contains a principle which in other species of the Viola, is eliminated
as the "sweet that smells" so beautifully alluded to by Shakspeare.

For commercial purposes, the odor of the violet is procured in
combination with spirit, oil, or suet, precisely according to the
methods previously described for obtaining the aroma of some other
flowers before mentioned, such as those for cassie, jasmine,
orange-flower, namely, by maceration, or by _enfleurage_, the former
method being principally adopted, followed by, when "essence" is
required, digesting the pomade in rectified alcohol.

Good essence of violets, thus made, is of a beautiful green color, and,
though of a rich deep tint, has no power to stain a white fabric, and
its odor is perfectly natural.

The essence of violet, as prepared for retail sale, is thus made,
according to the quality and strength of the pomade:--Take from six to
eight pounds of the violet pomade, chop it up fine, and place it into
one gallon of perfectly clean (free from fusel oil) rectified spirit,
allow it to digest for three weeks or a month, then strain off the
essence, and to every pint thereof add three ounces of tincture of orris
root, and three ounces of esprit de cassie; it is then fit for sale.

We have often seen displayed for sale in druggists' shops plain tincture
of orris root, done up in nice bottles, with labels upon them inferring
the contents to be "Extract of Violet;" customers thus once "taken in"
are not likely to be so a second time.

A good IMITATION ESSENCE OF VIOLETS is best prepared thus--