Oil of false jasmine, from the flowers of Philadelphus coronarius, is not made as such; in Southern France, however, the flowers are frequently used for the preparation of a cheap pomade known commercially as orange-flower pomade. A personal experiment made with the view to obtain the pure odor by extraction of the flowers with petroleum ether has shown that this plant is suitable for making very fine preparations, both handkerchief perfumes and pomades. OIL OF ALLSPICE, of a burning sharp taste and odor, is colorless, but is hardly ever used for the purposes of the perfumer—at most for soaps—but all the more frequently in the manufacture of liqueurs, and particularly also in that of artificial bay-rum. OIL OF SWEET PEA has not been made thus far, though there is no doubt that this perfume, too, can be prepared pure from the alcoholic extract of the pomade. The properties of the oil should resemble those of the finest néroli pétale. OIL OF RUE (OLEUM RUTÆ). This oil, obtained by distillation of the herb, is colorless or pale yellow, of a very strong, penetrating odor; it is used in some washes, but more particularly as an ingredient in the manufacture of artificial cognac, for which purpose the plant is specially cultivated in France. OIL OF RESEDA (MIGNONETTE). The delightful odor of this plant which formerly could only be fixed by maceration in fat may be readily prepared by extraction with petroleum ether. Yet special precautions should be taken that nothing but portions of the flowers, carefully picked off, and no green leaves are extracted. The oil thus obtained has a yellow color and a disagreeable odor which changes into the well-known pleasant smell of the flower when highly diluted with alcohol. OIL OF ROSE (OLEUM ROSÆ), also known as attar or otto of rose. The various species of roses give different odors. The commercial Turkish, Persian, and Indian oils of rose (which latter is never exported)—which, by the way, are very generally adulterated even at their point of production—are derived mainly from Rosa damascena, and when highly diluted yield the pleasant odor of our ordinary garden roses. The rose oils having the odor of the moss rose, tea rose, or dog rose are made almost exclusively in France and in commerce do not appear pure but generally in the form of pomades or alcoholic solutions known as essences de roses. True rose oil is yellowish or yellow, or else greenish, and varying from liquid almost to the consistence of butter. Between these extremes there are all possible gradations. A comparatively very high congealing-point is a characteristic of oil of rose. It becomes almost solid at 14 to 20° C. (57 to 68° F.). The portion separated during solidification is colorless, markedly crystalline, and, strange to say, almost odorless. Pure oil of rose smells disagreeably narcotic, only the very dilute solution shows the incomparable fragrance.