Cooley's Cyclopaedia of Practical Receipts Volume I Part 215

3. (Ph. U. S.) Oil of peppermint, 2 fl. oz.; rectified spirit, 16 fl. oz.

_Obs._ Essence of peppermint is not conceived to be good by the ignorant unless it has a pale-greenish tint, which they take as a proof of its being genuine. The most harmless way of tinging it is that indicated above. A little green mint or parsley will, indeed, be found to improve the flavour. These additions are quite harmless. The practice of using cupreous salts, adopted by some lazy and unprincipled makers, is unpardonable, and admits of no excuse, even a lame one, as not the least advantage, either of convenience, cost, or appearance, results from such a practice, while the colouring matter, though small in quant.i.ty, is nevertheless sufficient to impart a noxious quality to the liquid. This fraud may be detected by the addition of liquor of ammonia in excess, which will strike a bluish or greenish-blue colour when copper is present.

Essence of peppermint (like that of most of the other aromatic oils) is cordial, stimulant, and stomachic. A few drops (10 to 30) on sugar, or mixed with a little water or wine, is an excellent remedy in flatulence, colic, nausea, sickness, &c. It is also extensively used as a flavouring ingredient by cooks, confectioners, and druggists. A few drops, well agitated with half a pint of cold water, form an excellent extemporaneous peppermint water.

The formulae 1 and 2, generally the latter, are those employed by the respectable portion of the London trade. The various published receipts for this and similar essences, ordering the essential oil in a larger proportion than that directed above, are never adopted in practice, and their products (often impossible combinations) exist only in the imaginations of the writers.

=Essence of Pimen'to.= See ESSENCE OF ALLSPICE.

=Essence of Pine-apple.= From pine-apple oil (butyric ether, butyrate of ethyl), as ESSENCE OF ALMONDS. It forms a delicious flavouring for liqueurs, confectionery, rum, &c. See ETHER and OIL (Volatile).

=Essence of Quas'sia.= _Syn._ ESSENTIA QUa.s.sIae, L. _Prep._ 1. From qua.s.sia (sliced), 1-1/2 oz.; proof spirit, 1 pint; digest 10 days, and filter; 1/2 fl. dr. added to 7-1/2 fl. dr. of water, forms the infusion of qua.s.sia, of the Ph. L.--_Dose_, 1/2 dr. in water or wine, an hour before a meal, as a stomachic tonic, in dyspepsia, loss of appet.i.te, &c., particularly when complicated with gout; 1 to 2 dr., three or four times daily, as a febrifuge, and antiseptic, in intermittents, putrid fevers, &c.

2. (Brewer's).--_a._ From powdered qua.s.sia (sprinkled with a little rum) and "foots" (coa.r.s.e moist sugar or sugar bottoms), equal parts, reduced to the consistence of a semi-fluid extract by the addition of a few spoonfuls of water. For ale.

_b._ From powdered qua.s.sia, 1 part; burnt sugar colouring, 2 parts; well stirred together. For porter and stout. Both are used by fraudulent brewers as subst.i.tutes for hops.

=Essence of Quin'ine.= _Syn._ ESSENTIA QUINae, L. _Prep._ From disulphate of quinine, 1-1/2 oz.; rectified spirit, 1/2 pint; digest with warmth, gradually dropping in a little dilute sulphuric acid (avoiding excess), and employing constant agitation until the whole is dissolved. 1 fl. dr., added to 7 dr. of proof spirit, forms the 'TINCTURE OF QUININE' (Ph. L.).

Every fl. dr. contains 8 gr. of disulphate of quinine, or about 10 gr. of the neutral sulphate. If more sulphuric acid is added than is sufficient to dissolve the salt (_i. e._ convert it into a neutral sulphate), the solution is apt to deposit part of it on keeping, owing to the gradual formation of ether, by the action of the excess of acid on the alcohol.

=Essence of Rat'afia.= The same as Essence of Almonds. So called from being used to flavour ratafias, noyeau, and other liqueurs.

=Essence of Rhu'barb.= _Syn._ ESSENTIA RHEI, L. _Prep._ From rhubarb (in powder) and siliceous sand, of each 5 oz.; proof spirit, 1 pint; by the method of displacement. Every fl. oz. represents the active virtues of 2 dr. of rhubarb.

=Essence of Rondele'tia.= _Prep._ 1. Essence (oil) of bergamotte, essence (oil) of lemon, and oil of cloves, of each 1 dr.; otto of roses, 10 drops; rectified spirit, 1 pint.

2. To the last add, of oil of lavender, 1 dr.; neroli, 15 drops. A very fashionable and agreeable perfume.

=Essence of Rose'mary.= _Syn._ ESSENTIA ROSEMARINI, L. _Prep._ From oil of rosemary, as ESSENCE OF ALLSPICE. Used as a perfume; also to make extemporaneous rosemary water.

=Essence of Ro'ses.= _Syn._ ESSENTIA ROSae (ODORATA), L. _Prep._ 1. Attar of roses (genuine), 2 dr.; alcohol, 1 pint; agitate frequently until they unite.

2. Attar of roses, 1 oz.; rectified spirit, 1 gall.; mix in a close vessel, and a.s.sist the solution by placing it in a bath of hot water. (See ESSENCE OF MUSK.) As soon as the spirit gets warm, take it from the water and shake it till quite cold; the next day filter.--_Obs._ Unless the spirit of wine is of more than the common strength, it will not retain the whole of the otto in solution in very cold weather.

3. To each pint of either of the preceding, add, of oil of bergamotte, 30 drops; neroli and essence of musk, of each 20 drops.

4. Petals of roses, 3 lbs., digest in spirit of wine, 5 quarts, for 24 hours; distil to dryness in a water bath; digest the distilled spirit on 2 lbs. of fresh rose petals, as before, and repeat the whole process of maceration and distillation, a third, fourth, fifth, and sixth time, or oftener, the last time only drawing over 1 gall., which is the essence.

Each of the above is very superior. The last has a peculiar delicacy of flavour, when the spirit used to make it is pure.

=Essence of Roses (Red).= _Syn._ ESSENTIA ROSae (RUBRA), TINCTURA E.

CONCENTRATA, L. _Prep._ From rose leaves, 1 lb.; proof spirit, 1 gall.; digest for 14 days, press, strain, add concentrated acetic acid, 2-1/2 fl.

dr.; mix well, and the next day filter. Used to make extemporaneous SYRUP and HONEY OF ROSES, &c. Smells, colours, and tastes strongly of the flower. CONCENTRATED INFUSION OF ROSES is sold under the same name.

=Essence Royale.= [Fr.] _Prep._ 1. (Soubeiran.) Ambergris, 40 gr.; musk, 20 gr.; civet and carbonate of pota.s.sa, of each 10 gr.; oil of cinnamon, 6 drops; oil of rhodium and otto of roses, of each 4 drops; rectified spirit of wine, 4 fl. oz. (say 1/4 pint); macerate for 10 days or longer.

Antispasmodic and aphrodisiac. A few drops on sugar, or in syrup of capillaire.

2. See ESSENCE OF AMBERGRIS.

=Essence of Sarsaparil'la.= _Syn._ CONCENTRATED ESSENCE OF SARSAPARILLA; ESSENTIA SARSae; E. SARSAPARILLae; L. _Prep._ 1. Sarsaparilla root (best red Jamaica), 2-3/4 lbs., is carefully decorticated, the bark reduced to coa.r.s.e powder, and digested for a week or 10 days in sherry, 3/4 pint, and rectified spirit, 1/4 pint, with frequent agitation; after which the essence is expressed, and in a week the clear portion is decanted from the sediment. A very elegant preparation. 1/2 fl. dr. added to 7 fl. dr. of water forms 1 fl. oz. of a solution of equal strength to decoction of sarsaparilla of the Ph. L. Every fl. oz. represents the active principles of 2 oz. (= 2 oz. 85 gr. avoir.) of sarsaparilla root. In other words, it is twice as strong as the root, and 16 times as strong as the decoction.

2. Alcoholic extract of sarsaparilla, 7 oz.; sherry, 3/4 pint; rectified spirit, 1/4 pint; dissolve and filter. Strength as the last.

3. (Beral.) Alcohol extract, 4 oz.; sherry wine, 1 pint; dissolve and filter. About 3 fl. dr., added to water, 1 pint, form an extemporaneous decoction.

4. (Guibourt.) Alcoholic extract, 4 oz.; white wine, 1 lb. Strength the same as Nos. 1 and 2 (nearly).

5. (Hening.) Sarsaparilla (bruised), 10 oz.; distilled water, 6 pints; macerate at a temperature of 120 Fahr. for six hours and strain; repeat with the same quant.i.ty of fresh water; mix the liquors, and evaporate in china vessels at 160 Fahr. If reduced to 10 fl. oz. (or to 9 fl. oz., with 1 fl. oz. of rectified spirit added), 1 fl. dr., mixed with 7 fl. dr.

of water, will be equal to the decoction of the usual strength. If reduced to 5 fl. oz. 1 fl. dr. will be equal to 2 fl. oz. of the decoction.

6. The bark separated from sarsaparilla root, 2-3/4 lbs., is exhausted with water as last; the liquid is evaporated as quickly as possible, in a water bath, to 16 fl. oz., and when cold, mixed with rectified spirit, 4 fl. oz. Strength same as No. 1.

7. The infusion in No. 6 is evaporated to 10-1/2 fl. oz., and when cold mixed with sherry, 1/2 pint; in a week the clear portion is decanted from the sediment. Strength same as No. 1.

_Obs._ The formulae Nos. 1, 2, 6, and 7 have each in turn been extensively employed by us in the laboratory with the most satisfactory results. See LIQUOR OF SARSAPARILLA.

=Essence of Sarsaparilla (Compound).= _Syn._ ESSENTIA SARSAPARILLae COMPOSITA, E. SARSae C., L. _Prep._ 1. One pint of No. 1, 2, 6, or 7 (_above_), is triturated with the extract prepared from mezereon bark, 3-1/4 oz., and extract of liquorice, 4 oz.; when mixed it is returned to the bottle, and essence of guaiac.u.m, 1-1/2 fl. dr., and oil of sa.s.safras, 20 drops, are added, the whole is then well agitated for at least 15 minutes, and after a week's repose the clear portion is decanted as before. 1/2 fl. dr., with 7-1/2 fl. dr. of water, forms extemporaneous compound decoction of sarsaparilla.

2. (Cadet.) Sarsaparilla (bruised), 8 oz.; hot water, q. s.; exhaust the root by successive macerations; unite the liquors, and evaporate to 10 fl.

oz.; strain, and add, when cold, of alcohol (842) and tinctures of guaiac.u.m and mezereon, of each 4 fl. dr.; white wine, 1 fl. oz.; oil of sa.s.safras, 12 drops; extract of liquorice, 2 dr.; agitate, and after repose decant as before. This is nearly 8 times as strong as 'DEC. SARSae CO.'--Ph. L. The first is the best formula. See LIQUOR OF SARSAPARILLA (Compound).

=Essence of Sa"vory Spices.= _Prep._ 1. Black pepper, 4 oz.; powdered turmeric, 3 dr.; coriander seeds, 1-1/2 dr. (all ground and genuine); oil of pimento, 1-1/2 fl. dr.; oils of nutmeg, cloves, ca.s.sia and caraway, of each 1/2 dr.; rectified spirit, 1 pint; digest, with agitation, for a fortnight. Very fine.

2. Black pepper, 3 oz.; allspice, 1-1/4 oz.; nutmegs and burnt sugar, of each 1/2 oz.; cloves, ca.s.sia, coriander, and caraway seeds, of each 1 dr.

(all bruised or ground); rectified spirit, 1 pint; digest with agitation, as before, for 14 days, press, and filter. Used as a flavouring. When made with proof spirit or brandy, and only 1/2 the above weight of spice, it is called 'TINCTURE OF SAVORY SPICES,'

=Essence of Sen'na.= See LIQUOR and INFUSION (Concentrated).

=Essence of Smoke.= See ESSENCE, WESTPHALIAN.

=Essence of Soap.= _Syn._ SPIRIT OF SOAP, SHAVING FLUID; ESPRIT DE SAVON, ESSENCE DE SAVON, ESSENCE ROYALE POUR FAIRE LA BARBE, Fr.; ESSENTIA SAPONIS, TINCTURA SAPONIS CONCENTRATA, L. _Prep._ 1. Castile soap (in shavings), 4 oz.; proof spirit, 1 pint; dissolve, and add a little perfume.

2. Venetian soap, 3/4 lb.; salt of tartar, 1 oz.; benzoin, 1/2 oz.; spirit of wine, 1 gall.

3. Best soft soap, 1/4 lb.; boiling water, 1 pint; dissolve, cool, and add, oils of cinnamon (ca.s.sia), verbena, and neroli, of each 6 drops; dissolved in rectified spirit, 1 pint; mix well, and if not perfectly transparent, add a little more strong spirit, or filter through blotting paper.

_Obs._ This alcoholic solution of soap is chiefly used for shaving, and is very convenient in travelling, as a good lather may be instantly produced without the trouble of employing a soap-box. Instead of the above perfumes, 15 drops of essence of musk or ambergris, or 30 drops of any of the perfumed spirits, or 3 drops of attar of roses, or 6 drops of any of the aromatic essential oils, may be added, when a corresponding name is given to the preparation, as esprit de savon, de la rose, &c.

4. (P. Cod.) White soap, 3 oz.; carbonate of pota.s.sa, 1 dr.; proof spirit, 12 oz.; dissolve. Used medicinally. They are all used as frictions, &c.

5. (CAMPHORATED,--Guibourt.) White soap, 3 parts; camphor, 1 part; spirit of rosemary, 16 parts; dissolve. A variety of opodeldoc. Used as an embrocation in rheumatic pains, sore throat, &c.

=Essence of Soup Herbs.= _Syn._ SPIRIT OF SOUP HERBS, CONC. TINCTURE OF S.

H., &c. _Prep._ (Kitchener's.) Lemon thyme, winter savory, sweet marjoram, and sweet bazil, of each 1 oz.; lemon peel (grated), and eschalots, of each 1/2 oz.; bruised celery seed, 1/4 oz.; proof spirit or brandy, 1 pint; digest for 10 days or a fortnight. A superior flavouring essence for soups, gravies, &c. See ESSENCE OF SAVOURY SPICES.

=Essence of Spear'mint.= See ESSENCE OF MINT.

=Essence of Sprats.= _Syn._ ESSENCE OF BRITISH ANCHOVIES. From pickled sprats (British anchovies), as ESSENCE OF ANCHOVIES, for which it is commonly sold.