294 ON THE ODOURS OF PLANTS. _ 
flowers by distillation, also from the same by maceration in any fat 
body: the former yields what is found in the market under the name of 
Oil of Neroli, and as such is used in scenting soaps, and.for other 
secondary purposes ; the latter, being somewhat finer in fragrance, has 
a more delicate use. By digesting in alcohol it gives Extrait de Fleur 
d’Orange, or Extract of Orange Flowers,—a handkerchief perfume 
surpassed by none. It resembles the original so much that, with closed 
eyes, the best judge could not distinguish the scent of the extract from 
the flower. In the first process, namely by distillation, the water which 
comes over is put back into the still upon fresh flowers, and the opera- 
tion is repeated several times; the Oil of Neroli finally floats on the 
surface, and is separated by a funnel. The water being left is filtered ; 
and, as it is highly charged with the odour of the flower, finds a sale 
under the name of Orange Flower Water, and is used, like Elder 
Water, for the skin, and as an eye lotion. 
Orange procured from the same plant as the above, but from the 
rind of the fruit instead of the flower, is expressed in the same way as 
lemons ; the peel of the fruit is rasped, in order to crush the little 
vessels that imprison the oil or odour; it may also be procured by dis- 
tillation. Its abundance in the peel is shown by pinching a piece near 
the flame of a candle; the true essential oil that spirts out ignites with 
a brilliant illumination. It has many uses in perfumery, more particu- 
larly in that preparation called ‘* Lisbon Water,” also in ‘‘ Kau de 
Portugal,” both of which are solutions of the oil of orange peel in 
proof spirit, to which is added a small quantity of lemon and vervain 
and ambergris by the Parisians. It is what is called a particularly 
clean scent, sharp, and refreshing. 
Rose.—This queen of the garden loses not its diadem in the per- 
fuming world. The oil of Roses, or as it is commonly called, the Otto 
or Attar of Roses, is abstracted by various processes from the Cabbage 
Rose in Turkey, Persia, and India; the finest is imported from 
Ghazepore in the latter country. For obtaining it, the procurers at 
each place have their own mode of operation; the best method, how- 
ever, is to stratify the flowers with a seed containing a fat oil; the 
will absorb the essential oil of Roses, and swell a good deal if the 
flowers are changed repeatedly. They are then pressed and the product 
allowed to stand for a time, the otto rises to the surface, and is finally 
purified by distillation. Pure otto of Roses, from its cloying sweetness, 
has not many admirers, it is moreover likely to produce headache and 
vertigo in this state; when diluted, however, there is nothing to equal 
it in odour, especially if mixed in soap, to form Rose soap, or in pure 
spirit to form ‘‘ Esprit de Rose.” The former preparation not allow- 
ing the perfume to evaporate very fast, we are not so readily surfeited 
with the smell as in the latter. The finest preparation of Rose as an 
odour, is made at Grasse, in France; here the flower is not treated for 
the otto, but simply by maceration in fat, as mentioned with other 
flowers. 
The Rose Pommade thus made, if digested in alcohol, yields Esprit 
de Rose of the first order, very superior to that which is made by the 
addition of otto to spirit. It is difficult to account for this difference, 
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