One cwt. of the fat is melted in a steam-jacketed pan, and poured into a tinned copper vat capable of holding from 5 to 6 cwt. About 1 cwt. of orange flowers being added, these are well stirred in with a wooden spatula. After standing for a few hours, which time is not sufficient for solidification to take place, the contents are poured into shallow pans and heated to 60 deg. C. The mixture thus rendered more fluid is poured on to a tin sieve; the fat passes through, the flowers remain behind. These naturally retain a large amount of macerating liquor. To save this they are packed into strong canvas bags and subjected to pressure between the plates of a powerful hydraulic press. The fat squeezed out is accompanied by the moisture of the flowers, from which it is separated by skimming. Being returned to the original vat, our macerating medium receives another complement of flowers to rob of their scent, and yet others, until the strength of the pomade desired is reached. The fat is then remelted, decanted, and poured into tins or glass jars. To make the extrait, the pomade is beaten up with alcohol in a special air tight mixing machine holding some 12 gallons, stirrers moved by steam power agitating the pomade in opposite directions. After some hours' agitation a creamy liquid is produced, which, after resting, separates, the alcohol now containing the perfume. By passing the alcohol through tubes surrounded by iced water, the greater part of the dissolved fat is removed. These are the processes applied to the flowers. The leaves are distilled only for the oil of petit grain. This name was given to the oil because it was formerly obtained from miniature orange fruits. From 1,000 kilos. of leaves 2 kilos. of oil are obtained. The oil obtained from the fruit of the orange, like that of the lemon, is extracted at Grasse by rolling the orange over the pricks of an _ecueille_, an instrument with a hollow handle, into which the oil flows. The oil is sometimes taken up by a sponge. Where the oil is produced in larger quantities, as at Messina, more elaborate apparatus is employed. A less fragrant oil is obtained by distilling the raspings of the rind. THE EUCALYPTUS, MYRTLE, ETC. Of later introduction than the trees of the orange family is the Eucalyptus globulus, which, not being able to compete with the former in the variety of nasal titillations it gives rise to, probably consoles itself with coming off the distinct victor in the department of power and penetration. The leaves and twigs of this tree are distilled for oil. This oil is in large demand on the Continent, the fact of there being no other species than the globulus in the neighborhood being a guarantee of the uniformity of the product. Whereas the eucalyptus is but a newcomer in these regions, another member of the same family, the common myrtle, can date its introduction many centuries back. An oil is distilled from its leaves, and also a water.