BALSAM.--Under this title there are two or three substances used in perfumery, such as balsam of Peru, balsam of Tolu, and balsam of storax (also called liquid amber). The first-named, is procured from the _Myroxylon peruiferum_; it exudes from the tree when wounded, and is also obtained by boiling down the bark and branches in water. The latter is the most common method for procuring it. It has a strong odor, like benzoin. Balsam of Tolu flows from the _Toluifera balsammum_. It resembles common resin (rosin); with the least warmth, however, it runs to a liquid, like brown treacle. The smell of it is particularly agreeable, and being soluble in alcohol makes a good basis for a bouquet, giving in this respect a permanence of odor to a perfume which the simple solution of an oil would not possess. For this purpose all these balsams are very useful, though not so much used as they might be. "ULEX has found that balsam of Tolu is frequently adulterated with common resin. To detect this adulteration he pours sulphuric acid on the balsam, and heats the mixture, when the balsam dissolves to a cherry-red fluid, without evolving sulphurous acid, but with the escape of benzoic or cinnamic acid, if no common resin is present. On the contrary, the balsam foams, blackens, and much sulphurous acid is set free, if it is adulterated with common resin."--_Archives der Pharmacie_. Balsam of storax, commonly called gum styrax, is obtained in the same manner, and possessing similar properties, with a slight variation of odor, is applicable in the same manner as the above. They are all imported from South America, Chili, and Mexico, where the trees that produce them are indigenous. BAY, oil of sweet Bay, also termed essential oil of laurel-berries, is a very fragrant substance, procured by distillation from the berries of the bay laurel. Though very pleasant, it is not much used. BERGAMOT.--This most useful perfume is procured from the _Citrus Bergamia_, by expression from the peel of the fruit. It has a soft sweet odor, too well known to need description here. When new and good it has a greenish-yellow tint, but loses its greenness by age, especially if kept in imperfectly corked bottles. It then becomes cloudy from the deposit of resinous matter, produced by the contact of the air, and acquires a turpentine smell. It is best preserved in well-stoppered bottles, kept in a cool cellar, and in the dark; light, especially the direct sunshine, quickly deteriorates its odor. This observation may be applied, indeed, to all perfumes, except rose, which is not so spoiled.