We shall first explain the mode for obtaining the simple extracts of flowers.  This will be followed by the process for preparing ambergris, musk, and civet, substances, which, though of animal origin, are of the utmost importance as forming a large part in the most approved bouquets; and we shall conclude this department of the art with recipes for all the fashionable bouquets and nosegays, the value of which, we doubt not, will be estimated according to the labor bestowed upon their analysis.

In order to render the work more easy of consultation, we have adopted the alphabetical arrangement in preference to a more scientific classification.

Among the collection of ottos of the East India Company at the Exhibition of 1851, were several hitherto unknown in this country, and possessing much interest.

It is to be regretted, that no person having any practical knowledge of perfumery was placed on the jury of Class IV or XXIX.  Had such been the case, the desires of the exhibitors would probably have been realized, and European perfumers benefited by the introduction of new odors from the East.  Some of the ottos sent by a native perfumer of Benares were deemed worthy of honorable mention.  Such as Chumeylee, Beyla, Begla, Moteya, and many others from the Moluccas, but without any information respecting them.

We are not going to speak of, perhaps, more than a tithe of the plants that have a perfume—­only those will be mentioned that are used by the operative perfumer, and such as are imitated by him in consequence of there being a demand for the article, which circumstances prevent him from obtaining in its genuine state.  The first that comes under our notice is—­

ALLSPICE.—­The odoriferous principle of allspice, commonly called pimento, is obtained by distilling the dried fruit, before it is quite ripe, of the Eugenia pimenta and Myrtus pimenta with water.  It is thus procured as an essential oil; it is but little used in perfumery, and when so, only in combination with other spice oils; for scenting soap it is, however, very agreeable, and much resembles the smell of cloves, and deserves more attention than it has hitherto received.  Mixed in the proportion of two ounces of oil of allspice with one gallon of rectified spirit of wine, it forms what may be termed extract of allspice, which extract will be found very useful in the manufacture of low-priced bouquets.

ALMONDS.

    “Mark well the flow’ring almonds in the wood;
    If od’rous blooms the bearing branches load,
    The glebe will answer to the sylvan reign,
    Great heats will follow, and large crops of grain.”

    VIRGIL.