Much superior to the oils of rose which are prepared from rose leaves (either fresh or salted) are those obtained by maceration or extraction with petroleum ether. Those perfumes sold under the name of various species of rose, such as moss rose, etc., are combinations of rose oil with other aromatics. OIL OF RHODIUM. This bright yellow light oil is obtained by distillation of the wood of Convolvulus Scoparius. At times this oil is scarce in commerce. It has a faint but decided odor of rose. OIL OF ROSEMARY (OLEUM ROSMARINI). This oil is obtained by distillation from the herb of the rosemary plant as a thin, pale green fluid with an aromatic odor and spicy taste. It is used as an ingredient in some old renowned handkerchief perfumes—for instance, Cologne water—also for flavoring soaps and liqueurs. OIL OF SAGE (OLEUM SALVIÆ), from the flowers of Salvia officinalis, is yellowish, with an odor somewhat similar to that of oil of peppermint, but far less intense. Like the latter it imparts a pleasant coolness to the mouth and hence is used in some mouth washes. OIL OF SANTAL (OLEUM SANTALI). The oil of santal wood (also called sandal-wood oil) has a thick, honey-like consistence and an agreeable, rose-like odor. Formerly it was sometimes used for the adulteration of oil of rose, but can also very well be used alone for several perfumes and fumigating preparations. OIL OF SASSAFRAS (OLEUM SASSAFRAS) is yellow, spicy, with a burning odor and taste; in the cold it crystallizes only in part. The odor of this oil recalls that of fennel. The purest form of it, or rather substitute for it, is safrol, its main constituent, which is, however, now extracted more economically from crude oil of camphor, in which it likewise forms an ingredient. OIL OF MEADOW-SWEET (OLEUM SPIRÆÆ). Several species of Spiræa, and especially Spiræa ulmaria, furnish very pleasant odors. This oil consists mainly of salicylic aldehyde. Despite its pleasant odor and the facility of its production, this substance has thus far found little application in perfumery. The natural oil of meadowsweet, owing to its extremely high price, can hardly ever be used. OIL OF STAR-ANISE (OLEUM ANISI STELLATI; OLEUM ILLICII) resembles in its properties the oil of anise, even in its odor; but all connoisseurs agree that the odor of the oil of star-anise far surpasses that of the oil of anise, hence the former is used especially for fine perfumes. This preference, however, does not extend to all preparations. For certain liqueurs, such as anisette, the oil obtained from common anise (Saxon anise) is usually preferred. Many also regard the odor of star-anise as inferior to that of fine European anise. OILS OF THYME (OLEUM THYMI).