Perfumes and their Preparation - Free Audiobook

Author(s): George William Askinson,

Language: English

Genre(s): Non-fiction

1 / 34Preface

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34 Chapter(s)

1. Preface
2. The History of Perfumery
3. About Aromatic Substances in General
4. Odors from the Vegetable Kingdom
5. The Aromatic Vegetable Substances Employed in Perfumery Part 1
6. The Aromatic Vegetable Substances Employed in Perfumery Part 2
7. The Animal Substances Used in Perfumery
8. The Chemical Products Used in Perfumery
9. The Extraction of Odors
10. The Extraction of Odors Part 2
11. The Special Characteristics of Aromatic Substances
12. The Adulteration of Essential Oils and their Recognition
13. The Essences or Extracts Employed in Perfumery
14. Directions for Making the Most Important Essences and Extracts
15. The Division of Perfumery
16. The Manufacture of Handkerchief Perfumes, Bouquets, or Aromatic Waters
17. Formulas for Handkerchief Perfumes
18. Ammoniacal and Acid Perfumes
19. Dry Perfumes
20. Formulas for Dry Perfumes (Sachets)
21. The Perfumes Used for Fumigation
22. Hygienic and Cosmetic Perfumery
23. Preparations for the Care of the Skin
24. Formulas for the Preparation of Emulsions, Meals, Pastes, Vegetable Milk, and Cold-Creams
25. The Preparations Used for the Care of the Hair (Pomades and Hair Oils)
26. Formulas for the Manufacture of Pomades and Hair Oils
27. Preparations for the Care of the Mouth
28. Cosmetic Perfumery
29. Skin Cosmetics and Face Lotions
30. Hair Cosmetics
31. Hair Dyes and Depilatories
32. Wax Pomades, Bandolines, and Brillantines
33. The Colors Used in Perfumery
34. The Utensils Used in the Toilet

About

Most of us take for granted the sense of smell. It gives pleasure, warning, anticipation and a sense of nostalgia. People have used perfumes since the days of Ancient Persia and Egypt in order to improve their personal smell. In this work, Askinson traces the history of perfumery and gives us an overview of the sources of perfumes and how they are manipulated to enhance our lives. - Summary by Lynne Thompson

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