366 
VARIETIES. 
facture  of  essences  for  the  handkerchief,  being  too  expensive  for  perfuming 
grease  or  soap.  What  is  called  extract  of  cedrat  is  made  by  dissolving  two 
ounces  and  a  half  of  the  above  essential  oil  of  citron  in  one  gallon  of 
spirits,  to  which  some  perfumers  add  half  an  ounce  of  bergamot. 
Cinnamon. — Several  species  of  the  plant  Laurus  cinnamomum  yields  the 
cinnamon  and  cassia  of  commerce.  Its  name  is  said  to  be  derived  from 
China  amomum,  the  bark  being  one  of  the  most  valued  spices  of  the  East. 
Perfumers  use  both  the  bark  and  the  oil,  which  is  obtained  by  distillation 
from  it.  The  bark  ground  enters  into  the  composition  of  some  pastilles, 
tooth  powders  and  sachets.  The  essential  oil  of  cinnamon  is  principally 
brought  to  this  country  from  Ceylon  ;  it  is  exceedingly  powerful  and  must 
"be  used  sparingly.    If  such  compounds  as  cloves  answer,  so  will  cinnamon. 
Citron. — On  distilling  the  flowers  of  the  Citrus  medica,  a  slightly  fra- 
grant oil  is  procured,  which  is  a  species  of  neroli,  and  is  principally  con- 
sumed by  the  manufacturers  of  eau  de  Cologne. 
Citronella. — Under  this  name  there  is  an  oil  in  the  market,  chiefly  de- 
rived from  Ceylon  and  the  East  Indies  :  its  true  origin  we  are  unable  to 
decide ;  in  odor  it  somewhat  resembles  citron  fruit,  but  is  very  inferior. 
Probably  it  is  procured  from  one  of  the  grasses  of  the  Andropagon  genus. 
Being  cheap  it  is  extensively  used  for  perfuming  soap.  What  is  now  ex- 
tensively sold  as  "  honey  "  soap,  is  a  fine  yellow  soap  slightly  perfumed 
with  this  oil.  Some  few  use  it  for  scenting  grease,  but  it  is  not  much  ad- 
mired. 
Cloves. — Every  part  of  the  clove  plant  (Carophyllus  aromat icus)' abounds 
with  aromatic  oil,  but  it  is  most  fragrant  and  plentiful  in  the  unexpanded 
flower  bud,  which  are  the  cloves  of  commerce.  Cloves  have  been  brought 
into  the  European  markets  for  more  than  2,000  years.  The  plant  is  a  na- 
tive of  the  Moluccas  and  other  islands  in  the  Chinese  seas.  "  The  average 
annual  crop  of  cloves  is,  from  each  tree,  2  or  2%  lbs.,  but  a  fine  tree  has 
been  known  to  yield  125  lbs.  of  this  spice  in  a  single  season,  and  as  5,000 
cloves  only  weigh  one  pound,  there  must  have  been  at  least  625,000  flowers 
upon  this  single  tree.,;  (Burnett.) 
The  oil  of  cloves  may  be  obtained  from  the  fresh  flower  buds,  but  the 
usual  method  of  procuring  it  is  by  distillation,  and  which  is  carried  on  to  a 
very  great  extent  in  this  country.  Few  essential  oils  have  a  more  exten- 
sive use  in  perfumery  than  that  of  cloves ;  it  combines  well  with  grease, 
soap,  and  spirit,  and,  as  will  be  seen  in  the  recipes  for  the  various  bouquets 
given. hereafter,  it  forms  a  leading  feature  in  some  of  the  most  popular 
handkerchief  essences,  Rondeletia,  the  Guard's  Bouquet,  &c,  and  will  be 
found  where  least  expected.  For  essence  of  cloves,  dissolve  oil  of  cloves  in 
the  proportion  of  two  ounces  of  oil  to  one  gallon  of  spirit. 
Dill. — Perfumers  are  now  and  then  asked  for  "  dill  water  it  is,  how- 
ever, more  a  druggist's  article  than  a  perfumer's,  as  it  is  more  used  for  its 
medicinal  qualities  than  for  its  odor,  which,  by  the  way,  is  rather  pleasant 
