article in the market is made thus:--

Rectified spirit, 1 quart.
Rose-water, 1/2 pint.
Otto lemons, 1/2 oz.
Otto of rose, 1 drachm.
" cloves, 1/2 "
" neroli, 10 drops.

First dissolve the ottos in the spirit, then add the rose-water. After
filtration it is ready for sale. When compounds of this kind do not
become bright by passing through blotting-paper, the addition of a
little carbonate of magnesia prior to filtering effectually clears them.
The water in the above recipe is only added in order that the article
produced may be retailed at a moderate price, and would, of course, be
better without that "universal friend."

JASMINE.--

"Luxuriant above all,
The jasmine throwing wide her elegant sweets."

This flower is one of the most prized by the perfumer. Its odor is
delicate and sweet, and so peculiar that it is without comparison, and
as such cannot be imitated. When the flowers of the _Jasminum
odoratissimum_ are distilled, repeatedly using the water of
distillation over fresh flowers, the essential oil of jasmine may be
procured. It is, however, exceedingly rare, on account of the enormous
cost of production. There was a fine sample of six ounces exhibited in
the Tunisian department of the Crystal Palace, the price of which was