EXTRAIT

[Fr.] Literally an extract. Among perfumers, extraits are mostly spirituous solutions of the e ential oils or odorous principles of plants and other fragrant substance. The French commonly apply the term to any concentrated spirit, either simple or compound. In the shops of the Paris i an perfumers upwards of 60 preparations of the kind are distinguished by this name. The extracts of JASMINE , JONQUIL , MAY-LILY , ORANGE BLOSSOMS , VIOLETS , and other like flowers of delicate perfume, are obtained by agitating and digesting the ‘huiles’ and ‘pomades’ of the flowers with the purest rectified spirit in the manner described under Scented Spirits (‘esprits’). This proce is repeated with fresh oil or pomade until the spirit is rendered sufficiently fragrant. The other extracts (both simple and compound) are made by the common methods of infusion and distillation. See E ence , Extract , Spirit , .