t obtained from corn, have each so distinct and
characteristic an aroma, that the one cannot be mistaken for the other.
The odor of grape spirit is said to be due to the oeanthic ether which
it contains. The English spirit, on the other hand, owes its odor to
fusel oil. So powerful is the oeanthic ether in the French spirit,
that notwithstanding the addition to it of such intensely odoriferous
substances as the ottos of neroli, rosemary, and others, it still gives
a characteristic perfume to the products made containing it, and hence
the difficulty of preparing Eau de Cologne with any spirit destitute of
this substance.

Although very fine Eau de Cologne is often made by merely mixing the
ingredients as indicated in the recipe as above, yet it is better,
first, to mix all the citrine ottos with spirit, and then to distil the
mixture, afterwards adding to the distillate the rosemary and nerolies,
such process being the one adopted by the most popular house at Cologne.

A great many forms for the manufacture of Eau de Cologne have been
published, the authors of some of the recipes evidently having no
knowledge, in a practical sense, of what they were putting by theory on
paper; other venturers, to show their lore, have searched out all the
aromatics of Lindley's Botany, and would persuade us to use absinthe,
hyssop, anise, juniper, marjoram, caraway, fennel, cumin, cardamom,
cinnamon, nutmeg, serpolet, angelica, cloves, lavender, camphor, balm,
peppermint, galanga, lemon thyme, &c. &c. &c.

All these, however, are but hum--! Where it is a mere matter of profit,
and the formula that we have given is too expensive to produce the
article required, it is better to dilute the said Cologne with a weak
spirit, or with rose-water, rather than otherwise alter its form;
because, although weak, the true aroma of the original article is
retained.

The recipe of the second quality of Eau de Cologne is given, to show
that a very decent article can be produced with English spirit.

FLOWERS OF ERIN.

Extract of white rose (see WHITE ROSE), 1 pint.
" vanilla, 1 oz.

ROYAL HUNT BOUQUET.

Esprit de rose triple, 1 pint.
" neroli, }
" acacia, }
" fleur d'orange, } of each 1/4 "
" musk, }
" orris, }
" tonquin, 1/2 "
Otto of citron 2 drachms.

BOUQUET DE FLORA; OTHERWISE, EXTRACT OF FLOWERS.

Es