HISTORICAL SKETCH 



xlvii 



Many, indeed, are the combinations of perfumes, and some 

 of the bouquets that have thus been made, indicate the extent 

 to which the art of perfumery may be developed — to concen- 

 trate the fragrance of an entire garden into one little bottle. 

 While the odour of each flower in the combination is pre- 

 served, not one sufficiently exceeds the other to make the 

 perfume characteristic of either, but so impregnated has the 

 one become with the other that each permeates the v^'hole. 



From the rinds of such fruit as the Orange, Lemon, Citron, 

 and Bergamot, extracts used in perfumery are obtained by 

 expression, which consists of grating the peel, and thus bm^st- 

 ing the vesicles containing the attar. The percolator that is 

 used in obtaining tinctures ^^'ill serve the purpose. The 

 Orange flowers also yield an oil that is sweetly fragrant, 

 and the leaves are distilled for Eau de Cologne. The most 

 beneficial use to which perfumery can be adapted, may be 

 found in the toilet waters. Cologne water is frecjuently a 

 mixture of the attar of Eose, Orange, Bergamot, and Citron 

 in deodorized alcohol, whilst Musk is sometimes used. 



There is yet another fragrant medley of sweet substances 

 that claims a place in our pages, in the form of a most delight- 

 ful appropriation of Orange blossom, Eose petals, scented 

 leaves, herbs and spices : a conglomeration of odorous 

 material popularly designated ' Pot-Pourri.' 



Here is one dainty recipe for its manipulation : — Take the 

 rind of two Lemons, cut thin, one pound bay salt, one ounce 

 of powdered orris root, one ounce of gum benzoin, one ounce 

 of cinnamon, one half ounce of cloves, one ounce nutmegs, 

 one grain musk, twelve Bay leaves, a few Sage leaves, Eose- 

 mary and Lavender cut small, one ounce Lavender water, 

 one ounce Eau de Cologne, one ounce Bergamot. Mix all 

 together in a pan, and add sweet flowers in their natural 



