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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1892 Excerpt: ... it is less fine and cheaper. The same is true of the oil of spearmint, but this has a very characteristic odor and taste, distinctly different from peppermint. As above stated, the oils of mint are extensively used for mouth washes, also for scenting soap, in liqueurs and pastils, but rarely in handkerchief perfumes. Oils Of Mace And Nutmeg (oleum Macidis And Oleum Myristice). These oils are prepared either from the seed coat (Oleum Macidis) or the nutmeg itself (Oleum Myristics). Oil of mace generally has a yellowish-red color in tint varying from dark to light and even colorless. Its taste is agreeable and mild and the odor exceedingly strong. Like oil of nutmeg, it is extensively used in the manfuacture of liqueurs and for scenting soap. The oil prepared by distillation from the nutmeg is, when fresh, almost colorless or at most faintly yellow, of a burning sharp taste, and an aromatic odor. Like oil of mace, it is used in the manufacture of liqueurs and soaps and also in many perfumes. In India a third valuable product is obtained from the nutmeg by expression of the ripe fruits and is called nutmeg butter. This is bright yellow and consists of a true fat and an essential oil. Its odor is very pleasant and a very superior soap can be made by saponification of this valuable product with soda lye. Oil Of Myrtle. This oil is of a greenish color and very mobile, but it is not a commercial product; the manufacturer must prepare the oil himself from the leaves, though the yield is small. The articles sold as so-called essence of myrtle are always mixtures of different odors. Southern France, however, exports at high prices a myrtle water (eau des anges) which is really made by distillation of the leaves with water. Oil Of Narcissus. As to the odor to which t...

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