prit de rose,}
" tubereuse, } from pomade, of each, 1 pint.
" violette, }
Extract of benzoin, 1-1/2 oz.
Otto of bergamot, 2 "
" lemon, }
" orange, } of each, 1/2 "

THE GUARDS' BOUQUET.

Esprit de rose, 2 pints.
" neroli, 1/2 pint.
Extract of vanilla, 2 oz.
" orris, 2 "
" musk, 1/4 pint.
Otto of cloves, 1/2 drachm.

FLEUR D'ITALIE; OR ITALIAN NOSEGAY.

Esprit de rose, from pomade, 2 pints.
" rose triple, 1 pint.
" jasmine, }
" violette, } from pomade, each, 1 "
Extract of cassie, 1/2 "
" musk, }
" ambergris, } of each, 2 oz.

JOCKEY CLUB BOUQUET. (_English formula._)

Extract of orris root, 2 pints.
Esprit de rose, triple, 1 pint.
" rose de pomade, 1 "
Extrait de cassie, }
" tubereuse, } de pomade, of each 1/2 "
" ambergris, } 1/2 "
Otto of bergamot, 1/2 oz.

JOCKEY CLUB BOUQUET. (_French formula._)

Esprit de rose, de pomade, 1 pint.
" tubereuse, 1 "
" cassie, 1/2 "
" jasmine, 1/4 "
Extract of civet, 3 oz.

Independently of the materials employed being different to the original
English recipe, it must be remembered that all the French perfumes are
made of brandy, _i.e._ grape spirit; whereas the English perfumes are
made with corn spirit, which alone modifies their odor. Though good for
some mixtures, yet for others the grape spirit is very objectionable, on
account of the predominance of its own aroma.

We have spoken of the difference in the odor between the English and
French spirit; the marked distinction of British and Parisian perfumes
made according to the same recipes is entirely due to the different
spirits employed. Owing to the strong "bouquet," as the French say, of
their spirit in comparison with ours, the continental perfumers claim a
superiority in the quality of their perfumes. Now, although we candidly
admit that _some_ odors are better when prepared with grape spirit than
with that from corn spirit, yet there are others which are undoubtedly