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Page 41
In the previous articles we have endeavored to explain the mode of
preparing the primitive perfumes--the original odors of plants. It will
have been observed, that while the majority can be obtained under the
form of otto or essential oil, there are others which hitherto have not
been isolated, but exist only in solution in alcohol, or in a fatty
body. Of the latter are included all that are most prized, with the
exception of otto of rose--that diamond among the odoriferous gems.
Practically, we have no essential oils or ottos of Jasmine, Vanilla,
Acacia, Tuberose, Cassie, Syringa, Violets, and others. What we know of
these odors is derived from esprits, obtained from oils or fats, in
which the several flowers have been repeatedly infused, and afterwards
infusing such fats or oils in alcohol. Undoubtedly, these odors are the
most generally pleasing, while those made from the essential oils
(_i.e._ otto), dissolved in spirit, are of a secondary character. The
simple odors, when isolated, are called ESSENTIAL OILS or
OTTOS; when dissolved or existing in solution in alcohol, by
the English they are termed ESSENCES, and by the French
EXTRAITS or ESPRITS; a few exceptions prove this rule.
Essential oil of orange-peel, and of lemon-peel, are frequently termed
in the trade "Essence" of orange and "Essence" of lemons, instead of
essential oil or otto of lemons, &c. The sooner the correct nomenclature
is used in perfumery, as well as in the allied arts, the better, and the
fewer blunders will be made in the dispensatory. It appears to the
writer, that if the nomenclature of these substances were revised, it
would be serviceable; and he would suggest that, as a significant,
brief, and comprehensive term, Otto be used as a prefix to denote that
such and such a body is the odoriferous principle of the plant. We
should then have otto of lavender instead of essential oil of lavender,
&c. &c. In this work it will be seen that the writer has generally used
the word OTTO in place of "essential oil," in accordance with
his views. Where there exists a solution of an essential oil in a fat
oil, the necessity of some such significant distinction is rendered
obvious, for commercially such articles are still called "oils"--oil of
jasmine, oil of roses, &c. It cannot be expected that the public will
use the words "fat" oil and "essential" oil, to distinguish these
differences of composition.
There are several good reasons why the odoriferous principle of plants
should not be denominated oils. In the first place, it is a bad
principle to give any class of substances the same signification as
those belonging to another. Surely, there are enough distinguishing
qualities in their composition, their physical character, and chemical
reaction, to warrant the application of a significant name to that large
class of substances known as the aroma of plants!
When the chemical nomenclature was last revised, the organic bodies
were little dealt with. We know that we owe this universal "oil" to the
old alchemist, much in the same way as "spirit" has been used, but a
little consideration quickly indicates the folly of its continued use.
We can no longer call otto of rosemary, or otto of nutmegs, essential
oil of rosemary or nutmegs, with any more propriety than we can term
sulphuric acid "oil" of vitriol. All the chemical works speak of the
odoriferous bodies as "essential" or "volatile" oils, and of the greasy
bodies as "fat" or "unctuous" oils. Oils, properly so called, unite with
salifiable bases and form soap; whereas the essential or volatile oils,
_i.e._ what we would please to call the ottos, do no such thing. On the
contrary, they unite with acids in the majority of instances.
The word oil must hereafter be confined to those bodies to which its
literal meaning refers--fat, unctuous, inodorous (when pure), greasy
substances--and can no longer be applied to those odoriferous materials
which possess qualities diametrically opposite to oil. We have grappled
with "spirit," and fixed its meaning in a chemical sense; we have no
longer "spirit" of salt, or "spirit" of hartshorn. Let us no longer have
almond oil "essential," almond oil "unctuous," and the like.
It remains only for us to complete the branch of perfumery which relates
to odors for the handkerchief, by giving the formul� for preparing the
most favorite "bouquets" and "nosegays." These, as before stated, are
but mixtures of the simple ottos in spirit, which, properly blended,
produce an agreeable and characteristic odor,--an effect upon the
smelling nerve similar to that which music or the mixture of harmonious
sounds produces upon the nerve of hearing, that of pleasure.
THE ALHAMBRA PERFUME.
Extract of tubereuse, 1 pint.
" geranium, 1/2 "
" acacia, 1/4 "
" fleur d'orange, 1/4 "
" civet, 1/4 "
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