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

VANILLA OIL AND POMADE. Vanilla pods, 1/4 lb. Fat or oil, 4 lbs. Macerate at a temperature of 25° C. for three or four days; finally strain. These pomatums and oils, together with the French pomades and huiles already described, constitute the foundation of the preparations of all the best hair greases sold by perfumers. Inferior scented pomatums and oils are prepared by perfuming lard, suet, wax, oil, &c., with various ottos; the results, however, in many instances more expensive than the foregoing, are actually inferior in their odor or bouquet--for grease, however slightly perfumed by maceration or enfleurage with flowers, is far more agreeable to the olfactory nerve than when scented by ottos. The undermentioned greases have obtained great popularity, mainly because their perfume is lasting and flowery.