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Saturday, June 11, 2011
Triva Question is LIVE!
What French procedure was developed in the 19th century for the production of high-grade concentrates using a layer of animal fat, usually lard or tallow (from pork or beef respectively), heated and botanical matter is stirred into the fat. Spent botanicals are repeatedly strained from the fat and replaced with fresh material until the fat is saturated with fragrance? This method is considered the oldest known procedure for preserving plant fragrance substances.