Orange-flower pomade 6 lb. Alcohol 5 qts. Or, Oil neroli pétale 2½ oz. Alcohol 5 qts. The latter preparation is also called “essence of neroli.” The extract prepared from the pomade furnishes this highly esteemed odor of a delicacy never to be approached by that made with oil. The alcoholic extract of the pomade perfumed with the flowers of Syringa (Philadelphus coronarius) also occurs in commerce as extract of orange flowers or neroli. ESSENCE OF PATCHOULY (EXTRAIT DE PATCHOULI). Oil of patchouly 1¼ oz. Alcohol 5 qts. This pure essence of patchouly has not a very pleasant odor; that made according to the following formula is far superior. Oil of patchouly 1½ oz. Oil of rose ⅜ oz. Alcohol 5 qts. TINCTURE OF BALSAM OF PERU (EXTRAIT DE PÉROU). Peru balsam 10½ oz. Alcohol 5 qts. This tincture, though of a very pleasant odor, can be used only for scenting soap or sachets, as it has a very dark brown color; by distilling alcohol over Peru balsam a colorless extract is obtained, though of a fainter odor. ESSENCE OF ALLSPICE (EXTRAIT DE PIMENT). Oil of allspice 3½ oz. Alcohol 5 qts. EXTRACT OF SWEET PEA (EXTRAIT DE POIS DE SENTEUR). This extract, made almost exclusively in Southern France by maceration of the pomade, is but rarely met with in commerce; what passes under this name is made as follows: Extract of orange flower, from pomade 2½ pints. Extract of rose, from pomade 2½ pints. Extract of tuberose, from pomade 2½ pints. Tincture of vanilla 5¾ oz. EXTRACT OF RESEDA (EXTRAIT DE MIGNONETTE). Reseda pomade 5 to 6 lb. Alcohol 5 qts. Tincture of tolu 5½ oz. The addition of the tincture of tolu is necessary here, owing to the extraordinary volatility of the delightful odor of mignonette, which is lessened by the addition of tincture of tolu. ESSENCE OR EXTRACT OF ROSE (EXTRAITS DE ROSE).