Of distillation

—The e ential oils or e ences, of which the great manufacture is in the south of France, are of rose, neroli, lavender, lemon thyme, common thyme, and rosemary. For the mode of distilling the e ential oils, see Oils, E ential . The e ence of roses being obtained in a peculiar manner, I shall describe it here. Put into the body of a still 40 pounds of roses, and 60 quarts of water; distil off one half of the water. When a considerable quantity of such water of the first distillation is obtained, it must be used as water upon fresh rose leaves; a proce of repetition to be carried to the fifth time. In the distillation of orange-flower, to obtain the e ence of neroli, the same proce is to be followed; but if orange-flower water merely be wanted, then it is obtained at one distillation, by reserving the first fifth part of water that comes over. What is called the e ence of petit-grain , is obtained by distilling the leaves of the orange shrub. The e ences of lavender, thyme, ., present nothing peculiar in their mode of extraction. OF SCENTED SPIRITS, From oil of rose, orange, jasmin, tuberose, ca ia, violet, and other flowers. Into each of three digesters, immersed in water-baths, put 25 lbs. of any one of these oils, and pour into the first digester 25 quarts of spirit of wine; agitate every quarter of an hour during three days, and at the end of this period, draw off the perfumed spirit, and pour it into the second digester; then transfer it after 3 days into the third digester, treating the mixture in the same way; and the spirit thus obtained will be perfect. The digesters must be carefully covered during the progre of these operations. On pursuing the same proce with the same oil and fresh alcohol, e ences of inferior qualities may be obtained, called Nos. 2, 3, and 4. Some perfumers state that it is better to use highly scented pommades than oils; but there is probably little difference in this respect. Esprit de suave. | 7 | | Eng. qrts. of spirit of | jasmin, | 3d operation. | | 7 | | — | ca ia, | — | | 3 | | — | wine. | | | 2 | | — | tuberose, | — | | 1 | 1⁄2 | ounce e ence of cloves. | | 1⁄2 | ounce fine neroli. | | 1 | 1⁄2 | ounce e ence of bergamote. | | 8 | | ounces e ence of musk, 2d infusion. | | 3 | | quarts rose water. | Spirit of Cytherea. | 1 | quart spirit of | violets. | | 1 | — | jasmin, | 2d operation. | | 1 | — | tuberose, | — | | 1 | — | clove gilly flower. | | 1 | — | roses, 2d operation. | | 1 | — | Portugal. | | 2 | — | orange-flower water. | Spirit of flowers of Italy. | 2 | | quarts spirit of | jasmin, | 2d | operation. | | 2 | | — | roses | — | | 2 | | — | oranges, | 3d | — | | 2 | | — | ca ia, | 2d | operation. | | 1 | 1⁄2 | — | orange-flower water. | The above spirits mark usually 28 alco metric degrees of Gay Lu ac. See Alcohol . POMMADES. No le than 20 scented pommades are distinguished by the perfumers of Paris. The e ences commonly employed in the manufacture of pommades, are those of bergamote, lemons, cédrat , limette (sweet lemon), Portugal, rosemary, thyme, lemon thyme, lavender, marjoram, and cinnamon. The following may serve as an example :— Pommade à la vanille , commonly called Roman. | 12 | pounds of | pommade à la rose. | | 3 | — | oil à la rose. | | 1 | — | vanilla, first quality, pulverized. | | 6 | ounces | bergamote. | The pommade being melted at the heat of a water-bath, the vanilla is to be introduced with continual stirring for an hour. The mixture is left to settle during two hours. The pommade is then to be drawn off, and will be found to have a fine yellow colour, instead of the brown shade which it commonly has. In making odoriferous extracts and waters, the spirits of the flowers prepared by macerating the flowers in alcohol should be preferred to their distillation, as forming the foundation of good perfumery. The specific gravity of these spirits should be always under 0·88. Extract of nosegay (bouquet). | 2 | quarts | spirit of jasmin, | 1st | operation. | | 2 | — | extract of violets. | | 1 | — | spirit of ca ia | 1st | — | | 1 | — | roses, | 1st | — | | 1 | — | orange, | 1st | — | | 1 | — | extract of clove gilly flower. | | 4 | drms. of flowers of benzoin (benzoic acid). | | 8 | ounces of e ence of amber, 1st infusion. | Extract of peach blo oms. | 6 | quarts of spirits of wine. | | 6 | pounds of bitter almonds. | | 2 | quarts of spirits of orange flower, 2d operation. | | 4 | drachms of e ence of bitter almonds. | | 4 | drachms of balsam of Peru. | | 4 | ounces of e ence of lemons. | Eau de Cologne. Two proce es have been adopted for the preparation of this perfume, distillation and infusion; the first of which, though generally abandoned, is, however, the preferable one. The only e ences which should be employed, and which have given such celebrity to this water, are the following; bergamote, lemon, rosemary, Portugal, neroli. The whole of them ought to be of the best quality, but their proportions may be varied according to the taste of the consumers. Thirty different odours are enumerated by perfumers; the three following recipes will form a sufficient specimen of their combinations. Honey-water. | 6 | quarts of spirit of roses, 3d operation. | | 3 | quarts do. spirit of jasmin. | | 3 | quarts do. spirit of spirits of wine. | | 3 | ounces e ence of Portugal. | | 4 | drachms flowers of benzoin. | | 12 | ounces of e ence of vanilla, 3d infusion. | | 12 | ounces do. e ence of musk, 3d in do. | | 3 | quarts good orange-flower water. | Eau de mille fleurs. | 18 | quarts of spirits of wine. | | 4 | ounces balsam of Peru. | | 8 | ou do. es e ence of bergamote. | | 4 | ou do. es e ence of cloves. | | 1 | ou do. es ordinary neroli. | | 1 | ou do. es e ence of thyme. | | 8 | ou do. es e ence of musk, 3d infusion | | 4 | quarts orange-flower water. | Eau de mou eline. | 2 | quarts spirit of roses, 3d infusion. | | 2 | quarts do. irit of jasmin, 4th inf do. | | 1 | quarts do. irit of clove gilly flower. | | 2 | quarts do. irit of orange flower, 4th do. | | 2 | ounces e ence of vanilla, 3d infusion. | | 2 | ounces do. sence of musk, 3d inf do. | | 4 | drachms of sanders wood. | | 1 | quart of orange-flower water. | Almond pastes. These are, gray, sweet white, and bitter white. The first is made either with the kernels of apricots, or with bitter almonds. They are winnowed, ground, and formed into loaves of 5 or 6 pounds weight, which are put into the pre in order to extract their oil; 300 pounds of almonds affording about 130 of oil. The pre ure is increased upon them every two hours during three days; at the end of which time the loaves or cakes are taken out of the pre to be dried, ground, and sifted. The second paste is obtained by boiling the almonds in water till their skins are completely loosened; they are next put into a basket, washed and blanched; then dried, and pre ed as above. The third paste is prepared like the second, only using bitter almonds. Liquid almond pastes , such as those of the rose, orange, vanilla, and nosegay.—The honey paste is most admired. It is prepared as follows :— | 6 | pounds of honey. | | 6 | pou do. s of white bitter paste. | | 12 | pounds oil of bitter almonds. | | 26 | yolks of eggs. | The honey should be heated apart and strained; 6 pounds of almond paste must then be kneaded with it, adding towards the conclusion, alternately, the quantity of yolks of eggs and almond oil indicated. Pastilles à la rose, orange flower, and vanilla. Pastilles à la rose. | 12 | ounces of gum. | | 12 | oun do. of olibanum, in tears. | | 12 | oun do. of storax, um, in do. | | 8 | oun do. of nitre. | | 16 | oun do. of powder of pale roses. | | 3 pounds 14 | oun do. of charcoal powder. | | 1 | oun do. of e ence of roses. | Pastilles of orange flower. | 12 | ounces of gum galbanum. | | 12 | oun do. of olibanum, in tears. | | 12 | oun do. of storax, do. | | 8 | oun do. of nitre. | | 1 | pound of pure orange powder. | | 3 | p do. ds 14 ounces charcoal powder. | | 1 | ounce superfine neroli. | Pastilles à la vanille. | 12 | ounces of gum galbanum. | | 12 | ou do. s of olibanum, in tears. | | 12 | ou do. s of storax um, in do. | | 8 | ou do. s of nitre. | | 8 | ou do. s of cloves. | | 16 | ounces powder of vanilla. | | 3 | pounds 14 ounces charcoal powder. | | 4 | drms. e ence of cloves. | | 8 | ounces e do. of vanilla, 1st infusion. | The above mixture in each case is to be thickened with 2 ounces of gum tragacanth di olved in 2 pints of rose-water. It is needle to say that the ingredients of the mixture should be impalpable powders. Scented ca olettes. | 8 | pounds of black amber (ambergris). | | 4 | pou do. s of rose powder. | | 2 | ounces of benzoin. | | 1 | ounce e ence of roses. | | 1 | do. gum tragacanth. | | A few drops of the oil of sanders wood. | These ingredients are pulverized, and made into a cohesive paste with the gum. ESSENCES BY INFUSION. E ence of musk. | 5 | ounces of musk from the bladder, cut small. | | 1 | ou do. s of civet. | | 4 | quarts of spirit of ambrette (purple sweet sultan). | The whole are put into a matra , and exposed to the sun for two months during the hottest season of the year. In winter, the heat of a water-bath must be resorted to. E ence of vanilla. | 3 | pounds of vanilla in branches, 1st quality, cut small. | | 4 | quarts spirit of ambrette. | | 2 | drachms of cloves. | | 1⁄2 | dra do. ms of musk from the bladder. | The same proce must be followed as for the e ence of musk. E ence of ambergris. | 4 | ounces of ambergris. | | 2 | ounces of bladder musk. | | 8 | quarts of spirit of ambrette. | Treat as above.