shops, are as much like essence of turpentine, to the smell, as that of lemons; rancid oil of lemons may, in a great measure, be purified by agitation with warm water and final decantation.  When new and good, lemon otto may be freely used in combination with rosemary, cloves, and caraway, for perfuming powders for the nursery.  From its rapid oxidation, it should not be used for perfuming grease, as it assists rather than otherwise all fats to turn rancid; hence pomatums so perfumed will not keep well.  In the manufacture of other compound perfumes, it should be dissolved in spirit, in the proportion of six to eight ounces of oil to one gallon of spirit.  There is a large consumption of otto of lemons in the manufacture of Eau de Cologne; that Farina uses it is easily discovered by adding a few drops of Liq.  Ammoniae fort. to half an ounce of his Eau de Cologne, the smell of the lemon is thereby brought out in a remarkable manner.

Perhaps it is not out of place here to remark, that in attempts to discover the composition of certain perfumes, we are greatly assisted by the use of strong Liq.  Ammoniae.  Certain of the essential oils combining with the Ammonia, allow those which do not do so, if present in the compound, to be smelt.

LEMON GRASS.—­According to Pereira, the otto in the market under this name is derived from the Andropogon schoenanthus a species of grass which grows abundantly in India.  It is cultivated to a large extent in Ceylon and in the Moluccas purposely for the otto, which from the plant is easily procured by distillation.  Lemon grass otto, or, as it is sometimes called, oil of verbena, on account of its similarity of odor to that favorite plant, is imported into this country in old English porter and stout bottles.  It is very powerful, well adapted for perfuming soaps and greases, but its principal consumption is in the manufacture of artificial essence of verbena.  From its comparatively low price, great strength, and fine perfume (when diluted), the lemon grass otto may be much more used than at present, with considerable advantage to the retail shopkeeper.

LILAC.—­The fragrance of the flowers of this ornamental shrub is well known.  The essence of lilac is obtained either by the process of maceration, or enfleurage with grease, and afterwards treating the pomatum thus formed with rectified spirit, in the same manner as previously described for cassie; the odor so much resembles tubereuse, as to be frequently used to adulterate the latter, the demand for tubereuse being at all times greater than the supply.  A beautiful IMITATION OF ESSENCE OF WHITE LILAC may be compounded thus:—­

Spirituous extract from tubereuse pomade, 1 pint.
          " of orange-flower pomade, 1/4 "
Otto of almonds, 3 drops. 
Extract of civet, 1/2 oz.

The civet is only used to give permanence to the perfume of the handkerchief.