Varieties. 
(  Am.  Jour.  Pharm. 
\      April,  1877. 
resin  soap  respectively  so  nearly  balance  each  other  that  any  correc- 
tion is  unnecessary,  and  the  actual  amount  of  oleic  acid  found  may  be 
taken  as  correct  within  a  per  cent. — Phar.  Jour,  and  Trans.,  Dec.  30r 
1876.   
VARIETIES. 
Notes  on  Perfumery.  By  Wm.  Saunders,  London,  Ont.1 — Alcohol. — One  of 
the  first  requisites  in  the  manufacture  of  good  perfumes  is  pure  alcohol,  free  from 
fusel  oil  or  other  foreign  flavor.  This  purer  grade  of  spirit  is  known  in  commerce 
as  pure  spirits,  silent  spirits,  or  deodorized  alcohol,  and  may  readily  be  distinguished 
from  ordinary  alcohol  by  the  absence  of  that  peculiar  pungency  of  odor  which  is 
present  to  a  greater  or  less  extent  in  most  commercial  samples. 
Ottos  or  Essential  Oils. — It  is  of  the  greatest  importance  that  these  should  be 
strictly  pure  and  of  the  finest  quality. 
Pomades. — From  these  are  prepared  some  of  the  simple  extracts  in  the  appended 
formulas,  such  as  jasmine,  tuberose,  and  cassia.  The  quality  must  be  that  known 
as  triple  pomade.  The  simple  extracts  are  prepared  as  follows  :  one  pound  of  the 
pomade  is  cut  in  small  pieces  and  placed  in  a  bottle  of  sufficient  capacity,  in  which 
is  put  a  pint  of  pure  spirit.  Place  the  bottle  suitably  stoppered  in  a  water-bath,  and 
apply  heat  sufficient  to  barely  melt  the  pomade,  shake  well  together,  and  repeat  the 
shaking  frequently  until  the  fatty  matter  solidifies.  In  this  way  the  pomade  will  be 
reduced  to  a  finely  divided  or  granular  state,  permeated  thoroughly  by  the  spirit. 
Allow  this  to  stand  for  several  days,  giving  it  an  occasional  shake,  then  drain  off 
the  liquid  extract  into  another  bottle  ;  if  this  fall  short  of  a  pint  repeat  the  operation 
with  a  sufficient  quantity  of  alcohol  to  make  up  to  this  measure.  By  subsequent 
and  similar  treatment,  a  second  and  even  a  third  quantity  of  extract  may  be  made, 
which  although  much  weaker,  will  be  found  useful  in  the  preparation  of  cheaper 
perfumes. 
Extract  of  Orris. — Seven  pounds  of  finely  ground  orris  root  of  good  quality  is 
treated  by  percolation  with  pure  alcohol  until  one  gallon  of  extract  is  obtained. 
Extract  Vanilla. — Four  ounces  of  vanilla  beans  of  the  finest  quality,  powdered 
finely  in  a  mortar  with  a  sufficient  quantity  of  dry  white  sugar  (from  four  to  six 
ounces),  pack  in  a  percolator,  and  percolate  with  proof  spirit  until  one  gallon  is 
obtained. 
Extract  Tonka. — Take  one  pound  of  tonka  beans,  reduce  to  a  coarse  powder,  and 
percolate  with  alcohol  to  make  one  gallon. 
Extract  Musk. — Take  of  pure  grain  musk  of  the  first  quality  two  drachms.  Mix 
half  an  ounce  of  liquor  potassas  with  four  ounces  of  proof  spirit,  and  triturate  the 
musk  with  this  mixture  until  it  is  thoroughly  softened,  and  reduced  to  a  creamy 
state  5  add  enough  proof  spirit  to  make  up  about  one  pint ;  stir  well,  then  allow  the 
^he  introductory  part  of  this  paper  contains  some  historical  notes  and  general  remarks  on  perfumery 
which  will  be  read  with  interest  in  the  .Proceedings  of  the  American  Pharmaceutical  Association,  1876. 
We  can  make  room  for  the  practical  part  only. — Editor. 
