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The Art of Perfumery - And Methods of Obtaining the Odors of Plants by George William Septimus Piesse
page 89 of 292 (30%)

After standing together for a few hours and then filtering, it is fit
for sale.

Another mixture of this kind, presumed by the public to be made from the
same plant, but of a finer quality, is composed thus--it is sold under
the title

EXTRAIT DE VERVEINE.

Rectified spirit, 1 pint.
Otto of orange peel, 1 oz.
" lemon peel, 2 oz.
" citron, 1 drachm.
" lemon grass, 2-1/2 drachms.
Extrait de fleur d'orange, 7 oz.
" " tubereuse, 7 oz.
Esprit de rose, 1/2 pint.

This mixture is exceedingly refreshing, and is one of the most elegant
perfumes that is made. Being white, it does not stain the handkerchief.
It is best when sold fresh made, as by age the citrine oils oxidize, and
the perfume acquires an ethereal odor, and then customers say "it is
sour." The vervaine thus prepared enters into the composition of a great
many of the favorite bouquets that are sold under the title "Court
Bouquet," and others which are mixtures of violet, rose, and jasmine,
with verbena or vervaine in different proportions. In these
preparations, as also in Eau de Portugal, and in fact where any of the
citrine ottos are used, a much finer product is obtained by using grape
spirit or brandy in preference to the English corn spirit as a solvent
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