The Art of Perfumery, and Methods of Obtaining the Odors of Plants

Another and commoner preparation of cucumber is found among the Parisians, which is lard simply scented with the juice from the fruit, thus:--The lard is liquefied by heat in a vessel subject to a water-bath; the cucumber juice is then stirred well into it; the vessel containing the ingredients is now placed in a quiet situation to cool. The lard will rise to the surface, and when cold must be removed from the fluid juice; the same manipulation being repeated as often as required, according to the strength of odor of the fruit desired in the grease. PIVERS' POMADE OF CUCUMBER. Benzoinated lard, 6 lbs. Spermaceti, 2 lbs. Essence of cucumbers, 1 lb. Melt the stearine with the lard, then keep it constantly in motion while it cools, now beat the grease in a mortar, gradually adding the essence of cucumbers; continue to beat the whole until the spirit is evaporated, and the pomade is beautifully white. Melons and other similar fruit will scent grease treated in the same way. (See "Essence of Cucumbers," p. 204.)