3. (With honey.) White honey 8 oz., coriander seed 8 oz., fresh lemon-peel 1 oz., cloves 3/4 oz., nutmeg, benzoin, styrax calamita, of each 1 oz., rose and orange-flower water, of each 4 oz„ rectified spirit 3 pints; digest for a few days, and filter. Some receipts add 3 drs. of vanilla, and direct only 1/2 oz. of nutmeg, storax, and benzoin.

4. Coriander seeds 7 lbs., cloves 12 oz., storax 8 oz., nutmeg 8 oz., fresh lemon-peel 10 oz., calamus root 6 oz., rectified spirit 15 pints; macerate for a month add water q. s. Distil 22 pints, and add to the distilled spirit 5 pints of orange-flower water, 24 drops otto of roses, a dr. of ambergris, and 2 oz. of fine vanilla; macerate for a week, and filter. The dry ingredients to be bruised or cut small.

Lisbon Water. To rectified spirit, 1 gallon, add the essential oils of orange-peel and lemon-peel, of each 3 oz., and of otto of rose 1/4 oz. - Piesse.

Eau de Portugal. To rectified spirit, 1 gallon, add the following essential oils: of orange peel 6 oz., of lemon-peel 1 oz., of lemon-grass 1/4 oz., of bergamot 1 oz., and of otto of rose 1/4 oz. - Piesse.

Eau d'Elegance. Spirit of jessamine 2 lbs., spirit of styrax 1 lb., spirit of hyacinth 1 lb., spirit of star aniseed 4 oz., tincture of balsam of Tolu 4 oz., tincture of vanilla 2 oz.

Eau de Mareschale. Spirit of wine 1 1/2 pint, spirit of jessamine 1 oz., essence of bergamot 1/4 oz., essence of violets 1 oz.

Eau Romaine. Spirit of jessamine 3 quarts, tincture of vanilla 1 quart, spirit of acacia flowers 1 quart, spirit of tuberose a pint, essence of ambergris 2 oz., tincture of benzoin 8 oz.

Eau de Millefleurs. Rectified spirit 2 pints, balsam of Peru 1/4 oz., essence of bergamot 1/2 oz., oil of cloves 1/4 oz., essence of neroli 1/2 dr., essence of musk 1 dr., orange-flower water 2 oz.

Eau Spiritueuse d'Heliotrope. Vanilla 3 drs., double orange-flower water 6 oz., rectified spirit a quart; macerate for 3 days, and distil in a water-bath. It may be coloured with cochineal. But the essence d'heliotrope of some perfumers appears, by the colour, not to have been distilled.

Eau d'Ispahan. Essential oil of bitter orange-peel 4 oz., oil of rosemary 3 drs„ oil of mint 1 dr., oil of cloves 7 scruples, neroli 7 scruples, spirit of wine 14 pints. It is used for the same purposes as eau de Cologne.

Eau sans Pareille. Essential oil of lemon 1/2 oz., of ber-gamot 2 1/2 drs,. of cedrat 1/4 oz., rectified spirit 6 pints, spirit of rosemary 8 oz.; mix. Some authorities state that it is improved by distillation.

Eau de Bouquet de Flore. 1. Honey water 2 oz., tincture of cloves 1 oz„ tincture of calamus, of lavender, and of long cyperus, each 1/2 oz.; eau sans pareille 4 oz., spirit of jessamine 9 drs., tincture of orris 1 oz., spirituous essence of neroli 20 drops.

2. Essence of violets 1/2 oz., spirit of rosemary 1/2 oz., essence of lemon 1 dr., rectified spirit 24 oz., rose water 8 oz.

3. Spirit of rosemary 8 oz., rectified spirit 8 oz., lavender water 2 oz., oil of neroli 5 drops, cloves 1 dr., orris root 3 drs., rose water 2 oz.; digest for a few days, and filter.

Esprit de Bouquet. English oil of lavender, oil of cloves and of bergamot, of each 2 drs.; otto of roses and oil of cinnamon, of each 20 drops; essence of musk 1 dr., rectified spirit, a pint; mix.

Eau de Rosieres. Spirit of roses 4 pints, spirit of jessamine a pint, spirit of orange flowers a pint, spirit of cucumber 2 1/2 pints, spirit of celery seed 2 1/4 pints, spirit of angelica root 2 3/4 pints, tincture of benzoin (simple) 3/4 of a pint, balsam of Mecca a few drops.

Eau d'Ambre Royale. Rectified spirit 2 lbs., tincture of musk seed 1 lb., essence of ambergris 1 oz., tincture of musk 1 oz., reduced with a proper proportion of orange-flower water.

Esprit de Suave. Spirit of jessamine 1 1/2 pint, spirit of acacia flowers 1 1/2 pint, spirit of wine 12 oz., spirit of tuberose 8 oz., oil of cloves 1 1/2 drs. oil of neroli 30 drops, essence of bergamot 1 1 /2 drs., tincture of musk 1 oz., rose-water 12 oz.

Parfum des ROIS. Spirit of wine 2 gallons, styrax 6 oz., benzoin 16 oz., aloes-wood 8 oz., spirit of rose 2 pints, spirit of orange-flowers 2 pints, essence (tincture) of ambergris 8 oz., tincture of musk 8 oz., tincture of vanilla 16 oz.

Odor Delectabilis. Rose water, orange-flower water, each 4 oz., oil of lavender, oil of cloves, each 1 dr., oil of bergamot 2 drs. musk 2 grains, rectified spirit a pint.

New Mown Hay. Ext. Tonquin Bean 2 pints; ext. geranium 1 pint; ext. orange-flower 1 pint; ext. rose 1 pint; ext. rose triple 1 pint; ext. jessamine 1 pint.

New Victoria Perfume. Cloves, bruised, 2 scruples; vanilla, cut small, 1 dr.; oil of cedrat 4 drops, oil of santal

1 dr„ cinnamon 12 grs., oil of verbena 8 drops, otto of roses 8 drops, oil of neroli 20 drops, oil of lavender 1 dr., ambergris 16 grs., tincture of musk 1 dr., rectified spirit 16 fluid oz; digest for a few days, and filter. Or the whole except the musk and ambergris may be distilled in a water-bath, and these added to the distilled spirit.

Another similar perfume is - Vanilla 1/2 dr., yellow Sanders 6 drs., cloves No. 16, neroli 3 drops, oil of lavender 6 drops, rectified spirit 4 oz.: digest for 3 days, and add 4 oz. of orange-flower water, water q. s.; distil 6 oz., add essence of musk 1 dr. Jockey Club Bouquet. Piessb. Extract of orris root

2 pints, esprit de rose triple 1 pint, esprit de pommade de rose 1 pint, extract of pomade of cassia, and tuberose, 1/2 pint each, extract of ambergris 1/2 pint, oil of bergamot 1/2 oz.

Esprit de Rose. 1. Macerate the fresh and picked flowers of the most fragrant varieties of the rose, with half their weight of rectified spirit, and distil in a water-bath to dryness.

2. Dissolve from 20 to 30 drops of otto in a pint of rectified spirit. A stronger solution, 6 or 8 drops of otto to an ounce of alcohol, forms essence of roses, or esprit de rose triple.

3. It is also made by agitating and digesting the spirit with the perfumed oil or pomade of roses. See Extracts, below.) Esprit de Jasmin. Eau de Jasmin. It is prepared by digesting and agitating pure spirit with oil or pomade of jessamine made with the flowers. (See Extracts further on.) Spirit of jonquil, tuberose, violet, etc, may be obtained by the same process. Esprit de Violette. Eau de Violette. Macerate 5 oz. of line orris root in a quart of rectified spirit for some days, and filter. It may also be obtained by the method just mentioned, or by mixing the product of both processes. Eau odorante de Jasmin. Compound spirit of jessamine; for the handkerchief. Spirit of jessamine 1 pint, rectified spirit 1 pint, essence of ambergris a dr., simple tincture of benzoin a dr. Spirit of Orange-flowers, Spirit of Elder-flowers, and Spirit of Acacia-flowers. Fresh flowers 1 lb., rectified spirit 4 lbs., or pints, water 2 lbs.; distil 4 lbs., or pints. Spirit of Orange-peel, of Lemon-peel, of Citron, and of Bergamot. Fresh peel 1 lb, rectified spirit 6 lbs.; macerate for 2 days, and distil in a water-bath to dryness.

Or, 1 oz. of the essential oil to 2 pints of spirit. Spirit of Cinnamon, of Cloves, of Nutmeg, and of

Calamus Root. Macerate 1 lb. of the bruised drug with

8 lbs., or a gallon, of rectified spirit, and distil as the last. Spirit of Cucumbers. Cucumbers grated 8 lbs., rectified spirit 1 lb.; distil 2 lbs. Spirit of Rosewood. Rosewood shavings 1 lb. spirit 6 lbs., water 2 lbs.; distil 6 lbs. It is also made by adding the essential oil of rhodium to spirit. Spirit of Angelica. Dried angelica root 1 lb., rectified spirit a gallon. Macerate, and distil by water-bath to dryness. Spirit of Balsam of Peru. Balsam 3 parts, spirit 15 parts, carbonate of potash 1 part; macerate for 3 days, and distil by water-bath. Spirit of Strawberries, and of Raspberries. Fresh fruit 3 lbs., rectified spirit 1 lb.; macerate 24 hours, and distil 2 lbs.

The following tinctures are chiefly used in the compound perfumes: Tincture of Balsam of Peru, and of Tolu. Digest 1 oz. of the balsam with 8 of rectified spirit for some days, shaking it occasionally, then filter. Tincture of benzoin in the same manner. Tincture of Angelica. One part of the dried root to 8 of rectified spirit; as the last. Tincture (common spirituous essence) of Lemon, Citron,

Orange, and Bergamot. An ounce of the fresh peel to

1/2 pint of spirit, as above. Tincture of Musk Seed. Essence d' Ambrette. Digest

16 oz. of bruised musk seed with 3 pints of rectified spirit for a month, and filter. Tincture of Musk. China musk 2 drs., rectified spirit 16 oz. For more compound tinctures of musk, see Essence of Musk, below. Tincture or Essence of Ambergris. Guibourt directs

1 dr. of ambergris to be digested with a gentle heat in

3 oz. of rectified spirit. Another form is: Ambergris

1 dr., carbonate of potash 1 dr., spirit of roses 4 oz. (or rectified spirit 4 oz., otto 6 drops). Some recipes direct a weaker solution: 24 grs. of ambergris to 8 oz. of spirits. For other formulae, see Essence, below.

Tincture of Civet. Bruise 1/2 oz. of civet, 1/4 oz. of ambergris, and the same of sugar candy, and macerate in a quart of rectified spirit for 6 weeks, in a warm place; then filter.

Tincture or Essence of Vanilla. Vanilla cut very small

2 oz., rectified spirit a pint; infuse for 2 or 3 weeks. This is sometimes distilled, forming spirit of vanilla.

Tincture of Rhodium. Rosewood 1 lb., rectified spirit 3 or 4 pints; macerate for 3 or 4 weeks, and filter.

Essence (or Tincture) of Vetiver. Take 2 lbs. of the root of vittie vayr cut small, and moisten it with a little water; let it macerate for 24 hours, then beat it in a marble mortar. Macerate it in sufficient spirit to cover it, for 8 or 10 days, and strain with pressure: filter through paper, and in a fortnight repeat the filtration. Sometimes the root is moistened with diluted sulphuric acid, which, after maceration, is neutralized by adding a sufficient quantity of chalk, and the whole digested with spirit. The tincture when strained off, is distilled, and forms (with the addition of essence of balm and of roses) Essence de Vetiver double.