Linalyl formate.....   120 minims

Amyl valerianate....       8 drachms Fluid extract orris. ..       2 ounces Oenanthic ether. ...       2 drachms Oil rue (pure German) ............     30 minims

Chloroform........       2 drachms

Glycerine..........       2 ounces

Alcohol, 70 per cent, to 3 pints.

Pineapple Essence

A ripe, but not too soft, pineapple, weighing about, say, 1 pound, is mashed up in a mortar with Tokay wine, 6 ounces. The mass is then brought into a flask with 1 pint of water, and allowed to stand 2 hours. Alcohol, 90 per cent, 3/4 pint, is then added and the mixture distilled until 7 quarts of distillate have been collected. Cognac, 9 ounces, is then added to the distillation.

Pistachio Essence

I

Essence of almond    2   fluidounces

Tincture of vanilla   4    fluidounces

Oil of neroli......    1    drop

II

Oil of orange peel . 4 fluidrachms

Oil of cassia...... 1 fluidrachm

Oil of bitter almond 15 minims Oil of calamus.... 15 minims

Oil of nutmeg..... 1.5 fluidrachms

Oil of clove.......30 minims

Alcohol..........12 fluidounces

Water............ 4 fluidounces

Magnesium car-

bonate......... 2 drachms

Shake together, allow to stand 24 hours, and filter.

Pomegranate Essence

Oil of sweet orange 3 parts

Oil of cloves......         3 parts

Tincture of vanilla. 15 parts Tincture of ginger. 10 parts Maraschino liqueur 150 parts Tincture of coccion-

ella............ 165 parts

Distilled water..... 150 parts

Phosphoric acid,

dilute.......... 45 parts

Alcohol, 95 per cent, quantity sufficient to make 1.000 parts. Mix and dissolve.

Quince Extract

Fluid extract orris.... 2 ounces

Oenanthic ether..... 1.5 ounces

Linalyl formate...... 90 minims

Glycerine........... 2 ounces

Alcohol, 70 per cent, to 3 pints.