Essences, Fla′′vouring

Syn. Culinary e ences , Spice e. , E ences for the table , . Those used by cooks, confectioners, liqueurists, ., are all made by either di olving 1 fl. oz. of the e ential oil of the particular substance in 1 pint of rectified spirit, or by digesting 4 to 6 oz. of the bruised spice, or 5 to 10 oz. of the dried herb, in a like quantity (1 pint) of spirit. The first method is preferable, from being the least troublesome, and yielding the finest product. They are commonly labelled ‘ CONCENTRATED ESSENCE OF ——. ’ An inferior article, vended under the names of ‘ ESSENCES OF CULINARY HERBS ,’ ‘ CULINARY TINCTURES ,’ ‘ TINCTURES FOR KITCHEN USE ,’ ., are prepared from half the above quantity of oil or spice, infused in a pint of proof spirit or British brandy. The principal compounds of this cla are the e ences of allspice, caraway, cardamoms, ca ia, cayenne, celery seed, cinnamon, cloves, coriander seed, fennel, garlic, ginger, lemon peel, mace, marjoram, nutmegs, orange peel, peppermint, spearmint, sweet basil, and the like. The whole of these are employed to flavour soups, gravies, sweetmeats, pastry, wines, mulled wines, liqueurs, .