ollowed by the process for preparing ambergris,
musk, and civet, substances, which, though of animal origin, are of the
utmost importance as forming a large part in the most approved bouquets;
and we shall conclude this department of the art with recipes for all
the fashionable bouquets and nosegays, the value of which, we doubt not,
will be estimated according to the labor bestowed upon their analysis.

In order to render the work more easy of consultation, we have adopted
the alphabetical arrangement in preference to a more scientific
classification.

Among the collection of ottos of the East India Company at the
Exhibition of 1851, were several hitherto unknown in this country, and
possessing much interest.

It is to be regretted, that no person having any practical knowledge of
perfumery was placed on the jury of Class IV or XXIX. Had such been the
case, the desires of the exhibitors would probably have been realized,
and European perfumers benefited by the introduction of new odors from
the East. Some of the ottos sent by a native perfumer of Benares were
deemed worthy of honorable mention. Such as _Chumeylee_, _Beyla_,
_Begla_, _Moteya_, and many others from the Moluccas, but without any
information respecting them.

We are not going to speak of, perhaps, more than a tithe of the plants
that have a perfume--only those will be mentioned that are used by the
operative perfumer, and such as are imitated by him in consequence of
there being a demand for the article, which circumstances prevent him
from obtaining in its genuine state. The first that comes under our
notice is--

ALLSPICE.--The odoriferous principle of allspice, commonly
called pimento, is obtained by distilling the dried fruit, before it is
quite ripe, of the _Eugenia pimenta_ and _Myrtus pimenta_ with water. It
is thus procured as an essential oil; it is but little used in
perfumery, and when so, only in combination with other spice oils; for
scenting soap it is, however, very agreeable, and much resembles the
smell of cloves, and deserves more attention than it has hitherto
received. Mixed in the proportion of two ounces of oil of allspice with
one gallon of rectified spirit of wine, it forms what may be termed
extract of allspice, which extract will be found very useful in the
manufacture of low-priced bouquets.

ALMONDS.

"Mark well the flow'ring almonds in the wood;
If od'rous blooms the bearing branches load,
The glebe will a