OF SCENTED SPIRITS,
From oil of rose, orange, jasmin, tuberose, cassia, 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 progress of these operations. On pursuing the same process with the same oil and fresh alcohol, essences 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 | — | cassia, | — | |
| 3 | — | wine. | ||
| 2 | — | tuberose, | — | |
| 1 | 1⁄2 | ounce essence of cloves. | ||
| 1⁄2 | ounce fine neroli. | |||
| 1 | 1⁄2 | ounce essence of bergamote. | ||
| 8 | ounces essence 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.