of lavender and rectified spirit; and the
other--2. By merely mixing the oil and the spirit together.

The first process yields the finest quality: it is that which is adopted
by the firm of Smyth and Nephew, whose reputation for this article is
such that it gives a good character in foreign markets, especially
India, to all products of lavender of English manufacture. Lavender
essence, that which is made by the still, is quite white, while that by
mixture only always has a yellowish tint, which by age becomes darker
and resinous.

SMYTH'S LAVENDER.

To produce a very fine distillate, take--

Otto of English Lavender, 4 oz.
Rectified spirit (60 over proof), 5 pints.
Rose-water, 1 pint.

Mix and distil five pints for sale. Such essence of lavender is
expensive, but at 10_s._ a pint of 14 oz! there _is_ a margin for
profit. It not being convenient to the general dealer to sell distilled
lavender essence, the following form, by mixture, will produce a
first-rate article, and nearly as white as the above.

ESSENCE OF LAVENDER.

Otto of lavender, 3-1/2 oz.
Rectified spirit, 2 quarts.

The perfumer's retail price for such quality is 8_s._ per pint of 14 oz.

Many perfumers and druggists in making lavender water or essence, use a
small portion of bergamot, with an idea of improving its quality--a very
erroneous opinion; moreover, such lavender quickly discolors.

LAVENDER WATER.--Take:

English oil of lavender, 4 oz.
Spirit, 3 quarts.
Rose-water, 1 pint.

Filter as above, and it is ready for sale.

COMMON LAVENDER WATER.--Same form as the above, substituting
French lavender for the British.

Recipes for Rondeletia, Lavender Bouquet, and other lavender compounds,
will be given when we come to speak of compound perfumes, which will be
reserved until we have finished explaining the method of making the
simple essences.

LEMON.--This fine perfume is abstracted from the _Citrus
limonum_, by expression, from the rind of the fruit. The otto of lemons
in the market is principally from Messina, where there are hundreds of
acres of "lemon groves." Otto of lemons, like all the ottos of the
Citrus family, is rapidly prone to oxidation when in contact with air
and exposure to light; a high temperature is also detrimental, and as
such is the case it should be preserved in a cool cellar. Most of the
samples from th