Scented Oils; Perfumed Oils. The fixed oil that usually forms the basis of the simple scented oils of the perfumer, is that of. almonds, ben, or olives; but other bland vegetable oils are occasionally used, particularly for inferior qualities. In Prance, three different modes are adopted for imparting fragrance to these oils.

1227. Perfumed Oils by the Addition of Essential Oils, or Alcoholic Essences

1227.    Perfumed Oils by the Addition of Essential Oils, or Alcoholic Essences. By the simple addition of a sufficient quantity of the essential oil of the plant, or of the concentrated alcoholic essence of the substance, if it does not furnish an oil, followed by agitation; the whole being then allowed to repose for a few days, and, if any sediment falls (which should not be the case if the ingredients are pure), the clear portion decanted or poured off into another bottle. In the case of alcoholic essences, it is better that the fixed oil should be gently warmed by placing the bottle or vessel (a well-tinned bottle or can with a suitable mouth and neck for corking, is the best and most convenient for the purpose,) for a short time in a water-bath, before adding them, and then, after tightly and firmly securing with a cork, to agitate it until cold or nearly so. In general, 1 to 11/2 drachms of a pure essential oil, or 3 to 4 fluid drachms of a concentrated essence, is sufficient to render 1 pint of fixed oil agreeably fragrant; but in some cases, and for the best quality, an additional 1/2 drachm, or more, of the one, and 1 to 2 fluid drachms of the other, will be required. 1/2 drachm pure attar of roses, owing to the very powerful character of its odor, is sufficient for the purpose. Oils of ambergris, bergamot, cassia, cinnamon, cloves, lavender, lemons, millefleurs, musk, neroli, nutmeg, orange-flowers, roses, and all other similar scented oils, may bo thus made. The above are chiefly employed as hair cosmetics, with, in most cases, trifling additions of other essential oils or essences, to modify and improve their odor. Some of them are also colored. (Cooley.)

1228. Perfumed Oils by Infusion

1228.    Perfumed Oils by Infusion. "Dry substances, after being reduced to coarse powder (but free from dust), or sliced very small; flowers or petals, after being carefully selected, picked from the stems and other scentless portions, and pulled to pieces; and soft, unctuous, and resinous matters, as ambergris, musk, civet, resins, and balsams, after.being rubbed to a paste with a little of the oil (either with or without the addition of about twice or thrice their weight of clean siliceous sand or powdered glass, to facilitate the reduction), are digested in the fixed oil, for an hour or two, in a covered vessel, at a gentle heat obtained by means of a water-bath, frequent stirring or agitation being employed all the time. The vessel is then removed from the bath, and set aside (for flowers) until the next day, or (for other substances) for 5 to 7 days, to settle, when the clear portion is carefully decanted into a clean bottle, or bottles. With ambergris, civet, musk, and vanilla, the digestion, with frequent agitation, is usually continued for at least 3 weeks; and exposure of the vessel in the sun, or in some equally warm situation, is generally substituted for the heat of a water-bath. When flowers are employed, the free oil is allowed to drain off, and the remainder is obtained by the action of a press. The two portions being mixed, fresh flowers are added to the oil, and the whole process is repeated; and this again, with fresh flowers, 5 or 6 times, or oftener, until the oil is sufficiently fragrant." {Cooley.) For the extraction of perfume from rose leaves, from scented woods, from bark, from gums, there appears to be nothing better than glycerine, and this use of it is constantly on the increase, as the most delicate odors are perfectly preserved in it.