NOTE.—There is considerable confusion, in works on perfumery, regarding the terms _essence_ and _extract_. In French works, _essence_ always means “essential oil.” Thus “essence de rose” is “essential oil of roses,” or “attar (otto) of roses.” _Extrait_ (French) is used of alcoholic solutions of oils, as well as alcoholic extracts of pomades, or of substances not wholly soluble in alcohol, and also of compound liquids. In English, _essence_ is used, and should be confined to alcoholic solutions of essential oils (“essence of lemon,” “essence of peppermint”). It is, then, equivalent to the term “spirit,” which is also used only of alcoholic solutions of essential oils or other volatile substance (such as: spirit of peppermint, essence of peppermint; spirit of camphor, etc.). Liquid alcoholic extracts of substances not wholly soluble in alcohol are properly called _tinctures_ (for instance, tincture of benzoin, tincture of musk); and liquid alcoholic extracts of pomades, or compound odorous liquids, are best comprised under the general term _extracts_. We shall employ the terms _essence_, _extract_, and _tincture_ in the sense here explained. EXTRACT OF CASSIE (EXTRAIT DE CASSIE). Cassie pomade 6 lbs. Alcohol 5 qts. Extract of cassie has a fine green color—a fact which is not desirable in perfumes intended for the handkerchief because colored preparations leave stains. However, extract of cassie is rarely used pure, but is generally mixed with other odors for handkerchief perfumes, whereby the color is so much diluted that it may be disregarded. This extract—and the same remark applies to all the others—immediately after its preparation must be put into tightly closed vessels and preserved in the coolest attainable dark place; for light, air, and heat must be called the destroyers of perfumes, since the most delightful odors eventually disappear under their influence. For the benefit of manufacturers who import this extract from Southern France, the main source of supply, we may add that the word cassie or extrait de cassie, derived from the flowers of Acacia farnesiana, might readily give rise to confusion with extrait de cassia, made from the bark of the cinnamon cassia. TINCTURE OF AMBERGRIS (EXTRAIT D’AMBREGRIS). Ambergris 5 oz. Alcohol 5 qts. The ambergris should be broken into small pieces with a chopping knife repeatedly moistened with alcohol, and allowed to digest in the alcohol for some weeks at a temperature of about 30° C. (86° F.). TINCTURE OF BENZOIN (EXTRAIT DE BENJOIN). Benzoin 10 oz. Alcohol 5 qts. This tincture is not so much used for handkerchief perfumes as for preserving many pomades, as it possesses the valuable property of preventing fats from becoming rancid. ESSENCE OF BERGAMOT (EXTRAIT DE BERGAMOTTE). Oil of bergamot 8 oz. Alcohol 5 qts. TINCTURE OF CASTOR (EXTRAIT DE CASTOREUM). Castor 2½ oz. Alcohol 5 qts.