hen
digesting the pomade produced in spirit. It is, however, rarely
manufactured, because a very close

IMITATION OF THE ESSENCE OF SWEET PEA.

can be prepared thus:--

Extract of tuberose, 1/2 pint.
" fleur d'orange, 1/2 "
" rose from pomatum, 1/2 "
" vanilla, 1 oz.

Scents, like sounds, appear to influence the olfactory nerve in certain
definite degrees. There is, as it were, an octave of odors like an
octave in music; certain odors coincide, like the keys of an instrument.
Such as almond, heliotrope, vanilla, and orange-blossoms blend together,
each producing different degrees of a nearly similar impression. Again,
we have citron, lemon, orange-peel, and verbena, forming a higher octave
of smells, which blend in a similar manner. The metaphor is completed by
what we are pleased to call semi-odors, such as rose and rose geranium
for the half note; petty grain, neroli, a black key, followed by fleur
d'orange. Then we have patchouli, sandal-wood, and vitivert, and many
others running into each other.

From the odors already known we may produce, by uniting them in proper
proportion, the smell of almost any flower, except jasmine.

The odor of some flowers resembles others so nearly that we are almost
induced to believe them to be the same thing, or, at least, if not
evolved from the plant as such, to become so by the action of the
air-oxidation. It is known that some actually are identical in
composition, although produced from totally different plants, such as
camphor, turpentine, rosemary. Hence we may presume that chemistry will
sooner or later produce one from the other, for with many it is merely
an atom of water or an atom of oxygen that causes the difference. It
would be a grand thing to produce otto of roses from oil of rosemary, or
from the rose geranium oil, and theory indicates its possibility.

The essential oil of almonds in a bottle that contains a good deal of
air-oxygen, and but a very little of the oil, spontaneously passes into
another odoriferous body, benzoic acid; which is seen in crystals to
form over the dry parts of the flask. This is a natural illustration of
this idea. In giving the recipe for "sweet pea" as above, we form it
with the impression that its odor resembles the orange-blossom, which
similarity is approached nearer by the addition of the rose and
tuberose.

The vanilla is used merely to give permane