1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

427

The Prince Consort's Perfume.

I HAVE had the following given to me as a perfume, mixed and invented by the late Prince Consort, ** Albert the Good/'

—

Ingredients

Ambergris,

1 oz.

Musk,

J oz.

Balsam of Peru,

i oz.

Essence of Jessamine,

i oz,

Cloves,

do.

J oz.

Treble Distilled Orange Flower Water,

^ Pint.

Rose Water,

i Pint.

Add the above to 3 pints of strong white rum.

This can be used for perfuming Claret, and similar

N.B.

red wines. Also after stewing Apples, Pears, &c., in red wine, a few drops of this added to the syrup a/ter cooking,

imparts a delicious fragrance.

It is also a very fine toilet re-

Add

to a pint of white wine

tablespoonful,

quisite.

1

vinegar, use a few drops in the washing water or bath.

Another Perfume.

:—

Ingredients

Ambergris, Essence of I.n vender Water,

3 Minim.s.

1 oz.

Patchouli,

do.

1 oz.

Spirit of Wine,

i Pint.

Mix and bottle.