To prepare the tincture proceed as follows: Cut the so-called vanilla pods lengthwise and then into as small pieces as possible, and bring the latter together with the alcohol into a flask. Some perfumers triturate the commimuted vanilla with sugar in a porcelain mortar, whereby the small-seed bodies contained in the pod are ground up, and a better yield is claimed to be obtained. Though by this trituration a tincture of a darker color may be obtained, the color alone is by no means a proof of the strength of the tincture. Care must be had to bring the white, downy crystals of vanillin found upon the vanilla pods into the flask. _Vanillin tincture._--Vanillin 1½ drachms, alcohol 2 quarts. _Vitivert tincture._--Vitivert rhizome 8 ozs., best quality of alcohol 2 quarts. Reduce the rhizome to as fine a powder as possible, bring the latter into a flask, add the alcohol and shake frequently. _Juniper-berry tincture._--Juniper berries 2 lbs., best quality of alcohol 5 pints. The juniper berries (the fruits of _Juniperus communis, L._) are comminuted, and the alcohol is poured over them. _Patchouli extract._[15]--Patchouli leaves 1 lb., best quality of alcohol 5 pints. [15] Compare patchouli oil, p. 130. Bring the pulverized leaves into a bottle and add the alcohol. The tincture from patchouli leaves being dark-green is not suitable for the preparation of _Extraits_, since white substances are colored grass-green by it; only traces of the tincture may be used for the purpose of giving the _Extrait patchouli_ a greenish shade of color. The tincture may, however, be utilized for milled patchouli soaps. From many of the above-mentioned perfume-substances, which serve for the preparation of tinctures and are not entirely soluble in alcohol, but leave a residue after extraction, a second infusion may be made. Musk, castor, and the resins dissolve completely, there remaining behind only the impurities and any mineral constituents present which possess no aroma. But all residues from woods, fruits, etc., are suitable for a second extraction, most of the tinctures thus obtained being quite aromatic, and, as will be seen later on in giving receipts, can be very advantageously utilized. For the second extraction less alcohol has to be taken than for the first.