Extract of cassie, 1/2 pint.
  " orris, 1/4 "
Esprit de rose, triple, 1/4 "
White wine vinegar, 2 pints.

TOILET VINEGAR (a la Rose).

Dried rose-leaves, 4 oz. 
Esprit de rose, triple, 1/2 pint. 
White wine vinegar, 2 pints.

Macerate in a close vessel for a fortnight, then filter and bottle for sale.

VINAIGRE DE COLOGNE.

To eau de Cologne, 1 pint,
Add, strong acetic acid, 1/2 oz.

Filter if necessary.

Without unnecessarily repeating similar formulae, it will be obvious to the reader that vinegar of any flower may be prepared in a similar way to those above noticed; thus, for vinaigre a la jasmine, or for vinaigre a la fleur d’orange, we have only to substitute the esprit de jasmine, or the esprit de fleur d’orange, in place of the Eau de Cologne, to produce orange-flower or jasmine vinegars; however, these latter articles are not in demand, and our only reason for explaining how such preparations may be made, is in order to suggest the methods of procedure to any one desirous of making them leading articles in their trade.

We perhaps may observe, en passant, that where economy in the production of any of the toilet vinegars is a matter of consideration, they have only to be diluted with rose-water down to the profitable strength required.

Any of the perfumed vinegars that are required to produce opalescence, when mixed with water, must contain some gum-resin, like the hygienic vinegar, as above.  Either myrrh, benzoin, storax, or tolu, answer equally well.

SECTION VI.

BOUQUETS AND NOSEGAYS.

In the previous articles we have endeavored to explain the mode of preparing the primitive perfumes—­the original odors of plants.  It will have been observed, that while the majority can be obtained under the form of otto or essential oil, there are others which hitherto have not been isolated, but exist only in solution in alcohol, or in a fatty body.  Of the latter are included all that are most prized, with the exception of otto of rose—­that diamond among the odoriferous gems.  Practically, we have no essential oils or ottos of Jasmine, Vanilla, Acacia, Tuberose, Cassie, Syringa, Violets, and others.  What we know of these odors is derived from esprits, obtained from oils or fats, in which the several flowers have been repeatedly infused, and afterwards infusing such fats or oils in alcohol.  Undoubtedly, these odors are the most generally pleasing, while those made from the essential oils (i.e. otto), dissolved in spirit, are of a secondary character.  The simple odors, when isolated, are called ESSENTIAL OILS or OTTOS; when dissolved or existing in solution in alcohol, by the English they are termed ESSENCES, and by the French EXTRAITS or ESPRITS; a few exceptions