Perfumes and Their Preparation
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Preface
6:17 -
The History of Perfumery
10:33 -
About Aromatic Substances in General
16:02 -
Odors from the Vegetable Kingdom
15:55 -
The Aromatic Vegetable Substances Employed in Perfumery Part 1
42:06 -
The Aromatic Vegetable Substances Employed in Perfumery Part 2
46:45 -
The Animal Substances Used in Perfumery
11:51 -
The Chemical Products Used in Perfumery
45:25 -
The Extraction of Odors
44:41 -
The Extraction of Odors Part 2
19:20 -
The Special Characteristics of Aromatic Substances
42:58 -
The Adulteration of Essential Oils and their Recognition
20:02 -
The Essences or Extracts Employed in Perfumery
9:06 -
Directions for Making the Most Important Essences and Extracts
29:13 -
The Division of Perfumery
1:42 -
The Manufacture of Handkerchief Perfumes, Bouquets, or Aromatic Waters
4:44 -
Formulas for Handkerchief Perfumes
52:56 -
Ammoniacal and Acid Perfumes
13:40 -
Dry Perfumes
3:29 -
Formulas for Dry Perfumes (Sachets)
8:54 -
The Perfumes Used for Fumigation
17:37 -
Hygienic and Cosmetic Perfumery
4:01 -
Preparations for the Care of the Skin
6:59 -
Formulas for the Preparation of Emulsions, Meals, Pastes, Vegetable Milk, and Cold-Creams
26:35 -
The Preparations Used for the Care of the Hair (Pomades and Hair Oils)
5:18 -
Formulas for the Manufacture of Pomades and Hair Oils
16:38 -
Preparations for the Care of the Mouth
22:40 -
Cosmetic Perfumery
1:45 -
Skin Cosmetics and Face Lotions
16:57 -
Hair Cosmetics
9:19 -
Hair Dyes and Depilatories
16:02 -
Wax Pomades, Bandolines, and Brillantines
4:52 -
The Colors Used in Perfumery
8:21 -
The Utensils Used in the Toilet
2:45
Perfumes and Their Preparation (1892) is a public domain work.
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About this book
Fragrant oils become materials to be measured, compared and blended in this 1892 handbook of perfumery. George William Askinson connects the preparation of scents with the chemistry of their ingredients, beginning with a history of aromatic substances and moving toward practical formulas. The contents extend from handkerchief perfumes and scented sachets to creams, hair oils and other articles of personal care.
The technical detail gives the book its particular character. A table compares the density, boiling point and congealing point of essential oils, while the discussion explains how a perfumer can recognize diluted or altered supplies. Lavender, rose, bergamot and many other ingredients appear as substances with distinct properties. Readers interested in the history of manufacture can see how laboratory measurements, judgments of scent and the careful selection of materials worked together in a nineteenth-century trade.
Contents
About the author
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Book facts
- Author
- George William Askinson
- Reading time
- About 5 hours
- Genre
- History
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