a tube rising from its base, curved like the letter S. During the distillation the mixture of oil and water runs into this receiver, where they readily separate, as stated above. The oil floats oa the top, and when the height of the mixed liquid rises to the upper opening of the tube the water runs from this orifice, so that the level of the liquids in the receiver is always the some. The layer of oil increases from time to time, and may be drawn off from the water as necessary. The distillation ended, the mixture of oil and water is emptied into a gloss funnel with a fine neck, which may he stopped with the finger till liquids separate, and thus the water let off, leaving the oil alone in the funnel or the oil is taken up by means of an instrument called a-" pipette." The oil is then bottled and hermetically sealed.
This Florentine receiver is used only where the oils are lighter than water. Those that are heavier are received in 1 cylindrical vases, whence the liquids are separated 1 by the use of the funnel, or by means of a tap. i following rules for the distillation of essential oils are given by De Fontcnelle, a i French chemist 1st. To obtain quantity and quality, operate on a sufficient mass of plants. 2nd.
Distil rapidly. 3rd. Cut in pieces the substances for the still, so as to facilitate the yield of the oil they embody. 4th. Employ no more water than is necessary to prevent tlie plant burning, fith.
For exotic substances, of which tne oil is heavier than water, add salt to the contents of the still, whose increased density demands a higher temperature to produce boiling. 6th. For indigenous plants, re-distil' several times the some water on new substances of the same nature, thereby to more fully saturate it with the same oil. 7th. For oils naturally fluid often refresh the water of the worm but keep itat 45 to SO-for the oils which concrete ss those of aniseed and roses.
The quantity of oil annually yielded is relative to seasons more or less wet, more or less warm, the nature of soil, its exposure, and tho maturity of the plants. 1 The practice of distilling essential oils may receive further illustration by the following examples 1. Thus, to extract the scent or essential oil of Orange flowers, gather them when dry in early day after the dew is off and before the noon heat, remembering that those flowers just fully expanded contain the most oil. As soon as possible after the flowers have been picked place them in water, soak them in it for twenty-four hours, then distil. The proportion of water should be about a quart to 2 lbs.
weight of flowers. The product will be oil, and water scented with the oil. The oil is called ncroli," and is worth a 28 the quart. The water should be distilled again on fresh orange flowers to produce more oil, and eventually also that useful tonic and antiseptic orange-figwer water. The scent of neroli, as of the R.
H. D. co*ckBURKT haa half-past 10o-lcck7tTusartrP UATl GROCERIES, OILMEN'S STORVH nr. FUTURE, HOItSljJ CARTfg01 By Order of the Sheriff. ''VI' BttAOT V.
Philip Pmrnite. THIS DA flMWttl-iM- nil man 'a S1" weights, sundries, 4c Ako, Household furniture Hons, cart, snd harness, 4c serins, coin. Elegant Household Furniture. WEDNE8DAY, 15th Febraorev ALEXANDER MOORE and CO. have.
ceived instructions from Sirs. Smith l)JX leavuur the eolonv hv tha VJmL i I ine enure Household furniture and eftecta, comprising Handsome drawing-room suite -v Parlour furniture Pier glasses, chiffoniers, lnstres Loo table, whatnot, devotional rhir Iron bedstead, and bedding Washstand, Uilet-tableeTglassos, Kitchen utensils, to. Sfep- The house to be let. THIS DAY, st half-past 10 o'djck. Fancy Live Stock.
Tumbler Pigeons Carrier ditto Singing Blackbirds Ditto Canaries 1 Enirlbb anJ (tnnl.h t.t.;.:i. I Belonging to a gentleman who is about leavhur 8rdu consequently obliged, though tvuiT'l Dftrt With thft ahnvft favnnrifst nof. MH. JOHN SliLOMON has receive 'w. rvTr' iaio uai, at hall-past la o'clock, viz.
The above. Without reserve. On WEDNESDAY, at 11 o'clock, Pest Electro-plated Ware, consisting of Cruet Frames, Waiters Claret Jugs, Salt Cellars Liauor Frame. Cake Basket. Altmms, Stereoscopes, Opera Glasses Papier Mache Tables, Blotter, and Boxes Perambulators, China Plates I Swan's Copybooks, Shop Paper Cream-laid and Blue-wove Post, Purses Shell Side Comb, Rack Comb Ladies' Back Combs, Cards, 8ingle snd Double Blaied Knives Table Cutlery, Workboien, Whips i earner uustcn, zino aiirrors, 4i" Without reserve, in order to close various aocotraU is ume lor tne outgoing Mail.
MR. JOHN SOLOMON will sell by puolie auction, at his Rooms. 309. Gearraatnvt THIS DAY, February 16th, at 11 o'clock, ins arxtve. Terms, cash.
FOR P08ITIVE SALE, The flne Brigantine CHEETAH, 1 19 tons register. Dsy of Sale, WEDNESDAY, 15th February. MR. W. DKAN has been favoured with instructions from Captain Etdredto sell by suction, st his Warehouse, Pitt and O'ConneH stmts.
THIS DAY, loth February, at 11 o'clock prompt, 1 fi-i ii i L' i AUG CU B11U M1UIUIIUT UIUWD U1N1-UV1U WUOUU1B0 CHEETAH, 119 tonii register, ouries 170 tons on alight drught; hu hati new decks and windlass lately, and vm thoroTjghtly overhauled and caulked in November last is well found in sails, boats, anchors, cables, warps, and can be sent to sea at once witbost any expense. This reallv fine Teasel Is exceedinrft well adatjted fa tbs island or intercolonial trade. Intending purchasers are invited to inspect her is tbs now lies at CarapbeU'a Wharf where she is cHsohsVgmt; her cargo of grain from Adelaide In firstrato oitlsr- Terms ss sate. POOTS AND SHOES. From AIi-tp.
TTomnn and and other bTonilS maniuacturers. Auction Sale, WEDNESDAY, 16th February. R. W. DEAN has been favoured with instructions to sell by auction, at his Wtre- ouse.
fitt and U'Uonneu street, inio vau 16th February, at 11 o'clock, 138 new ana seasonaoie roots ana snoest mn Boman and and other favourite manafaotarariy just landed. Terms at sale. LARGE AND IMPORTANT SALE BY AUCTION. 8ugar Candles Brandy At the Stores of Messrs. Fuming, Griffiths, and Co, Boat sxreex, FRIDAY, 17th February.
Tmnnrfant To Merchants, Grocers, Shippers, Storekeepers, 'Wisa' sal BpUtt Aierciunt, uoieucsepers, anu ouien. MR. W. DEAN haa been favoured with instructions from Messrs. Fanning, Griffiths, and Co.
to sell by auction, at their Stores, Bent-street, oa FRIDAY, 17th Pebruuy, at 11 o'clock, About 1GUU nag sugar, various samples 1600 cases geneva 800 boxes candles 1490 ease brandy 18 cue 1 lb. salmon. 49 ditto claret. Sandal attention is directed to the above, the wools- being for bona fide unreserved sale. senna at wue.
SATURDAY, 18th February. General Sale of New and Second-hand Household urniture, ex. 1 MESSRS. CHANDLER and CO. will sell by auction, at their Rooms, Jamison-street, oa the above dsy, A large collection of useful furniture, comprising, Drawing-room suites mahogany, telescope, and eww dining tables chiffonieres, wardrobes, chests drawers, tour-post iron bedsteads, chimney and toil glasses, couches, cans-seated chairs, easy chsrr, cooking stove, kitchen utensils, engraving, tsgs-telle board, bath chair, knife cleaners, and sunones.
AIo, -A Very handsome set of marqueterio tables, consisting 01 loo, cud and sofa tables, beautifully inlaid, i Terms, 61 to commence at II o'clock. SATURDAY, 18th February. Damaged Iron Bedsteads. On account of whom It may concern. No Reserve.
MESSRS. CHANDLBR and CO. have beea instructed to sell by auction, at their Rooms, Jamison-street, on ths abov data, 1 case containing 6 solid iron 4 -port bedsteads, with curtain rods, complete, 6 6 4 6. 1 csas containing-- 1 1 64ttodito ditto, ties 8 0. 1 oM oonfalning SUghUv damaged by sea water.
naj. a luuv. SATURDAY, 18th February. American Cmp Stools f. 7- THtto Oolha Horees Patent Beoure Lock Umbrella Stands.
To be Bold without uiy fcJ MESSRS. CHANDLER and CO. hawheea with! ions to sell bj Wjj st their Rooms, Jamison-street, on 8ATURWA brell tanda, Invaluabl. for hotels, dtupt offic, i FE. MSHWORTH has been.
instraL TABI.K. llV HnnVma -nrl fltanhmo 1 Tl wi.rv innlu A 'rillllllunv merchants, Fitt-sfrset, Sydney. IOH SALE, 2000 SILK OAK 8TAVS8. COX and Baltic Wharf. T.
SLATES. Countea Slates, 20 10, just Undinir. W. W. BUCKLAND, Circulsr Quay.
LASTING POWDEll, Hall L. G. B. single, double, and common fuze. W.
W. BUCKLAND, Circular Quay. FOR SALE, a good useful HORSE. Apri? MORGAN'S Yard, Itodfem, after 12 o'clock. HOR8E8.
HERBERT GIBSON, Auctioneer and Agent for the Sals and Purchase of Horses, Csr-riages, Ac, has for private Sals first-class Saddle and 1 1 It ftl CUM 1 1 1 1. lu.n. I.r.i r. 1 1 JHMJV, UUVgV IM1TB, dogcart homes, snd somo Urat-nfe hacks, a superior younr Cart Horse, 28 cwt. trial.
Repository, 282, PiUitreot, SADDLERY and In Sydney. Schoolof Arts. 011SE8 snd Vehicles lent on Hire. GIBBON'S Repository, opposite School of Arts, Pitt-street. SALES BY AUCTION.
Stylish Bonos Carriage Pairs, Just arrived from Yaaa. BURT and CO. are instructed by Mr. John Mooney to sell by auction, at their Bazaar. THIS DAY, the 15th Instant, at 11 o'clock, 18 very superior young horses (all greys), bred by Henry 0 Brien, of Vans.
They are all broken to saddle and harness. Amongst them are some well-matched pairs and weight carriers. The shove are the most stvlish lot of horses offered in Sydney for a long time. They have been broken in with a great deal of care, and come from one of the beat studs in the Southern districts. I Horse Brougham and Harness, The.
property of Colonel Kempt, who is leaving Sydney, BURT and CO. are instniQted by Colonel Kempt to sell by auction, at their Bazaar. THIS DAY, the loth instant, A large powerful bay gelding, accustomedto ran in a broucham i A very handsome built by King and London, extremely light and roomy; can bo run by one horso anywhere. Also, English made saddle, harness, 4-e. First-class Hack.
BURT and CO. are instructed to sell iy auction, at their Bazaar, THIS DAY, ot 11 o'clock, A blsek gelding, 6 years old, by Old Sir Hercules out of Vixen a first-class hack. Fitzgerald's Hones. At the Canipcrdown Yards. WEDNESDAY next, the 15th instant.
BURT and CO. are instructed by the Hon. R. Fitzgerald. to sell bv auction.
at the above Yards, THIS DAY, the 15th, at 2 o'clock, 80 bead ot horses, just arrived from the station. Fat Cattle. At tho Victoria Yards, Petersham, THIS DAY, Wednesday, at 2 o'clock. BURT and CO. will sell by auction, at the above Yards.
THIS DAY. Wednesdov. at 2 o'clock, IW bead rat cattle, bred by Thomas Hrmgerford, Esq. Carriage Hones Hacknoys Cart Hones Brougham snd Harness Pony Phaeton Unbroken Horses Fst Cattle. BURT and Sales by Auction, THIS DAY, Wednesday, will comprise: At the Bazaar, at 11 o'clock.
Horse, brougham, and ham ens (Colonel Kempt s) Pony phaeton, snd ditto -Powerful piebald roadster (carries a lady) Famous journey ebb 2 splendid cart marcs I Black horse, by Sir Hercules 18 grey horses from Yass, all broken to esddle and harness 2 horses from Shoalhsven 16 other hones. Also, At 2 o'clock, at the Camperdown Yards, 80 unbroken horses. Fitzfferald's and At the Victoria Yards, Petersham, at half-past 2 o'clock, izu neaa mi came. To Butchers. Fat Cattle.
i At the Victoria Yards, TO-MORROW, Thursday, at 2 OClOCX. MR. CHARLES MARTYN has received instructions to sell by auction, TO-MORROW, Thursday, at the above Yards, at 2 o'clock, 130 bead or rat cattle, bred by terguson, uoui-burn. S3T These sale will bo held regularly every week in future. Pair Hones, Britcaka, and Harness.
MR. C. MARTYN has received instructions from E. Alton. Eso.
(who is lea vim? for Europe), to sell by auction, at the Bazaar, on THuRS DAY next, at 11 o'clock, without reserve, A parr ox bay geldings, late tne property oi aire, rfin-gate, quiet and well bred, and thoroughly broken to harness A light English-built britzsks, and sot of double harness. -Will be on vfarw TO-MORROW, Wednesday. TO BE SOLD, at "VVOOLLER'S, Pitt-street, by auction, THIS DAY, at 11 o'clock, i Hones, carts, dreys, buggies, waggons, spnng-oarts, So. No charge for entering hones, for sale. Proceeds pavsble immediately after sals.
I Butchers. Butchers. Butchers. 1 MR. W.
FULLAOAR has received instructions from Thomas Icely, to sell, at his Yards, Western Road, on THURSDAY, the 16th February, at 11 o'clock, 1700 prime Bit wothere, in lots to suit purchasers. Buyers. Buyers. Buyers. R.
WILLIAM TINDALE has received I I instructions from James Hall, to sell, at Mr. John Fullagsr's Yards, on THURSDAY next, 16th February, at 11 o'clock, 150 head primo fat cattle, of tho I A brand, in lots to ut purenssen. PUT and UULLIVAN have received instructions from John H. Cox, to sell by suction, on THURSDAY next, 16th instant, st Mr. John Fullagat's.
at 11 o'clock, 239 head prime tat catiio, in lots. FITT and SoLLIVAN have received m- structions from J. Hossoll, to sell by suction, on THURSDAY next, 16th instant, st Mr. John io'heaS primo'fat'oattle, in lots, from his noted station njameraou. FITT and, SULLIVAN have received instructions from II.
J. Adams, to sell by suction, on THURSDAY next, 16th instant, at Mr. John Fullagu's. at 11 o'clock, 131 head prune it oaiuo, iou. PITT and SULLIVAN have received instructions from Mr.
H. Munro to sell by suction, on THUR8DAY next, 16th instant, at Mr. John Fullsanr's, at 11 o'clock, "130 head of prims fat cattle, In lot. Horses. Horso.
At the Campordown Sale Ysrds, on FRIDAY and SATURDAY, the 17th and 18th instant, at half-past 2 o'clock. i THOMAS DAWSON has received instructions from Andrew Gibson, of Goulbum, to sen by sucnon, buuvb, 78 head of broken snd unbroknn horses, particulars of which will appear in to-morrow issue. irrnu, ww Fruit, Fruit, Fruit XT EWELL and WALLIS will sell by auction, PI THIS DAY, at the City Auction Depot, Vlotoris-iilreet, st 2 o'clock, I 300 cases of seasonable fruits. I Household Furniture. i HVAUGHAN i has received instruc-i tions to sell by auction, THIS DAY, 15th instant, at 11 o'clock, No, 8, South Head JlOaO.
next vima wrai .1 Household forau and efheta, Tua following paper was read bj tho Hon. Samuel Baycnport, of Adelaide, at a recent meeting of the Philosophical Society I Since the cultivation and development of our faculties both an aim and sign of civilisation, it may bo admitted to the sense of smelling to have some claim on our attention. It is said that its cultivation, like that of other senses, augments its powers, and persons given to the due use of perfumes have the laculty of smelling rendered more acute. Pcr- fumes are donations from the vegetable kingdom chiefly. They constitute a store, given by Providence to the charge of plants, whence man may be supplied 'with refreshment and health, obtainable through the medium of the organs of smell or taste.
The perfumes of plants are antiseptic, stimulating, disinfecting 'mulst vitiated atmospheres, often tonic, and ss gratefully invigorating to tho sensations of life as the beauty of many Bowers and plants f- ducing them is pleasing to the eye. They constitute the special attraction of perfumery bouquets and nosegays, smelling-salts and vinegars, satchet-powders and incense, scented soaps, pomades, and oils, as well as of numerous liqueurs and the most r-eAercht confections. Thus they also possess a commercial value. The ancient pagan world acknowledged the relative eminence of their regard for perfumes by the offer of costly incense to the gods of their and on the dawn Christianity the same medium of reverence for Deity is traceable in the altering to the infant Saviour of gold, frankincense, and myrrh. Subsequently, through various phases of human existence, ei fumes have entered into exhibitions of devotion, it in the temple service or the social feast, the pomp of royalty or the quiet luxury of private life.
In England, according to the author of the Lives of the Queens of England," perfumes were never richer, more elaborate, more costly, or more delicate than in the reign of Queen Elisabeth. She bad a cloak of perfumed Spanish leather, and in her days perfumed gloves and shoes were fashionable. Whilst at llawkstcad, among the zooms on the ground floor was one colled the still room," where ladies of the court amused themselves in distilling fragrant waters and the ladies of the wealthy classes generally in those days took lessons in the art of preparing-perfumes and washes. But to take the world of the present day, and its demands for perfumes of plants, some of the fairest spots of Europe and Asia are devoted to their cultivation and the question brought home to us is whether this, our own'sunny soil of South Australia, should not join competitor with those other fair spots of their production, nor leave the fine fragrance of its flowers to be longer wasted on the wandering air. Great Britain pays annually to foreigners for perfumes half a million of money, because none of her own colonies as yet supply her wants.
The perfume or aroma of plants resides in their essential or volatile oils. These oils exist in various paits of plants. Sometimes they are distributed throughout the plant, as in the angelica often in the leaves and branches, as in balm, mint, and wormwood (absinthe), Tho Florence iris and ginger retain their essential oils in the root only; whilst lavender, thyme, rosemary, and verbena have theirs in the leaves the rose, the jasmine, the heliotrope, the citron, and orange in the flower and the last two also in the leaves ana skin of the fruit. Aniseed and fennel contain their oil in small vessels ranged along the salient lines observable on the outer bark. Other plants carry their oil in the bark itself, as cinnamon in the substance of the wood, as sandalwood and myall in the seed, as coriander and caraway.
i Essential oils are distinguishable from fatty and other oils by their volatility and by their property of not leaving spots on paper. They have an acrid or burning taste, and are colourless or variously coloured as yellow, red, brown, green, or blue. They are lighter than water, excepting the oils of cinnamon, cloves, sassafras, and mustard. They are generally fluid, and evaporate in the air at its ordinary temperature, and more readily under heat but all can be solidified by reduction of temperature, and some as the otto or essential oil of roses readily conical. They ignite when in contact with Are, and burn with a clear flame, but much smoke.
Distilled pure, many of them decompose; but with water addc in Jietiliation, their properties remain unchanged. Though coloured when extracted, exposure to the air darkens them through the absorption of oxygen. Light assists this change: and under the Joint influence of light and air, the oil thickens, loses its odotir, and grows resinous. Therefore, to preserve essential oils they should be enclosed in glass-stoppered bottles, perfectly fitted, and kept in a dark chamber, or covered with black paper. These essential oils are slightly soluble in water, readily so in alcohol, the more as it is concentrated, whilst ether dissolves all essential oils.
They combine with certain acids, and they dissolve in resins and animal fats. Essential oils are much used for medicines, for perfumery, and for -varnishes, because of their properties of dissolving colours, and their rapid evaporation on Iwin? applied. The maximum of oil, both in quantity and quality, is yielded when the ports of the plant containing them arrive at full maturity. Thus roots yield best at the end of spring leaves and branches when the flowet is on the point of development the flower at the moment of its full expansion and the fruit when first ripe. The most of plants, and especially flowers, give off essential oil only when fresh some will preserve their oil for years uninjured, as the milfoil and balsam, which yield oil only when dry.
The quantity of oil for extraction from plants varies with the kind, the climate, soil, exposure, freshness, or dryness. general, those plants which grow spontaneously on arid soils, hilly and exposed to the sun, furnish the most volatile oil, especially from the flowers when they first expand, and if distilled as soon as gathered. The extraction of perfumes, scents, or the essential oil of plants, is accomplished in one of the following ways First, and the most natural, by expression. "With your hand you squeeze the fresh peel of an orange against a burning candle, and the jets of essen-tial oil emitted ignite with a species of explosion on contact with the flame. By like squeezes, you may eject it into a sponge till that is saturated with the essential oil of orange-peel, known in commerce under the name of 44 Ban de Portugal" Portugal-water.
Of course, how-. ever, in a manufactory of scents machinery is substituted for the fingers, and the peel is subjected to a Strong screw, or hydraulic press, acting on a cylinder furnished with a false bottom perforated' with holes, through which the expressed oil falls, and is gathered by means of an orilice made atthe base of the cylinder; but here only that substance of the peel is taken in which the small vesicles containing the oil lie, and hence the epiderm, or true outside rind, is pared or off from the white and interior stratum of the peel, and the pulp of this alone is submitted to the press. In Italy, Portugal, and Provence, the pulp thus resulting is expressed between two glasses slightly inclined. The produce, after resting awhile, deposits a little parenchyme or fleshy fibre, from which, when filtered through paper, the oil is passed into a well-stoppered bottle. i I But this and other essential oils are obtained also by the process of distillation, the chief of all extracting processes.
Two classes of products result from distillation the oil -or scent pure, and the water saturated with the oil, called distilled water. But, first of the oils. When the parts of odoriferous plants are distilled with water, the oil passes over alone with the steam, and separates itself in a great degree when condensed in the receiver. The distilling apparatus used resembles that employed for converting wine into brandy, excepting that the till is higher and presents a lesser surface to the fire. The head and worm of the still are often of tin, and the till tin lined, in order to avoid imparting a coppery odour to the products.
The process of distilling is as follows The plants, or parts of plants, are placed in the boiler. Water is then added, the heat put on, the worm attached, and the receiver put in place. The joints are then luted and the Are lighted. As the steam of the boiling water rises, the essentitl oils, also set at liberty by the same heat, pass through the head into the worm, where, condensing under the cooler temperature, they jointly now out in a limpid state into the receiver. Soon that -water is troubled, becoming milky by the separation from it of the oily particles, which, being ligher than the water, mount to the surface and there form a bed increasing in thickness as the distillation proceeds, and which, drawn off, is the oil in a state of purity.
A writer in the Maison Rustlque" says that hi the South of France, where the greater part of the essential oils of commerce are prepared, the makers of them, in the month of July, transport their stills to the localities where a sufficient quantity of aromatic plants' exist, and set them up in tho open air, as near as possible to a running stream, lir 1 means of four stones ther construct a furnace, and announce their demands for this or that plant. The inhabitants of the neighbourhood arrive, agree upon the pries to be paid for. their plants, which, being gathered and distilled, the manufacturers move on to repeat the process elsewhere. 1 The quantity of water which should be added to a plant ui the 'Still varies according I to i the kind of plant, and the amount of oil that i plant is capable of yielding. too mch water be used, the essential oil, being to certain de- present the trade is a monopoly.
The law soys that licenses shall only be given by the magistrates to persons or gooa cnaracter, living in nouses paying a certain rent. This at first sight seems very clear and simple. But the magistrates find a great difficulty. They cannot agree whether it is their duty to give a license to oil that apply, or whether they are to use their discretion snd make a selection of those whom they judge to be most suitable to be entrusted with such a privilege. Hence, some magistrates reject all applications others, ss at Liverpool, accept all while the majority take xbe middle course.
To make confusion worse confounded, the quarter sessions has the power to revoke the decision of the local' court, and hence it not unfrc-quently happens that a magistrate haa the mortification of seeing a few county magistrates, who are utterly ignorant of peculiar local wants and dangers, set aside the decision of himself and colleagues, and give licence to a man whom they from then- personal knowledge had rejected as being totally unfit. Of such a state of things the magistrates most iustly complain, and ask either that they may be relieved from the responsibility of giving licenses, or that the law should be so framed as to give them clear guidance, and ensure uniformity of action. Ihe publicans are also equally dissatisfied. They complain that they build and furnish houses at a great expense, and then have them thrown on their hands that they have no chance of knowing what course the magistrates may take in dealing with them that their chance of obtaining a license will often depend on the lawyer they employ, upon tho position in which their name stands on the list, and even upon the political party to which they belong. When the licence is secured their difficulties are not ended, for, they say, in: a memorial to the Chancellor of the Exchequer: "That it pleases the Parliament never to leave us alone; that we ore perpetually disturbed by threats of change or by actual experiment that we are no sooner settled down in patient submission to these InUictisjis than our prospects are beclouded and our trade injured by some new restrictions that no trade can bear up under such perpetual tinkering, and we ask that we may know the worst and be put out of the pain of either the suspense of hope or the fear of ruin." And hence they arc labouring earnestly for a change.
'ihe people also are beginning to pay attention to these matters. They see that the opening of a public-house materially affect the value of all surrounding property that houses go down 20 or 30 per cent, as soon as it is opened. They also see that the poor rate and police rate advance. And they say it is unjust that their vested interests should be thus interfered with without their having the power of Srotecting themselves. Thus all parties agree in con-coming the existing arrangements, and are looking for a solution of the difficulty.
This solution the Alliance offers to supply. The principle of local self-government is one of great value, having already effected a vast amount of good in connection with boards of health, public libraries, and other social improvements. The Alliance proposes to apply it to the trade in strong drink, and to allow each parish or district to decide for itself whether and to what extent the trade shall be carried on within its own limits. At first a great amount of prejudice existed against the proposal, but gradually the mist cleared away, and many arc beginning to see that it is not as tyrannical and un-English as they had imagined. "They feel," as Mr.
Rigg so forcibly put it in his speech at the Free-trade Hall last week; "that if it were just, and wise, snd liberal, and Christian, for landlords such as Lord Palmerston, the Duke of Argyle, and the late Prince Albert, in virtue of what is called a right of soil, to impose a law that there should be no place for selling strong drink on their estates, it must be tenfold more righteous and legal for two-thirds of the people to say For our own sakes, for the sake of our families, our morals, our daughters' purity, all that concerns our well-being in this world and the next, we demand that these curses, which the great lords of the soil can do away with, shall be removed from us also." The annual meeting of the Alliance, to which we have just referred, seems to have been one of great influence and enthusiasm. The report is full of interest, and speaks most hopefully of the future. During the past session the Permissive Bill was introduced into tne House of Commons by Mr. Wilfrid Lawson, nephew of the late Sir James Graham, and bv Mr. Bazfev.
member for Manchester, men of such mark as to ensure the thoughtful consideration of any measure bearing their names. The bill was supported by petitions representing more than half a million of people, was most fairly discussed, and, though rejected by a large majority, received a goodly number of votes. though tne Dill was rejectee it, seems nor, to nave oeen entirely useless, for the Government hss since introduced a measure called "The Public-house Closing Act," which recognises the principle for which Mr. Lawson contended. It is true it only permits the closing of public-houses from one till four in the morning, but it is a step in the right direction, and the results already have been such as to silence the foolish cry, "iou can't make men sober by Act of Parliament." Men hove been kept sober by Act of Parliament, which amounts to much the same thing.
And if the people awake to their best interests, we shsll see the next Parliament apply the same principle to the Sabbath-closing, and, before many years nave passed away, to the traffic of the entire week. This is a subject in which all are deeply interested. Here efl political and religious parties msy unite. At the coming election we trust the Church of Christ will employ the power she possesses, and, deaf to all mere party cries, determine to return only those representatives who will be faithful to the King of Kings, and seek the moral and religious elevation of the whole community. ON SALE, Ash Osrs, assorted Horse Boxes, tarred Manila Warps (cable laid), Oregon, Anchors, HILL Grafton Wharf.
A'l'EU HAMS snd PIPING for BALE, for irri gating a large garden. Apply W. 324, Ooorge-st. GALVANIZED CORRUGATED IRON Ditto Hamilton's, 6, 6. 7, 8, snd 0 feet Ditto Tapper's 6 snd 7 feet Ditto Morewood's, 0,7, and 8 foot Diftto Scotch Iron, Tiles, Guttering, Ridging, fto.
GOODLET snd SMITH, Erskme-stroet, snd Parra-matta-streeU AAA FEET Oregon, G. snd Flooring and Planks, at reduced prices. GOODLET nit SMITH. Erskina-street. DOORS, Sashes, Casem*nts, Mouldings, Architraves, and Skirting, oa hand and made to order.
GOOD- LET snd SMITH. nnrv FEET Baltic, American, and Colonial 70UUUU Timber, of all descriptions. GOOD-aET and SMITH, Erskine-streat. i A sr itt FEET Baltio Flooring, Oregon, an dear Pine. BOLFETcircnUr Quay, Klt tff FEET Colonial Hardwood, Cedar, OUU.UUU Slunglss.
ROLFK. Circular Qusy, ALTIO DEALS now ludiKg ex SU Hilda. W. II. twiif circular viuay.
nf( Ann FEET Colonial Hardwood, Shingles, OUU.UUU Cedar. W. JOLLY nd Balhurst-st. haa srv FEET Baltic Oregon, Clear Pine. W.
JOLLY and Bath airt-stntet. fRONBARK Girders, Dray Poles, Shafts, Ports, Rails, and ratings. WILLIAM jvui.z snn ftAA IKONBAKK Spoke cheap, WILLIAM JiUjUUU JOLLY and Bathorst-street, recesses of their extraction originate in this fact, hey are called maceration and enfleurago." oigninea epitnets, Dut clearer oi perception, would be soaking and conjunction." Flowers are put into liquid fat or into oil, and left till the fat or the oil has absorbed the scent; that is "maceration." Or flowers are spread over the expanded surface of oil or solid lot, and left till those substances have possessed themselves of the scent which had belonged to the flowers that is enflcurage." And by one of these simple processes some of the most exquisite of scents of flowers are procured. Scents of jasmine, heliotrope, violet, cassie, mignionette, tube rose, orange, ana even tne nnest oaour oi rose, are prepared by one of these processes, or by both these processes for, after fat has been saturated with scent through flowers soaking in it, the intensity of the saturation may be augmented by spreading over its extended surface, when cold, fresh flowers to yield it their additional perfume. For the maceration process the fat is kept liquid by means of the heat of water at a sufficient temperature surrounding the vessel in which the fat is placed.
The French apparatus for this is called "bain marie;" the English-ideal of it is a "gluepot," in which indeed a mere experiment might safely be made. For the enfleurage process I have successfully used a common dish, on which purioed beef fat was spread to the depth of half an inch. The flowers applied were of jasmine. I present a specimen of the result, in the shape of" essence ef jasmine." The jasmine is a variety known as Spanish jasmine" (Jssminum glsndiflorum). It grows well near Adelaide.
I present a specimen both of the plant and the apparatus for enfleurage by mean of either fat or oil, as used at Cannes. Hundreds of these are possessed by some per-fumcrv establishments at Cannes and Grasse. These have been made by Mr. Dodgson, of Hindley-strecu The oils used for the maceration of scented plants are neatsfoot and olive oil. The fats are mutton, hogs' lard, and beef flit.
The last two are preferred. Both the oils and the fats should be perfectly sweet or inodorous before being used. Their preparation would give quite a distinct trade if the extraction of scents from flowers were carried on extensively and generally. For an experiment, take fresh fat, melt and strain it through a fine hair-sieve into cold spring water, having dissolved in it a little salt and alum. Repeat this operation three or four times.
Then wash the fat Ave or six times in plain water, and finally remelt and cast it into a pan to free it from adhering water. The scented fats, alone or diluted, constitute the French pomades or cut up small and soaked for ten to twelve days in spirits of wine at high proo and kept at a temperature of 74 degrees, they give the extracts or essences of the perfumer whilst the scented oils, expressed from the cloths on which they are gathered, are the veritable Huiles antiques." There is one process for extracting scents from plants yet to be named it is by evaporation. The invention is recent, and by a French chemist (M. Millon). It consists in dissolving the essential oils in ether, and evaporating them over a gentle Are.
The result is a buttery substance, embodying the primitive odour of the plant. This product is said to save the advantage of being absolutely unalterable by exposure to the air, and that it will keep for years in open bottles without losing its properties. If this judgment of it be true, it is fair to conclude that the importance of such a process must be great. Aiutraltuian, January 18. PERMISSIVE LIQUOR LAW.
(From tht JUumM Xeict.) I Tub relation of the State to the traffic in intoxicating liquors is a subject of great importance, and one to which publio attention is being increasingly directed. So strong are the convictions of many on the subject, that it appears likely that in one shape or another it will take a prominent place in the topics to be discussed at the next election. The very magnitude of the trade makes it imperative that everything affecting it should be carefully considered. Mr. Bass, no mean authority, says that from eighty to one hundred millions sterling to Invested in it that It is the largest trado in the world I and that more than 600,000 persons are dependent upon It for their livelihood," Afid a writer fa the CornkiU ilagatine says that in London alone there are 10,000 public-houses and beerahops, exclusive i of Inns, taverns, hotels, eating-houses, dubs, and other establishments where fermented liquors are sold.
it placed side by side they would make a row of houses thirty-nine miles in length." ThepoUtical power of the trade is also equal in proportion to Us wealth: Most of tho great brewers are in the House of Cota-mons. Out of the House it is well known that in the present nicely balanced state ef political parties they have sufficient influence in most of the boroughsito carrv any csndidste they may select. And this power they are not slow to employ. Indeed, at a recent meeting of the Licensed 101111101' Defence League, orange flower water, is that ot tne orange fiower itself. But if you distil orange leaves they yield a scent of quite a different character one of the lemon class, and called "petit grain." 2.
Oil of Rose. This oil, or otto of roses, Ss specially prepared in Turkey and Persia, by distillation from the rose pale (Rosa centifolia cabbage rose) and the Damascus rose (Rosa semperflorens), which grow more odoriferous in those countries than in Western Europe, and hence the oils they yield have a special value. The otto is obtained by distilling many times the same water on rose leaves to which salt has been added. Thus, they take say, of rose leaves, freshly gathered, 60 of common water 11 quarts, of salt 1 and distil until no more volatile oil comes off. This oil is soluble in water, to which it communicates its odour, and constitutes rose water triple, double, or simple, according to the quantity of oil with which it is charged.
In Europe, the Rosa Gallics, or Rose de Provins, is chiefly used. Note in passing, that five kinds of roses appear to be cultivated for scents 1. Rosa centifolia (cabbage or Provence rose), above 100 varieties (of which are our moss roses from Caucasus all cabbage-head, slender footstalk, drooping and graceful. 2. Rosa Gallica (Provins rose, native to Europe), grown largely near Provins, a town in (the druggists use this for making conserve of roses), above 100 varieties; a compact, erect-growing plant, with large open flat flowers on stiff, upright stalks the architectural rose.
3. Rosa Damascena (Damascus or semncr-florens) differs from centifolia in the large size of its prickles, the greenness of its bark, its elongated fruit, and long retlexed sepals; 100 varieties. 4. Rosa Moschata (Muscat rose) above ten or twelve kinds slender branches, require support, never want pruning, flowers only at extremity of shoots. 6.
Rosa semper-virens (evergreen rose) this rose furnishes the famous essence of rose of Tunis. I. 8. Oil of Peppermint Made by distilling the plants in water, and re-distilling that water in fresh plants. The mint is best taken at the moment of its flowering, and the soil chosen for its cultivation should be well exposed to the sun.
Before distillation the mint is stripped of its branches, and left for a day infused in water. The oil of mint has a geenish colour, and is soluble in achohol and in water. The first solution is celled "essence of mint," and the second "mint water," of which great use is made in medicine as a cordial, vermifuge, 4. Oil of Lavender. Lavandula spica (or aspioof Provence, Roussillon, and Lavandula vera (garden lavender).
Obtained by distillation of the flowers ss per practice with orange flowers also by infusion of flowers in alcohol. 1 The above are pure products of distillation, the extraction of unmixed scents scents in themselves valuable, but specially so as forming the material out of which many delicate perfumes are subsequently prepared for scents blended form new compounds-some harmoniously, and others to neutralise and destroy. Piesse classifies them as the notes of music, and in the best of perfumery the skilful blending of Sure scents is a matter of interesting study. Thus oau Cologne owes its excellence, and as a commercial speculation has brought wealth to its manufacturers and their country, though a great success in the blending of scents. Three species of plants produce it, the vine, the orange tribe, and rosemary, Piesse states that the first quality of eau de Cologne is produced by the following ingredients Spirit, from grapes, 60 degrees over proof, 6 gallons; otto of neroli, pitale, Sox.) ditto ditto bigsrade (Seville orange), 1 os.
ditto rosemary, 2 ox. ditto orange zesto (peel), os. ditto citron peel, 6 pz. ditto bergsmot, 2 oz. mixed with agitation, then allowed to stand a few days perfectly quiet before bottling.
1 Of Distilled Waters. Distilled or aromatio waters, as disseminated in commerce, are preparations composed of water having an essential oil held in solution. These waters, used in perfumery, medicine, and in domestic economy, are prepared by means quite identical with those employed in obtaining essential oils, excepting that a greater quantity of water is used in their distillation, and that a more vigorous and lively fire can be used to give off in a stated time a greater quantity ot watery vapour, me essenwu ou mu prevented separating itself so readily from the water, which retains a greater proportion of it in solution. The waters of anls, peppermint, coriander, fennel, absinthe, thyme, are prepared thus by taking one part in weight of the plant and four part of water, and distilling thence a produce equal to two parts only. The waters of rose, lime-tree (tiUeul), takinir one nsrt of nlant to two auarta of water dis tilled to a produce of one The waters of orange- flower, double, one part nower to uiree oi wbujt in-tilled to two parts; orif only a half of this produce be obtained, one part, is then called orange-water Suadmple.
For Distilled Waters. The rule laid own by Chevalier are 1. If the substance to dis.
