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

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.