Esprit de rose triple, 1 pint. Extract of ambergris, 2 oz. " orris, 8 " Otto of lemons, 1/4 " " bergamot, 1 " The name "Ess" bouquet, which appears to puzzle some folk, is but a mere contraction of "essence" of bouquet. EAU DE COLOGNE. (_La premiere qualite._) Spirit (from grape), 60 over proof, 6 gallons. Otto of neroli, _Petale_, 3 oz. " " _Bigarade_, 1 " " rosemary, 2 " " orange-peel, 5 " " citron-peel, 5 " " bergamot-peel, 2 " Mix with agitation; then allow it to stand for a few days perfectly quiet, before bottling. EAU DE COLOGNE. (_La deuxieme qualite._) Spirit (from corn), 6 gallons. Otto of neroli, _Petit-grain_, 2 oz. " " _Petale_, 1/2 " " rosemary, 2 " " orange-peel, } " lemon, } of each, 4 " " bergamot, } Although Eau de Cologne was originally introduced to the public as a sort of "cure-all," a regular "elixir of life," it now takes its place, not as a pharmaceutical product, but among perfumery. Of its remedial qualities we can say nothing, such matter being irrelevant to the purpose of this book. Considered, however, as a perfume, with the public taste it ranks very high; and although it is exceedingly volatile and evanescent, yet it has that excellent quality which is called "refreshing." Whether this be due to the rosemary or to the spirit, we cannot say, but think something may be attributed to both. One important thing relating to Eau de Cologne must not, however, pass unnoticed, and that is, the quality of the spirit used in its manufacture. The utter impossibility of making brandy with English spirit in any way to resemble the real Cognac, is well known. It is equally impossible to make Eau de Cologne with English spirit, to resemble the original article. To speak of the "purity" of French spirit, or of the "impurity" of English spirit, is equally absurd. The fact is, that spirit derived from grapes, and spirit obtained from corn, have each so distinct and characteristic an aroma, that the one cannot be mistaken for the other. The odor of grape spirit is said to be due to the oeanthic ether which it contains. The English spirit, on the other hand, owes its odor to fusel oil. So powerful is the oeanthic ether in the French spirit, that notwithstanding the addition to it of such intensely odoriferous substances as the ottos of neroli, rosemary, and others, it still gives a characteristic perfume to the products made containing it, and hence the difficulty of preparing Eau de Cologne with any spirit destitute of this substance.