| 2 | quarts spirit of | jasmin, | 2d | operation. | |
| 2 | — | roses | — | ||
| 2 | — | oranges, | 3d | — | |
| 2 | — | cassia, | 2d | operation. | |
| 1 | 1⁄2 | — | orange-flower water. | ||
The above spirits mark usually 28 alcometric degrees of Gay Lussac. See [Alcohol].
POMMADES.
No less than 20 scented pommades are distinguished by the perfumers of Paris. The essences commonly employed in the manufacture of pommades, are those of bergamote, lemons, cédrat, limette (sweet lemon), Portugal, rosemary, thyme, lemon thyme, lavender, marjoram, and cinnamon.
The following may serve as an example:—
Pommade à la vanille, commonly called Roman.
| 12 | pounds of | pommade à la rose. |
| 3 | — | oil à la rose. |
| 1 | — | vanilla, first quality, pulverized. |
| 6 | ounces | bergamote. |
The pommade being melted at the heat of a water-bath, the vanilla is to be introduced with continual stirring for an hour. The mixture is left to settle during two hours. The pommade is then to be drawn off, and will be found to have a fine yellow colour, instead of the brown shade which it commonly has.
In making odoriferous extracts and waters, the spirits of the flowers prepared by macerating the flowers in alcohol should be preferred to their distillation, as forming the foundation of good perfumery. The specific gravity of these spirits should be always under 0·88.
Extract of nosegay (bouquet).