e pp. 37,
38), the purification of grease for the purpose of these manufactures is
of sufficient importance to become a separate trade.

The purification of beef and mutton suet is in a great measure the same
as that for lard: the greater solidity of suets requires a mechanical
arrangement for washing them of a more powerful nature than can be
applied by hand labor. Mr. Ewen, who is undoubtedly the best
fat-purifier in London, employs a stone roller rotating upon a circular
slab; motion is given to the roller by an axle which passes through the
centre of the slab, or rather stone bed, upon which the suet is placed;
being higher in the centre than at the sides, the stream of water flows
away after it has once passed over the suet; in other respects the
treatment is the same as for lard. These greases used by perfumers have
a general title of "body," tantamount to the French nomenclature of
_corps_; thus we have pomades of hard corps (suet), pomades of soft
corps (lard). For making _extraits_, such as extrait de violette,
jasmin, the pomades of hard corps are to be preferred; but when scented
pomade is to be used in fabrication of unguents for the hair, pomades of
soft corps are the most useful.

The method of perfuming grease by the direct process with flowers having
already been described under the respective names of the flowers that
impart the odor thereto, it remains now only to describe those compounds
that are made from them, together with such incidental matter connected
with this branch of perfumery as has not been previously mentioned.

ACACIA POMADE, commonly called CASSIE POMATUM, is made
with a purified body-grease, by maceration with the little round yellow
buds of the _Acacia Farnesiana_.

Black currant leaves, and which the French term _cassie_, have an odor
very much resembling cassie (acacia), and are used extensively for
adulterating the true acacia pomades and oils. The near similarity of
name, their analogous odor (although the plants have no botanical
connection), together with the word _cassia_, a familiar perfume in
England, has produced generally confused ideas in this country as to the
true origin of the odor now under discussion. Cassie, casse, cassia, it
will be understood now, are three distinct substances; and in order to
render the matter more perspicuous in future, the materials will always
be denominated ACACIA, if prepared from the _Acacia
Farnesiana_; CASSE, when from _black currant_