SECTION II.

Consumption of Perfumery--Methods of obtaining the Odors:--Expression,
Distillation, Maceration, Absorption


SECTION III.

Steam-Still--Macerating Pan--Ottos exhibited at the Crystal Palace of
1851--SIMPLE EXTRACTS:--Allspice, Almond, Artificial Otto of
Almonds, Anise, Balm, Balsams, Bay, Bergamot, Benzoin, Caraway,
Cascarilla, Cassia, Cassie, Cedar, Cedrat, Cinnamon, Citron, Citronella,
Clove, Dill, Eglantine or Sweet Brier, Elder, Fennel, Flag, Geranium,
Heliotrope, Honeysuckle, Hovenia, Jasmine, Jonquil, Laurel, Lavender,
Lemon-grass, Lilac, Lily, Mace, Magnolia, Marjoram, Meadow-sweet,
Melissa, Mignonette, Miribane, Mint, Myrtle, Neroli, Nutmeg, Olibanum,
Orange, Orris, Palm, Patchouly, Sweet Pea (Theory of Odors), Pineapple,
Pink, Rhodium (Rose yields two Odors), Rosemary, Sage, Santal,
Sassafras, Spike, Storax, Syringa, Thyme, Tonquin, Tuberose, Vanilla,
Verbena or Vervain, Violet, Vitivert, Volkameria, Wallflower,
Winter-green--Duty on Essential Oils--Quantity imported--Statistics,
&c.


SECTION IV.

ANIMAL PERFUMES.