VARIETIES. 
463 
bigarrade,"  is  derived  from  the  blossoms  of  the  Citrus  bigaradia,  or  Seville 
orange.  Another  quality,  which  is  considered  inferior  to  the  preceding,  is 
the  neroli  petit  grain,  obtained  by  distilling  the  leaves  and  the  young  unripe 
fruit  of  the  different  species  of  the  citrus. 
The  petale  and  bigarade  neroli  are  used  to  an  enormous  extent  in  the 
manufacture  of  eau  de  Cologne  and  other  handerchief  perfumes.  The  petit 
grain  is  mainly  consumed  for  scenting  soap.  To  form  the  esprit  de  neroli, 
dissolve  1|  oz.  of  neroli  petale  in  one  gallon  of  rectified  spirits.  Although 
very  agreeable,  and  extensively  used  in  the  manufacture  of  bouquets,  it  has 
no  comparison  to  the  flowery  odor  of  the  extrait  de  fleur  d'orange  as  derived 
from  the  same  flowers  by  maceiation  ;  in  fact,  it  has  as  different  an 
odor  as  though  obtained  from  another  plant,  yet  in  theory  both  these  ex- 
traits  are  but  alcoholic  solutions  of  the  essential  oil  of  the  flower. 
The  water  used  for  distillation  in  procuring  the  neroli,  when  well  freed 
from  the  oil,  is  imported  into  this  country  under  the  name  of  eau  de  fleur 
d'orange,  and  may  be  used  like  elder-flower  and  rose  water,  for  the  skin 
and  as  an  eye  lotion.  It  is  remarkable  for  its  fine  fragrance,  and  it  is  as- 
tonishing that  it  is  not  more  used,  being  moderate  in  price. 
Nutmeg. — The  beautiful  odor  of  the  nutmeg  is  familiar  to  all.  Though 
an  essential  oil  can  be  drawn  from  them  of  a  very  fragrant  character,  it  is 
rarely  used  in  perfumery.  The  ground  nuts  are,  however,  used  beneficially  in 
the  combinations  of  scented  powders  used  for  scent  bags. — See  "  Sachet's 
Powders." 
Orange. — Under  the  title  "  Neroli"  we  have  already  spoken  of  the  odori- 
ferous principle  of  the  orange  blossom.  We  have  now  to  speak  of  what  is 
known  in  the  market  as  essential  oil  of  orange,  or,  as  it  is  more  frequently 
termed,  essence  of  Portugal,  a  name,  however,  which  we  cannot  admit  in 
a  classified  list  of  the  "  odors  of  plants." 
The  oil,  or  odoriferous  principle  of  the  orange  fruit,  is  procured  by  ex- 
pression and  by  distillation.  The  peel  is  rasped  in  order  to  crush  the 
little  vessels  or  sacs  that  imprison  the  oil. 
Its  abundance  in  the  peel  is  shown  by  pinching  a  piece  near  the  flame 
of  a  candle  ;  the  true  essential  oil  that  spurts  out  ignites  with  a  brilliant 
illumination. 
It  has  many  uses  in  perfumery,  and  from  its  refreshing  fragrance  finds 
many  admirers. 
It  is  the  leading  ingredient  in  what  is  sold  as  "  Lisbon  water"  and  "  eau 
de  Portugal."    The  following  is  a  very  useful  form  for  preparing 
Lisbon  "Water. 
Rectified  spirit  (not  less  than  60  over  proof)  .  1  gallon. 
Essential  oil  of  orange  peel      .        .        .  .  3  oz. 
"        "    lemon  peel       .        .        .  ,  3  oz. 
"        "    otto  of  rose       .        .        .  .  $  oz. 
This  is  a  form  for— 
