The alcoholic perfumes, also called "_Extraits d'Odeurs_," are divided into flower-odors, "_Extraits aux fleurs_," and into compound odors, "_Bouquets_." The extracts of French flower pomades form the foundation of all _Extraits d'Odeurs_, all other additions serving the purpose of rendering these odors more pronounced and durable. Hence the art of the perfumer consist in attaining this object as perfectly as possible by the correct composition of the perfume-materials at his disposal. If, for instance, the flower-odor _jasmine_ is to be prepared, it would not be sufficient to simply use the alcoholic extract of jasmine-pomade for the purpose, since the odor of jasmine would soon volatilize in the air or upon the handkerchief, if the perfumer did not understand how to prevent it. To prevent the rapid volatilization of the scent, to retain it or to fix it, extracts of various perfume-materials, known as tinctures or extracts are used. The method of preparing the flower-pomades in France has already been described on p. 58 _et seq._ It need here only be added that, according to their quality, these pomades are designated by different numbers by the French manufacturers. There are three qualities, which by some manufacturers are designated as No. 6, No. 18, and No. 30; and by others as No. 12, No. 24 and No. 36, so that No. 6 and No. 12, No. 18 and No. 24, as well as No. 30 and 36 correspond to each other. Pomades No. 6 or No. 12 are not suitable for the preparation of extracts, they containing but little actual extract of flowers, and are generally mixtures touched up with volatile oils. They are almost exclusively used for hair pomades, for which they are well adapted. No. 18 or No. 24 is the quality generally employed by the perfumer for alcoholic extracts. No. 30 or No. 36 is the strongest, and, hence, most expensive flower-pomade, and is used only by a few perfumers who have customers for the finest qualities of _Extraits d'Odeurs_. When freshly prepared, the above-mentioned flower pomades do not possess the fine odor of the respective flowers, the full aroma being developed only after about six months. The tin-canisters containing them should be provided with well-fitting lids and kept in a cool, dry cellar. Thus stored, flower-pomade keeps for about five years, with the exception of jasmine and tuberose, which keep only for about two years.