274 
VARIETIES. 
thought  that  some  flavoring,  or  that  oenanthic  ether,  was  used  to  impart  to 
British  spirit  the  Cognac  aroma.  An  article  is  even  in  the  market  called 
"  Essence  of  Cognac,"  but  which  is  nothing  more  than  very  badly  made 
butyric  ether. 
On  the  continent  a  great  deal  of  spirit  is  procured  by  the  fermentation 
of  the  molasses  from  beet-root;  this,  of  course,  finds  its  way  into  the  market, 
and  is  often  mixed  with  the  grape  spirit ;  so,  also,  in  England  we  have 
spirit  from  potatoes  which  is  mixed  in  the  corn  spirit.  These  adulterations, 
if  we  may  so  term  it,  modify  the  relative  odors  of  the  primitive  alcohols. 
To  c  mplete  this  branch  of  the  art  of  perfumery,  we  subjoin  a  few  more 
reeipestof  the  most  popular  bouquets;  always  considering  that  the  standard 
article  is  that  which  was  first  introduced  to  the  public.  After  a  certain 
reputaion  is  gained  for  any  particular  odor,  a  host  of  imitations  are  thrust 
upon  the  market ;  these  we  disregard,  although  in  some  instances  the  imi- 
tations are  superior  to  the  original.  The  forms  we  give  are  according  to 
the  original  text. 
The  recipes  have  been  arranged  alphabetically.  As  in  the  last  number 
of  the  "  Annals"  we  gave  "  Jockey  Club,"  we  now  pass  on  to  the 
Kew  Garden  Nosegay. 
Esprit  de  neroli  (Pelale)    -    -    -    -    1  pint. 
cassie 
musk 
ambergris 
"  ?ubeTeuse{pofm!ISe|ofcach*Pt 
"      jasmin      3 1  7 
Eau  de  Millefleurs 
Esprit  de  rose,  triple    .....    1  pint.  Esprit  de  vanilla 
"       rose        .  ~) 
Esprit  de  geranium  I  pint 
of  each,  3  oz. 
tubereuse 
jasmin 
ambergris  >  -  -  -  of  each  2  oz. 
musk  ) 
I  g  Otto  of  almond 
"rleur  d'orange        )■  a,  of  each  \  pt 
"*       cassie  I  g 
"       violette  |  o 
"       rezeda,  mignonette  J  *** 
These  ingredients  are  to  remain  together  for  at  least  a  fortnight,  then 
filtered  prior  to  sale. 
almonds  > 
neroli  >  -  -  of  each  10  drops, 
cloves  * 
bergamot  1  oz. 
MlLLEFLEURS  ET  L.AVENDER. 
Esprit  de  lavender  (Mitcham)  -  •  i  pint 
Eau  des  miilefieurs  1  pint, 
DELCROIX'S  MiLLEFLEUR  LAVENDER. 
Spirits  from  grape  1  pint. 
French  otto  of  lavender  -  -  -  -  1  oz. 
Extract  of  ambergris  2  oz. 
The  original  "  lavender  aux  millefleur"  is  that  of  Delcroix,  its  peculiar 
odor  is  due  to  the  French  otto  of  lavender,  which,  although  some  folks  like 
it,  is  very  inferior  to  the  English  otto  of  lavender ;  hence  the  formula  first 
given  is  far  superior  to  that  by  the  inventor,  and  has  almost  superseded  the 
original  preparations. 
There  are  several  other  compounds  or  bouquets  of  which  lavender  is  the 
leading  ingredient,  and  from  which  they  take  their  name,  such  as  lavender 
and  ambergris,  lavender  and  musk,  lavender  and  marechale,  &c,  all  of 
which  are  composed  of  fine  spirituous  essences  of  lavender,  with  about  15 
per  cent,  of  any  of  the  ether  ingredients. 
