| 2 | quarts | spirit of jasmin, | 1st | operation. |
| 2 | — | extract of violets. | ||
| 1 | — | spirit of cassia | 1st | — |
| 1 | — | roses, | 1st | — |
| 1 | — | orange, | 1st | — |
| 1 | — | extract of clove gilly flower. | ||
| 4 | drms. of flowers of benzoin (benzoic acid). | |||
| 8 | ounces of essence of amber, 1st infusion. | |||
Extract of peach blossoms.
| 6 | quarts of spirits of wine. |
| 6 | pounds of bitter almonds. |
| 2 | quarts of spirits of orange flower, 2d operation. |
| 4 | drachms of essence of bitter almonds. |
| 4 | drachms of balsam of Peru. |
| 4 | ounces of essence of lemons. |
Eau de Cologne.
Two processes have been adopted for the preparation of this perfume, distillation and infusion; the first of which, though generally abandoned, is, however, the preferable one. The only essences which should be employed, and which have given such celebrity to this water, are the following; bergamote, lemon, rosemary, Portugal, neroli. The whole of them ought to be of the best quality, but their proportions may be varied according to the taste of the consumers.
Thirty different odours are enumerated by perfumers; the three following recipes will form a sufficient specimen of their combinations.
Honey-water.
| 6 | quarts of spirit of roses, 3d operation. |
| 3 | quarts do.spirit ofjasmin. |
| 3 | quarts do.spirit ofspirits of wine. |
| 3 | ounces essence of Portugal. |
| 4 | drachms flowers of benzoin. |
| 12 | ounces of essence of vanilla, 3d infusion. |
| 12 | ouncesdo.essence of musk,3d indo. |
| 3 | quarts good orange-flower water. |
Eau de mille fleurs.
| 18 | quarts of spirits of wine. |
| 4 | ounces balsam of Peru. |
| 8 | oudo.esessence of bergamote. |
| 4 | oudo.es essence ofcloves. |
| 1 | oudo.esordinary neroli. |
| 1 | oudo.es essence ofthyme. |
| 8 | oudo.es essence ofmusk, 3d infusion |
| 4 | quarts orange-flower water. |