SECTION VI.

BOUQUETS AND NOSEGAYS.


In the previous articles we have endeavored to explain the mode of
preparing the primitive perfumes--the original odors of plants. It will
have been observed, that while the majority can be obtained under the
form of otto or essential oil, there are others which hitherto have not
been isolated, but exist only in solution in alcohol, or in a fatty
body. Of the latter are included all that are most prized, with the
exception of otto of rose--that diamond among the odoriferous gems.
Practically, we have no essential oils or ottos of Jasmine, Vanilla,
Acacia, Tuberose, Cassie, Syringa, Violets, and others. What we know of
these odors is derived from esprits, obtained from oils or fats, in
which the several flowers have been repeatedly infused, and afterwards
infusing such fats or oils in alcohol. Undoubtedly, these odors are the
most generally pleasing, while those made from the essential oils
(_i.e._ otto), dissolved in spirit, are of a secondary character. The
simple odors, when isolated, are called ESSENTIAL OILS or
OTTOS; when dissolved or existing in solution in alcohol, by
the English they are termed ESSENCES, and by the French
EXTRAITS or ESPRITS; a few exceptions prove this rule.
Essential oil of orange-peel, and of lemon-peel, are frequently termed
in the trade "Essence" of orange and "Essence" of lemons, instead of
essential oil or otto of lemons, &c. The sooner the correct nomenclature
is used in perfumery, as well as in the allied arts, the better, and the