True oil of peppermint, Oleum Menthæ piperitæ, when pure is colorless, very mobile, of a burning sharp taste which is followed by a peculiar coolness. The commercial product is usually pale green. Oil of crispmint, Oleum Menthæ crispæ, which in Europe is often sold to novices as oil of peppermint, has always a more or less yellow color and resembles the oil of peppermint in its properties, but it is less fine and cheaper. The same is true of the oil of spearmint, but this has a very characteristic odor and taste, distinctly different from peppermint. As above stated, the oils of mint are extensively used for mouth washes, also for scenting soap, in liqueurs and pastils, but rarely in handkerchief perfumes. OILS OF MACE AND NUTMEG (OLEUM MACIDIS AND OLEUM MYRISTICÆ). These oils are prepared either from the seed coat (Oleum Macidis) or the nutmeg itself (Oleum Myristicæ). Oil of mace generally has a yellowish-red color in tint varying from dark to light and even colorless. Its taste is agreeable and mild and the odor exceedingly strong. Like oil of nutmeg, it is extensively used in the manufacture of liqueurs and for scenting soap. The oil prepared by distillation from the nutmeg is, when fresh, almost colorless or at most faintly yellow, of a burning sharp taste, and an aromatic odor. Like oil of mace, it is used in the manufacture of liqueurs and soaps and also in many perfumes. In India a third valuable product is obtained from the nutmeg by expression of the ripe fruits and is called nutmeg butter. This is bright yellow and consists of a true fat and an essential oil. Its odor is very pleasant and a very superior soap can be made by saponification of this valuable product with soda lye. OIL OF MYRTLE. This oil is of a greenish color and very mobile, but it is not a commercial product; the manufacturer must prepare the oil himself from the leaves, though the yield is small. The articles sold as so-called essence of myrtle are always mixtures of different odors. Southern France, however, exports at high prices a myrtle water (eau des anges) which is really made by distillation of the leaves with water. OIL OF NARCISSUS. As to the odor to which this flower owes its fragrance we may repeat what we have said just now with reference to the oil of myrtle: we have never succeeded in obtaining this oil in commerce. The so-called essence of narcissus, though a very pleasant mixture, contains no trace of the true oil. As to OIL OF PINK, the same remark applies: the compositions sold under the name of essence d’œillet, however, have a very striking odor of pink. OIL OF CLOVE (OLEUM CARYOPHYLLI). This oil when fresh is colorless, but soon becomes yellowish or brown. It is heavier than water in which it sinks and is characterized by an exceedingly strong burning taste and a spicy odor. It remains at least partly fluid at a very low temperature, namely,-20° C. (-4° F.). OIL OF ORANGE FLOWERS (OLEUM NAPHÆ, OLEUM NEROLI),