The standard industries of Grasse are the distilling of perfumes and the preserving of fruits. The flowers are cultivated on terraces resembling great nursery-beds. Of the perfumes, the most precious are the Otto of Roses and the Néroly. It requires 45 lbs. avoirdupois of rose leaves (petals) to make 1 gramme, or 15½ grains troy of the Otto of Roses, which costs from 2½ to 3 frs. the gramme; and 2¾ lbs. troy of the petals of orange flowers to make 1 gramme of Néroly, which costs 8 to 10 sous the gramme. The best Néroly, the Néroly Bigarrade, is made from the flowers of the bitter orange tree. It is used principally in the manufacture of Eau de Cologne, of which it constitutes the base. In colour it resembles sherry, and the odour is that of Eau de Cologne. The water that comes off in distilling Néroly forms the orange-water of the cafés. The Otto of Roses of Grasse is superior to that of Turkey. Extracts for scenting pocket-handkerchiefs are made from freshly-gathered flowers laid between two sheets of glass, held by their frames 4 inches apart, and piled one above the other, without pressing the flowers. On each side of the glass is a layer of lard ⅓ of an inch thick, which, in 12 to 24 hours, absorbs completely the odoriferous oil. When the flowers are abundant they are renewed every 12 hours, sometimes even every 6. The operation is repeated several times on the same lard with fresh flowers. Jonquilles are changed 30 times, the cassia and violet 60, the tuberose (a kind of hyacinth) and the jasmine, both 80 times. The lard is then melted in a large iron vessel, and mixed with spirits made from grain, which, combining with the volatile oil, rises to the top. The fluid is then filtered.
This is called the cold method. Orange and rose petals require the hot methods, either by the still or by the “bain-marie.” The distilling of the fragrant oil from the petals requires the most vigilant attention, and the maintenance of the same degree of heat. Rose and orange pomade are made by the bain-marie method by submerging a large iron pot full of lard in boiling water. When the lard is melted the petals are added, and after having remained there for 12 or 24 hours the mass is filtered to remove the now inodorous petals. The operation is repeated from 30 to 60 times, according to the required strength of the perfume. The red Turkey rose is the only rose used.
At the very foot of the Rue des Cordeliers is the confectionery of *Negre. He has showrooms and priced catalogues of his preserved fruits, which are made up in the candied (cristallisé) state, in the glazed-sugar (glacé) state, whole and in syrup (compotes), or as jams and jellies (confitures). At No. 22 Rue des Cordeliers is the perfumery of Bruno-Court, where purchases of the best material may be made from a franc upwards. Below the church is the perfumery of Warwick and Co., and in the B. Fragonard that of Pilar Frères, both of whom supply Atkinson of London with the raw material.
St. Cesaire. Cannes Canal. Callian.
[Grasse to St. Cesaire.]—9 m. W. by a beautiful road. Carriage there and back, 20 frs. Diligence, 1½ fr. Time, 2 hours. This little village, pop. 350, is situated on an eminence above the Siagne, 1560 feet above the sea, or 470 feet higher than Grasse. In front of a large elm in the “Place” is a plain but clean inn, the Hôtel de la Siagne (pension from 6 to 8 frs.), where those who desire to fish in the river or ramble in the environs can live comfortably. From the end of the street, right from the inn, is a terrace, left hand, whence there is a view of the valley of the Siagne, with the [Cannes canal] on its eastern side. The path to the cave “Grotto de la Foux” goes by the upper side of this canal, and requires 1½ hour’s easy walking. The commencement of the Cannes Canal is about a half-hour’s walk farther up. No guide is necessary, unless it be desired to inspect the cave with lights. Guide, 5 frs. Like the more famous caves of Cahors and of [Vaucluse] (p. 64), this cavern or “foux,” at the base of a calcareous cliff, contains a great basin of limpid water, but no stalactites. The Cannes Canal is a narrow uncovered conduit 31 m. long, exposed to animal and vegetable impurities throughout nearly its entire course. Of greater interest is the commencement of the Roman aqueduct, which conveyed water from the Siagnole to [Frejus] (p. 146, and [map, p. 129]) by a channel covered with bricks, and stones of the size of bricks, through the Roquotaillado tunnel, 164 ft. long, 27 wide, and 82 high, in all probability originally a cave, but adapted by the Roman engineers to their requirements. It is most easily visited from Montauroux, on the hill opposite, 3 m. distant by a bridle-path, Inn: Bourgarenne, where pass the night. From this village the tunnel is about 9 m. distant by an excellent carriage-road. 1½ m. from Montauroux is the village [Callian], Inn: Castel, 1200 ft., supplied with water by the Roman aqueduct.
THE DURANCE, THE VAR,
the col di tenda, san remo
For continuation northwards see [map, page 327].
For continuation eastwards see [map, page 211].
Nearly 2 hours’ walk from the Cannes Canal up the Siagne, and
situated at a considerable elevation, is the stalactite cave of [Mons]. Those who have already seen such caves will find in this one nothing new nor striking. To visit it not only is a guide necessary, but the keeper of the cave at Mons must be advised beforehand, that he may be at the mouth of the cave with the key. It is much the better plan to return from the commencement of the Cannes Canal to St. Cesaire, and drive back to Grasse. The olives of St. Cesaire are considered among the best flavoured of the Riviera.