Oil Of Cassia

Put into a wide-mouthed glass vessel, an ounce of ground cassia. Heat three ounces of the best oil of cloves; and, while warm, pour it on the cassia. Cover it closely, and let it stand a week. Then press it through a sieve, placed over a bowl. Transfer it to small bottles, and cork them closely. It is a fine perfume. To weaken it, add a little inodorous alcohol, which, on inquiring for, you can obtain at the druggists'.

Millefleurs Perfume

Mix together an ounce of oil of lavender; an ounce of essence of lemon; an ounce and a quarter of oil of ambergris; and half an ounce of oil of carraway. Add half a pint of alcohol, or spirits of wine, which should be of the inodorous sort. Shake all well together. Let it stand a week, closely-corked, in a large bottle. You may then divide it in small bottles.

By mixing this perfume with equal quantities of olive oil, and oil of sweet almonds, instead of alcohol, you will have what is called millefleurs antique oil, which is used to improve the hair of young persons.

French Hungary Water

Take two large handfuls of the flowers and young leaves of rosemary; with a handful of lavender-blossoms; half a handful of thyme-blossoms; and half a handful of sage. Mix them well; put them into a large glass jar or bottle, and pour on a quart of inodorous spirits of wine. Then put in, as a colouring, some small bits of alkanet tied in a thin muslin bag. Cork the bottle closely, and shake it about for a while. Let it infuse during a month, exposed to the heat of the sun. Then strain it, and transfer it to smaller bottles.

Fine Lavender Water

Mix together, in a clean bottle, a pint of inodorous spirit of wine; an ounce of oil of lavender; a tea-spoonful of oil of bergamot; and a table-spoonful of oil of ambergris.

Bergamot Water

Melt a pound of the best broken-up loaf-sugar in a pint of water; add the yellow rind of six lemons or oranges, pared very thin. Set it over the fire, and boil and skim it till the scum ceases to rise. Then add the juice of the lemons or oranges; having squeezed it through a strainer into a bowl. After stirring in the juice, take the syrup from the fire, remove the pieces of rind, and stir in a tea-spoonful of genuine essence of bergamot. Bottle it, and it will be immediately fit for drinking. Pour some of it into a glass, and add little ice-water. It will be found very fine.