This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
French acacia...... 400 parts
Tincture of amber
(l in 10)......... 3 parts
Eucalyptus oil...... 0.5 parts
Lavender oil....... 1 part
Bergamot oil....... 1 part
Tincture of musk... 2 parts
Tincture of orris root 150 parts
Spirit of wine, 80 per cent............. 500 parts
Fresh green peel of
unripe oranges .. 60.0 grams
Curaçao orange peel 180.0 grams
Malaga orange peel 90.0 grams
Ceylon cinnamon. . 2.0 grams
Cloves............ 7.5 grams
Vanilla........... 11.0 grams
Orange flower oil. . 4 drops
Spirit of wine......1,500.0 grams
Hungarian wine .. . 720.0 grams A dark-brown tincture of pleasant taste and smell.
Oil of lemon......... 15 minims
Oil of bergamot...... 1 drachm
Essence of rose...... 4 ounces
Essence of tuberose . . 4 ounces
Essence of violet..... 4 ounces
Tincture of orris..... 2 ounces
Oil of bergamot...... 3.5 drachms
Oil of rose geranium 0.5 drachm
Oil of rose.......... 0.5 drachm
Oil of cassia......... 15 minims
Deodorized alcohol.. . 1 pint
 
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