Perfumes and their preparation

by George William Askinson

Olla Podrida.

This name is applied in Spain to a dish prepared from various remnants of food. The olla podrida of the perfumer is made from the remnants of the aromatic vegetable substances after their extraction with alcohol, petroleum ether, etc. Although vanilla, cinnamon, nutmeg, etc., be repeatedly extracted, they still retain their characteristic odor, though somewhat fainter, and thus they can be used with advantage for sachet powders intended for filling bags, cushions, etc. If mixed in corresponding proportions, they can be made use of for all the sachets here enumerated. No definite formula can be given for a peculiar dry perfume to be called Olla podrida; the olfactory organ is the best guide.