462 
VARIETIES. 
Mix  and  allow  to  stand  for  a  fortnight :  it  is  then  fit  for  bottling,  and  is  a 
perfume  that  gives  a  great  deal  of  satisfaction. 
Myrtle-flower  water  is  sold  in  France  under  the  name  of  eau  d'ange,  and 
may  be  prepared  like  rose,  elder,  or  other  flower  waters. 
Mint. — All  the  menthidce  yield  fragrant  oils  by  distillation.    The  oil  of 
the  spear-mint  (if.  viridis)  is  exceedingly  powerful,  and  very  valuable  for 
perfuming  soap,  in  conjunction  with  other  perfumes.    Perfumers  use  the 
oils  of  the  mint  in  the  manufacture  of  mouth  washes  and  dental  liquids. 
The  leading  ingredient  in  the  celebrated  "  eau  botot"  is  oil  of  peppermint 
in  alcohol.    A  good  imitation  may  be  made  thus : — 
Tincture  of  cedar  wood        ....        1  pint. 
"         myrrh      .        .        .        ,        .        1  oz. 
Oil  of  peppermint       .        .        .        .        .        £  dr. 
"     spear  mint        .        .        .        .        .        \  dr. 
"     cloves      .....        .10  drops. 
"     roses  .        .       10  drops. 
Modifications  of  this  formula  can  be  readily  suggested,  but  the  main 
object  is  to  retain  the  mint  oils,  as  they  have  more  power  than  any  other 
aromatic  to  overcome  the  smell  of  tobacco.  Mouth  washes,  it  must  be  re- 
membered, are  as  much  used  for  rinsing  the  mouth  after  smoking  as  for  a 
dentifrice. 
Neroli,  or  Orange-flower. — Two  distinct  odors  are  procurable  from 
the  orange  blossom,  varying  according  to  the  methods  adopted  for  procuring 
them.  This  difference  of  perfume  from  the  same  flower  is  a  great  advantage 
to  the  manufacturer.  It  is  a  curious  fact,  and  is  worthy  of  inquiry  by  the 
chemical  philosopher.  It  is  not  singular  to  the  orange  flower,  but  applies 
to  many  others,  especially  rose — probably  to  all  flowers. 
"When  orange-flowers  are  treated  by  the  maceration  process,  that  is,  by 
infusion  in  a  fatty  body,  we  procure  orange-flower  pomatum,  its  strength 
and  quality  being  regulated  by  the  number  of  infusions  of  the  flower  made 
in  the  same  grease.  By  digesting  this  orange-flower  pomatum  in  rectified 
gpirits  in  the  proportions  of  from  six  pounds  to  eight  pounds  of  pomade  to 
a  gallon  of  spirit  for  about  a  fortnight  at  a  summer  heat,  we  obtain  the 
"  extrait  de  fleur  d'orange,"  or  extract  of  orange-flowers,  a  handkerchief 
perfume  surpassed  by  none.  In  this  state  its  odor  resembles  the  original 
so  much,  that  with  closed  eyes  the  best  judge  could  not  distinguish  the 
scent  of  the  extract  from  the  flower.  The  peculiar  flowery  odor  of  this 
extract  renders  it  valuable  to  the  perfumers,  not  only  to  sell  in  a  pure  state, 
but  slightly  modified  with  other  extraits  passes  for  "  sweet  pea,"  "magnolia," 
&c,  which  it  slightly  resembles  in  frugrance. 
Now,  when  orange-flowers  are  distilled  with  water,  we  procure  the  essential 
oil  of  the  blossom,  which  is  known  commercially  as  oil  of  neroli.  The 
neroli  procured  from  the  flowers  of  the  citrus  aurantiumis  considered  to  be 
the  finest  quality,  and  is  called  "  neroli  petale."  The  next  quality,  "  neroli 
