Leaves, flowers, roots, wood, resins, powders, and perfumes of animal origin, all serve to furnish these tinctures. The substances are either cut, rasped, or bruised, according to their nature, and infused for some days or a month, taking care not to fill the vessel so full as to prevent its contents being stirred up occasionally. These infusions are made either with alcohol or brandy.

Eau De Vie De Lavande

Take one pound of flowers, and three pints of brandy. Infuse in a closed vessel for six weeks, and after that strain and bottle up for use or sale.

Infusion De Lavande Rouge Composee (English)

Take of spirit lavender, one pound and a half; spirit rosemary, one pound; pulverized cinnamon, one ounce; pulverized nutmegs, one ounce; red Sanders, one drachm. After two weeks' infusion, filter.

Infusion De Camomille Romaine

One pound of flowers suffices for three quarts of brandy.

Infusion of Absinthe: de Sauge, etc. - Take only four leaves to the quart of brandy. These infusions serve in the composition of sundry aromatic waters.

Infusion Or Esprit De Safran

To a quart of alcohol, take two ounces saffron and infuse for two months. This spirit is used for coloring waters, pastes, etc, but in very small proportions.

Infusion Or Esprit De Rhodia

Infuse as before one pound of rhodium wood in two quarts of spirit. If the wood is resinous, only half a pound is required.

Infusion Or Teinture De Canelle

Take four ounces best bruised cinnamon to the quart of spirit.

Tincture of Sassafras,-Infuse eight ounces of bruised sassafras in one quart of alcohol.

Tincture Of Santal-Citrin (Yellow Sanders)

Operate as for the preceding infusion.

Tincture Of Benzoin

Take Benzoin in tears and pulverized, two ounces; alcohol one pound. After seven days' infusion, filter. This tincture is used, principally, for making the Lait Virginal, either with pure rose, orange flower or lavender water.

How To Make Eau-De-Cologne

Rectified spirits of wine, four pints; oil of berga-mot, one ounce; oil of lemon, half an ounce; oil of rosemary, half a drachm; oil of Neroli, three quarters of a drachm; oil of English lavender, one drachm; oil of oranges, one drachm. Mix well, and then filter. If these proportions are too large, smaller ones may be used.

Eau Jaune A L'Amaryllis

In two quarts of alcohol, dissolve two ounces essence of bergamot, four ounces essence of lemon, four drachms essence of Portugal, four drachms essence of neroli, one drachm essence of thyme, one drachm essence of rosemary, two ounces of tincture of cloves, eight ounces of lait virginal, as much of vanilla water, four drachms of essence of amber, and two drachms essence of musk. Dilute the spirit with good rose water, and add a little of red or yellow tincture, according to choice.

Eau D'Ambre Royale

To a quart of alcohol add half a pint of spirit of am-brette, an ounce of essence of amber, an ounce of musk mixed with a proportional quantity of orange-flower water.

Eau De Chypre

Mix together (eau de) jasmine, one quart; (eau de) bergamot, one quart; (eau de) violet, one quart; (eau de) tuberose, one quart; (esprit) spirit of ambrette, one pint; essence of musk, one ounce; mecca balsam, one ounce; storax, half an ounce.

Add to the mixture two ounces of water, and mix thoroughly together, so that no one odor predominates over the rest.

Lavender Water

Oil of lavender, two drachms; oil of bergamot, half drachm; essence of musk, one drachm; spirit of wine, thirteen ounces; water, five ounces. Let it stand a week.

Eau De Bouquet De Flore

Eau de miel, two ounces; tincture of cloves, one ounce; tincture of calamus, half an ounce; tincture of lavender, half an ounce; tincture of souchet, half an ounce; eau sans pareille, four ounces; tincture of jasmine, nine drachms; tincture of orris root, one ounce; tincture of neroli, twenty drops.

These waters and tinctures mixed together, give a product of exquisite fragrance.

Eau D'Elegance

Spirit of jasmine, two quarts; spirit of storax, one pint; spirit of hyacinth, one pint; spirit of ba-diane, four ounces; tincture of balsam of Tolu, four ounces; tincture of vanilla, two ounces.

Eau De Miel

This receipt is from one of the most celebrated English perfumers; coriander, seven pounds; cloves, twelve ounces; storax, eight ounces; bruised nutmegs, eight ounces; lemon-peel, ten ounces; calamus, six ounces; alcohol, fifteen quarts.

Macerate for a month in a well-stoppered demijohn. Distil then, and to the liquor add: orange-flower water, five quarts; essence of roses, twenty-four drops; pulverized ambergris, one drm.; vanilla in pieces, two ounces.

Macerate for a week, and filter. This is one of the most agreeable waters used.