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

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.