CHAPTER XIX.

OF OILS, PERFUMED WITH SPIRITS AND TINCTURES.

THE oils perfumed with essences meet with favorable sale, and command a good market, but the greater cheapness of the oils scented with spirituous tinctures obtains for them a more ready and extensive demand. Oil can be perfumed even with tincture of benzoin, and thus can be used respectively, also, the tinctures of balsam Peru, musk, amber, civet, cinnamon, cloves, mace, vanilla, fenugrec, storax, orris, yellow sanders, &c. &c. Great care must, however, be observed to obtain the perfuming oils in a state of perfect purity, for as found in commerce they are very liable to be largely adulterated with spirits of turpentine and other baser liquids.

CHAPTER XX.

OF AMBROSIAL OILS.

THESE oils are made by infusion, and all in a similar manner.

Oil (huile) à l'ambre.-Bruise in a mortar 1 drachm black amber and 2 drachms ambergris incorporate with a few drops of oil of sweet almonds, and then add gradually a pound of the same oil; infuse the whole for twelve days, frequently stirring the mixture during the interval. When the oil is sufficiently perfumed, settle, decant, and filter it through brown paper.

Oil au musc.-Operate as before, substituting 2 drms. of musk for the amber. It is well to add drm. of amber or benzoin.

Oil à la civette.-This oil is prepared as are the preceding. Take 1 drm. civet, 1 drm. amber, drm. musk to each pound of oil.

Oil (huile) à l'ambre et au musc.-These two odors mingle very agreeably. Take 2 drms. of

amber and drm. musk to every pound of oil. The manipulation is as before directed. By the addition of lb. of oil to the marc of these four oils, the remaining odor is abstracted, and thus is obtained an antique oil of second quality.

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CHAPTER XXI.

EXTRACTS OF ANTIQUE OILS.

IT is to be regretted that the perfumers should have adopted this name of extracts for the greasy bodies about to be mentioned, when the title properly belongs to the odorous extracts treated of in the Chapter on Distilled Essences. Those only are extracts, the odors of which are literally drawn from the oils and pomades. It is useless, however, to attempt a correction of an established custom, and so, in conformity therewith, we will speak of those extracts of oils which, similar to the extracts of pomades, are prepared both by enfleurage and infusion. Here follow some examples.

Extrait d'huile aux fleurs de catalpa.-Take of the catalpa flowers when they are abundant (in August) and sweet, and enflower therewith an oilprepared à l'acacia, and but weakly scented. These two analogous perfumes harmonize perfectly. Extrait d'huile à l'hémérocalle.-To obtain this, enflower the oil à la fleur d'orange with four layers

of day lilies. As this flower fades in a day, the operation should be prompt. This extract should be of a beautiful whiteness.

Extrait d'huile au jasmin-jonquille.—Take oil of ben, in which infuse, in the mode aforesaid, the flowers of jasmine. Enflower then with the fragrant flowers of the jasmine and jonquille. Color it of a light lemon tint.

Extrait d'huile à l'oreille d'ours, à la violette des bois, and other flowers. Operate similarly as for the above.