corolla and the cloth, not being able to escape, naturally penetrates through, and is absorbed by

the oil.

Leave this first layer of flowers for 24 hours, after which remove them carefully with a pair of pincers, and renew with fresh, doing exactly as before, and as often as is required to sufficiently charge the oil with perfume. The cloths are then taken out, folded up, and pressed until they are dry. The last part of the operation generally requires eight or nine days.

The jasmine, tuberose, jonquil, the Parmesan violet (in particular), the lily of the valley, gilliflower, and nearly all the delicate flowers, can be treated in like manner.

When it is desired to shorten the enfleurage, it may be done by an addition of the essential oil of the flower.

Oil à la clématite cultivée (Clematis).—This flower, abundant in autumn, and the odor of which assimilates to that of orange flower, can be operated upon in the manner aforesaid. If the operation, by any chance, should fail of success, a small part of neroli remedies the defect, and transforms the deficient oil into oil à la fleur d'orange.

Oil au chèvre a feuille.-Select the ripe and red honeysuckle, the flowers of which are sweet and abundant. To extract more readily, the cloths should be soaked in oil of ben, which insures the complete absorption of the perfume. This precaution is recommended because the perfumers neglect the honeysuckle, notwithstanding it is as fragrant as the heliotrope and mignonette, which they use daily, and is besides more abundant than the one, and more easily treated than the other.

Oil à l'aubépine (Hawthorn).—This flower is less confidently recommended, notwithstanding its pure and penetrating odor, for it soon becomes disagreeable when a little too concentrated. Nevertheless, by alternate strata of muguet, hyacinth, and hawthorn, a new and agreeable perfume can be obtained with little expense.

Oil au bouquet de flore.—For the preparation of this oil, the process is similar to that for the pommade aux fleurs d'Italie. The jonquil, hyacinth, lilac, and lily of the spring, and the rose, sweetwilliam, gilliflower, and mignonette of the summer, are equally applicable for the purpose.

Oil de mille-fleurs, or de bouquet composée.—To

To render the odor more energetic, add

Oil ambrée et musquée

Oil au pot-pourri, composée.-This is the preceding oil, with the addition of 2 drachms essence of bergamot, and 3 drops essence of thyme.

2 oz.

12

CHAPTER XVIII.

OF OILS, PERFUMED WITH ESSENCES.

Oil à la bergamote, citron, or cedrat.-To 1 lb. pure oil add 2 oz. essence of bergamot. If the oil of sweet almonds is used, it requires 2 oz. to the pound.

Operate similarly for the lemon and cedrat oils. Oil de Portugal.—Take oz. of essence of Portugal to the pound of oil.

Oil de petit grain, and de neroli.-Two to four drachms of either oil suffice to perfume a pound of pure olive oil.

Oil à la lavande or à la marjolaine.—Add 2 drachms essence of lavender or marjoram to every pound of oil. Settle for clarification, and, to render it still more transparent, filter the perfumed oil through brown paper.

Oils à la menthe, au thym, serpolet, &c.—Operate as has been before said. You can also prepare these oils by infusion, by leaving the flowers of mint, thyme, and wild thyme, in contact with oil for 15 or 20 days, in the proportion of 5 or 6 oz. to the pound. Finish by clarifying.