Tincture of civet is exceedingly lasting and is generally employed for fixing other odors. As to the quantity required to fix perfumes in general, we may state that it varies with the nature of the odor. As a rule, about one-sixteenth part of tincture of civet suffices for even the most volatile perfumes. TINCTURE OF CINNAMON (EXTRAIT DE CANELLE). Cinnamon 1 lb. Alcohol 5 qts. Owing to the yellow color left upon handkerchiefs by perfumes prepared with this extract, it can be used only for common goods, but it is more frequently employed for scenting soaps. CHAPTER XII. THE DIVISION OF PERFUMERY. According to the purposes for which they are intended, the various articles of perfumery may be divided into several groups. They are: TRUE PERFUMES. A. _Liquid._—Alcoholic handkerchief perfumes. Among these are the so-called extracts, bouquets, and waters. Ammoniacal and acid perfumes: aromatic vinegars and volatile ammoniacal salts. B. _Dry._—Sachet powders, fumigating pastils and powders. PREPARATIONS FOR THE CARE OF THE SKIN. Emulsions, crêmes, perfumed soaps, toilet waters, nail powders. PREPARATIONS FOR THE CARE OF THE HAIR. Hair oils, pomades, hair washes. PREPARATIONS FOR THE CARE OF THE MOUTH. Tooth powders, mouth washes. COSMETICS. Paints, powders, hair dyes, depilatories, etc. In connection with the description of these different articles some remarks will be made about the colors employed in perfumery and about the utensils used with the cosmetics, such as combs, brushes, sponges, etc. CHAPTER XIII. THE MANUFACTURE OF HANDKERCHIEF PERFUMES, BOUQUETS, OR AROMATIC WATERS. The manufacture of handkerchief perfumes is very simple: the extracts prepared as directed in Chapter XI. are mixed in definite proportions and the perfume is finished. If the extracts are well seasoned, the perfumes blend in perfect harmony within a few days, and this time may be even shortened by the use of the apparatus illustrated in Fig. 32. If the extracts have been but recently prepared, a longer time will be required before the odor of the alcohol and the several constituents is imperceptible and all odors have blended into a harmonious whole. If the manufacturer can afford to allow the finished extracts and perfumes to season for some length of time—of course, in well-closed and completely filled vessels—in a cool place, they will improve markedly in quality. Perfumes which contain but a single odor or in which a certain odor distinctly predominates are usually called by the name of the respective plant, etc., under a French title, _e.g._, extrait de violette, extrait de reséda, etc. Combinations of many odors which produce an agreeable impression as a whole, while no one odor predominates, are called bouquets or waters; for instance, Bouquet de Jockey Club, Eau de Mille Fleurs, Cologne Water, Hungarian Water, etc.