Formulation And The Making Of Eau de Portugal
Under the title "Neroli" we have already spoken of the odoriferous principle of the orange-blossom. We have now to speak of what is known in the market as Essence of Orange, or, as it is more frequently termed, Essence of Portugal,—a name, however, which we cannot admit in a classified list of the "odors of plants."
The otto of orange-peel, or odoriferous principle of the orange fruit, is procured by expression and by distillation. The peel is rasped in order to crush the little vessels or sacs that imprison the otto.
Its abundance in the peel is shown by pinching a piece near the flame of a candle; the otto that spirts out ignites with a brilliant illumination.
It has many uses in perfumery, and from its refreshing fragrance finds many admirers.
It is the leading ingredient in what is sold as "Lisbon Water" and "Eau de Portugal."
The following is a very useful form for preparing Lisbon Water.
Rectified spirit (not less than 60 over proof), 1 gallon.
Otto of orange peel, 3 oz.
Otto of lemon peel, 3 oz.
Otto of rose 1/4 oz.
This is a form for
Eau de Portugal.
Rectified spirit (60 over proof), 1 gallon.
Essential oil of orange peel, 6 oz.
Essential lemon peel, 1 oz.
Essential lemon grass, 1/4 oz.
Essential bergamot, 1 oz.
Essential otto of rose, 1/4 oz.
It should be noted that these perfumes are never to be filled into wet bottles, for if in any way damp from water, a minute portion of the ottos are separated, which gives an opalescent appearance to the mixture. Indeed, all bottles should be spirit rinsed prior to being filled with any perfume, but especially with those containing essences of orange or lemon peel.
You might also see :