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The Art of Perfumery, and Methods of Obtaining the Odors of Plants

by G. W. Septimus Piesse · English · Gutenberg #16378 · 426,242 chars · public domain (US)

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Title: The Art of Perfumery, and Methods of Obtaining the Odors of Plants

Author: G. W. Septimus Piesse


        
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Transcriber's note: Footnotes moved to end of text


The Art

OF

PERFUMERY,

AND METHOD OF OBTAINING

THE ODORS OF PLANTS.

[Illustration: DRYING HOUSE FOR HERBS.]

From the rafters of the roof of the Drying House are suspended in
bunches all the herbs that the grower cultivates. To accelerate the
desiccation of rose leaves and other petals, the Drying House is fitted
up with large cupboards, which are slightly warmed with a convolving
flue, heated from a fire below.

The flower buds are placed upon trays made of canvas stretched upon a
frame rack, being not less than twelve feet long by four feet wide. When
charged they are placed on shelves in the warm cupboards till dry.




THE ART OF PERFUMERY,

AND METHOD OF OBTAINING THE ODORS OF PLANTS,

WITH INSTRUCTIONS FOR THE MANUFACTURE OF PERFUMES FOR THE HANDKERCHIEF,
SCENTED POWDERS, ODOROUS VINEGARS, DENTIFRICES, POMATUMS, COSMETIQUES,
PERFUMED SOAP, ETC.

WITH AN APPENDIX ON THE COLORS OF FLOWERS, ARTIFICIAL FRUIT ESSENCES,
ETC. ETC.

[Illustration]

BY G.W. SEPTIMUS PIESSE,

AUTHOR OF THE "ODORS OF FLOWERS," ETC. ETC.

       *       *       *       *       *

PHILADELPHIA:
LINDSAY AND BLAKISTON.
1857.

PRINTED BY C. SHERMAN & SON,
19 St. James Street.




Preface.


By universal consent, the physical faculties of man have been divided
into five senses,--seeing, hearing, touching, tasting, and smelling. It
is of matter pertaining to the faculty of Smelling that this book mainly
treats. Of the five senses, that of smelling is the least valued, and,
as a consequence, is the least tutored; but we must not conclude from
this, our own act, that it is of insignificant importance to our welfare
and happiness.

By neglecting to tutor the olfactory nerve, we are constantly led to
breathe impure air, and thus poison the body by neglecting the warning
given at the gate of the lungs. Persons who use perfumes are more
sensitive to the presence of a vitiated atmosphere than those who
consider the faculty of smelling as an almost useless gift.

In the early ages of the world the use of perfumes was in constant
practice, and it had the high sanction of Scriptural authority.

The patrons of perfumery have always been considered the most civilized
and refined people of the earth. If refinement consists in knowing how
to enjoy the faculties which we possess, then must we learn not only how
to distinguish the harmony of color and form, in order to please the
sight, the melody of sweet sounds to delight the ear; the comfort of
appropriate fabrics to cover the body, and to please the touch, but the
smelling faculty must be shown how to gratify itself with the
odoriferous products of the garden and the forest.

Pathologically considered, the use of perfumes is in the highest degree
prophylactic; the refreshing qualities of the citrine odors to an
invalid is well known. Health has often been restored when life and
death trembled in the balance, by the mere sprinkling of essence of
cedrat in a sick chamber.

The commercial value of flowers is of no mean importance to the wealth
of nations. But, vast as is the consumption of perfumes by the people
under the rule of the British Empire, little has been done in England
towards the establishment of flower-farms, or the production of the raw
odorous substances in demand by the manufacturing perfumers of Britain;
consequently nearly the whole are the produce of foreign countries.
However, I have every hope that ere long the subject will attract the
attention of the Society of Arts, and favorable results will doubtless
follow. Much of the waste land in England, and especially in Ireland,
could be very profitably employed if cultivated with odor-bearing
plants.

The climate of some of the British colonies especially fits them for the
production of odors from flowers that require elevated temperature to
bring them to perfection.

But for the lamented death of Mr. Charles Piesse,[A] Colonial Secretary
for Western Australia, I have every reason to believe that flower-farms
would have been established in that colony long ere the publication of
this work. Though thus personally frustrated in adapting a new and
useful description of labor to British enterprise, I am no less sanguine
of the final result in other hands.

Mr. Kemble, of Jamaica, has recently sent to England some fine samples
of Oil of Behn. The Moringa, from which it is produced, has been
successfully cultivated by him. The Oil of Behn, being a perfectly
inodorous fat oil, is a valuable agent for extracting the odors of
flowers by the maceration process.

At no distant period I hope to see, either at the Crystal Palace,
Sydenham, at the Royal Botanical Gardens, Kew, or elsewhere, a place to
illustrate the commercial use of flowers--eye-lectures on the methods of
obtaining the odors of plants and their various uses. The
horticulturists of England, being generally unacquainted with the
methods of economizing the scents from the flowers they cultivate,
entirely lose what would be a very profitable source of income. For many
ages copper ore was thrown over the cliffs into the sea by the Cornish
miners working the tin streams; how much wealth was thus cast away by
ignorance we know not, but there is a perfect parallel between the old
miners and the modern gardeners.

Many readers of the "Gardeners' Chronicle" and of the "Annals of
Pharmacy and Chemistry" will recognize in the following pages much
matter that has already passed under their eyes.

To be of the service intended, such matter must however have a book
form; I have therefore collected from the above-mentioned periodicals
all that I considered might be useful to the reader.

To Sir Wm. Hooker, Dr. Lindley, Mr. W. Dickinson, and Mr. W. Bastick, I
respectfully tender my thanks for the assistance they have so freely
given whenever I have had occasion to seek their advice.




Contents.


PREFACE


SECTION I.

INTRODUCTION AND HISTORY.

Perfumes in use from the Earliest Periods--Origin lost in the Depth of
its Antiquity--Possibly derived from Religious Observances--Incense or
Frankincense burned in Honor of the Divinities--Early Christians put to
Death for refusing to offer Incense to Idols--Use of perfumes by the
Greeks and Romans--Pliny and Seneca observe that some of the luxurious
People scent themselves Three Times a Day--Use of Incense in the Romish
Church--Scriptural Authority for the use of Perfume--Composition of the
Holy Perfume--The Prophet's Simile--St. Ephræm's Will--Fragrant
Tapers--Constantine provides fragrant Oil to burn at the
Altars--Frangipanni--Trade in the East in Perfume Drugs--The Art of
Perfumery of little Distinction in England--Solly's admirable Remarks on
Trade Secrets--British Horticulturists neglect to collect the Fragrance
of the Flowers they cultivate--The South of France the principal Seat of
the Art--England noted for Lavender--Some Plants yield more than one
Perfume--Odor of Plants owing to a peculiar Principle known as Essential
Oil or Otto


SECTION II.

Consumption of Perfumery--Methods of obtaining the Odors:--Expression,
Distillation, Maceration, Absorption


SECTION III.

Steam-Still--Macerating Pan--Ottos exhibited at the Crystal Palace of
1851--SIMPLE EXTRACTS:--Allspice, Almond, Artificial Otto of
Almonds, Anise, Balm, Balsams, Bay, Bergamot, Benzoin, Caraway,
Cascarilla, Cassia, Cassie, Cedar, Cedrat, Cinnamon, Citron, Citronella,
Clove, Dill, Eglantine or Sweet Brier, Elder, Fennel, Flag, Geranium,
Heliotrope, Honeysuckle, Hovenia, Jasmine, Jonquil, Laurel, Lavender,
Lemon-grass, Lilac, Lily, Mace, Magnolia, Marjoram, Meadow-sweet,
Melissa, Mignonette, Miribane, Mint, Myrtle, Neroli, Nutmeg, Olibanum,
Orange, Orris, Palm, Patchouly, Sweet Pea (Theory of Odors), Pineapple,
Pink, Rhodium (Rose yields two Odors), Rosemary, Sage, Santal,
Sassafras, Spike, Storax, Syringa, Thyme, Tonquin, Tuberose, Vanilla,
Verbena or Vervain, Violet, Vitivert, Volkameria, Wallflower,
Winter-green--Duty on Essential Oils--Quantity imported--Statistics,
&c.


SECTION IV.

ANIMAL PERFUMES.

Ambergris--Civet--Musk


SECTION V.

SMELLING SALTS:--Ammonia, Preston Salts, Inexhaustible Salts,
Eau de Luce, Sal Volatile

ACETIC ACID AND ITS USE IN PERFUMERY.--Aromatic Vinegar,
Henry's Vinegar, Vinaigre à la Rose, Four Thieves' Vinegar, Hygienic
Vinegar, Violet Vinegar, Toilet Vinegar, Vinaigre de Cologne


SECTION VI.

BOUQUETS AND NOSEGAYS.

Proposed Use of the Term "Otto" to denote the odoriferous Principle of
Plants

COMPOUND ODORS:--The Alhambra Perfume--The Bosphorus
Bouquet--Bouquet d'Amour--Bouquet des Fleurs du Val
d'Andorre--Buckingham Palace Bouquet--Délices--The Court Nosegay--Eau de
Chypre--The Empress Eugenie's Nosegay--Esterhazy--Ess Bouquet--Eau de
Cologne. (French and English Spirit.) Flowers of Erin--Royal Hunt
Bouquet--Extract of Flowers--The Guards' Bouquet--Italian
Nosegay--English Jockey Club--French Jockey Club. (Difference of the
Odor of English and French Perfumes due to the Spirit of Grape and Corn
Spirit.) A Japanese Perfume--The Kew Garden
Nosegay--Millefleurs--Millefleurs et Lavender--Delcroix's
Lavender--Marechale--Mousselaine--Bouquet de Montpellier--Caprice de la
Mode--May Flowers--Neptune, or Naval Nosegay--Bouquet of all
Nations--Isle of Wight Bouquet--Bouquet du Roi--Bouquet de la Reine
Victoria--Rondeletia. (Odors properly blended produce new Fragrances.)
Bouquet Royal--Suave--Spring Flowers--Tulip Nosegay--The Wood
Violet--Windsor Castle Bouquet--Yacht Club Nosegay


SECTION VII.

The ancient Perfumes were only odoriferous Gums--Abstaining from the Use
of Perfumes a Sign of Humiliation--The Vase at Alnwick Castle--Sachet
Powders--Sachet au Chypre--Sachet à la Frangipanne--Heliotrope
Sachet--Lavender Sachet--Sachet à la
Maréchale--Mousselaine--Millefleur--Portugal Sachet--Patchouly
Sachet--Pot Pourri--Olla Podrida--Rose Sachet--Santal-wood
Sachet--Sachet (without a name)--Vervain Sachet--Vitivert--Violet
Sachet--Perfumed Leather--Russia Leather--Peau d'Espagne--Perfumed
Letter Paper--Perfumed Book-markers--Cassolettes, and Printaniers

Pastils--The Censer--Vase in the British Museum--Method of using the
Censer--Incense for Altar Service--Yellow Pastils--Dr. Paris's
Pastils--Perfumer's Pastils--Piesse's Pastils--Fumigation--The Perfume
Lamp--Incandescent Platinum--Eau à Bruler--Eau pour Bruler--Fumigating
Paper--Perfuming Spills--Odoriferous Lighters


SECTION VIII.

PERFUMED SOAP.

Perfumed Soap--Ancient Origin of Soap--Early Records of the Soap Trade
in England--Perfumers not Soap Makers--Remelting--Primary Soaps--Curd
Soap--Oil Soap--Castile Soap--Marine Soap--Yellow Soap--Palm
Soap--Excise Duty on Soap--Fig Soft Soap--Naples Soft Soap--The
remelting Process--Soap cutting--Soap stamping--Scented Soaps

Almond Soap--Camphor Soap--Honey Soap--White Windsor Soap--Brown Windsor
Soap--Sand Soap--Fuller's Earth Soap--Scenting Soaps Hot--Scenting Soaps
Cold--Colored Soaps:--Red, Green, Blue, Brown Soaps--Otto of Rose
Soap--Tonquin Musk Soap--Orange-Flower Soap--Santal-wood
Soap--Spermaceti Soap--Citron Soap--Frangipanne Soap--Patchouly
Soap--Soft or Potash Soaps--Saponaceous Cream of Almonds--Soap
Powders--Rypophagon Soap--Ambrosial Cream--Transparent soft
Soap--Transparent hard Soap--Medicated Soaps--Juniper Tar Soap--Iodine
Soap--Sulphur Soap--Bromine Soap--Creosote Soap--Mercurial Soap--Croton
Oil Soap--Their Use in Cutaneous Diseases


SECTION IX.

EMULSINES.

Form Emulsions or Milks when mixed with Water--Prone to
Change--Amandine--Olivine--Honey and Almond Paste--Pure Almond
Paste--Almond Meal--Pistachio Nut Meal--Jasmine Emulsion--Violet
Emulsion


SECTION X.

MILKS OR EMULSIONS.

Liebig's notice of Almond Milk--Milk of Roses--Milk of Almonds--Milk of
Elder--Milk of Dandelion--Milk of Cucumber--Essence of Cucumber--Milk of
Pistachio Nuts--Lait Virginal--Extract of Elder Flowers


SECTION XI.

COLD CREAM.

Manipulation--Cold Cream of Almonds--Violet Cold Cream--Imitation Violet
Cold Cream--Cold Cream of various Flowers--Camphor Cold Cream--Cucumber
Cold Cream--Piver's Pomade of Cucumber--Pomade Divine--Almond
Balls--Camphor Balls--Camphor Paste--Glycerine Balsam--Rose Lip
Salve--White Lip Salve--Common Lip Salve


SECTION XII.

POMADES AND OILS.

Pomatum, as its name implies, originally made with Apples--Scentless
Grease--Enfleurage and Maceration process--Acacia, or Cassie
Pomade--Benzoin Pomade and Oil--Vanilla Oil and Pomade--Pomade called
Bear's Grease--Circassian Cream--Balsam of Flowers--Crystallized
Oils--Castor Oil Pomatum--Balsam of Neroli--Marrow Cream--Marrow
Pomatum--Violet Pomatum--Pomade Double, Millefleurs--Pomade à la
Heliotrope--Huile Antique--Philocome--Pomade Hongroise--Hard or Stick
Pomatums--Black and Brown Cosmetique


SECTION XIII.

HAIR DYES AND DEPILATORIES.

Painting the Face universal among the Women of Egypt--Kohhl, the Smoke
of Gum Labdanum, used by the Girls of Greece to color the Lashes and
Sockets of the Eye--Turkish Hair Dye--Rastikopetra Dye--Litharge
Dye--Silver Dye--Hair Dyes, with Mordant--Inodorous Dye--Brown and Black
Hair Dye--Liquid Lead Dye--Depilatory, Rusma


SECTION XIV.

ABSORBENT POWDERS.

Violet Powder--Rose Face Powder--Perle Powder--Liquid Blanc for
Theatrical Use--Calcined Talc--Rouge and Red Paints--Bloom of
Roses--Carmine Toilet Rouge--Carthamus Flowers--Pink Saucers--Crépon
Rouge


SECTION XV.

TOOTH POWDERS AND MOUTH WASHES.

Mialhi's Tooth Powder--Camphorated Chalk--Quinine Tooth Powder--Prepared
Charcoal--Peruvian Bark Powder--Homoeopathic Chalk--Cuttle-Fish
Powder--Borax and Myrrh--Farina Piesse's Dentifrice--Rose Tooth
Powder--Opiate Paste--Violet Mouth Wash--Eau Botot--Botanic
Styptic--Tincture of Myrrh and Borax--Myrrh with Eau de
Cologne--Camphorated Eau de Cologne


SECTION XVI.

HAIR WASHES.

Rosemary Hair Wash--Athenian Water--Vegetable or Botanic Hair
Wash--Astringent Extract of Roses and Rosemary--Saponaceous Wash--Egg
Julep--Bandolines--Rose and Almond Bandoline




Contents of Appendix.


Manufacture of Glycerine

Test for Alcohol in Essential Oils

Detection of Poppy and other drying Oils in Almond and Olive Oil

Coloring matter of Volatile Oils

Artificial Preparation of Otto of Cinnamon

Detection of Spike Oil and Turpentine in Lavender Oil

The Orange Flower Waters of Commerce

Concentrated Elder Water

ARNALL on Spirits of Wine

Purification of Spirits by Filtration

COBB on Otto of Lemons

BASTICK on Benzoic Acid

On the Coloring matters of Flowers

Bleaching Bees' Wax

Chemical Examination of Naples Soap

Manufacture of Soap

How to Ascertain the Commercial Value of Soap

On the Natural Fats

Perfumes as Preventives of Mouldiness

BASTICK on Fusel Oil

BASTICK'S Pine Apple Flavor

WAGNER'S Essence of Quince

Preparation of Rum-ether

Artificial Fruit essences

Volatile Oil of Gaultheria

Application of Chemistry to Perfumery

Correspondence from the Journal of the Society of Arts

Quantities of Ottos yielded by various Plants

French and English Weights and Measures compared




Illustrations.


Drying House, Mitcham, Surrey, (Frontispiece.)

Smelling, from the Dresden Gallery, (Vignette.)

Pipette, to draw off small Portions of Otto from Water

Tap Funnel for separating Ottos from Waters, and Spirits from Oil

The Almond

Styrax Benzoin

Cassie Buds

The Clove

The Jasmine

The Orange

The Patchouly Plant

Santal-Wood

Tonquin

Vanilla

Vitivert

Civet Cat

Musk Pod

Musk Deer

The Censer

Perfume Lamp

Slab Soap Gauge

Barring Gauge

Squaring Gauge

Soap Scoops

Soap Press

Moulds

Soap Plane

Oil Runner




THE ART OF PERFUMERY.




INTRODUCTION AND HISTORY.

SECTION I.

    "By Nature's swift and secret working hand
    The garden glows, and fills the liberal air
    With lavish odors.
                       There let me draw
    Ethereal soul, there drink reviving gales,
    Profusely breathing from the spicy groves
    And vales of fragrance."--THOMSON.


Among the numerous gratifications derived from the cultivation of
flowers, that of rearing them for the sake of their perfumes stands
pre-eminent. It is proved from the oldest records, that perfumes have
been in use from the earliest periods. The origin of this, like that of
many other arts, is lost in the depth of its antiquity; though it had
its rise, no doubt, in religious observances. Among the nations of
antiquity, an offering of perfumes was regarded as a token of the most
profound respect and homage. Incense, or Frankincense, which exudes by
incision and dries as a gum, from _Arbor-thurifera_, was formerly burnt
in the temples of all religions, in honor of the divinities that were
there adored. Many of the primitive Christians were put to death because
they would not offer incense to idols.

    "Of the use of these luxuries by the Greeks, and afterwards by the
    Romans, Pliny and Seneca gives much information respecting perfume
    drugs, the method of collecting them, and the prices at which they
    sold. Oils and powder perfumery were most lavishly used, for even
    three times a day did some of the luxurious people anoint and
    scent themselves, carrying their precious perfumes with them to
    the baths in costly and elegant boxes called NARTHECIA."

In the Romish Church incense is used in many ceremonies, and
particularly at the solemn funerals of the hierarchy, and other
personages of exalted rank.

Pliny makes a note of the tree from which frankincense is procured, and
certain passages in his works indicate that dried flowers were used in
his time by way of perfume, and that they were, as now, mixed with
spices, a compound which the modern perfumer calls _pot-pourri_, used
for scenting apartments, and generally placed in some ornamental Vase.

It was not uncommon among the Egyptian ladies to carry about the person
a little pouch of odoriferous gums, as is the case to the present day
among the Chinese, and to wear beads made of scented wood. The
"bdellium" mentioned by Moses in Genesis is a perfuming gum, resembling
frankincense, if not identical with it.

Several passages in Exodus prove the use of perfumes at a very early
period among the Hebrews. In the thirtieth chapter of Exodus the Lord
said unto Moses: "1. And thou shalt make an altar to burn incense upon;
of Shittim wood shalt thou make it." "7. And Aaron shall burn thereon
sweet incense every morning; when he dresseth the lamps he shall burn
incense upon it." "34. Take unto thee sweet spices, stacte, and onycha,
and galbanum; these sweet spices with pure frankincense: of each shall
there be a like weight." "35. And thou shalt make it a perfume, a
confection after the art of the apothecary, tempered together pure and
holy." "36. And thou shalt beat some of it very small, and put of it
before the testimony in the tabernacle of the congregation, where I will
meet with thee; it shall be unto you most holy." "37. And as for the
perfume which thou shalt make, ye shall not make to yourselves according
to the composition thereof; it shall be unto thee holy for the Lord."
"38. Whosoever shall make like unto that to smell thereto, shall even be
cut off from his people."

    "It was from this religious custom, of employing incense in the
    ancient temples, that the royal prophet drew that beautiful simile
    of his, when he petitioned that his prayers might ascend before
    the Lord like incense, Luke 1:10. It was while all the multitude
    was praying without, at the hour of incense, that there appeared
    to Zachary an angel of the Lord, standing on the right side of the
    altar of incense. That the nations attached a meaning not only of
    personal reverence, but also of religious homage, to an offering
    of incense, is demonstrable from the instance of the Magi, who,
    having fallen down to adore the new-born Jesus, and recognized his
    Divinity, presented Him with gold, myrrh and frankincense. The
    primitive Christians imitated the example of the Jews, and adopted
    the use of incense at the celebration of the Liturgy. St. Ephræm,
    a father of the Syriac Church, directed in his will that no
    aromatic perfumes should be bestowed upon him at his funeral, but
    that the spices should rather be given to the sanctuary. The use
    of incense in all the Oriental churches is perpetual, and almost
    daily; nor do any of them ever celebrate their Liturgy without it,
    unless compelled by necessity. The Coptic, as well as other
    Eastern Christians, observe the same ceremonial as the Latin
    Church in incensing their altar, the sacred vessels, and
    ecclesiastical personages."--DR. ROCK'S _Hierurgia_.

Perfumes were used in the Church service, not only under the form of
incense, but also mixed in the oil and wax for the lamps and lights
commanded to be burned in the house of the Lord. The brilliancy and
fragrance which were often shed around a martyr's sepulchre, at the
celebration of his festival, by multitudes of lamps and tapers, fed with
aromatics, have been noticed by St. Paulinus:--

    "With crowded lamps are these bright altars crowned,
    And waxen tapers, shedding perfume round
    From fragrant wicks, beam calm a scented ray,
    To gladden night, and joy e'en radiant day."

    DR. ROCK'S _Hierurgia_.

Constantine the Great provided fragrant oils, to be burned at the altars
of the greater churches in Rome; and St. Paulinus, of Nola, a writer of
the end of the fourth and beginning of the fifth century, tells us how,
in his times, wax tapers were made for church use, so as to shed
fragrance as they burned:--

    "Lumina cerates adolentur odora papyris."

A perfume in common use, even to this day, was the invention of one of
the earliest of the Roman nobles, named Frangipani, and still bears his
name; it is a powder, or sachet, composed of every known spice, in equal
proportions, to which is added ground iris or orris root, in weight
equal to the whole, with one per cent. of musk or civet. A liquid of the
same name, invented by his grandson Mercutio Frangipani, is also in
common use, prepared by digesting the Frangipane powder in rectified
spirits, which dissolves out the fragrant principles. This has the merit
of being the most lasting perfume made.

    "The trade for the East in perfume-drugs caused many a vessel to
    spread its sails to the Red Sea, and many a camel to plod over
    that tract which gave to Greece and Syria their importance as
    markets, and vitality to the rocky city of Petra. Southern Italy
    was not long ere it occupied itself in ministering to the luxury
    of the wealthy, by manufacturing scented unguents and perfumes. So
    numerous were the UNGUENTARII, or perfumers, that they
    are said to have filled the great street of ancient
    Capua."--HOFMANN.

As an art, in England, perfumery has attained little or no distinction.
This has arisen from those who follow it as a trade, maintaining a
mysterious secrecy about their processes. No manufacture can ever become
great or important to the community that is carried on under a veil of
mystery.

    "On the subject of trade mystery I will only observe, that I am
    convinced that it would be far more to the interest of
    manufacturers if they were more willing to profit by the
    experience of others, and less fearful and jealous of the supposed
    secrets of their craft. It is a great mistake to think that a
    successful manufacturer is one who has carefully preserved the
    secrets of his trade, or that peculiar modes of effecting simple
    things, processes unknown in other factories, and mysteries beyond
    the comprehension of the vulgar, are in any way essential to skill
    as a manufacturer, or to success as a trader."--PROFESSOR
    SOLLY.

If the horticulturists of England were instructed how to collect the
odors of flowers, a new branch of manufacture would spring up to vie
with our neighbors' skill in it across the Channel.

Of our five senses, that of SMELLING has been treated with
comparative indifference. However, as knowledge progresses, the various
faculties with which the Creator has thought proper in his wisdom to
endow man will become developed, and the faculty of Smelling will meet
with its share of tuition as well as Sight, Hearing, Touch, and Taste.

Flowers yield perfumes in all climates, but those growing in the warmer
latitudes are most prolific in their odor, while those from the colder
are the sweetest. Hooker, in his travels in Iceland, speaks of the
delightful fragrance of the flowers in the valley of Skardsheidi; we
know that winter-green, violets, and primroses are found here, and the
wild thyme, in great abundance. Mr. Louis Piesse, in company with
Captain Sturt, exploring the wild regions of South Australia, writes:
"The rains have clothed the earth with a green as beautiful as a
Shropshire meadow in May, and with flowers, too, as sweet as an English
violet; the pure white anemone resembles it in scent. The Yellow Wattle,
when in flower, is splendid, and emits a most fragrant odor."

Though many of the finest perfumes come from the East Indies, Ceylon,
Mexico, and Peru, the South of Europe is the only real garden of utility
to the perfumer. Grasse and Nice are the principal seats of the art;
from their geographical position, the grower, within comparatively short
distances, has at command that change of climate best fitted to bring to
perfection the plants required for his trade. On the seacoast his Cassiæ
grows without fear of frost, one night of which would destroy all the
plants for a season; while, nearer the Alps, his violets are found
sweeter than if grown in the warmer situations, where the orange tree
and mignionette bloom to perfection. England can claim the superiority
in the growth of lavender and peppermint; the essential oils extracted
from these plants grown at Mitcham, in Surrey, realize eight times the
price in the market of those produced in France or elsewhere, and are
fully worth the difference for delicacy of odor.

The odors of plants reside in different parts of them, sometimes in the
roots, as in the iris and vitivert; the stem or wood, in cedar and
sandal; the leaves, in mint, patchouly, and thyme; the flower, in the
roses and violets; the seeds in the Tonquin bean and caraway; the bark,
in cinnamon, &c.

Some plants yield more than one odor, which are quite distinct and
characteristic. The orange tree, for instance, gives three--from the
leaves one called _petit grain_; from the flowers we procure _neroli_;
and from the rind of the fruit, essential oil of orange, _essence of
Portugal_. On this account, perhaps, this tree is the most valuable of
all to the operative perfumer.

The fragrance or odor of plants is owing, in nearly all cases, to a
perfectly volatile oil, either contained in small vessels, or sacs
within them, or generated from time to time, during their life, as when
in blossom. Some few exude, by incision, odoriferous gums, as benzoin,
olibanum, myrrh, &c.; others give, by the same act, what are called
balsams, which appear to be mixtures of an odorous oil and an inodorous
gum. Some of these balsams are procured in the country to which the
plant is indigenous by boiling it in water for a time, straining, and
then boiling again, or evaporating it down till it assumes the
consistency of treacle. In this latter way is balsam of Peru procured
from the _Myroxylon peruiferum_, and the balsam of Tolu from the
_Myroxylon toluiferum_. Though their odors are agreeable, they are not
much applied in perfumery for handkerchief use, but by some they are
mixed with soap, and in England they are valued more for their medicinal
properties than for their fragrance.




SECTION II.

    "Were not summer's distillations left
      A liquid prisoner, pent in walls of glass,
    Beauty's effect with beauty were bereft,
      Nor it, nor no remembrance what it was;
    But flowers distilled, though they with winter meet,
    Leese but their show, their substance still lives sweet."

    SHAKSPEARE.


The extensive flower farms in the neighborhood of Nice, Grasse,
Montpellier, and Cannes, in France, at Adrianople (Turkey in Asia), at
Broussa and Uslak (Turkey in Asia), and at Mitcham, in England, in a
measure indicate the commercial importance of that branch of chemistry
called perfumery.

British India and Europe consume annually, at the very lowest estimate,
150,000 gallons of perfumed spirits, under various titles, such as eau
de Cologne, essence of lavender, esprit de rose, &c. The art of
perfumery does not, however, confine itself to the production of scents
for the handkerchief and bath, but extends to imparting odor to
inodorous bodies, such as soap, oil, starch, and grease, which are
consumed at the toilette of fashion. Some idea of the commercial
importance of this art may be formed, when we state that one of the
large perfumers of Grasse and Paris employs annually 80,000 lbs. of
orange flowers, 60,000 lbs. of cassia flowers, 54,000 lbs. of
rose-leaves, 32,000 lbs. of jasmine blossoms, 32,000 lbs. of violets,
20,000 lbs. of tubereuse, 16,000 lbs. of lilac, besides rosemary, mint,
lemon, citron, thyme, and other odorous plants in large proportion. In
fact, the quantity of odoriferous substances used in this way is far
beyond the conception of those even used to abstract statistics.

To the chemical philosopher, the study of perfumery opens a book as yet
unread; for the practical perfumer, on his laboratory shelves, exhibits
many rare essential oils, such as essential oil of the flower of the
_Acacia farnesiana_, essential oil of violets, tubereuse, jasmine, and
others, the compositions of which have yet to be determined.

The exquisite pleasure derived from smelling fragrant flowers would
almost instinctively induce man to attempt to separate the odoriferous
principle from them, so as to have the perfume when the season denies
the flowers. Thus we find the alchemists of old, torturing the plants in
every way their invention could devise for this end; and it is on their
experiments that the whole art of perfumery has been reared. Without
recapitulating those facts which may be found diffused through nearly
all the old authors on medical botany, chemistry, pharmacy, and works of
this character, from the time of Paracelsus to Celnart, we may state at
once the mode of operation adopted by the practical perfumer of the
present day for preparing the various extracts or essences, waters,
oils, pomades, &c., used in his calling.

The processes are divided into four distinct operations; viz.--

1. _Expression_; 2. _Distillation_; 3. _Maceration_; 4. _Absorption_.

1. _Expression_ is only adopted where the plant is very prolific in its
volatile or essential oil,--_i.e._ its odor; such, for instance, as is
found in the pellicle or outer peel of the orange, lemon, and citron,
and a few others. In these cases, the parts of the plant containing the
odoriferous principle are put sometimes in a cloth bag, and at others by
themselves into a press, and by mere mechanical force it is squeezed
out. The press is an iron vessel of immense strength, varying in size
from six inches in diameter, and twelve deep, and upwards, to contain
one hundred weight or more; it has a small aperture at the bottom to
allow the expressed material to run for collection; in the interior is
placed a perforated false bottom, and on this the substance to be
squeezed is placed, covered with an iron plate fitting the interior;
this is connected with a powerful screw, which, being turned, forces the
substance so closely together, that the little vessels containing the
essential oils are burst, and it thus escapes. The common tincture press
is indeed a model of such an instrument. The oils which are thus
collected are contaminated with watery extracts, which exudes at the
same time, and from which it has to be separated; this it does by itself
in a measure, by standing in a quiet place, and it is then poured off
and strained.

[Illustration: Pipette to draw off small portions of otto from water.]

2. _Distillation._--The plant, or part of it, which contains the
odoriferous principle, is placed in an iron, copper, or glass pan,
varying in size from that capable of holding from one to twenty gallons,
and covered with water; to the pan a dome-shaped lid is fitted,
terminating with a pipe, which is twisted corkscrew fashion, and fixed
in a bucket, with the end peeping out like a tap in a barrel. The water
in the still--for such is the name of the apparatus--is made to boil;
and having no other exit, the steam must pass through the coiled pipe;
which, being surrounded with cold water in the bucket, condenses the
vapor before it can arrive at the tap. With the steam, the volatile
oils--_i.e._ perfume--rises, and is liquefied at the same time. The
liquids which thus run over, on standing for a time, separate into two
portions, and are finally divided with a funnel having a stopcock in the
narrow part of it. By this process, the majority of the volatile or
essential oils are procured. In some few instances alcohol--_i.e._
rectified spirit of wine--is placed upon the odorous materials in lieu
of water, which, on being distilled, comes away with the perfuming
substance dissolved in it. But this process is now nearly obsolete, as
it is found more beneficial to draw the oil or essence first with water,
and afterwards to dissolve it in the spirit. The low temperature at
which spirit boils, compared with water, causes a great loss of
essential oil, the heat not being sufficient to disengage it from the
plant, especially where seeds such as cloves or caraway are employed. It
so happens, however, that the finest odors, the _recherché_ as the
Parisians say, cannot be procured by this method; then recourse is had
to the next process.

[Illustration: Tap funnel for separating ottos from water and spirits
from oil.]

3. _Maceration._--Of all the processes for procuring the perfumes of
flowers, this is the most important to the perfumer, and is the least
understood in England; as this operation yields not only the most
exquisite essences indirectly, but also nearly all those fine pomades
known here as "French pomatums," so much admired for the strength of
fragrance, together with "French oils" equally perfumed. The operation
is conducted thus:--For what is called pomade, a certain quantity of
purified mutton or deer suet is put into a clean metal or porcelain pan,
this being melted by a steam heat; the kind of flowers required for the
odor wanted are carefully picked and put into the liquid fat, and
allowed to remain from twelve to forty-eight hours; the fat has a
particular affinity or attraction for the oil of flowers, and thus, as
it were, draws it out of them, and becomes itself, by their aid, highly
perfumed; the fat is strained from the spent flowers, and fresh are
added four or five times over, till the pomade is of the required
strength; these various strengths of pomatums are noted by the French
makers as Nos. 6, 12, 18, and 24, the higher numerals indicating the
amount of fragrance in them. For perfumed oils the same operation is
followed; but, in lieu of suet, fine olive oil or oil of ben, derived
from the ben nuts of the Levant, is used, and the same results are
obtained. These oils are called "Huile Antique" of such and such a
flower.

When neither of the foregoing processes gives satisfactory results, the
method of procedure adopted is by,--

4. _Absorption_, or _Enfleurage._--The odors of some flowers are so
delicate and volatile, that the heat required in the previously named
processes would greatly modify, if not entirely spoil them; this
process is, therefore, conducted cold, thus:--Square frames, about three
inches deep, with a glass bottom, say two feet wide and three feet long,
are procured; over the glass a layer of fat is spread, about half an
inch thick, with a kind of plaster knife or spatula; into this the
flower buds are stuck, cup downwards, and ranged completely over it, and
there left from twelve to seventy-two hours.

Some houses, such as that of Messrs. Pilar and Sons; Pascal Brothers; H.
Herman, and a few others, have 3000 such frames at work during the
season; as they are filled, they are piled one over the other, the
flowers are changed so long as the plants continue to bloom, which now
and then exceeds two or three months.

For oils of the same plants, coarse linen cloths are imbued with the
finest olive oil or oil of ben, and stretched upon a frame made of iron;
on these the flowers are laid and suffered to remain a few days. This
operation is repeated several times, after which the cloths are
subjected to great pressure, to remove the now perfumed oil.

As we cannot give any general rule for working, without misleading the
reader, we prefer explaining the process required for each when we come
to speak of the individual flower or plant.




SECTION III.


Whenever a Still is named, or an article is said to be distilled or
"drawn," it must be understood to be done so by steam apparatus, as this
is the only mode which can be adopted for obtaining anything like a
delicate odor; the old plan of having the fire immediately under the
still, conveying an empyreumatic or burnt smell to the result, has
become obsolete in every well-regulated perfumatory.

The steam-still differs from the one described only in the lower part,
or pan, which is made double, so as to allow steam from a boiler to
circulate round the pan for the purpose of boiling the contents, instead
of the direct fire. In macerating, the heat is applied in the same way,
or by a contrivance like the common glue-pot, as made use of nowadays.

This description of apparatus will be found very useful for experiments
which we will suggest by-and-by.

The perfumes for the handkerchief, as found in the shops of Paris and
London, are either simple or compound; the former are called extracts,
_extraits_, _esprits_, or essences, and the latter _bouquets_ and
nosegays, which are mixtures of the extracts so compounded in quantity
that no one flower or odor can be discovered as predominating over
another; and when made of the delicate-scented flowers carefully
blended, they produce an exquisite sensation on the olfactory nerve,
and are therefore much prized by all who can afford to purchase them.

We shall first explain the mode for obtaining the simple extracts of
flowers. This will be followed by the process for preparing ambergris,
musk, and civet, substances, which, though of animal origin, are of the
utmost importance as forming a large part in the most approved bouquets;
and we shall conclude this department of the art with recipes for all
the fashionable bouquets and nosegays, the value of which, we doubt not,
will be estimated according to the labor bestowed upon their analysis.

In order to render the work more easy of consultation, we have adopted
the alphabetical arrangement in preference to a more scientific
classification.

Among the collection of ottos of the East India Company at the
Exhibition of 1851, were several hitherto unknown in this country, and
possessing much interest.

It is to be regretted, that no person having any practical knowledge of
perfumery was placed on the jury of Class IV or XXIX. Had such been the
case, the desires of the exhibitors would probably have been realized,
and European perfumers benefited by the introduction of new odors from
the East. Some of the ottos sent by a native perfumer of Benares were
deemed worthy of honorable mention. Such as _Chumeylee_, _Beyla_,
_Begla_, _Moteya_, and many others from the Moluccas, but without any
information respecting them.

We are not going to speak of, perhaps, more than a tithe of the plants
that have a perfume--only those will be mentioned that are used by the
operative perfumer, and such as are imitated by him in consequence of
there being a demand for the article, which circumstances prevent him
from obtaining in its genuine state. The first that comes under our
notice is--

ALLSPICE.--The odoriferous principle of allspice, commonly
called pimento, is obtained by distilling the dried fruit, before it is
quite ripe, of the _Eugenia pimenta_ and _Myrtus pimenta_ with water. It
is thus procured as an essential oil; it is but little used in
perfumery, and when so, only in combination with other spice oils; for
scenting soap it is, however, very agreeable, and much resembles the
smell of cloves, and deserves more attention than it has hitherto
received. Mixed in the proportion of two ounces of oil of allspice with
one gallon of rectified spirit of wine, it forms what may be termed
extract of allspice, which extract will be found very useful in the
manufacture of low-priced bouquets.

ALMONDS.

    "Mark well the flow'ring almonds in the wood;
    If od'rous blooms the bearing branches load,
    The glebe will answer to the sylvan reign,
    Great heats will follow, and large crops of grain."

    VIRGIL.

This perfume has been much esteemed for many ages. It may be procured by
distilling the leaves of any of the laurel tribe, and the kernels of
stone fruit; for trade purposes, it is obtained from the bitter
almonds, and exists in the skin or pellicle that covers the seed after
it is shelled. In the ordinary way, the almonds are put into the press
for the purpose of obtaining the mild or fat oil from the nut; the cake
which is left after this process is then mixed with salt and water, and
allowed to remain together for about twenty-four hours prior to
distillation. The reason for moistening the cake is well understood to
the practical chemist, and although we are not treating the subject of
perfumery in a chemical sense, but only in a practical way, it may not
be inappropriate here to observe, that the essential oil of almonds does
not exist ready formed to any extent in the nut, but that it is produced
by a species of fermentation, from the amygdalin and emulsine contained
in the almonds, together with the water that is added. Analogous
substances exist in laurel leaves, and hence the same course is to be
pursued when they are distilled. Some manufacturers put the moistened
cake into a bag of coarse cloth, or spread it upon a sieve, and then
force the stream through it; in either case, the essential oil of the
almond rises with the watery vapor, and is condensed in the still-worm.
In this concentrated form, the odor of almonds is far from agreeable;
but when diluted with spirit, in the proportion of about one and a half
ounce of the oil to a gallon of spirit or alcohol, it is very pleasant.

[Illustration: Almond.]

The essential oil of almonds, enters into combination with soap, cold
cream, and many other materials prepared by the perfumer; for which see
their respective titles.

Fourteen pounds of the cake yield about one ounce of essential oil.

In experiments with this substance, it must be carefully remembered that
it is exceedingly _poisonous_, and, therefore, great caution is
necessary in its admixture with substances used as a cosmetic, otherwise
dangerous results may ensue.

_Artificial Otto of Almonds._--Five or six years ago, Mr. Mansfield, of
Weybridge, took out a patent for the manufacture of otto of almonds from
benzole. (Benzole is obtained from tar oil.) His apparatus, according to
the Report of the juries of the 1851 Exhibition, consists of a large
glass tube in the form of a coil, which at the upper end divides into
two tubes; each of which is provided with a funnel. A stream of nitric
acid flows slowly into one of the funnels, and benzole into the other.
The two substances meet at the point of union of the tubes, and a
combination ensues with the evolution of heat. As the newly formed
compound flows down through the coil it becomes cool, and is collected
at the lower extremity; it then requires to be washed with water, and
lastly with a dilute solution of carbonate of soda, to render it fit for
use. Nitro-benzole, which is the chemical name for this artificial otto
of almonds, has a different odor to the true otto of almonds, but it can
nevertheless be used for perfuming soap. Mr. Mansfield writes to me
under date of January 3d, 1855:--"In 1851, Messrs. Gosnell, of Three
King Court, began to make this perfume under my license; latterly I
withdrew the license from them by their consent, and since then it is
not made that I am aware of." It is, however, quite common in Paris.

ANISE.--The odorous principle is procured by distilling the
seeds of the plant _Pimpinella anisum_; the product is the oil of
aniseed of commerce. As it congeals at a temperature of about 50° Fahr.,
it is frequently adulterated with a little spermaceti, to give a certain
solidity to it, whereby other cheaper essential oils can be added to it
with less chance of detection. As the oil of aniseed is quite soluble in
spirit, and the spermaceti insoluble, the fraud is easily detected.

This perfume is exceedingly strong, and is, therefore, well adapted for
mixing with soap and for scenting pomatums, but does not do nicely in
compounds for handkerchief use.

BALM, oil of Balm, called also oil of Melissa, is obtained by
distilling the leaves of the _Melissa officinalis_ with water; it comes
from the still tap with the condensed steam or water, from which it is
separated with the tap funnel. But it is very little used in perfumery,
if we except its combination in _Aqua di Argento_.

BALSAM.--Under this title there are two or three substances
used in perfumery, such as balsam of Peru, balsam of Tolu, and balsam of
storax (also called liquid amber). The first-named, is procured from the
_Myroxylon peruiferum_; it exudes from the tree when wounded, and is
also obtained by boiling down the bark and branches in water. The latter
is the most common method for procuring it. It has a strong odor, like
benzoin.

Balsam of Tolu flows from the _Toluifera balsammum_. It resembles common
resin (rosin); with the least warmth, however, it runs to a liquid, like
brown treacle. The smell of it is particularly agreeable, and being
soluble in alcohol makes a good basis for a bouquet, giving in this
respect a permanence of odor to a perfume which the simple solution of
an oil would not possess. For this purpose all these balsams are very
useful, though not so much used as they might be.

    "ULEX has found that balsam of Tolu is frequently
    adulterated with common resin. To detect this adulteration he
    pours sulphuric acid on the balsam, and heats the mixture, when
    the balsam dissolves to a cherry-red fluid, without evolving
    sulphurous acid, but with the escape of benzoic or cinnamic acid,
    if no common resin is present. On the contrary, the balsam foams,
    blackens, and much sulphurous acid is set free, if it is
    adulterated with common resin."--_Archives der Pharmacie_.

Balsam of storax, commonly called gum styrax, is obtained in the same
manner, and possessing similar properties, with a slight variation of
odor, is applicable in the same manner as the above.

They are all imported from South America, Chili, and Mexico, where the
trees that produce them are indigenous.

BAY, oil of sweet Bay, also termed essential oil of
laurel-berries, is a very fragrant substance, procured by distillation
from the berries of the bay laurel. Though very pleasant, it is not much
used.

BERGAMOT.--This most useful perfume is procured from the
_Citrus Bergamia_, by expression from the peel of the fruit. It has a
soft sweet odor, too well known to need description here. When new and
good it has a greenish-yellow tint, but loses its greenness by age,
especially if kept in imperfectly corked bottles. It then becomes cloudy
from the deposit of resinous matter, produced by the contact of the air,
and acquires a turpentine smell.

It is best preserved in well-stoppered bottles, kept in a cool cellar,
and in the dark; light, especially the direct sunshine, quickly
deteriorates its odor. This observation may be applied, indeed, to all
perfumes, except rose, which is not so spoiled.

When bergamot is mixed with other essential oils it greatly adds to
their richness, and gives a sweetness to spice oils attainable by no
other means, and such compounds are much used in the most highly scented
soaps. Mixed with rectified spirit in the proportions of about four
ounces of bergamot to a gallon, it forms what is called "extract of
bergamot," and in this state is used for the handkerchief. Though well
covered with extract of orris and other matters, it is the leading
ingredient in Bayley and Blew's Ess. Bouquet (see BOUQUETS).

[Illustration: Styrax Benzoin.]

BENZOIN, also called Benjamin.--This is a very useful substance
to perfumers. It exudes from the _Styrax benzoin_ by wounding the tree,
and drying, becomes a hard gum-resin. It is principally imported from
Borneo, Java, Sumatra, and Siam. The best kind comes from the latter
place, and used to be called Amygdaloides, because of its being
interspersed with several white spots, which resemble broken almonds.
When heated, these white specks rise as a smoke, which is easily
condensed upon paper. The material thus separated from the benzoin is
called flowers of benzoin in commerce, and by chemists is termed benzoic
acid. It has all, or nearly all, the odor of the resin from which it is
derived.

The extract, or tincture of benzoin, forms a good basis for a
bouquet.[B] Like balsam of Tolu, it gives permanence and body to a
perfume made with an essential oil in spirit.

The principal consumption of benzoin is in the manufacture of pastilles
(see PASTILLES), and for the preparation of fictitious vanilla
pomade (see POMATUMS).

CARAWAY.--This odoriferous principle is drawn by distillation
from the seeds of the _Carum carui_. It has a very pleasant smell, quite
familiar enough without description. It is well adapted to perfume soap,
for which it is much used in England, though rarely if ever on the
continent; when dissolved in spirit it may be used in combination with
oil of lavender and bergamot for the manufacture of cheap essences, in a
similar way to cloves (see CLOVES). If caraway seeds are
ground, they are well adapted for mixing to form sachet powder (see
SACHETS).

CASCARILLA.--The bark is used in the formation of pastilles,
and also enters into the composition known as _Eau à Bruler_, for
perfuming apartments, to which we refer.

The bark alone of this plant is used by the manufacturing perfumer, and
that only in the fabrication of pastilles. The _Cascarilla gratissimus_
is however so fragrant, that according to Burnett its leaves are
gathered by the Koras of the Cape of Good Hope as a perfume, and both
the _C. fragrans_ and _C. fragilis_ are odoriferous. It behooves
perfumers, therefore, who are on the look out for novelties, to obtain
these leaves and ascertain the result of their distillation.

Messrs. Herring and Co., some years ago, drew the oil of cascarilla, but
it was only offered to the trade as a curiosity.

CASSIA.--The essential oil of cassia is procured by distilling
the outer bark of the _Cinnamomum cassia_. 1 cwt. of bark yields rather
more than three quarters of a pound of oil; it has a pale yellow color;
in smell it much resembles cinnamon, although very inferior to it. It is
principally used for perfuming soap, especially what is called "military
soap," as it is more aromatic or spicy than flowery in odor; it
therefore finds no place for handkerchief use.

CASSIE.--

    "The short narcissus and fair daffodil,
    Pansies to please the sight, and _cassie_ sweet to swell."

    DRYDEN'S _Virgil_.

This is one of those fine odors which enters into the composition of the
best handkerchief bouquets.

[Illustration: Flower-buds of the Acacia Farnesiana.]

When smelled at alone, it has an intense violet odor, and is rather
sickly sweet.

It is procured by maceration from the _Acacia farnesiana_. The purified
fat is melted, into which the flowers are thrown and left to digest for
several hours; the spent flowers are removed, and fresh are added, eight
or ten times, until sufficient richness of perfume is obtained. As many
flowers are used as the grease will cover, when they are put into it, in
a liquid state.

After being strained, and the pomade has been kept at a heat sufficient
only to retain its liquidity, all impurities will subside by standing
for a few days. Finally cooled, it is the cassie pomade of commerce. The
_Huile de Cassie_, or fat oil of cassie, is prepared in a similar
manner, substituting the oil of Egyptian ben nut, olive oil, or almond
oil, in place of suet. Both these preparations are obviously only a
solution of the true essential oil of cassie flowers in the neutral
fatty body. Europe may shortly be expecting to import a similar scented
pomade from South Australia, derived from the Wattle, a plant that
belongs to the same genus as the _A. farnesiana_, and which grows most
luxuriantly in Australia. Mutton fat being cheap, and the wattle
plentiful, a profitable trade may be anticipated in curing the flowers,
&c.

To prepare the extract of cassie, take six pounds of No. 24 (best
quality) cassie pomade, and place upon it one gallon of the best
rectified spirit, as sent out by Bowerbank, of Bishopsgate. After it has
digested for three weeks or a month, at a summer heat, it is fit to draw
from the pomatum, and, if good, has a beautiful green color and rich
flowery smell of the cassie blossom. All extracts made by this
process--_maceration_, or, as it may be called, cold _infusion_, give a
more natural smell of the flowers to the result, than by merely
dissolving the essential oil (procured by distillation) in the spirit;
moreover, where the odor of the flower exists in only very minute
quantities, as in the present instance, and with violet, jasmine, &c.,
it is the only practical mode of proceeding.

In this, and all other similar cases, the pomatum must be cut up into
very small pieces, after the domestic manner of "chopping suet," prior
to its being infused in the alcohol. The action of the mixture is simply
a change of place in the odoriferous matter, which leaves the fat body
by the superior attraction, or affinity, as the chemists say, of the
spirits of wine, in which it freely dissolves.

The major part of the extract can be poured or drawn off the pomatum
without trouble, but it still retains a portion in the interstices,
which requires time to drain away, and this must be assisted by placing
the pomatum in a large funnel, supported by a bottle, in order to
collect the remainder. Finally, all the pomatum, which is now called
_washed pomatum_, is to be put into a tin, which tin must be set into
hot water, for the purpose of melting its contents; when the pomatum
thus becomes liquefied, any extract that is still in it rises to the
surface, and can be skimmed off, or when the pomatum becomes cold it can
be poured from it.

The washed pomatum is preserved for use in the manufacture of dressing
for the hair, for which purpose it is exceedingly well adapted, on
account of the purity of the grease from which it was originally
prepared, but more particularly on account of a certain portion of odor
which it still retains; and were it not used up in this way, it would be
advisable to put it for a second infusion in spirit, and thus a weaker
extract could be made serviceable for lower priced articles.

I cannot leave cassie without recommending it more especially to the
notice of perfumers and druggists, as an article well adapted for the
purpose of the manufacture of essences for the handkerchief and pomades
for the hair. When diluted with other odors, it imparts to the whole
such a true flowery fragrance, that it is the admiration of all who
smell it, and has not a little contributed to the great sale which
certain proprietary articles have attained.

We caution the inexperienced not to confound cassie with cassia, which
has a totally different odor. See ACACIA POMADE.

CEDAR WOOD now and then finds a place in a perfumer's
warehouse; when ground, it does well to form a body for sachet powder.
Slips of cedar wood are sold as matches for lighting lamps, because
while burning an agreeable odor is evolved; some people use it also, in
this condition, distributed among clothes in drawers to "prevent moth."
On distillation it yields an essential oil that is exceedingly fragrant.

Messrs. Rigge and Co., of London, use it extensively for scenting soap.

LEBANON CEDAR WOOD. (_For the Handkerchief._)

Otto of cedar,             1 oz.
Rectified spirit,        1 pint.
Esprit rose trip,      1/4 pint.

The tincture smells agreeably of the wood, from which it can readily be
made. Its crimson color, however, prohibits it from being used for the
handkerchief. It forms an excellent tincture for the teeth, and is the
basis of the celebrated French dentifrice "eau Botot."

CEDRAT.--This perfume is procured from the rind of the citron
fruit (_Citrus medica_), both by distillation and expression; it has a
very beautiful lemony odor, and is much admired. It is principally used
in the manufacture of essences for the handkerchief, being too expensive
for perfuming grease or soap. What is called extract of cedrat is made
by dissolving two ounces of the above essential oil of citron in one
pint of spirits, to which some perfumers add half an ounce of bergamot.

CINNAMON.--Several species of the plant _Laurus cinnamomum_
yield the cinnamon and cassia of commerce. Its name is said to be
derived from _China Amomum_, the bark being one of the most valued
spices of the East. Perfumers use both the bark and the oil, which is
obtained by distillation from it. The ground bark enters into the
composition of some pastilles, tooth powders, and sachets. The essential
oil of cinnamon is principally brought to this country from Ceylon; it
is exceedingly powerful, and must be used sparingly. In such compounds
as cloves answer, so will cinnamon.

CITRON.--On distilling the flowers of the _Citrus medica_, a
very fragrant oil is procured, which is a species of neroli, and is
principally consumed by the manufacturers of eau de Cologne.

CITRONELLA.--Under this name there is an oil in the market,
chiefly derived from Ceylon and the East Indies; its true origin we are
unable to decide; in odor it somewhat resembles citron fruit, but is
very inferior. Probably it is procured from one of the grasses of the
_Andropogon_ genus. Being cheap, it is extensively used for perfuming
soap. What is now extensively sold as "honey" soap, is a fine yellow
soap slightly perfumed with this oil. Some few use it for scenting
grease, but it is not much admired in that way.

CLOVES.--Every part of the clove plant (_Caryophyllus
aromaticus_) abounds with aromatic oil, but it is most fragrant and
plentiful in the unexpanded flower-bud, which are the cloves of
commerce. Cloves have been brought into the European market for more
than 2000 years. The plant is a native of the Moluccas and other islands
in the China seas. "The average annual crop of cloves," says Burnett,
"is, from each tree, 2 or 2-1/2 lbs., but a fine tree has been known to
yield 125 lbs. of this spice in a single season, and as 5000 cloves only
weigh one pound, there must have been at least 625,000 flowers upon this
single tree."

[Illustration: Clove.]

The oil of cloves may be obtained by expression from the fresh
flower-buds, but the usual method of procuring it is by distillation,
which is carried on to a very great extent in this country. Few
essential oils have a more extensive use in perfumery than that of
cloves; it combines well with grease, soap, and spirit, and, as will be
seen in the recipes for the various bouquets given hereafter, it forms a
leading feature in some of the most popular handkerchief essences,
Rondeletia, the Guard's Bouquet, &c., and will be found where least
expected. For essence of cloves, dissolve oil of cloves in the
proportion of two ounces of oil to one gallon of spirit.

DILL.--Perfumers are now and then asked for "dill water;" it
is, however, more a druggist's article than a perfumer's, as it is more
used for its medicinal qualities than for its odor, which by the way, is
rather pleasant than otherwise. Some ladies use a mixture of half dill
water and half rose water, as a simple cosmetic, "to clear the
complexion."

The oil of dill is procured by submitting the crushed fruit of dill
(_Anethum graveolens_) with water to distillation. The oil floats on the
surface of the distillate, from which it is separated by the funnel in
the usual manner; after the separation of the oil, the "water" is fit
for sale. Oil of dill may be used with advantage, if in small
proportions, and mixed with other oils, for perfuming soap.

EGLANTINE, or SWEET BRIAR, notwithstanding what the
poet Robert Noyes says--

                  "In fragrance yields,
    Surpassing citron groves or spicy fields,"

does not find a place in the perfumer's "scent-room" except in name.
This, like many other sweet-scented plants, does not repay the labor of
collecting its odor. The fragrant part of this plant is destroyed more
or less under every treatment that it is put to, and hence it is
discarded. As, however, the article is in demand by the public, a
species of fraud is practised upon them, by imitating it thus:--

IMITATION EGLANTINE, OR ESSENCE OF SWEET BRIAR.

Spirituous extract of French rose pomatum,        1 pint.
     "        "       cassie,                   1/4 "
     "        "       fleur d'orange,           1/4 "
Esprit de rose,                                 1/4 "
Oil of neroli,                                1/2 drachm.
Oil of lemon grass (verbena oil),             1/2 "

ELDER (_Sambucus nigra_).--The only preparation of this plant
for its odorous quality used by the perfumer, is elder-flower water. To
prepare it, take nine pounds of elder-flowers, free from stalk, and
introduce it to the still with four gallons of water; the first three
gallons that come over is all that need be preserved for use; one ounce
of rectified spirit should be added to each gallon of "water" distilled,
and when bottled it is ready for sale. Other preparations of elder
flowers are made, such as milk of elder, extract of elder, &c., which
will be found in their proper place under Cosmetics. Two or three new
materials made from this flower will also be given hereafter, which are
likely to meet with a very large sale on account of the reputed cooling
qualities of the ingredients; of these we would call attention more
particularly to cold cream of elder-flowers, and to elder oil for the
hair.

The preparations of elder-flowers, if made according to the
Pharmacopoeias, are perfectly useless, as the forms therein given show
an utter want of knowledge of the properties of the materials employed.

FENNEL (_Foeniculum vulgare_).--Dried fennel herb, when
ground, enters into the composition of some sachet powders. The oil of
fennel, in conjunction with other aromatic oils, may be used for
perfuming soap. It is procurable by distillation.

FLAG (SWEET) (_Acorus calamus_).--The roots, or
rhizome, of the sweet flag, yield by distillation a pleasant-smelling
oil; 1 cwt. of the rhizome will thus yield one pound of oil. It can be
used according to the pleasure of the manufacturer in scenting grease,
soap, or for extracts, but requires other sweet oils with it to hide its
origin.

GERANIUM (_Pelargonium odoratissimum_, rose-leaf
geranium).--The leaves of this plant yield by distillation a very
agreeable rosy-smelling oil, so much resembling real otto of rose, that
it is used very extensively for the adulteration of that valuable oil,
and is grown very largely for that express purpose. It is principally
cultivated in the south of France, and in Turkey (by the rose-growers).
In the department of Seine-et-Oise, at Montfort-Lamaury, in France,
hundreds of acres of it may be seen growing. 1 cwt. of leaves will yield
about two ounces of essential oil. Used to adulterate otto of rose, it
is in its turn itself adulterated with ginger grass oil (_Andropogon_),
and thus formerly was very difficult to procure genuine; on account of
the increased cultivation of the plant, it is now, however, easily
procured pure. Some samples are greenish-colored, others nearly white,
but we prefer that of a brownish tint.

When dissolved in rectified spirit, in the proportion of about six
ounces to the gallon, it forms the "extract of rose-leaf geranium" of
the shops. A word or two is necessary about the oil of geranium, as much
confusion is created respecting it, in consequence of there being an oil
under the name of geranium, but which in reality is derived from the
_Andropogon nardus_, cultivated in the Moluccas. This said andropogon
(geranium!) oil can be used to adulterate the true geranium, and hence
we suppose its nomenclature in the drug markets. The genuine rose-leaf
geranium oil fetches about 6_s._ per ounce, while the andropogon oil is
not worth more than that sum per pound. And we may observe here, that
the perfuming essential oils are best purchased through the wholesale
perfumers, as from the nature of their trade they have a better
knowledge and means of obtaining the real article than the drug-broker.
On account of the pleasing odor of the true oil of rose-leaf geranium,
it is a valuable article for perfuming many materials, and appears to
give the public great satisfaction.

HELIOTROPE.--Either by maceration or enfleurage with clarified
fat, we may obtain this fine odor from the flowers of the _Heliotrope
Peruvianum_ or _H. grandiflorum_. Exquisite as the odor of this plant
is, at present it is not applied to use by the manufacturing perfumer.
This we think rather a singular fact, especially as the perfume is
powerful and the flowers abundant. We should like to hear of some
experiments being tried with this plant for procuring its odor in this
country, and for that purpose now suggest the mode of operation which
would most likely lead to successful results. For a small trial in the
first instance, which can be managed by any person having the run of a
garden, we will say, procure an ordinary glue-pot now in common use,
which melts the material by the boiling of water; it is in fact a
water-bath, in chemical parlance--one capable of holding a pound or more
of melted fat. At the season when the flowers are in bloom, obtain half
a pound of fine mutton suet, melt the suet and strain it through a close
hair-sieve, allow the liquefied fat, as it falls from the sieve, to drop
into cold spring water; this operation granulates and washes the blood
and membrane from it. In order to start with a perfectly inodorous
grease, the melting and granulation process may be repeated three or
four times; finally, remelt the fat and cast it into a pan to free it
from adhering water.

Now put the clarified suet into the macerating pot, and place it in such
a position near the fire of the greenhouse, or elsewhere that will keep
it warm enough to be liquid; into the fat throw as many flowers as you
can, and there let them remain for twenty-four hours; at this time
strain the fat from the spent flowers and add fresh ones; repeat this
operation for a week: we expect at the last straining the fat will have
become very highly perfumed, and when cold may be justly termed _Pomade
à la Heliotrope_.

The cold pomade being chopped up, like suet for a pudding, is now to be
put into a wide-mouthed bottle, and covered with spirits as highly
rectified as can be obtained, and left to digest for a week or more; the
spirit then strained off will be highly perfumed; in reality it will be
_extract of Heliotrope_, a delightful perfume for the handkerchief. The
rationale of the operation is simple enough: the fat body has a strong
affinity or attraction for the odorous body, or essential oil of the
flowers, and it therefore absorbs it by contact, and becomes itself
perfumed. In the second operation, the spirit has a much greater
attraction for the fragrant principle than the fatty matter; the former,
therefore, becomes perfumed at the expense of the latter. The same
experiment may be repeated with almond oil substituted for the fat.

The experiment here hinted at, may be varied with any flowers that there
are to spare; indeed, by having the macerating bath larger than was
mentioned above, an excellent _millefleur_ pomade and essence might be
produced from every conservatory in the kingdom, and thus we may receive
another enjoyment from the cultivation of flowers beyond their beauty of
form and color.

We hope that those of our readers who feel inclined to try experiments
of this nature will not be deterred by saying, "they are not worth the
trouble." It must be remembered, that very fine essences realize in the
London perfumery warehouses 16_s._ per pint of 16 ounces, and that fine
_flowery-scented_ pomades fetch the same sum per pound. If the
experiments are successful they should be published, as then we may hope
to establish a new and important manufacture in this country. But we are
digressing.

The odor of heliotrope resembles a mixture of almonds and vanilla, and
is well imitated thus:--

EXTRACT OF HELIOTROPE.

Spirituous extract of vanilla,               1/2 pint.
     "       "    French rose pomatum,       1/4   "
     "       "    orange-flower pomatum,         2 oz.
     "       "    ambergris,                     1 oz.
Essential oil of almonds,                     5 drops.

A preparation made in this manner under the name of _Extract de
Heliotrope_ is that which is sold in the shops of Paris and London, and
is really a very nice perfume, passing well with the public for a
genuine extract of heliotrope.

HONEYSUCKLE or WOODBINE:--

    "Copious of flower the woodbine, pale and wan,
    But well compensating her sickly looks
    With never-cloying odors."

What the poet Cowper here says is quite true; nevertheless, it is a
flower that is not used in practical perfumery, though there is no
reason for abandoning it. The experiments suggested for obtaining the
odor of Heliotrope and Millefleur (thousand flowers) are also applicable
to this, as also to Hawthorn. A good IMITATION OF HONEYSUCKLE
is made thus:--

Spirituous extract of rose pomatum,     1 pint.
              "   "   violet    "       1 "
              "   "   tubereuse "       1 "
Extract of vanilla,                   1/4 "
       "   Tolu,                      1/4 "
Otto neroli,                          10 drops.
   " almonds,                          5    "

The prime cost of a perfume made in this manner would probably be too
high to meet the demand of a retail druggist; in such cases it may be
diluted with rectified spirit to the extent "to make it pay," and will
yet be a nice perfume. The formula generally given herein for odors is
in anticipation that when bottled they will retail for at least
eighteen-pence the fluid ounce! which is the average price put on the
finest perfumery by the manufacturers of London and Paris.

HOVENIA.--A perfume under this name is sold to a limited
extent, but if it did not smell better than the plant _Hovenia dulcis_
or _H. inequalis_, a native of Japan, it would not sell at all. The
article in the market is made thus:--

Rectified spirit,        1 quart.
Rose-water,             1/2 pint.
Otto lemons,              1/2 oz.
Otto of rose,           1 drachm.
      " cloves,          1/2 "
      " neroli,         10 drops.

First dissolve the ottos in the spirit, then add the rose-water. After
filtration it is ready for sale. When compounds of this kind do not
become bright by passing through blotting-paper, the addition of a
little carbonate of magnesia prior to filtering effectually clears them.
The water in the above recipe is only added in order that the article
produced may be retailed at a moderate price, and would, of course, be
better without that "universal friend."

JASMINE.--

                    "Luxuriant above all,
    The jasmine throwing wide her elegant sweets."

This flower is one of the most prized by the perfumer. Its odor is
delicate and sweet, and so peculiar that it is without comparison, and
as such cannot be imitated. When the flowers of the _Jasminum
odoratissimum_ are distilled, repeatedly using the water of
distillation over fresh flowers, the essential oil of jasmine may be
procured. It is, however, exceedingly rare, on account of the enormous
cost of production. There was a fine sample of six ounces exhibited in
the Tunisian department of the Crystal Palace, the price of which was
9_l._ the fluid ounce! The plant is the Yasmyn of the Arabs, from which
our name is derived.

In the perfumer's laboratory, the method of obtaining the odor is by
absorption, or, as the French term it, _enfleurage_; that is, by
spreading a mixture of pure lard and suet on a glass tray, and sticking
the fresh-gathered flowers all over it, leaving them to stand a day or
so, and repeating the operation with fresh flowers--the grease absorbs
the odor. Finally, the pomade is scraped off the glass or slate, melted
at as low a temperature as possible, and strained.

Oils strongly impregnated with the fragrance are also prepared much in
the same way. Layers of cotton wool, previously steeped in oil of ben
(obtained by pressure from the blanched nuts of the _Moringa oleifera_)
are covered with jasmine flowers, which is repeated several times;
finally, the cotton or linen cloths which some perfumers use, are
squeezed under a press. The jasmine oil thus produced is the _Huile
antique au jasmin_ of the French houses.

The "extract of jasmine" is prepared by pouring rectified spirit on the
jasmine pomade or oil, and allowing them to remain together for a
fortnight at a summer heat. The best quality extract requires two
pounds of pomatum to every quart of spirit. The same can be done with
the oil of jasmine. If the pomade is used, it must be cut up fine
previously to being put into the spirit; if the oil is used, it must be
shaken well together every two or more hours, otherwise, on account of
its specific gravity, the oil separates, and but little surface is
exposed to the spirit. After the extract is strained off, the "washed"
pomatum or oil is still useful, if remelted, in the composition of
pomatum for the hair, and gives more satisfaction to a customer than any
of the "creams and balms," &c. &c., made up and scented with essential
oils; the one smells of the flower, the other "a nondescript."

[Illustration: Jasmine.]

The extract of jasmine enters into the composition of a great many of
the most approved handkerchief perfumes sold by the English and French
perfumers. Extract of jasmine is sold for the handkerchief often pure,
but is one of those scents which, though very gratifying at first,
becomes what people call "sickly" after exposure to the oxidizing
influence of the air, but if judiciously mixed with other perfumes of an
opposite character is sure to please the most fastidious customer.

JONQUIL.--The scent of the jonquil is very beautiful; for
perfumery purposes it is however but little cultivated in comparison
with jasmine and tubereuse. It is prepared exactly as jasmine. The
Parisian perfumers sell a mixture which they call "extract of jonquil."
The plant, however, only plays the part of a godfather to the offspring,
giving it its name. The so-called jonquil is made thus:--

Spirituous extract of jasmine pomade,           1 pint.
"           "         tubereuse "               1 "
"           "         fleur d'orange,         1/2 "
Extract of vanilla,                     2 fluid ounces.

LAUREL.--By distillation from the berries of the _Laurus
nobilis_, and from the leaves of the _Laurus cerasus_, an oil and
perfumed water are procurable of a very beautiful and fragrant
character. Commercially, however, it is disregarded, as from the
similarity of odor to the oil distilled from the bitter almond, it is
rarely, if ever, used by the perfumer, the latter being more economical.

LAVENDER.--The climate of England appears to be better adapted
for the perfect development of this fine old favorite perfume than any
other on the globe. "The ancients," says Burnett, "employed the flowers
and the leaves to aromatize their baths, and to give a sweet scent to
water in which they washed; hence the generic name of the plant,
_Lavandula_."

Lavender is grown to an enormous extent at Mitcham, in Surrey, which is
the seat of its production, in a commercial point of view. Very large
quantities are also grown in France, but the fine odor of the British
produce realizes in the market four times the price of that of
Continental growth. Burnett says that the oil of _Lavandula spica_ is
more pleasant than that derived from the other species, but this
statement must not mislead the purchaser to buy the French spike
lavender, as it is not worth a tenth of that derived from the _Lavandulæ
veræ_. Half-a-hundred weight of good lavender flowers yield, by
distillation, from 14 to 16 oz. of essential oil.

All the inferior descriptions of oil of lavender are used for perfuming
soaps and greases; but the best, that obtained from the Mitcham
lavender, is entirely used in the manufacture of what is called lavender
water, but which, more properly, should be called essence or extract of
lavender, to be in keeping with the nomenclature of other essences
prepared with spirit.

The number of formulæ published for making a liquid perfume of lavender
is almost endless, but the whole of them may be resolved into essence of
lavender, simple; essence of lavender, compound; and lavender water.

There are two methods of making essence of lavender:--1. By distilling
a mixture of essential oil of lavender and rectified spirit; and the
other--2. By merely mixing the oil and the spirit together.

The first process yields the finest quality: it is that which is adopted
by the firm of Smyth and Nephew, whose reputation for this article is
such that it gives a good character in foreign markets, especially
India, to all products of lavender of English manufacture. Lavender
essence, that which is made by the still, is quite white, while that by
mixture only always has a yellowish tint, which by age becomes darker
and resinous.

SMYTH'S LAVENDER.

To produce a very fine distillate, take--

Otto of English Lavender,                 4 oz.
Rectified spirit (60 over proof),      5 pints.
Rose-water,                             1 pint.

Mix and distil five pints for sale. Such essence of lavender is
expensive, but at 10_s._ a pint of 14 oz! there _is_ a margin for
profit. It not being convenient to the general dealer to sell distilled
lavender essence, the following form, by mixture, will produce a
first-rate article, and nearly as white as the above.

ESSENCE OF LAVENDER.

Otto of lavender,          3-1/2 oz.
Rectified spirit,          2 quarts.

The perfumer's retail price for such quality is 8_s._ per pint of 14 oz.

Many perfumers and druggists in making lavender water or essence, use a
small portion of bergamot, with an idea of improving its quality--a very
erroneous opinion; moreover, such lavender quickly discolors.

LAVENDER WATER.--Take:

English oil of lavender,      4 oz.
Spirit,                   3 quarts.
Rose-water,                 1 pint.

Filter as above, and it is ready for sale.

COMMON LAVENDER WATER.--Same form as the above, substituting
French lavender for the British.

Recipes for Rondeletia, Lavender Bouquet, and other lavender compounds,
will be given when we come to speak of compound perfumes, which will be
reserved until we have finished explaining the method of making the
simple essences.

LEMON.--This fine perfume is abstracted from the _Citrus
limonum_, by expression, from the rind of the fruit. The otto of lemons
in the market is principally from Messina, where there are hundreds of
acres of "lemon groves." Otto of lemons, like all the ottos of the
Citrus family, is rapidly prone to oxidation when in contact with air
and exposure to light; a high temperature is also detrimental, and as
such is the case it should be preserved in a cool cellar. Most of the
samples from the gas-heated shelves of the druggists' shops, are as much
like essence of turpentine, to the smell, as that of lemons; rancid oil
of lemons may, in a great measure, be purified by agitation with warm
water and final decantation. When new and good, lemon otto may be freely
used in combination with rosemary, cloves, and caraway, for perfuming
powders for the nursery. From its rapid oxidation, it should not be used
for perfuming grease, as it assists rather than otherwise all fats to
turn rancid; hence pomatums so perfumed will not keep well. In the
manufacture of other compound perfumes, it should be dissolved in
spirit, in the proportion of six to eight ounces of oil to one gallon of
spirit. There is a large consumption of otto of lemons in the
manufacture of Eau de Cologne; that Farina uses it is easily discovered
by adding a few drops of Liq. Ammoniæ fort. to half an ounce of his Eau
de Cologne, the smell of the lemon is thereby brought out in a
remarkable manner.

Perhaps it is not out of place here to remark, that in attempts to
discover the composition of certain perfumes, we are greatly assisted by
the use of strong Liq. Ammoniæ. Certain of the essential oils combining
with the Ammonia, allow those which do not do so, if present in the
compound, to be smelt.

LEMON GRASS.--According to Pereira, the otto in the market
under this name is derived from the _Andropogon schoenanthus_ a
species of grass which grows abundantly in India. It is cultivated to a
large extent in Ceylon and in the Moluccas purposely for the otto, which
from the plant is easily procured by distillation. Lemon grass otto, or,
as it is sometimes called, oil of verbena, on account of its similarity
of odor to that favorite plant, is imported into this country in old
English porter and stout bottles. It is very powerful, well adapted for
perfuming soaps and greases, but its principal consumption is in the
manufacture of artificial essence of verbena. From its comparatively low
price, great strength, and fine perfume (when diluted), the lemon grass
otto may be much more used than at present, with considerable advantage
to the retail shopkeeper.

LILAC.--The fragrance of the flowers of this ornamental shrub
is well known. The essence of lilac is obtained either by the process of
maceration, or enfleurage with grease, and afterwards treating the
pomatum thus formed with rectified spirit, in the same manner as
previously described for cassie; the odor so much resembles tubereuse,
as to be frequently used to adulterate the latter, the demand for
tubereuse being at all times greater than the supply. A beautiful
IMITATION OF ESSENCE OF WHITE LILAC may be compounded thus:--

Spirituous extract from tubereuse pomade,            1 pint.
          "        of orange-flower pomade,        1/4 "
Otto of almonds,                                    3 drops.
Extract of civet,                                    1/2 oz.

The civet is only used to give permanence to the perfume of the
handkerchief.

LILY.--The manufacturing perfumer rejects the advice of the
inspired writer, to "consider the lilies of the field." Rich as they are
in odor, they are not cultivated for their perfume. If lilies are thrown
into oil of sweet almonds, or ben oil, they impart to it their sweet
smell; but to obtain anything like fragrance, the infusion must be
repeated a dozen times with the same oil, using fresh flowers for each
infusion, after standing a day or so. The oil being shaken with an equal
quantity of spirit for a week, gives up its odor to the alcohol, and
thus extract of lilies _may_ be made. But how it _is_ made is thus:--

IMITATION "LILY OF THE VALLEY."

Extract of tubereuse,        1/2 pint.
   "       jasmine,              1 oz.
   "       fleur d'orange,       2 oz.
   "       vanilla,              3 oz.
   "       cassie,           1/4 pint.
   "       rose,             1/4  "
Otto of almonds,              3 drops.

Keep this mixture together for a month, and then bottle it for sale. It
is a perfume that is very much admired.

MACE.--Ground mace is used in the manufacture of some of those
scented powders called Sachets. A strong-smelling essential oil may be
procured from it by distillation, but it is rarely used.

MAGNOLIA.--The perfume of this flower is superb; practically,
however, it is of little use to the manufacturer, the large size of the
blossoms and their comparative scarcity prevents their being used, but a
very excellent imitation of its odor is made as under, and is that which
is found in the perfumers' shops of London and Paris.

IMITATION "ESSENCE OF MAGNOLIA."

Spirituous extract of orange-flower pomatum,      1 pint.
      "       "       rose pomatum,              2 pints.
      "       "       tubereuse pomatum,        1/2 pint.
      "       "       violet pomatum,           1/2 "
Essential oil of citron,                           3 drs.
      "       "  almonds,                       10 drops.

MARJORAM.--The otto procured by distilling _Origanum majorana_,
commonly called oil of oringeat by the French, is exceedingly powerful,
and in this respect resembles all the ottos from the different species
of thyme, of which the marjoram is one. One hundred weight of the dry
herb yields about ten ounces of the otto. Oringeat oil is extensively
used for perfuming soap, but more in France than in England. It is the
chief ingredient used by Gelle Frères, of Paris, for scenting their
"Tablet Monstre Soap," so common in the London shops.

MEADOW SWEET.--A sweet-smelling otto can be produced by
distilling the _Spiræa ulmaria_, but it is not used by perfumers.

MELISSA. See BALM.

MIGNONETTE.--But for the exquisite odor of this little flower,
it would scarcely be known otherwise than as a weed. Sweet as it is in
its natural state, and prolific in odor, we are not able to maintain its
characteristic smell as an essence. Like many others, during separation
from the plant, the fragrance is more or less modified; though not
perfect, it still reminds the sense of the odor of the flowers. To give
it that sweetness which it appears to want, a certain quantity of
violet is added to bring it up to the market odor.

As this plant is so very prolific in odor, we think something might be
done with it in England, especially as it flourishes as well in this
country as in France; and we desire to see Flower Farms and organized
Perfumatories established in the British Isles, for the extraction of
essences and the manufacture of pomade and oils, of such flowers as are
indigenous, or that thrive in the open fields of our country. Besides
opening up a new field of enterprise and good investment for capital, it
would give healthy employment to many women and children. Open air
employment for the young is of no little consideration to maintain the
stamina of the future generation; for it cannot be denied that our
factory system and confined cities are prejudicial to the physical
condition of the human family.

To return from our digression. The essence of mignonette, or, as it is
more often sold under the name of Extrait de Rézéda, is prepared by
infusing the rézéda pomade in rectified spirit, in the proportion of one
pound of pomade to one pint of spirit, allowing them to digest together
for a fortnight, when the essence is filtered off the pomade. One ounce
of extrait d'ambré is added to every pint. This is done to give
permanence to the odor upon the handkerchief, and does not in any way
alter its odor.

MIRIBANE.--The French name for artificial essence of almond
(see ALMOND).

MINT.--All the _Menthidæ_ yield fragrant ottos by
distillation. The otto of the spear-mint (_M. viridis_) is exceedingly
powerful, and very valuable for perfuming soap, in conjunction with
other perfumes. Perfumers use the ottos of the mint in the manufacture
of mouth-washes and dental liquids. The leading ingredient in the
celebrated "eau Botot" is oil of peppermint in alcohol. A good imitation
may be made thus:--

EAU DE BOTOT.

Tincture of cedar wood,      1 pint.
  " myrrh,                     1 oz.
Oil of peppermint,           1/2 dr.
 " spear mint,               1/4 dr.
 " cloves,                 10 drops.
 " roses,                  10  "

Modifications of this formula can be readily suggested, but the main
object is to retain the mint ottos, as they have more power than any
other aromatic to overcome the smell of tobacco. Mouth-washes, it must
be remembered, are as much used for rinsing the mouth after smoking as
for a dentifrice.

MYRTLE.--A very fragrant otto may be procured by distilling
both flowers and leaves of the common myrtle; one hundred-weight will
yield about five ounces of the volatile oil. The demand for essence of
myrtle being very limited, the odor as found in the perfumers' shops is
very rarely a genuine article, but it is imitated thus:--

IMITATION ESSENCE OF MYRTLE.

Extract of vanilla,             1/2 pint.
   "       roses                  1  "
Extract of fleur d'orange,      1/2 pint.
    "      tubereuse,           1/2  "
    "      jasmine,                 2 oz.

Mix and allow to stand for a fortnight: it is then fit for bottling, and
is a perfume that gives a great deal of satisfaction.

Myrtle-flower water is sold in France under the name of eau d'ange, and
may be prepared like rose, elder, or other flower waters.

NEROLI, OR ORANGE-FLOWER.--Two distinct odors are procurable
from the orange-blossom, varying according to the methods adopted for
procuring them. This difference of perfume from the same flower is a
great advantage to the manufacturer. This curious fact is worthy of
inquiry by the chemical philosopher. It is not peculiar to the
orange-flower, but applies to many others, especially rose--probably to
all flowers.

When orange-flowers are treated by the maceration process, that is, by
infusion in a fatty body, we procure orange-flower pomatum, its strength
and quality being regulated by the number of infusions of the flower
made in the same grease.

By digesting this orange-flower pomatum in rectified spirits in the
proportions of from six pounds to eight pounds of pomade to a gallon of
spirit, for about a fortnight at a summer heat, we obtain the extrait de
fleur d'orange, or extract of orange-flowers, a handkerchief perfume
surpassed by none. In this state its odor resembles the original so
much, that with closed eyes the best judge could not distinguish the
scent of the extract from that of the flower. The peculiar flowery odor
of this extract renders it valuable to perfumers, not only to sell in a
pure state, but slightly modified with other _extraits_ passes for
"sweet pea," "magnolia," &c., which it slightly resembles in fragrance.

[Illustration: Orange.]

Now, when orange-flowers are distilled with water, we procure the otto
of the blossom, which is known commercially as oil of neroli. The neroli
procured from the flowers of the Citrus aurantium is considered to be
the finest quality, and is called "neroli petale." The next quality,
"neroli bigarade," is derived from the blossoms of the _Citrus
bigaradia_, or Seville orange. Another quality, which is considered
inferior to the preceding, is the neroli petit grain, obtained by
distilling the leaves and the young unripe fruit of the different
species of the citrus.

The "petale" and "bigarade" neroli are used to an enormous extent in the
manufacture of eau de Cologne and other handkerchief perfumes. The petit
grain is mainly consumed for scenting soap. To form the esprit de
neroli, dissolve 1-1/2 oz. of neroli petale in one gallon of rectified
spirits. Although very agreeable, and extensively used in the
manufacture of bouquets, it has no relation to the flowery odor of the
extrait de fleur d'orange, as derived from the same flowers by
maceration; in fact, it has as different an odor as though obtained from
another plant, yet in theory both these _extraits_ are but alcoholic
solutions of the otto of the flower.

The water used for distillation in procuring the neroli, when well freed
from the oil, is imported into this country under the name of eau de
fleur d'orange, and may be used, like elder-flower and rose-water, for
the skin, and as an eye lotion. It is remarkable for its fine fragrance,
and it is astonishing that it is not more used, being moderate in price.
(See _Syringa_.)

NUTMEG.--The beautiful odor of the nutmeg is familiar to all.
Though an otto can be drawn from them of a very fragrant character, it
is rarely used in perfumery. The ground nuts are, however, used
advantageously in the combinations of scented powders used for scent
bags.--See "Sachet's Powders."

OLIBANUM is a gum resin, used to a limited extent in this
country, in the manufacture of incense and pastilles. It is chiefly
interesting as being one of those odoriferous bodies of which frequent
mention is made in the Holy volume.[C]

"It is believed," says Burnett, "to have been one of the ingredients in
the sweet incense of the Jews; and it is still burnt as incense in the
Greek and Romish churches, where the diffusion of such odors round the
altar forms a part of the prescribed religious service."

Olibanum is partially soluble in alcohol, and, like most of the balsams,
probably owes its perfume to a peculiar odoriferous body, associated
with the benzoic acid it contains.

For making the tincture or extract of olibanum, take 1 pound of the gum
to 1 gallon of the spirit.

ORANGE.--Under the title "Neroli" we have already spoken of the
odoriferous principle of the orange-blossom. We have now to speak of
what is known in the market as Essence of Orange, or, as it is more
frequently termed, Essence of Portugal,--a name, however, which we
cannot admit in a classified list of the "odors of plants."

The otto of orange-peel, or odoriferous principle of the orange fruit,
is procured by expression and by distillation. The peel is rasped in
order to crush the little vessels or sacs that imprison the otto.

Its abundance in the peel is shown by pinching a piece near the flame of
a candle; the otto that spirts out ignites with a brilliant
illumination.

It has many uses in perfumery, and from its refreshing fragrance finds
many admirers.

It is the leading ingredient in what is sold as "Lisbon Water" and "Eau
de Portugal." The following is a very useful form for preparing

LISBON WATER.

Rectified spirit (not less than 60 over proof),      1 gallon.
Otto of orange peel,                                     3 oz.
  "     lemon peel,                                      3 oz.
  "     rose                                           1/4 oz.

This is a form for

EAU DE PORTUGAL.

Rectified spirit (60 over proof),      1 gallon.
Essential oil of orange peel,              6 oz.
   "             lemon peel,               1 oz.
   "             lemon grass,            1/4 oz.
   "             bergamot,                 1 oz.
   "             otto of rose,           1/4 oz.

It should be noted that these perfumes are never to be filled into wet
bottles, for if in any way damp from water, a minute portion of the
ottos are separated, which gives an opalescent appearance to the
mixture. Indeed, all bottles should be _spirit rinsed_ prior to being
filled with any perfume, but especially with those containing essences
of orange or lemon peel.

ORRIS, properly IRIS.--The dried rhizome of _Iris
florentina_ has a very pleasant odor, which, for the want of a better
comparison, is said to resemble the smell of violets; it is, however,
exceedingly derogatory to the charming aroma of that modest flower when
such invidious comparisons are made. Nevertheless the perfume of iris
root is good, and well worthy of the place it has obtained as a
perfuming substance. The powder of orris root is very extensively used
in the manufacture of sachet powders, tooth-powder, &c. It fathers that
celebrated "oriental herb" known as "Odonto." For tincture of orris, or,
as the perfumers call it,

EXTRACT OF ORRIS,

Take orris root, crushed,        7 lbs.
Rectified spirits,            1 gallon.

After standing together for about a fortnight, the extract is fit to
take off. It requires considerable time to drain away, and, to prevent
loss, the remainder of the orris should be placed in the tincture press.
This extract enters into the composition of many of the most celebrated
bouquets, such as "Jockey Club," and others, but is never sold alone,
because its odor, although grateful, is not sufficiently good to stand
public opinion upon its own merits; but in combination its value is very
great; possessing little aroma itself, yet it has the power of
strengthening the odor of other fragrant bodies; like the flint and
steel, which though comparatively incombustible, readily fire
inflammable bodies.

PALM.--The odor of palm oil--the fat oil of commerce--is due to
a fragrant principle which it contains. By infusion in alcohol, the
odoriferous body is dissolved, and resembles, to a certain extent, the
tincture of orris, or of extract of violet, but is very indifferent, and
is not likely to be brought into use, though several attempts have been
made to render it of service when the cultivation of the violets have
failed from bad seasons.

PATCHOULY.--_Pogostemon patchouly_ (LINDLEY),
_Plectranthus crassifolius_ (BURNETT), is an herb that grows
extensively in India and China. It somewhat resembles our garden sage in
its growth and form, but the leaves are not so fleshy.

[Illustration: Patchouly.]

The odor of patchouly is due to an otto contained in the leaves and
stems, and is readily procured by distillation. 1 cwt. of good herb will
yield about 28 oz. of the essential oil, which is of a dark brown color,
and of a density about the same as that of oil of sandal wood, which it
resembles in its physical character. Its odor is the most powerful of
any derived from the botanic kingdom; hence, if mixed in the proportion
of measure for measure, it completely covers the smell of all other
bodies.

EXTRACT OF PATCHOULY.

Rectified spirit,       1 gallon.
Otto of patchouly,      1-1/4 oz.
  "     rose,             1/4 oz.

The essence of patchouly thus made is that which is found in the
perfumers' shops of Paris and London. Although few perfumes have had
such a fashionable run, yet when smelled at in its pure state, it is far
from agreeable, having a kind of mossy or musty odor, analogous to
Lycopodium, or, as some say, it smells of "old coats."

The characteristic smell of Chinese or Indian ink is due to some
admixture of this herb.

The origin of the use of patchouly as a perfume in Europe is curious. A
few years ago real Indian shawls bore an extravagant price, and
purchasers could always distinguish them by their odor; in fact, they
were perfumed with patchouly. The French manufacturers had for some time
successfully imitated the Indian fabric, but could not impart the odor.

At length they discovered the secret, and began to import the plant to
perfume articles of their make, and thus palm off homespun shawls as
real Indian! From this origin the perfumers have brought it into use.
Patchouly herb is extensively used for scenting drawers in which linen
is kept; for this purpose it is best to powder the leaves and put them
into muslin sacks, covered with silk, after the manner of the
old-fashioned lavender-bag. In this state it is very efficacious in
preventing the clothes from being attacked by moths. Several
combinations of patchouly will be given in the recipes for "bouquets and
nosegays."

PEA (SWEET).--A very fine odor may be abstracted from
the flowers of the chick-vetch by maceration in any fatty body, and then
digesting the pomade produced in spirit. It is, however, rarely
manufactured, because a very close

IMITATION OF THE ESSENCE OF SWEET PEA.

can be prepared thus:--

Extract of tuberose,               1/2 pint.
  "        fleur d'orange,         1/2  "
  "        rose from pomatum,      1/2  "
  "        vanilla,                    1 oz.

Scents, like sounds, appear to influence the olfactory nerve in certain
definite degrees. There is, as it were, an octave of odors like an
octave in music; certain odors coincide, like the keys of an instrument.
Such as almond, heliotrope, vanilla, and orange-blossoms blend together,
each producing different degrees of a nearly similar impression. Again,
we have citron, lemon, orange-peel, and verbena, forming a higher octave
of smells, which blend in a similar manner. The metaphor is completed by
what we are pleased to call semi-odors, such as rose and rose geranium
for the half note; petty grain, neroli, a black key, followed by fleur
d'orange. Then we have patchouli, sandal-wood, and vitivert, and many
others running into each other.

From the odors already known we may produce, by uniting them in proper
proportion, the smell of almost any flower, except jasmine.

The odor of some flowers resembles others so nearly that we are almost
induced to believe them to be the same thing, or, at least, if not
evolved from the plant as such, to become so by the action of the
air-oxidation. It is known that some actually are identical in
composition, although produced from totally different plants, such as
camphor, turpentine, rosemary. Hence we may presume that chemistry will
sooner or later produce one from the other, for with many it is merely
an atom of water or an atom of oxygen that causes the difference. It
would be a grand thing to produce otto of roses from oil of rosemary, or
from the rose geranium oil, and theory indicates its possibility.

The essential oil of almonds in a bottle that contains a good deal of
air-oxygen, and but a very little of the oil, spontaneously passes into
another odoriferous body, benzoic acid; which is seen in crystals to
form over the dry parts of the flask. This is a natural illustration of
this idea. In giving the recipe for "sweet pea" as above, we form it
with the impression that its odor resembles the orange-blossom, which
similarity is approached nearer by the addition of the rose and
tuberose.

The vanilla is used merely to give permanence to the scent on the
handkerchief, and this latter body is chosen in preference to extract of
musk or ambergris, which would answer the same purpose of giving
permanence to the more volatile ingredients; because the vanilla
strikes the same key of the olfactory nerve as the orange-blossom, and
thus no new idea of a different scent is brought about as the perfume
dies off from the handkerchief. When perfumes are not mixed upon this
principle, then we hear that such and such a perfume becomes "sickly" or
"faint" after they have been on the handkerchief a short time.

PINE-APPLE.--Both Dr. Hoffman and Dr. Lyon Playfair have fallen
into some error in their inferences with regard to the application of
this odor in perfumery. After various practical experiments conducted in
a large perfumatory, we have come to the conclusion that it cannot be so
applied, simply because when the essence of pine-apple is smelled at,
the vapor produces an involuntary action of the larynx, producing cough,
when exceedingly dilute. Even in the infinitesimal portions it still
produces disagreeable irritation of the air-pipes, which, if prolonged,
such as is expected if used upon a handkerchief, is followed by intense
headache. It is obvious, therefore, that the legitimate use of the
essence of pine-apple (butyric ether) cannot be adapted with benefit to
the manufacturing perfumer, although invaluable to the confectioner as a
flavoring material. What we have here said refers to the artificial
essence of pine-apple, or butyrate of ethyloxide, which, if very much
diluted with alcohol, resembles the smell of pine-apple, and hence its
name; but how far the same observations are applicable to the true
essential oil from the fruit or epidermis of the pine-apple, remains to
be seen _when_ we procure it. As the West Indian pine-apples are now
coming freely into the market, the day is probably not distant when
demonstrative experiments can be tried; but hitherto it must be
remembered our experiments have only been performed with a body
_resembling in smell_ the true essential oil of the fruit. The physical
action of all ethers upon the human body is quite sufficient to prevent
their application in perfumery, however useful in confectionary, which
it is understood has to deal with another of the senses,--not of smell,
but of taste. The commercial "essence of pine-apple," or "pine-apple
oil," and "jargonelle pear-oil," are admitted only to be _labelled_
such, but really are certain organic acid ethers. For the present, then,
perfumers must only look on these bodies as so many lines in the "Poetry
of Science," which, for the present, are without practical application
in his art.

PINK.--_Dianthus Caryophyllus._--The clove pink emits a most
fragrant odor, "especially at night," says Darwin.

    "The lavish pink that scents the garden round,"

is not, however, at present applied in perfumery, except in name.

IMITATION ESSENCE OF CLOVE PINK.

Esprit rose,                 1/2 pint.
   "   fleur d'orange,       1/4   "
   "     "   de cassie,      1/4   "
   "   vanilla,                  2 oz.
Oil of cloves,               10 drops.

It is remarkable how very much this mixture resembles the odor of the
flower, and the public never doubt its being the "real thing."

RHODIUM.--When rose-wood, the lignum of the _Convolvulus
scoparius_, is distilled, a sweet-smelling oil is procured, resembling
in some slight degree the fragrance of the rose, and hence its name. At
one time, that is, prior to the cultivation of the rose-leaf geranium,
the distillates from rose-wood and from the root of the _Genista
canariensis_ (Canary-rose-wood), were principally drawn for the
adulteration of real otto of roses, but as the geranium oil answers so
much better, the oil of rhodium has fallen into disuse, hence its
comparative scarcity in the market at the present day, though our
grandfathers knew it well. One cwt. of wood yields about three ounces of
oil.

Ground rose-wood is valuable as a basis in the manufacture of sachet
powders for perfuming the wardrobe.

The French have given the name jacaranda to rose-wood, under the idea
that the plant called jacaranda by the Brazilians yields it, which is
not the case; "the same word has perhaps been the origin of
palisander--palixander, badly written."--_Burnett_.

ROSE.--

    "Go, crop the gay rose's vermeil bloom,
    And waft its spoils, a sweet perfume,
          In incense to the skies."

    OGILVIE.

This queen of the garden loses not its diadem in the perfuming world.
The oil of roses, or, as it is commonly called, the otto, or attar, of
roses, is procured (contrary to so many opposite statements) simply by
distilling the roses with water.

The otto, or attar, of rose of commerce is derived from the _Rosa
centifolia provincialis_. Very extensive rose farms exist at Adrianople
(Turkey in Europe); at Broussa, now famous as the residence of
Abd-el-Kader; and at Uslak (Turkey in Asia); also at Ghazepore, in
India.

The cultivators in Turkey are principally the Christian inhabitants of
the low countries of the Balkan, between Selimno, and Carloya, as far as
Philippopolis, in Bulgaria, about 200 miles from Constantinople. In good
seasons, this district yields 75,000 ounces; but in bad seasons only
20,000 to 30,000 ounces of attar are obtained. It is estimated that it
requires at least 2000 rose blooms to yield one drachm of otto.

The otto slightly varies in odor from different districts; many places
furnish an otto which solidifies more readily than others, and,
therefore, this is not a sure guide of purity, though many consider it
such. That which was exhibited in the Crystal Palace of 1851, as "from
Ghazepore," in India, obtained the prize.

    "Attar of roses, made in Cashmere, is considered superior to any
    other; a circumstance not surprising, as, according to Hugel, the
    flower is here produced of surpassing fragrance as well as beauty.
    A large quantity of rose-water twice distilled is allowed to run
    off into an open vessel, placed over night in a cool running
    stream, and in the morning the oil is found floating on the
    surface in minute specks, which are taken off very carefully by
    means of a blade of sword-lily. When cool it is of a dark green
    color, and as hard as resin, not becoming liquid at a temperature
    about that of boiling water. Between 500 and 600 pounds' weight of
    leaves is required to produce one ounce of the attar."--_Indian
    Encyclopædia._

Pure otto of roses, from its cloying sweetness, has not many admirers;
when diluted, however, there is nothing to equal it in odor, especially
if mixed in soap, to form rose soap, or in pure spirit, to form the
esprit de rose. The soap not allowing the perfume to evaporate very
fast, we cannot be surfeited with the smell of the otto.

The finest preparation of rose as an odor is made at Grasse, in France.
Here the flowers are not treated for the otto, but are subjected to the
process of maceration in fat, or in oil, as described under jasmine,
heliotrope, &c.

The rose pomade thus made, if digested in alcohol, say 8 lbs. of No. 24
Pomade to one gallon of spirit, yields an esprit de rose of the first
order, very superior to that which is made by the addition of otto to
spirit. It is difficult to account for this difference, but it is
sufficiently characteristic to form a distinct odor. See the article on
fleur d'orange and neroli (pp. 77, 78), which have similar qualities,
previously described. The esprit de rose made from the French rose
pomade is never sold retail by the perfumer; he reserves this to form
part of his _recherche_ bouquets.

Some wholesale druggists have, however, been selling it now for some
time to country practitioners, for them to form extemporaneous
rose-water, which it does to great perfection. Roses are cultivated to
a large extent in England, near Mitcham, in Surrey, for perfumers' use,
to make rose-water. In the season when successive crops can be got,
which is about the end of June, or the early part of July, they are
gathered as soon as the dew is off, and sent to town in sacks. When they
arrive, they are immediately spread out upon a cool floor: otherwise, if
left in a heap, they heat to such an extent, in two or three hours, as
to be quite spoiled. There is no organic matter which so rapidly absorbs
oxygen, and becomes heated spontaneously, as a mass of freshly gathered
roses.

To preserve these roses, the London perfumers immediately pickle them;
for this purpose, the leaves are separated from the stalks, and to every
bushel of flowers, equal to about six pounds' weight, one pound of
common salt is thoroughly rubbed in. The salt absorbs the water existing
in the petals, and rapidly becomes brine, reducing the whole to a pasty
mass, which is finally stowed away in casks. In this way they will keep
almost any length of time, without the fragrance being seriously
injured. A good rose-water can be prepared by distilling 12 lbs. of
pickled roses, and 2-1/2 gallons of water. "Draw" off two gallons; the
product will be the double-distilled rose-water of the shops. The
rose-water that is imported from the South of France is, however, very
superior in odor to any that can be produced here. As it is a residuary
product of the distillation of roses for procuring the attar, it has a
richness of aroma which appears to be inimitable with English-grown
roses. There are four modifications of essence of rose for the
handkerchief, which are the _ne plus ultra_ of the perfumer's art. They
are,--esprit de rose triple, essence of white of roses, essence of tea
rose, and essence of moss rose. The following are the recipes for their
formation:--

ESPRIT DE ROSE TRIPLE.

Rectified alcohol,      1 gallon.
Otto of rose,               3 oz.

Mix at a summer heat; in the course of a quarter of an hour the whole of
the otto is dissolved, and is then ready for bottling and sale. In the
winter season beautiful crystals of the otto--if it is good--appear
disseminated through the esprit.

ESSENCE OF MOSS ROSE.

Spirituous extract from French Rose pomatum,      1 quart.
Esprit de rose triple,                             1 pint.
Extracts fleur d'orange pomatum,                    1  "
    "     of ambergris,                           1/2  "
    "        musk,                                   4 oz.

Allow the ingredients to remain together for a fortnight; then filter,
if requisite, and it is ready for sale.

ESSENCE OF WHITE ROSE.

Esprit de rose from pomatum,      1 quart.
  "        "   triple,            1 "
  "       violette,               1 "
Extracts of jasmine                1 pint.
    "       patchouly,           1/2 "

ESSENCE OF TEA ROSE.

Esprit de rose pomade,              1 pint.
"          " triple,                1 "
Extract of rose-leaf geranium,      1 "
  "        sandal-wood,           1/2 "
  "        neroli,                1/4 "
  "        orris,                 1/4 "

ROSEMARY.--

    "There's rosemary, that's for remembrance."

    SHAKSPEARE.

By distilling the _Rosmarinus officinalis_ a thin limpid otto is
procured, having the characteristic odor of the plant, which is more
aromatic than sweet. One cwt. of the fresh herb yields about twenty-four
ounces of oil. Otto of rosemary is very extensively used in perfumery,
especially in combination with other ottos for scenting soap. Eau de
Cologne cannot be made without it, and in the once famous "Hungary
water" it is the leading ingredient. The following is the composition of

HUNGARY WATER.

Rectified alcohol,                    1 gallon.
Otto of English rosemary,                 2 oz.
"       lemon-peel,                       1 oz.
"       balm (_Melissa_),                 1 oz.
"       mint,                       1/2 drachm.
Esprit de rose,                         1 pint.
Extract of fleur d'orange,              1  "

It is put up for sale in a similar way to eau de Cologne, and is said to
take its name from one of the queens of Hungary, who is reported to
have derived great benefit from a bath containing it, at the age of
seventy-five years. There is no doubt that clergymen and orators, while
speaking for any time, would derive great benefit from perfuming their
handkerchief with Hungary water or eau de Cologne, as the rosemary they
contain excites the mind to vigorous action, sufficient of the stimulant
being inhaled by occasionally wiping the face with the handkerchief
wetted with these "waters." Shakspeare giving us the key, we can
understand how it is that such perfumes containing rosemary are
universally said to be "so refreshing!"

SAGE.--A powerful-scenting otto can be procured by distillation
from any of the _Salvieæ_. It is rarely used, but is nevertheless very
valuable in combination for scenting soap.

Dried sage-leaves, ground, will compound well for sachets.

SANTAL.--_Santalum album_.

    "The santal tree perfumes, when riven,
    The axe that laid it low." CAMERON.

This is an old favorite with the lovers of scent; it is the wood that
possesses the odor. The finest santal-wood grows in the island of Timor,
and the Santal-wood Islands, where it is extensively cultivated for the
Chinese market. In the religious ceremonies of the Brahmins, Hindoos,
and Chinese, santal-wood is burned, by way of incense, to an extent
almost beyond belief. The _Santala_ grew plentifully in China, but the
continued offerings to the Buddahs have almost exterminated the plant
from the Celestial Empire; and such is the demand, that it is about to
be cultivated in Western Australia, in the expectation of a profitable
return, which we doubt not will be realized; England alone would consume
tenfold the quantity it does were its price within the range of other
perfuming substances. The otto which exists in the santal-wood is
readily procured by distillation; 1 cwt. of good wood will yield about
30 ounces of otto.

[Illustration: Santal-wood.]

The white ant, which is so common in India and China, eating into every
organic matter that it comes across, appears to have no relish for
santal-wood; hence it is frequently made into caskets, jewel-boxes,
deed-cases, &c. This quality, together with its fragrance, renders it a
valuable article to the cabinet-makers of the East.

The otto of santal is remarkably dense, and is above all others
oleaginous in its appearance, and, when good, is of a dark straw color.
When dissolved in spirit, it enters into the composition of a great many
of the old-fashioned bouquets, such as "Marechale," and others, the
formulæ of which will be given hereafter. Perfumers thus make what is
called

EXTRAIT DE BOIS DE SANTAL.

Rectified spirits,                              7 pints.
Esprit de rose,                                  1 pint.
Essential oil, _i.e._ otto, of santal,             3 oz.

All those EXTRACTS, made by dissolving the otto in alcohol, are
nearly white, or at least only slightly tinted by the color of the oil
used. When a perfumer has to impart a delicate _odeur_ to a lady's
_mouchoir_, which in some instances costs "no end of money," and is an
object, at any cost, to retain unsullied, it behooves his reputation to
sell an article that will not stain a delicate white fabric. Now, when a
perfume is made in a direct manner from any wood or herb, as tinctures
are made, that is, by infusion in alcohol, there is obtained, besides
the odoriferous substance, a solution of coloring and extractive matter,
which is exceedingly detrimental to its fragrance, besides seriously
staining any cambric handkerchief that it may be used upon; and for this
reason this latter method should never be adopted, except for use upon
silk handkerchiefs.

The odor of santal assimilates well with rose; and hence, prior to the
cultivation of rose-leaf geranium, it was used to adulterate otto of
roses; but is now but seldom used for that purpose.

By a "phonetic" error, santal is often printed "sandal," and "sandel."

SASSAFRAS.--Some of the perfumers of Germany use a tincture of
the wood of the _Laurus sassafras_ in the manufacture of hair-washes and
other nostrums; but as, in our opinion, it has rather a "physicky" smell
than flowery, we cannot recommend the German recipes. The _Eau
Athenienne_, notwithstanding, has some reputation as a hair-water, but
is little else than a weak tincture of sassafras.

SPIKE.--French oil of lavender, which is procured from the
_Lavandula spica_, is generally called oil of spike. (See Lavender.)

STORAX and TOLU are used in perfumery in the same way
as benzoin, namely, by solution in spirit as a tincture. An ounce of
tincture of storax, tolu, or benzoin, being added to a pound of any very
volatile perfume, gives a degree of permanence to it, and makes it last
longer on the handkerchief than it otherwise would: thus, when any
perfume is made by the solution of an otto in spirit, it is usual to add
to it a small portion of a substance which is less volatile, such as
extract of musk, extract of vanilla, ambergris, storax, tolu, orris,
vitivert, or benzoin; the manufacturer using his judgment and discretion
as to which of these materials are to be employed, choosing, of course,
those which are most compatible with the odor he is making.

The power which these bodies have of "fixing" a volatile substance,
renders them valuable to the perfumer, independent of their aroma, which
is due in many cases to benzoic acid, slightly modified by an esential
oil peculiar to each substance, and which is taken up by the alcohol,
together with a portion of resin. When the perfume is put upon a
handkerchief, the most volatile bodies disappear first: thus, after the
alcohol has evaporated, the odor of the ottos appear stronger; if it
contains any resinous body, the ottos are held in solution, as it were,
by the resin, and thus retained on the fabric. Supposing a perfume to be
made of otto only, without any "fixing" substance, then, as the perfume
"dies away," the olfactory nerve, if tutored, will detect its
composition, for it spontaneously analyzes itself, no two ottos having
the same volatility: thus, make a mixture of rose, jasmine, and
patchouly; the jasmine predominates first, then the rose, and, lastly,
the patchouly, which will be found hours after the others have
disappeared.

SYRINGA.--The flowers of the _Philadelphus coronarius_, or
common garden syringa, have an intense odor resembling the
orange-blossom; so much so, that in America the plant is often termed
"mock orange." A great deal of the pomatum sold as pommade surfin, à la
fleur d'orange, by the manufacturers of Cannes, is nothing more than
fine suet perfumed with syringa blossoms by the maceration process.
Fine syringa pomade could be made in England at a quarter the cost of
what is paid for the so-called orange pomatum.

THYME.--All the different species of thyme, but more
particularly the lemon thyme, the _Thymus serpyllum_, as well as the
marjorams, origanum, &c., yield by distillation fragrant ottos, that are
extensively used by manufacturing perfumers for scenting soaps; though
well adapted for this purpose, they do not answer at all in any other
combinations. Both in grease and in spirit all these ottos impart an
herby smell (very naturally) rather than a flowery one, and, as a
consequence, they are not considered _recherché_.

When any of these herbs are dried and ground, they usefully enter into
the composition of sachet powders.

TONQUIN, or TONKA.--The seeds of the _Dipterix
odorata_ are the tonquin or _coumarouma_ beans of commerce. When fresh
they are exceedingly fragrant, having an intense odor of newly made hay.
The _Anthoxanthum odoratum_, or sweet-smelling vernal grass, to which
new hay owes its odor, probably yields identically the same fragrant
principle, and it is remarkable that both tonquin beans and vernal
grass, while actually growing, are nearly scentless, but become rapidly
aromatic when severed from the parent stock.

Chemically considered, tonquin beans are very interesting, containing,
when fresh, a fragrant volatile otto (to which their odor is
principally due), benzoic acid, a fat oil and a neutral
principal--_Coumarin_. In perfumery they are valuable, as, when ground,
they form with other bodies an excellent and permanent sachet, and by
infusion in spirit, the tincture or extract of tonquin enters into a
thousand of the compound essences; but on account of its great strength
it must be used with caution, otherwise people say your perfume is
"snuffy," owing to the predominance of the odor and its well-known use
in the boxes of those who indulge in the titillating dust.

[Illustration: Tonquin.]

EXTRACT OF TONQUIN.

Tonquin beans,              1 lb.
Rectified spirit,       1 gallon.

Digest for a month at a summer heat. Even after this maceration they are
still useful when dried and ground in those compounds known as POT
POURRI, OLLA PODRIA, &c. The extract of tonquin, like
extract of orris and extract of vanilla, is never sold pure, but is only
used in the manufacture of compound perfumes. It is the leading
ingredient in _Bouquet du Champ_--The field Bouquet--the great
resemblance of which to the odor of the hay-field, renders it a favorite
to the lovers of the pastoral.

TUBEROSE.--One of the most exquisite odors with which we are
acquainted is obtained by _enfleurage_ from the tuberose flower. It is,
as it were, a nosegay in itself, and reminds one of that delightful
perfume observed in a well-stocked flower-garden at evening close;
consequently it is much in demand by the perfumers for compounding sweet
essences.

EXTRACT OF TUBEROSE.

Eight pounds of No. 24 tuberose pomatum, cut up very fine, is to be
placed into 1 gallon of the best rectified spirit. After standing for
three weeks or a month at summer heat, and with frequent agitation, it
is fit to draw off, and being strained through cotton wool, is ready
either for sale or use in the manufacture of bouquets.

This essence of tuberose, like that of jasmine, is exceedingly volatile,
and if sold in its pure state quickly "flies off" the handkerchief; it
is therefore necessary to add some fixing ingredient, and for this
purpose it is best to use one ounce of extract of orris, or half an
ounce of extract of vanilla, to every pint of tuberose.

VANILLA.--The pod or bean of the _Vanilla planifolia_ yields a
perfume of rare excellence. When good, and if kept for some time, it
becomes covered with an efflorescence of needle crystals possessing
properties similar to benzoic acid, but differing from it in
composition. Few objects are more beautiful to look upon than this, when
viewed by a microscope with the aid of polarized light.

[Illustration: Vanilla.]

EXTRACT OF VANILLA.

Vanilla pods,                 1/2 lb.
Rectified spirit,           1 gallon.

Slit the pods from end to end, so as to lay open the interior, then cut
them up in lengths of about a quarter of an inch, macerate with
occasional agitation for about a month; the tincture thus formed will
only require straining through cotton to be ready for any use that is
required. In this state it is rarely sold for a perfume, but is consumed
in the manufacture of compound odors, bouquets, or nosegays, as they
are called.

Extract of Vanilla is also used largely in the manufacture of
hair-washes, which are readily made by mixing the extract of vanilla
with either rose, orange, elder, or rosemary water, and afterwards
filtering.

We need scarcely mention, that vanilla is greatly used by cooks and
confectioners for flavoring.

VERBENA, or VERVAINE.--The scented species of this
plant, the lemon verbena, _Aloysia citriodora_ (Hooker), gives one of
the finest perfumes with which we are acquainted; it is well known as
yielding a delightful fragrance by merely drawing the hand over the
plant; some of the little vessels or sacks containing the otto must be
crushed in this act, as there is little or no odor by merely smelling at
the plant.

The otto, which can be extracted from the leaves by distillation with
water, on account of its high price, is scarcely, if ever, used by the
manufacturing perfumer, but it is most successfully imitated by mixing
the otto of lemon grass, _Andropogon schoenanthus_, with rectified
spirit, the odor of which resembles the former to a nicety. The
following is a good form for making the

EXTRACT OF VERBENA.

Rectified spirit,            1 pint.
Otto of lemon grass,      3 drachms.
  "     lemon peel,            2 oz.
  "     orange peel,         1/2 oz.

After standing together for a few hours and then filtering, it is fit
for sale.

Another mixture of this kind, presumed by the public to be made from the
same plant, but of a finer quality, is composed thus--it is sold under
the title

EXTRAIT DE VERVEINE.

Rectified spirit,                   1 pint.
Otto of orange peel,                  1 oz.
 " lemon peel,                        2 oz.
 " citron,                        1 drachm.
 " lemon grass,              2-1/2 drachms.
Extrait de fleur d'orange,            7 oz.
 "           "  tubereuse,            7 oz.
Esprit de rose,                   1/2 pint.

This mixture is exceedingly refreshing, and is one of the most elegant
perfumes that is made. Being white, it does not stain the handkerchief.
It is best when sold fresh made, as by age the citrine oils oxidize, and
the perfume acquires an ethereal odor, and then customers say "it is
sour." The vervaine thus prepared enters into the composition of a great
many of the favorite bouquets that are sold under the title "Court
Bouquet," and others which are mixtures of violet, rose, and jasmine,
with verbena or vervaine in different proportions. In these
preparations, as also in Eau de Portugal, and in fact where any of the
citrine ottos are used, a much finer product is obtained by using grape
spirit or brandy in preference to the English corn spirit as a solvent
for them. Nor do they deteriorate so quickly in French spirit as in
English. Whether this be due to the oil of wine (oeanthic ether) or
not we cannot say, but think it is so.

VIOLET.--

    "The forward violet thus did I chide:
    Sweet thief, whence didst thou steal thy sweet that smells,
    If not from my love's breath?"

The perfume exhaled by the _Viola odorata_ is so universally admired,
that to speak in its favor would be more than superfluous. The demand
for the "essence of violets" is far greater than the manufacturing
perfumers are at present able to supply, and as a consequence, it is
difficult to procure the genuine article through the ordinary sources of
trade.

Real violet is, however, sold by many of the retail perfumers of the
West End of London, but at a price that prohibits its use except by the
affluent or extravagant votaries of fashion. The violet farms from
whence the flowers are procured to make this perfume are very extensive
at Nice and Grasse, also in the neighborhood of Florence. The true
smelling principle or otto of violets has never yet been isolated: a
very concentrated solution in alcohol impresses the olfactory nerve with
the idea of the presence of hydrocyanic acid, which is probably a true
impression. Burnett says that the plant _Viola tricolor_ (heart's ease),
when bruised, smells like peach kernels, and doubtless, therefore,
contains prussic acid.

The flowers of the heart's ease are scentless, but the plant evidently
contains a principle which in other species of the Viola, is eliminated
as the "sweet that smells" so beautifully alluded to by Shakspeare.

For commercial purposes, the odor of the violet is procured in
combination with spirit, oil, or suet, precisely according to the
methods previously described for obtaining the aroma of some other
flowers before mentioned, such as those for cassie, jasmine,
orange-flower, namely, by maceration, or by _enfleurage_, the former
method being principally adopted, followed by, when "essence" is
required, digesting the pomade in rectified alcohol.

Good essence of violets, thus made, is of a beautiful green color, and,
though of a rich deep tint, has no power to stain a white fabric, and
its odor is perfectly natural.

The essence of violet, as prepared for retail sale, is thus made,
according to the quality and strength of the pomade:--Take from six to
eight pounds of the violet pomade, chop it up fine, and place it into
one gallon of perfectly clean (free from fusel oil) rectified spirit,
allow it to digest for three weeks or a month, then strain off the
essence, and to every pint thereof add three ounces of tincture of orris
root, and three ounces of esprit de cassie; it is then fit for sale.

We have often seen displayed for sale in druggists' shops plain tincture
of orris root, done up in nice bottles, with labels upon them inferring
the contents to be "Extract of Violet;" customers thus once "taken in"
are not likely to be so a second time.

A good IMITATION ESSENCE OF VIOLETS is best prepared thus--

Spirituous extract of cassie pomade,         1 pint.
Esprit de rose, from pomade,               1/2 "
Tincture of orris,                         1/2 "
Spirituous extract of tuberose pomade,     1/2 "
Otto of almonds,                            3 drops.

After filtration it is fit for bottling. In this mixture, it is the
extract of cassie which has the leading smell, but modified by the rose
and tuberose becomes very much like the violet. Moreover, it has a green
color, like the extract of violet; and as the eye influences the
judgment by the sense of taste, so it does with the sense of smell.
Extract of violet enters largely into the composition of several of the
most popular bouquets, such as extract of spring flowers and many
others.

VITIVERT, or Kus-Kus, is the rhizome of an Indian grass. In the
neighborhood of Calcutta, and in the city, this material has an
extensive use by being manufactured into awnings, blinds, and
sun-shades, called Tatty. During the hot seasons an attendant sprinkles
water over them; this operation cools the apartment by the evaporation
of the water, and, at the same time, perfumes the atmosphere, in a very
agreeable manner, with the odoriferous principle of the vitivert. It has
a smell between the aromatic or spicy odor and that of flowers--if such
a distinction can be admitted. We classify it with orris root, not that
it has any odor resembling it, but because it has a like effect in use
in perfumery, and because it is prepared as a tincture for obtaining its
odor.

About four pounds of the dried vitivert, as it is imported, being cut
small and set to steep in a gallon of rectified spirits for a fortnight,
produces the

ESSENCE OF VITIVERT of the shops. In this state it is rarely
used as a perfume, although it is occasionally asked for by those who,
perhaps, have learnt to admire its odor by their previous residence in
"the Eastern clime." The extract, essence, or tincture of vitivert,
enters into the composition of several of the much-admired and old
bouquets manufactured in the early days of perfumery in England, such as
"_Mousselaine des Indies_," for which preparation M. Delcroix, in the
zenith of his fame, created quite a _furor_ in the fashionable world.

[Illustration: Vitivert.]

Essence of vitivert is also made by dissolving 2 oz. of otto of vitivert
in 1 gallon of spirit; this preparation is stronger than the tincture,
as above.

MARECHALE and BOUQUET DU ROI, perfumes which have also
"had their day," owe much of their peculiarity to the vitivert contained
in them.

Bundles of vitivert are sold for perfuming linen and preventing moth,
and, when ground, is used to manufacture certain sachet powders.

Otto of vitivert is procurable by distillation; a hundred-weight of
vitivert yields about 14 oz. of otto, which in appearance very much
resembles otto of santal. I have placed a sample of it in the museum at
Kew.

VOLKAMERIA.--An exquisite perfume is sold under this name,
presumed, of course, to be derived from the _Volkameria inermis_
(LINDLEY). Whether it has a smell resembling the flower of that
plant, or whether the plant blooms at all, we are unable to say. It is a
native of India, and seems to be little known even in the botanic
gardens of this country; however, the plant has a name, and that's
enough for the versatile Parisian perfumer, and if the mixture he makes
"takes" with the fashionable world--the plant which christens it has a
fine perfume for a certainty!

ESSENCE OF VOLKAMERIA.

Esprit de violette,      1 pint.
   "      tubereuse,      1  "
   "      jasmine,      1/4  "
   "      rose,         1/2  "
Essence de muse,           2 oz.

WALLFLOWER (_Cherianthus_).--Exquisite as is the odor of this
flower, it is not used in perfumery, though no doubt it might be, and
very successfully too, were the plant cultivated for that purpose. To
this flower we would direct particular attention, as one well adapted
for experiments to obtain its odoriferous principle in this country, our
climate being good for its production. The mode for obtaining its odor
has been indicated when we spoke of heliotrope, page 60. And if it
answers on the small scale, there is little doubt of success in the
large way, and there is no fear but that the scent of the old English
wallflower will meet with a demand.

An IMITATION ESSENCE OF WALLFLOWER can be compounded thus:--

Extract fleur d'orange,         1 pint.
  "     vanilla,                1/2 "
Esprit de rose,                  1  "
Extract of orris,               1/2 "
  "     cassie,                 1/2 "
Essential oil of almonds,      5 drops.

Allow this mixture to be made up for two or three weeks prior to putting
it up for sale.

WINTER GREEN (_Trientalis Europoea_).--A perfuming otto can
be procured by distilling the leaves of this plant: it is principally
consumed in the perfuming of soaps. Upon the strength of the name of
this odorous plant a very nice handkerchief perfume is made.

ICELAND WINTER GREEN.

Esprit de rose,             1 pint.
Essence of lavender,        1/4 "
Extract of neroli,          1/2 "
  "        vanilla,         1/4 "
  "        vitivert,        1/4 "
  "        cassie,          1/2 "
  "        ambergris,       1/4 "

We have now described all the important odoriferous bodies which are
used by the manufacturing perfumer, as derived from the botanic kingdom;
it may be understood that where an odoriferous material is unnoticed,
it has no qualities peculiar enough to be remarked on, and that the
methods adopted for preparing its essence, extract, water, or oil, are
analogous to those that have been already noticed, that is, by the
processes of _maceration_, _absorption_, or _enfleurage_ for flowers, by
_tincturation_ for roots, and by _distillation_ for seeds, modified
under certain circumstances.

There are, however, three other important derivative odors--ambergris,
civet, and musk--which, being from the animal kingdom, are treated
separately from plant odors, in order, it is considered, to render the
whole matter less confused to manufacturers who may refer to them.
Ammonia and acetic acid, holding an indefinite position in the order we
have laid down, may also come in here without much criticism, being
considered as primitive odors.

On terminating our remarks relating to the simple preparations of the
odors of plants, and before we speak of perfumes of an animal origin, or
of those compound _odors_ sold as bouquets, nosegays, &c., it may
probably be interesting to give a few facts and statistics, showing the
consumption, in England, of the several substances previously named.

QUANTITIES OF ESSENTIAL OILS, OR OTTOS, PAYING 1_S._ PER POUND DUTY,
ENTERED FOR HOME CONSUMPTION IN THE YEAR 1852.

                                                            lbs.
Otto of bergamot,                                         28,574
  "  caraway,                                              3,602
  "  cassia,                                               6,163
  "  cloves,                                                 595
Otto of lavender,                                         12,776
  "     lemon,                                            67,348
  "     peppermint,                                       16,059
  "     roses,                                             1,268
  "     spearmint,                                           163
  "     thyme,                                            11,418
  "     lemon grass,                     }
  "     citronella,                      }                47,380
And other ottos not otherwise described, }
                                                         -------
Total essential oils or ottos imported in one year,      195,346

at the duty of 1_s._ per pound, yield a revenue annually of 9,766_l._
16_s._

It would appear by the above return that our consumption of otto of
cloves was exceedingly small; whereas it is probably ten times that
amount. The fact is, several of the English wholesale druggists are very
large distillers of this otto, leaving little or no room for the sale
and importation of foreign distilled otto of cloves. Again, otto of
caraway, the English production of that article is quite equal to the
foreign; also, otto of lavender, which is drawn in this country probably
to the extent of 6000 lbs. annually.

There were also passed through the Custom House for home consumption, in
1852--

Pomatums, procured by enfleurage, maceration,
  &c., commonly called "French Pomatums,"
  average value of 6_s._ per pound, and paying
  a duty of 1_s._ per pound, valued by the importers
  at                                                      £1,306
Perfumery not otherwise described; value                  £1,920

Number of bottles of eau de Cologne, paying
a duty of 1_s._ each,[D]                  19,777

Revenue from eau de Cologne manufactured out of England, say 20,000
flacons at 8_d._ = 8,000_l._ annually.

The total revenue derived from various sources, even upon this low scale
of duties, from the substances with which "Britannia perfumes her pocket
handkerchief," cannot be estimated at less than 40,000_l._ per annum.
This, of course, includes the duty upon the spirits used in the home
manufacture of perfumery.




SECTION IV.

PERFUMES OF ANIMAL ORIGIN.


In the previous articles we have only spoken of the odors of plants; we
now enter upon those materials used in perfumery of an animal origin.
The first under our notice is--

AMBERGRIS.--This substance is found in the sea, floating near
the islands of Sumatra, Molucca, and Madagascar; also on the coasts of
America, Brazil, China, Japan, and the Coromandel. The western coast of
Ireland is often found to yield large pieces of this substance. The
shores of the counties of Sligo, Mayo, Kerry, and the isles of Arran,
are the principal places where it has been found. In the "Philosophical
Transactions" there is an account of a lump found on the beach of the
first-mentioned county, in the year 1691, which weighed 52 oz., and was
bought on the spot for 20_l._, but which afterwards was sold in London
for more than 100_l._ (Philos. Trans. No. 227, p. 509). We are quite
within limit in stating that many volumes concerning the origin of
ambergris have been written, but the question respecting it is still at
issue. It is found in the stomachs of the most voracious fishes, these
animals swallowing, at particular times, everything they happen to meet
with. It has been particularly found in the intestines of the spermaceti
whale, and most commonly in sickly fish, whence it is supposed to be the
cause or effect of the disease.

Some authors, and among them Robert Boyle, consider it to be of
vegetable production, and analogous to amber; hence its name
amber-_gris_ (gray) gray amber. It is not, however, within the province
of this work to discuss upon the various theories about its production,
which could probably be satisfactorily explained if our modern
appliances were brought to bear upon the subject. The field is open to
any scientific enthusiast; all recent authors who mention it, merely
quoting the facts known more than a century ago.

A modern compiler, speaking of ambergris, says, "It smells like dried
cow-dung." Never having smelled this latter substance, we cannot say
whether the simile be correct; but we certainly consider that its
perfume is most incredibly overrated; nor can we forget that
HOMBERG found that "a vessel in which he had made a long
digestion of the human fæces had acquired a very strong and perfect
smell of ambergris, insomuch that any one would have thought that a
great quantity of essence of ambergris had been made in it. The perfume
(_odor!_) was so strong that the vessel was obliged to be moved out of
the laboratory." (Mem. Acad. Paris, 1711.)

Nevertheless, as ambergris is extensively used as a perfume, in
deference to those who admire its odor, we presume that it has to many
an agreeable smell.

Like bodies of this kind undergoing a slow decomposition and possessing
little volatility, it, when mixed with other very fleeting scents, gives
permanence to them on the handkerchief, and for this quality the
perfumer esteems it much.

ESSENCE OF AMBERGRIS

Is only kept for mixing; when retailed it has to be sweetened up to the
public nose; it is then called after the Parisian name

EXTRAIT D'AMBRE.

Esprit de rose triple,       1/2 pint.
Extract of ambergris,          1  "
Essence of musk,             1/4  "
Extract of vanilla,          2 ounces.

This perfume has such a lasting odor, that a handkerchief being well
perfumed with it, will still retain an odor even after it has been
washed.

The fact is, that both musk and ambergris contain a substance which
clings pertinaciously to woven fabrics, and not being soluble in weak
alkaline lyes, is still found upon the material after passing through
the lavatory ordeal.

Powdered ambergris is used in the manufacture of cassolettes--little
ivory or bone boxes perforated--which are made to contain a paste of
strong-smelling substances, to carry in the pocket or reticule; also in
the making of peau d'Espagne, or Spanish skin, used for perfuming
writing paper and envelopes, and which will be described hereafter.

[Illustration: Civet Cat.]

CIVET.--This substance is secreted by the _Viverra civetta_, or
civet cat. It is formed in a large double glandular receptacle between
the anus and the pudendum of the creature. Like many other substances of
Oriental origin, it was first brought to this country by the Dutch.

When the civet cats are kept in a state of confinement, which at one
time was common in Amsterdam, they are placed in strong cages, so
constructed as to prevent the animal from turning round and biting the
person employed in collecting the secreted substance. This operation is
said to be performed twice a week, and is done by scraping out the civet
with a small spoon: about a drachm at a time is thus obtained. A good
deal of the civet now brought to European markets is from Calicut,
capital of the province of Malabar, and from Bassora on the Euphrates.

In its pure state, civet has, to nearly all persons, a most disgusting
odor; but when diluted to an infinitesimal portion, its perfume is
agreeable. It is difficult to ascertain the reason why the same
substance, modified only by the quantity of matter presented to the
nose, should produce an opposite effect on the olfactory nerve; but such
is the case with nearly all odorous bodies, especially with ottos,
which, if smelled at, are far from nice, and in some cases, positively
nasty--such as otto of neroli, otto of thyme, otto of patchouly; but if
diluted with a thousand times its volume of oil, spirit, &c., then their
fragrance is delightful.

Otto of rose to many has a sickly odor, but when eliminated in the
homeopathic quantities as it rises from a single rose-bloom, who is it
that will not admit that "the rose is sweet?" The odor of civet is best
imparted, not by actual contact, but by being placed in the neighborhood
of absorbent materials. Thus, when spread upon leather, which, being
covered with silk and placed in a writing-desk, perfumes the paper and
envelopes delightfully, and so much so, that they retain the odor after
passing through the post.

EXTRACT OF CIVET is prepared by rubbing in a mortar one ounce
of civet with an ounce of orris-root powder, or any other similar
material that will assist to break up or divide the civet; and then
placing the whole into a gallon of rectified spirits; after macerating
for a month, it is fit to strain off. It is principally used as a
"fixing" ingredient, in mixing essences of delicate odor. The French
perfumers use the extract of civet more than English manufacturers, who
seem to prefer extract of musk. From a quarter of a pint to half a pint
is the utmost that ought to be mixed with a gallon of any other perfume.

CASTOR is a secretion of the _Castor fiber_, or beaver, very
similar to civet. Though we have often heard of its being used in
perfumery, we do not personally know that such is the case.

MUSK.--This extraordinary substance, like civet, is an animal
secretion; it is contained in excretory follicles about the navel of the
male animal. In the perfumery trade these little bags are called "pods,"
and as imported it is called "pod musk." When the musk is separated from
the skin or sack in which it is contained, it is then called "grain
musk."

The musk deer (_Moschus moschatus_) is an inhabitant of the great
mountain range which belts the north of India, and branches out into
Siberia, Thibet, and China. And it is also found in the Altaic range,
near Lake Baikal, and in some other mountain ranges, but always on the
borders of the line of perpetual snow. It is from the male animal only
that the musk is produced.

[Illustration: Musk Pod, actual size.]

It formerly was held in high repute as a medicine, and is still so among
Eastern nations. The musk from Boutan, Tonquin, and Thibet, is most
esteemed, that from Bengal is inferior, and from Russia is of still
lower quality. The strength and the quantity produced by a single animal
varies with the season of the year and the age of the animal. A single
musk pod usually contains from two to three drachms of grain musk. Musk
is imported into England from China, in caddies of from 50 to 100 ounces
each. When adulterated with the animal's blood, which is often the case,
it forms into lumps or clots; it is sometimes also mixed with a dark,
friable earth. Those pods in which little pieces of lead are discovered,
as a general rule, yield the finest quality of musk; upon this rule, we
presume that the best musk is the most worthy of adulteration. Musk is
remarkable for the diffusiveness and subtlety of its scent; everything
in its vicinity soon becomes affected by it, and long retains its odor,
although not in actual contact with it.

It is a fashion of the present day for people to say "that they do not
like musk;" but, nevertheless, from great experience in one of the
largest manufacturing perfumatories in Europe, we are of opinion that
the public taste for musk is as great as any perfumer desires. Those
substances containing it always take the preference in ready sale--so
long as the vendor takes care to assure his customer "that there is no
musk in it."

[Illustration: The Musk Deer.]

The perfumer uses musk principally in the scenting of soap, sachet
powder, and in mixing for liquid perfumery. The just reputation of
Paris's original Windsor soap is due, in the main, to its delightful
odor. The soap is, doubtless, of the finest quality, but its perfume
stamps it among the _élite_--its fragrance it owes to musk.

The alkaline reaction of soap is favorable to the development of the
odoriferous principle of musk. If, however, a strong solution of potass
be poured on to grain musk, ammonia is developed instead of the true
musk smell.

EXTRACT OF MUSK.

Grain musk,                2 oz.
Rectified spirit,      1 gallon.

After standing for one month, at a summer temperature, it is fit to draw
off. Such an extract is that which is used for mixing in other perfumes.
That extract of musk which is prepared for retail sale, is prepared
thus:--

EXTRAIT DE MUSC.

Extract of musk (as above),       1 pint.
     "     ambergris,             1/2 "
     "   rose triple,             1/4 "

Mix and filter it; it is then fit for bottling.

This preparation is sweeter than pure extract of musk made according to
our first formula, and is also more profitable to the vendor. It will be
seen hereafter that the original extract of musk is principally used for
a fixing ingredient in other perfumes, to give permanence to a volatile
odor; customers requiring, in a general way, that which is incompatible,
namely, that a perfume shall be strong to smell, _i.e._ very volatile,
and that it shall remain upon the handkerchief for a long period,
_ergo_, not volatile! Small portions of extract of musk, mixed with
esprit de rose, violet, tuberose, and others, do, in a measure, attain
this object; that is, after the violet, &c., has evaporated, the
handkerchief still retains an odor, which, although not that of the
original smell, yet gives satisfaction, because it is pleasant to the
nasal organ.




SECTION V.


AMMONIA.--Under the various titles of "Smelling Salts,"
"Preston Salts," "Inexhaustible Salts," "Eau de Luce," "Sal Volatile,"
ammonia, mixed with other odoriferous bodies, has been very extensively
consumed as material for gratifying the olfactory nerve.

The perfumer uses liq. amm. fortis, that is, strong liquid ammonia, and
the sesqui-carbonate of ammonia, for preparing the various "salts" that
he sells. These materials he does not attempt to make; in fact, it is
quite out of his province so to do, but he procures them ready for his
hand through some manufacturing chemist. The best preparation for
smelling-bottles is what is termed INEXHAUSTIBLE SALTS, which
is prepared thus:--

Liquid ammonia,                  1 pint.
Otto of rosemary,              1 drachm.
  "     English lavender,      1 "
  "     bergamot,            1/2 "
  "     cloves,              1/2 "

Mix the whole together with agitation in a very strong and
well-stoppered bottle.

This mixture is used by filling the smelling-bottles with any porous
absorbent material, such as asbestos, or, what is better, sponge
cuttings, that have been well beaten, washed, and dried. These cuttings
can be procured at a nominal price from any of the sponge-dealers,
being the trimming or roots of the Turkey sponge, which are cut off
before the merchants send it into the retail market. After the bottles
are filled with the sponge, it is thoroughly saturated with the scented
ammonia, but no more is poured in than the sponge will retain, when the
bottles are inverted; as, if by any chance the ammonia runs out and is
spilt over certain colored fabrics, it causes a stain. When such an
accident happens, the person who sold it is invariably blamed.

When the sponge is saturated properly, it will retain the ammoniacal
odor longer than any other material; hence, we presume, bottles filled
in this way are called "inexhaustible," which name, however, they do not
sustain more than two or three months with any credit; the warm hand
soon dissipates the ammonia under any circumstances, and they require to
be refilled.

For transparent colored bottles, instead of sponge, the perfumers use
what they call insoluble crystal salts (sulphate of potass). The bottles
being filled with crystals, are covered either with the liquid ammonia,
scented as above, or with alcoholic ammonia. The necks of the bottles
are filled with a piece of white cotton; otherwise, when inverted, from
the non-absorbent quality of the crystals, the ammonia runs out, and
causes complaints to be made. The crystals are prettier in colored
bottles than the sponge; but in plain bottles the sponge appears quite
as handsome, and, as before observed, it holds the ammonia better than
any other material. Perfumers sell also what is called WHITE
SMELLING SALTS, and PRESTON SALTS. The White Smelling Salt
is the sesqui-carbonate of ammonia in powder, with which is mixed any
perfuming otto that is thought fit,--lavender otto giving, as a general
rule, the most satisfaction.

PRESTON SALTS, which is the cheapest of all the ammoniacal
compounds, is composed of some easily decomposable salt of ammonia and
lime, such as equal parts of muriate of ammonia, or of sesqui-carbonate
of ammonia, and of fresh-slaked lime. When the bottles are filled with
this compound, rammed in very hard, a drop or two of some cheap otto is
poured on the top prior to corking. For this purpose otto of French
lavender, or otto of bergamot, answers very well. We need scarcely
mention that the corks are dipped into melted sealing-wax, or brushed
over with liquid wax, that is, red or black wax dissolved in alcohol, to
which a small portion of ether is added. The only other compound of
ammonia that is sold in the perfumery trade is Eau de Luce, though
properly it belongs to the druggist. When correctly made--which is very
rarely the case--it retains the remarkable odor of oil of amber, which
renders it characteristic.

EAU DE LUCE.

Tincture of benzoin: or,    }
   "        balsam of Peru, }       1 oz.
Otto of lavender,               10 drops.
Oil of amber,                    5   "
Liquor ammonia,                     2 oz.

If requisite, strain through cotton wool, but it must not be filtered,
as it should have the appearance of a milk-white emulsion.

ACETIC ACID AND ITS USE IN PERFUMERY.--The pungency of the odor
of vinegar naturally brought it into the earliest use in the art of
perfumery.

The acetic acid, evolved by distilling acetate of copper (verdigris), is
the true "aromatic" vinegar of the old alchemists.

The modern aromatic vinegar is the concentrated acetic acid aromatized
with various ottos, camphor, &c., thus--

AROMATIC VINEGAR.

Concentrated acetic acid,           8 oz.
Otto of English lavender,      2 drachms.
 "        "     rosemary,       1 drachm.
 "      cloves,                 1   "
 "      camphor,                    1 oz.

First dissolve the bruised camphor in the acetic acid, then add the
perfumes; after remaining together for a few days, with occasional
agitation, it is to be strained, and is then ready for use.

Several forms for the preparation of this substance have been published,
almost all of which, however, appear to complicate and mystify a process
that is all simplicity.

The most popular article of this kind is--

HENRY'S VINEGAR.

Dried leaves of rosemary, rue, wormwood, sage,
 mint, and lavender flowers, each,                  1/2 oz.
Bruised nutmeg, cloves, angelica root, and
 camphor, each,                                     1/4 oz.
Alcohol (rectified),                                  4 oz.
Concentrated acetic acid,                            16 oz.

Macerate the materials for a day in the spirit; then add the acid, and
digest for a week longer, at a temperature of about 14° C. or 15° C.
Finally, press out the new aromatized acid, and filter it.

As this mixture must not go into the ordinary metallic tincture press,
for the obvious reason of the chemical action that would ensue, it is
best to drain as much of the liquor away as we can, by means of a common
funnel, and then to save the residue from the interstices of the herbs,
by tying them up in a linen cloth, and subjecting them to pressure by
means of an ordinary lemon-squeezer, or similar device.

VINAIGRE A LA ROSE.

Concentrated acetic acid,           1 oz.
Otto of roses,                1/2 drachm.

Well shaken together.

It is obvious that vinegars differently perfumed may be made in a
similar manner to the above, by using other ottos in place of the otto
of roses. All these concentrated vinegars are used in the same way as
perfumed ammonia, that is, by pouring three or four drachms into an
ornamental "smelling" bottle, previously filled with crystals of
sulphate of potash, which forms the "sel de vinaigre" of the shops; or
upon sponge into little silver boxes, called vinaigrettes, from their
French origin. The use of these vinegars had their origin in the
presumption of keeping those who carried them from the effects of
infectious disease, doubtless springing out of the story of the "four
thieves' vinegar," which is thus rendered in Lewis's Dispensatory:

"It is said that during the plague at Marseilles, four persons, by the
use of this preservative, attended, unhurt, multitudes of those that
were affected; that under the color of these services, they robbed both
the sick and the dead; and that being afterwards apprehended, one of
them saved himself from the gallows by disclosing the composition of the
prophylactic (a very likely story!!), which was as follows:--

VINAIGRE DES QUATRE VOLEURS, OR FOUR THIEVES' VINEGAR.

Take fresh tops of common wormwood, Roman
 wormwood, rosemary, sage, mint, and rue, of
 each,                                               3/4 oz.
Lavender flowers,                                      1 oz.
Garlic, calamus aromaticus, cinnamon, cloves,
 and nutmeg, each,                                 1 drachm.
Camphor,                                             1/2 oz.
Alcohol or brandy,                                     1 oz.
Strong vinegar,                                     4 pints.

Digest all the materials, except the camphor and spirit, in a closely
covered vessel for a fortnight, at a summer heat; then express and
filter the vinaigre produced, and add the camphor previously dissolved
in the brandy or spirit."

A very similar and quite as effective a preparation may be made by
dissolving the odorous principle of the plants indicated in a mixture of
alcohol and acetic acid. Such preparations, however, are more within the
province of the druggist than perfumer. There are, however, several
preparations of vinegar which are sold to some extent for mixing with
the water for lavatory purposes and the bath, their vendors endeavoring
to place them in competition with Eau de Cologne, but with little
avail. Among them may be enumerated--

HYGIENIC OR PREVENTIVE VINEGAR.

Brandy,                    1 pint.
Otto of cloves,          1 drachm.
 "      lavender,        1   "
 "      marjoram,      1/2 drachm.
Gum benzoin,                 1 oz.

Macerate these together for a few hours, then add--

Brown vinegar,            2 pints.

and strain or filter, if requisite, to be bright.

TOILET VINEGAR (_à la Violette_).

Extract of cassie,            1/2 pint.
  "        orris,             1/4  "
Esprit de rose, triple,       1/4  "
White wine vinegar,            2 pints.

TOILET VINEGAR (_à la Rose_).

Dried rose-leaves,               4 oz.
Esprit de rose, triple,      1/2 pint.
White wine vinegar,           2 pints.

Macerate in a close vessel for a fortnight, then filter and bottle for
sale.

VINAIGRE DE COLOGNE.

To eau de Cologne,            1 pint,
Add, strong acetic acid,      1/2 oz.

Filter if necessary.

Without unnecessarily repeating similar formulæ, it will be obvious to
the reader that vinegar of any flower may be prepared in a similar way
to those above noticed; thus, for vinaigre à la jasmine, or for vinaigre
à la fleur d'orange, we have only to substitute the esprit de jasmine,
or the esprit de fleur d'orange, in place of the Eau de Cologne, to
produce orange-flower or jasmine vinegars; however, these latter
articles are not in demand, and our only reason for explaining how such
preparations may be made, is in order to suggest the methods of
procedure to any one desirous of making them leading articles in their
trade.

We perhaps may observe, _en passant_, that where economy in the
production of any of the toilet vinegars is a matter of consideration,
they have only to be diluted with rose-water down to the profitable
strength required.

Any of the perfumed vinegars that are required to produce opalescence,
when mixed with water, must contain some gum-resin, like the hygienic
vinegar, as above. Either myrrh, benzoin, storax, or tolu, answer
equally well.




SECTION VI.

BOUQUETS AND NOSEGAYS.


In the previous articles we have endeavored to explain the mode of
preparing the primitive perfumes--the original odors of plants. It will
have been observed, that while the majority can be obtained under the
form of otto or essential oil, there are others which hitherto have not
been isolated, but exist only in solution in alcohol, or in a fatty
body. Of the latter are included all that are most prized, with the
exception of otto of rose--that diamond among the odoriferous gems.
Practically, we have no essential oils or ottos of Jasmine, Vanilla,
Acacia, Tuberose, Cassie, Syringa, Violets, and others. What we know of
these odors is derived from esprits, obtained from oils or fats, in
which the several flowers have been repeatedly infused, and afterwards
infusing such fats or oils in alcohol. Undoubtedly, these odors are the
most generally pleasing, while those made from the essential oils
(_i.e._ otto), dissolved in spirit, are of a secondary character. The
simple odors, when isolated, are called ESSENTIAL OILS or
OTTOS; when dissolved or existing in solution in alcohol, by
the English they are termed ESSENCES, and by the French
EXTRAITS or ESPRITS; a few exceptions prove this rule.
Essential oil of orange-peel, and of lemon-peel, are frequently termed
in the trade "Essence" of orange and "Essence" of lemons, instead of
essential oil or otto of lemons, &c. The sooner the correct nomenclature
is used in perfumery, as well as in the allied arts, the better, and the
fewer blunders will be made in the dispensatory. It appears to the
writer, that if the nomenclature of these substances were revised, it
would be serviceable; and he would suggest that, as a significant,
brief, and comprehensive term, Otto be used as a prefix to denote that
such and such a body is the odoriferous principle of the plant. We
should then have otto of lavender instead of essential oil of lavender,
&c. &c. In this work it will be seen that the writer has generally used
the word OTTO in place of "essential oil," in accordance with
his views. Where there exists a solution of an essential oil in a fat
oil, the necessity of some such significant distinction is rendered
obvious, for commercially such articles are still called "oils"--oil of
jasmine, oil of roses, &c. It cannot be expected that the public will
use the words "fat" oil and "essential" oil, to distinguish these
differences of composition.

There are several good reasons why the odoriferous principle of plants
should not be denominated oils. In the first place, it is a bad
principle to give any class of substances the same signification as
those belonging to another. Surely, there are enough distinguishing
qualities in their composition, their physical character, and chemical
reaction, to warrant the application of a significant name to that large
class of substances known as the aroma of plants!

When the chemical nomenclature was last revised, the organic bodies
were little dealt with. We know that we owe this universal "oil" to the
old alchemist, much in the same way as "spirit" has been used, but a
little consideration quickly indicates the folly of its continued use.
We can no longer call otto of rosemary, or otto of nutmegs, essential
oil of rosemary or nutmegs, with any more propriety than we can term
sulphuric acid "oil" of vitriol. All the chemical works speak of the
odoriferous bodies as "essential" or "volatile" oils, and of the greasy
bodies as "fat" or "unctuous" oils. Oils, properly so called, unite with
salifiable bases and form soap; whereas the essential or volatile oils,
_i.e._ what we would please to call the ottos, do no such thing. On the
contrary, they unite with acids in the majority of instances.

The word oil must hereafter be confined to those bodies to which its
literal meaning refers--fat, unctuous, inodorous (when pure), greasy
substances--and can no longer be applied to those odoriferous materials
which possess qualities diametrically opposite to oil. We have grappled
with "spirit," and fixed its meaning in a chemical sense; we have no
longer "spirit" of salt, or "spirit" of hartshorn. Let us no longer have
almond oil "essential," almond oil "unctuous," and the like.

It remains only for us to complete the branch of perfumery which relates
to odors for the handkerchief, by giving the formulæ for preparing the
most favorite "bouquets" and "nosegays." These, as before stated, are
but mixtures of the simple ottos in spirit, which, properly blended,
produce an agreeable and characteristic odor,--an effect upon the
smelling nerve similar to that which music or the mixture of harmonious
sounds produces upon the nerve of hearing, that of pleasure.

THE ALHAMBRA PERFUME.

Extract of tubereuse,               1 pint.
    "      geranium,              1/2 "
    "      acacia,                1/4 "
    "      fleur d'orange,        1/4 "
    "      civet,                 1/4 "

THE BOSPHORUS BOUQUET.

Extract of acacia,                           1 pint.
    "      jasmine,        }
    "      rose triple,    } of each,      1/2 "
    "      fleur d'orange, }
    "      tubereuse,      }
    "      civet,                          1/4 "
Otto of almonds,                           10 drops.

BOUQUET D'AMOUR.

Esprit de rose,         }
    "     jasmine,      } from pomade, of each,      1 pint.
    "     violette,     }
    "     cassie,       }
Extract of musk,      } of each,                   1/2 "
    "      ambergris, }

Mix and filter.

BOUQUET DES FLEURS DU VAL D'ANDORRE.

Extrait de jasmine,  }
    "      rose,     } from pomade, of each,      1 pint.
    "      violette, }
    "      tuberose, }
Extract of orris,                                 1 "
Otto of geranium,                                 1/4 oz.

BUCKINGHAM PALACE BOUQUET.

Extrait de fleur d'orange,}
    "      cassie,        } from pomade, of each,       1 pint.
    "      jasmine,       }
    "      rose,          }
Extract of orris,      } of each,                       1/2 "
    "      ambergris,  }
Otto of neroli,                                     1/2 drachm.
   "    lavender,                                    1/2   "
   "    rose,                                          1   "

BOUQUET DE CAROLINE; ALSO CALLED BOUQUET DES DELICES.

Extrait de rose,     }
    "      violette, } from pomade, of each,        1 pint.
    "      tuberose, }
Extract of orris,     } of each,                  1/2 "
    "      ambergris, }
Otto of bergamot, }
   "    Limette,  } of each,                        1/4 oz.
   "    cedret,   }

THE COURT NOSEGAY.

Extrait de rose,     }
    "      violette, } of each,         1 pint.
    "      jasmine,  }
Esprit de rose triple,                  1   "
Extract of musk,      } of each,          1 oz.
    "      ambergris, }
Otto of lemon,     } of each,           1/2 oz.
   "    bergamot,  }
   "    neroli,                       1 drachm.

EAU DE CHYPRE.

This is an old-fashioned French perfume, presumed to be derived from the
_Cyperus esculentus_ by some, and by others to be so named after the
Island of Cyprus; the article sold, however, is made thus--

Extract of musk,                          1 pint.
    "      ambergris,    }
    "      vanilla,      } of each,     1/2 "
    "      tonquin bean, }
    "      orris,        }
Esprit de rose triple,                   2 pints.

The mixture thus formed is one of the most lasting odors that can be
made.

EMPRESS EUGENIE'S NOSEGAY.

Extract of musk,    }
    "      vanilla, } of each,      1/4 pint.
    "      tonquin, }
    "      neroli,  }
    "      geranium,    }
    "      rose triple, } of each,  1/2  "
    "      santal,      }

ESTERHAZY BOUQUET.

Extrait de fleur d'orange (from pomade),          1 pint.
Esprit de rose triple,                            1  "
Extract of vitivert, }
    "      vanilla,  } of each,                   2  "
    "      orris,    }
    "      tonquin,  }
Esprit de neroli,                                 1   "
Extract of ambergris,                           1/2   "
Otto of santal,                               1/2 drachm.
   "    cloves,                               1/2     "

Notwithstanding the complex mixture here given, it is the vitivert that
gives this bouquet its peculiar character. Few perfumes have excited
greater _furor_ while in fashion.

ESS BOUQUET.

The reputation of this perfume has given rise to numerous imitations of
the original article, more particularly on the continent. In many of the
shops in Germany and in France will be seen bottles labelled in close
imitation of those sent out by Bayley and Co., Cockspur Street, London,
who are, in truth, the original makers.

Esprit de rose triple,        1 pint.
Extract of ambergris,           2 oz.
    "      orris,               8  "
Otto of lemons,                1/4 "
   "    bergamot,               1  "

The name "Ess" bouquet, which appears to puzzle some folk, is but a mere
contraction of "essence" of bouquet.

EAU DE COLOGNE. (_La première qualité._)

Spirit (from grape), 60 over proof,      6 gallons.
Otto of neroli, _Petale_,                     3 oz.
   "      "     _Bigarade_,                   1 "
   "    rosemary,                             2 "
   "    orange-peel,                          5 "
   "    citron-peel,                          5 "
   "    bergamot-peel,                        2 "

Mix with agitation; then allow it to stand for a few days perfectly
quiet, before bottling.

EAU DE COLOGNE. (_La deuxième qualité._)

Spirit (from corn),                  6 gallons.
Otto of neroli, _Petit-grain_,            2 oz.
   "       "    _Petale_,               1/2 "
   "    rosemary,                        2  "
   "    orange-peel, }
   "    lemon,       } of each,          4  "
   "    bergamot,    }

Although Eau de Cologne was originally introduced to the public as a
sort of "cure-all," a regular "elixir of life," it now takes its place,
not as a pharmaceutical product, but among perfumery. Of its remedial
qualities we can say nothing, such matter being irrelevant to the
purpose of this book. Considered, however, as a perfume, with the public
taste it ranks very high; and although it is exceedingly volatile and
evanescent, yet it has that excellent quality which is called
"refreshing." Whether this be due to the rosemary or to the spirit, we
cannot say, but think something may be attributed to both. One important
thing relating to Eau de Cologne must not, however, pass unnoticed, and
that is, the quality of the spirit used in its manufacture. The utter
impossibility of making brandy with English spirit in any way to
resemble the real Cognac, is well known. It is equally impossible to
make Eau de Cologne with English spirit, to resemble the original
article. To speak of the "purity" of French spirit, or of the "impurity"
of English spirit, is equally absurd. The fact is, that spirit derived
from grapes, and spirit obtained from corn, have each so distinct and
characteristic an aroma, that the one cannot be mistaken for the other.
The odor of grape spirit is said to be due to the oeanthic ether which
it contains. The English spirit, on the other hand, owes its odor to
fusel oil. So powerful is the oeanthic ether in the French spirit,
that notwithstanding the addition to it of such intensely odoriferous
substances as the ottos of neroli, rosemary, and others, it still gives
a characteristic perfume to the products made containing it, and hence
the difficulty of preparing Eau de Cologne with any spirit destitute of
this substance.

Although very fine Eau de Cologne is often made by merely mixing the
ingredients as indicated in the recipe as above, yet it is better,
first, to mix all the citrine ottos with spirit, and then to distil the
mixture, afterwards adding to the distillate the rosemary and nerolies,
such process being the one adopted by the most popular house at Cologne.

A great many forms for the manufacture of Eau de Cologne have been
published, the authors of some of the recipes evidently having no
knowledge, in a practical sense, of what they were putting by theory on
paper; other venturers, to show their lore, have searched out all the
aromatics of Lindley's Botany, and would persuade us to use absinthe,
hyssop, anise, juniper, marjoram, caraway, fennel, cumin, cardamom,
cinnamon, nutmeg, serpolet, angelica, cloves, lavender, camphor, balm,
peppermint, galanga, lemon thyme, &c. &c. &c.

All these, however, are but hum--! Where it is a mere matter of profit,
and the formula that we have given is too expensive to produce the
article required, it is better to dilute the said Cologne with a weak
spirit, or with rose-water, rather than otherwise alter its form;
because, although weak, the true aroma of the original article is
retained.

The recipe of the second quality of Eau de Cologne is given, to show
that a very decent article can be produced with English spirit.

FLOWERS OF ERIN.

Extract of white rose (see WHITE ROSE),     1 pint.
      "    vanilla,                           1 oz.

ROYAL HUNT BOUQUET.

Esprit de rose triple,              1 pint.
"  neroli,        }
" acacia,         }
" fleur d'orange, }  of each      1/4  "
"  musk,          }
" orris,          }
"  tonquin,                       1/2 "
Otto of citron                   2 drachms.

BOUQUET DE FLORA; OTHERWISE, EXTRACT OF FLOWERS.

Esprit de rose,}
"  tubereuse,  } from pomade, of each,          1 pint.
"  violette,   }
Extract of benzoin,                           1-1/2 oz.
Otto of bergamot,                                  2 "
"  lemon,      }
" orange,      } of each,                        1/2 "

THE GUARDS' BOUQUET.

Esprit de rose,         2 pints.
  "       neroli,      1/2 pint.
Extract of vanilla,        2 oz.
   "       orris,          2  "
   " musk,             1/4 pint.
Otto of cloves,      1/2 drachm.

FLEUR D'ITALIE; OR ITALIAN NOSEGAY.

Esprit de rose, from pomade,                2 pints.
  "       rose triple,                       1 pint.
  "       jasmine,  }
  "       violette, } from pomade, each,      1  "
Extract of cassie,                          1/2  "
   "       musk,      }
   "       ambergris, } of each,               2 oz.

JOCKEY CLUB BOUQUET. (_English formula._)

Extract of orris root,                        2 pints.
Esprit de rose, triple,                        1 pint.
  "       rose de pomade,                      1   "
Extrait de cassie,    }
   "       tubereuse, } de pomade, of each     1/2 "
   "       ambergris, }                        1/2 "
Otto of bergamot,                              1/2 oz.

JOCKEY CLUB BOUQUET. (_French formula._)

Esprit de rose, de pomade,       1 pint.
  "       tubereuse,             1   "
  "       cassie,              1/2   "
  "       jasmine,             1/4   "
Extract of civet,                  3 oz.

Independently of the materials employed being different to the original
English recipe, it must be remembered that all the French perfumes are
made of brandy, _i.e._ grape spirit; whereas the English perfumes are
made with corn spirit, which alone modifies their odor. Though good for
some mixtures, yet for others the grape spirit is very objectionable, on
account of the predominance of its own aroma.

We have spoken of the difference in the odor between the English and
French spirit; the marked distinction of British and Parisian perfumes
made according to the same recipes is entirely due to the different
spirits employed. Owing to the strong "bouquet," as the French say, of
their spirit in comparison with ours, the continental perfumers claim a
superiority in the quality of their perfumes. Now, although we candidly
admit that _some_ odors are better when prepared with grape spirit than
with that from corn spirit, yet there are others which are undoubtedly
the best when prepared with spirit derived from the latter source. Musk,
ambergris, civet, violet, tubereuse, and jasmine, if we require to
retain their true aroma when in solution in alcohol, must be made with
the British spirit.

All the citrine odors, verveine, vulnerary waters, Eau de Cologne, Eau
de Portugal, Eau d'Arquebuzade, and lavender, can alone be brought to
perfection by using the French spirit in their manufacture. If extract
of jasmine, or extract of violet, &c., be made with the French or brandy
spirit, the true characteristic odor of the flower is lost to the
olfactory nerve--so completely does the oeanthic ether of the grape
spirit hide the flowery aroma of the otto of violet in solution with it.
This solves the paradox that English extract of violet and its
compounds, "spring flowers," &c., is at all times in demand on the
Continent, although the very flowers with which we make it are grown
there.

On the contrary, if an English perfumer attempts to make Eau de
Portugal, &c., to bear any comparison as a fine odor to that made by
Lubin, of Paris, without using grape spirit, his attempts will prove a
failure. True, he makes Eau de Portugal even with English corn spirit,
but judges of the article--and they alone can stamp its merit--discover
instantly the same difference as the connoisseur finds out between
"Patent British" and foreign brandy.

Perhaps it may not be out of place here to observe that what is sold in
this country as British brandy is in truth grape spirit, that is,
foreign brandy very largely diluted with English spirit! By this scheme,
a real semblance to the foreign brandy flavor is maintained; the
difference in duty upon English and foreign spirit enables the makers of
the "capsuled" article to undersell those who vend the unsophisticated
Cognac.

Some chemists, not being very deep in the "tricks of trade," have
thought that some flavoring, or that oeanthic ether, was used to
impart to British spirit the Cognac aroma. An article is even in the
market called "Essence of Cognac," but which is nothing more than very
badly made butyric ether.

On the Continent a great deal of spirit is procured by the fermentation
of the molasses from beet-root; this, of course, finds its way into the
market, and is often mixed with the grape spirit; so, also, in England
we have spirit from potatoes, which is mixed in the corn spirit. These
adulterations, if we may so term it, modify the relative odors of the
primitive alcohols.

A JAPANESE PERFUME.

Extract of rose triple, }
    "      vitivert,    }
    "      patchouly,   } of each,      1/2 pint.
    "      cedar,       }
    "      santal,      }
    "      vervaine,                    1/4  "

KEW GARDEN NOSEGAY.

Esprit de neroli (_Petale_),                     1 pint.
    "     cassie,    }
    "     tubereuse, } from pomade, of each,     1/2 "
    "     jasmine,   }
    "     geranium,                              1/2 "
    "     musk,      } of each,                    3 oz.
    "     ambergris, }

EAU DES MILLEFLEURS.

Esprit de rose triple,                              1 pint.
    "     rose de pomade,}
    "     tubereuse,     }
    "     jasmine,       } from pomade, of each,     1/2 "
    "     fleur d'orange,}
    "     cassie,        }
    "     violette,      }
Extract of cedar,                                    1/4 "
Extract of vanilla,   }
    "      ambergris, } of each,                      2 oz.
    "      musk,      }
Otto of almonds, }
   "    neroli,  } of each,                       10 drops.
   "    cloves,  }
   "    bergamot,                                     1 oz.

These ingredients are to remain together for at least a fortnight, then
filtered prior to sale.

MILLEFLEURS ET LAVENDER.

Essence of lavender (_Mitcham_),           1/2 pint.
Eau des millefleurs,                         1  "

DECROIX'S MILLEFLOWER LAVENDER.

Spirits from grape,                       1 pint.
French otto of lavender,                    1 oz.
Extract of ambergris,                       2 oz.

The original "lavender aux millefleurs" is that of Delcroix; its
peculiar odor is due to the French otto of lavender, which, although
some folks like it, is very inferior to the English otto of lavender;
hence the formula first given is far superior to that by the inventor,
and has almost superseded the original preparations.

There are several other compounds or bouquets of which lavender is the
leading ingredient, and from which they take their name, such as
lavender and ambergris, lavender and musk, lavender and maréchale, &c.,
all of which are composed of fine spirituous essences of lavender, with
about 15 per cent. of any of the other ingredients.

BOUQUET DU MARECHALE.

Esprit de rose triple,     }
                           } of each,      1 pint.
Extrait de fleur d'orange, }

     "      vitivert,  }
     "      vanilla,   }
     "      orris,     } of each,          1/2 "
     "      tonquin,   }
Esprit de neroli,      }
Extract of musk,      } of each,         1/4 pint.
    "      ambergris, }
Otto of cloves, } of each,             1/2 drachm.
   "    santal, }

EAU DE MOUSSELAINE.

Bouquet maréchale,                                1 pint.
Extrait de cassie,   }
    "      jasmine,  } from pomade, of each,      1/2 "
    "      tubereuse,}
    "      rose,     }
Otto of santal,                                 2 drachms.

BOUQUET DE MONTPELLIER.

Extrait de tubereuse,                         1 pint.
    "      rose de pomade,                    1   "
    "      rose triple,                       1   "
Extract of musk,      } of each,              1/4 "
    "      ambergris, }
Otto of cloves,                          1-1/2 drachm.
   "    bergarmot,                             1/2 oz.

CAPRICE DE LA MODE.

Extrait de jasmine,        }
    "      tubereuse,      } of each,         1/2 pint.
    "      cassie,         }
    "      fleur d'orange, }
Otto of almonds,                              10 drops.
   "    nutmegs,                              10   "
Extract of civet,                             1/4 pint.

MAY FLOWERS.

Extract of rose (de pomade), }
    "      jasmine,          } of each,       1/2 pint.
    "      fleur d'orange,   }
    "      cassie,           }
    "      vanilla,                           1    "
Otto of almonds,                            1/4 drachm.

NEPTUNE, OR NAVAL NOSEGAY.

Extrait de rose, triple, }
    "      santal,       } of each,               1/2 pint.
    "      vitivert,     }
    "      patchouly,    }
    "      verbena,                               1/8  "

BOUQUET OF ALL NATIONS.

Countries wherein the Odors
  are produced.
TURKEY,         Esprit de rose triple,            1/2 pint.
AFRICA,         Extract of jasmine,               1/2  "
ENGLAND,            "      lavender,              1/4  "
FRANCE,             "      tubereuse,             1/2  "
SOUTH AMERICA,      "      vanilla,               1/4  "
TIMOR,              "      santal,                1/4  "
ITALY,              "      violet,                1    "
HINDOOSTAN,         "      patchouly,             1/4  "
CEYLON,         Otto of citronella,               1 drachm.
SARDINIA,           "      lemons,                  1/4 oz.
TONQUIN,        Extract of musk,                  1/4 pint.

ISLE OF WIGHT BOUQUET.

Extract of orris,                                 1/2 pint.
    "      vitivert,                              1/4  "
    "      santal,                                1    "
    "      rose,                                  1/2  "

BOUQUET DU ROI.

Extract of jasmine, }
    "      violet,  } from pomade, of each,         1 pint.
    "      rose     }
    "      vanilla,  } of each,                   1/4 pint.
    "      vitivert, }
    "      musk,      } of each,                      1 oz.
    "      ambergris, }
Otto of bergamot,                                     1 oz.
   "    cloves,                                   1 drachm.

BOUQUET DE LA REINE.

Esprit de rose,      } from pomade, of each,      1 pint.
Extrait de violette, }
    "      tubereuse,                           1/2 "
    "      fleur d'orange,                      1/4 "
Otto of bergamot,                                 1/4 oz.

RONDELETIA.

The perfume bearing the above name is undoubtedly one of the most
gratifying to the smelling nerve that has ever been made. Its inventors,
Messrs. Hannay and Dietrichsen, have probably taken the _name_ of this
odor from the _Rondeletia_, the _Chyn-len_ of the Chinese; or from the
R. odorata of the West Indies, which has a sweet odor. We have before
observed that there is a similarity of effect upon the olfactory nerve
produced by certain odors, although derived from totally different
sources: that, for instance, otto of almonds may be mixed with extract
of violet in such proportion that, although the odor is increased, yet
the character peculiar to the violet is not destroyed. Again: there are
certain odors which, on being mixed in due proportion, produce a new
aroma, perfectly distinct and peculiar to itself. This effect is
exemplified by comparison with the influence of certain colors when
mixed, upon the nerve of vision: such, for instance, as when yellow and
blue are mixed, the result we call green; or when blue and red are
united, the compound color is known as puce or violet.

Now when the odor of lavender and odor of cloves are mixed, they produce
a new fragrance, _i.e._ Rondeletia! It is such combinations that
constitute in reality "a new perfume," which, though often advertised,
is very rarely attained. Jasmine and patchouly produce a novel aroma,
and many others in like manner; proportion and relative strength, when
so mixed, must of course be studied, and the substances used
accordingly. If the same quantity of any given otto be dissolved in a
like proportion of spirit, and the solution be mixed in equal
proportions, the strongest odor is instantly indicated by covering or
hiding the presence of the other. In this way we discover that
patchouly, lavender, neroli, and verbena are the most potent of the
vegetable odors, and that violet, tubereuse, and jasmine are the most
delicate.

Many persons will at first consider that we are asking too much, when we
express a desire to have the same deference paid to the olfactory nerve,
as to the other nerves that influence our physical pleasures and pains.
By tutoring the olfactory nerve, it is capable of perceiving matter in
the atmosphere of the most subtle nature: not only that which is
pleasant, but also such as are unhealthful. If an unpleasant odor is a
warning to seek a purer atmosphere, surely it is worth while to
cultivate that power which enables us to act up to that warning for the
general benefit of health.

To return, however, to Rondeletia: it will be seen by the annexed
formulæ, that, besides the main ingredients to which it owes its
peculiar character--that is, cloves and lavender--it contains musk,
vanilla, &c. These substances are used in these as in nearly all other
bouquets for the sole purpose of fixing the more volatile odors to the
handkerchief.

ESSENCE OF RONDELETIA.

Spirit (brandy 60 o.p.),                        1 gallon.
Otto of lavender,                                   2 oz.
  "     cloves,                                     1 oz.
  "     roses,                                 3 drachms.
  "     bergamot,                                   1 oz.
Extract of musk,    }
  "      vanilla,   } each,                     1/4 pint.
  "      ambergris, }

The mixture must be made at least a month before it is fit for sale.
Very excellent Rondeletia may also be made with English spirit.

BOUQUET ROYAL.

Extract of rose (from pomade),                  1 pint.
Esprit de rose, triple,                         1/2 "
Extract of jasmine,   } from pomade, each,      1/2 "
  "        violet,    }
  "        verbena,   }  each,                2-1/2 oz.
  "        cassie,    }
Otto of lemons,       }  each,                  1/4 oz.
  "     bergamot,     }
Extract of musk,      }  each,                    1 oz.
  "        ambergris, }

SUAVE.

Extract of tubereuse, }
  "        jasmine,   } from pomade, each,      1 pint.
  "        cassie,    }
  "        rose,      }
  "        vanilla,                               5 oz.
  "        musk,      } each,                     2 oz.
  "        ambergris, }
Otto of bergamot,                               1/4 oz.
  "     cloves,                               1 drachm.

SPRING FLOWERS.

Extract of rose,        } from pomade, each,      1 pint.
  "        violet,      }
  "        rose, triple,                        2-1/2 oz.
  "        cassie,                              2-1/2 oz.
Otto of bergamot,                              2 drachms.
Extract of ambergris,                               1 oz.

The just reputation of this perfume places it in the first rank of the
very best mixtures that have ever been made by any manufacturing
perfumer. Its odor is truly flowery, but peculiar to itself. Being
unlike any other aroma it cannot well be imitated, chiefly because there
is nothing that we are acquainted with that at all resembles the odor of
the esprit de rose, as derived from macerating rose pomade in spirit, to
which, and to the extract of violet, nicely counterpoised, so that
neither odor predominates, the peculiar character of "Spring Flowers" is
due; the little ambergris that is present gives permanence to the odor
upon the handkerchief, although from the very nature of the ingredients
it may be said to be a fleeting odor. "Spring Flowers" is an
Englishman's invention, but there is scarcely a perfumer in Europe that
does not attempt an imitation.


TULIP NOSEGAY.

Nearly all the tulip tribe, although beautiful to the eye, are
inodorous. The variety called the Duc Van Thol, however, yields an
exquisite perfume, but it is not used by the manufacturer for the
purpose of extracting its odor. He, however, borrows its poetical name,
and makes an excellent imitation thus:--

Extract of tubereuse, } from pomade each,       1 pint.
  "        violet,    }
  "        rose,                                1/2 "
  "        orris,                                 3 oz.
Otto of almonds,                               3 drops.


VIOLETTE DES BOIS.

Under the head Violet, we have already explained the method of preparing
the extract or essence of that modest flower. The Parisian perfumers
sell a mixture of violet, which is very beautiful, under the title of
the Violet des Bois, or the Wood Violet, which is made thus:--

Extract of violet,                             1 pint.
"          orris,                                3 oz.
"          cassie,                               3 oz.
"          rose (from pomade)                    3 oz.
Otto of almonds,                              3 drops.

This mixture, in a general way, gives more satisfaction to the customer
than the pure violet.

WINDSOR CASTLE BOUQUET.

Alcohol,                                      1 pint.
Otto of neroli,    }
"       rose,      }  each,                   1/4 oz.
"       lavender,  }
"       bergamot,  }
"       cloves,                              8 drops.
Extract of orris,                             1 pint.
"          jasmine, }  each,                  1/4 "
"          cassie,  }
"          musk,      }  each,              2-1/2 oz.
"          ambergris, }

YACHT CLUB BOUQUET.

Extract of santal,                     1 pint.
   "       neroli,                     1   "
   "       jasmine,     } each,      1/2   "
   "       rose triple, }
   "       vanilla,                  1/4   "
Flowers of benzoin,                    1/4 oz.

We have now completed the branch of the Art of Perfumery which relates
to handkerchief perfumes, or wet perfumery. Although we have rather too
much encroached upon the space of this work in giving the composition of
so many bouquets, yet there are many left unnoticed which are popular.
Those that are given are noted more particularly for the peculiar
character of their odor, and are selected from more than a thousand
recipes that have been practically tried.

Those readers who require to know anything about the simple extracts of
flowers are referred to them under their respective alphabetical titles.




SECTION VII.


The previous articles have exclusively treated of Wet Perfumes; the
present matter relates, to Dry Perfumes,--sachet powders, tablets,
pastilles, fumigation by the aid of heat of volatile odorous resins, &c.
&c. The perfumes used by the ancients were, undoubtedly, nothing more
than the odoriferous gums which naturally exude from various trees and
shrubs indigenous to the Eastern hemisphere: that they were very
extensively used and much valued, we have only to read the Scriptures
for proofs:--"Who is this that cometh ... perfumed with myrrh and
frankincense, with all the powders of the merchant?" (Song of Solomon,
3:6.) Abstaining from the use of perfume in Eastern countries is
considered as a sign of humiliation:--"The Lord will take away the
tablets, and it shall come to pass that instead of a sweet smell there
shall be a stink." (Exod. 35:22; Isaiah 3:20, 24.) The word tablets in
this passage means perfume boxes, curiously inlaid, made of metal, wood,
and ivory. Some of these boxes may have been made in the shape of
buildings, which would explain the word _palaces_, in Psalm 14:8:--"All
thy garments smell of myrrh, and aloes, and cassia, out of the ivory
palaces, whereby they have made thee glad." From what is said in Matt.
2:11, it would appear that perfumes were considered among the most
valuable gifts which man could bestow;--"And when they (the wise men)
had opened their treasures, they presented unto him (Christ) gifts;
gold, and frankincense, and myrrh." As far as we are able to learn, all
the perfumes used by the Egyptians and Persians during the early period
of the world were _dry_ perfumes, consisting of spikenard (_Nardostachys
jatamansi_), myrrh, olibanum, and other gum-resins, nearly all of which
are still in use by the manufacturers of odors. Among the curiosities
shown at Alnwick Castle is a vase that was taken from an Egyptian
catacomb. It is full of a mixture of gum-resin, &c., which evolve a
pleasant odor to the present day, although probably 3000 years old. We
have no doubt that the original use of this vase and its contents were
for perfuming apartments, in the same way that pot pourri is now used.


SACHET POWDERS.

The French and English perfumers concoct a great variety of these
substances, which being put into silk bags, or ornamental envelopes,
find a ready sale, being both good to smell and economical as a means of
imparting an agreeable odor to linen and clothes as they lie in drawers.
The following formula shows their composition. Every material is either
to be ground in a mill, or powdered in a mortar, and afterwards sifted.

SACHET AU CYPRE.

Ground rose-wood,                           1 lb.
  "      cedar-wood,                        1 lb.
  "      santal-wood,                       1 lb.
Otto of rhodium, or otto of rose,      3 drachms.

Mix and sift; it is then fit for sale.

SACHET A LA FRANGIPANNE.

Orris-root powder,                     3 lbs.
Vitivert powder,                      1/4 lb.
Santal-wood powder,                   1/4 lb.
Otto of neroli,     }
 "      rose,       } of each,      1 drachm.
 "      santal,     }
Musk-pods, ground,                      1 oz.

The name of this sachet has been handed down to us as being derived from
a Roman of the noble family of Frangipani. Mutio Frangipani was an
alchemist, evidently of some repute, as we have another article called
rosolis, or ros-solis, _sun-dew_, an aromatic spirituous liquor, used as
a stomachic, of which he is said to be the inventor, composed of wine,
in which is steeped coriander, fennel, anise, and musk.

HELIOTROPE SACHET.

Powdered orris,                    2 lbs.
Rose leaves, ground,                1 lb.
Tonquin beans, ground,            1/2 lb.
Vanilla beans,                    1/4 lb.
Grain musk,                       1/4 oz.
Otto of almonds,                 5 drops.

Well mixed by sifting in a coarse sieve, it is fit for sale.

It is one of the best sachets made, and is so perfectly _au naturel_ in
its odor to the flower from which it derives its name, that no person
unacquainted with its composition would, for an instant, believe it to
be any other than the "real thing."

LAVENDER SACHET.

Lavender flowers, ground,           1 lb.
Gum benzoin, in powder,           1/4 lb.
Otto of lavender,                 1/4 oz.


SACHET A LA MARECHALE.

Powder of santal-wood,            1/2 lb.
   "      orris-root,             1/2 lb.
Rose-leaves, ground,              1/4 lb.
Cloves, ground,                   1/4 lb.
Cassia-bark,                      1/4 lb.
Grain musk

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