4. Barbadoes tar, 1⁄4 oz.; burnt sugar and common salt, of each 1 oz.; strong pickling vinegar, 3⁄4 pint; port or elder wine, 1⁄4 pint; digest as before. Inferior to the preceding. Used to impart a smoky flavour to meat, fish, &c., by brushing it over them, or adding a little to the brine in which they are pickled.
Essence of Worm′wood. Syn. Essentia amara, E. Absinthii, L. Prep. 1. Extract of wormwood, 4 oz.; oil of wormwood, 1 oz.; rectified spirit, 1 pint; digest a week and filter. Tonic, stomachic, and vermifuge.—Dose, 10 drops to a teaspoonful.
2. (Van Mons.) Tincture of wormwood, 1 pint; salt of wormwood, 5 dr.; extract of wormwood, 1 dr.; digest as before.—Dose, 1⁄2 to 11⁄2 fl. dr.
Essences, Fla′′vouring. Syn. Culinary essences, Spice e., Essences for the table, &c. Those used by cooks, confectioners, liqueurists, &c., are all made by either dissolving 1 fl. oz. of the essential 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,’ &c., 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 class are the essences of allspice, caraway, cardamoms, cassia, 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, &c.
Essences, Flower. Those for which separate formulæ are not given in this work may most of them be made from the essential oil of the flowers and rectified spirit, as the last; or by digesting the flowers (crushed or bruised), 3 to 5 lbs., in proof spirit, 2 galls., for a few days, and then drawing over, by distillation, 1 gall. For the essences of those flowers which are not strongly odorous, the spirit thus obtained is distilled from a like quantity of flowers, a second, and a third time, or even oftener. The essences of other organic substances, whose fragrant principles are volatile, may be prepared in the same manner. A small quantity of some other odorous essence is frequently added to the product, to enrich or modify the fragrance. See Flowers and Essences by Infusion.
Essences, Fra′grant. See Flower essences (above), Essentia Odorata, Perfumery, &c.
Essences, Fruit. See Essences of apple, Pine-apple, Jargonelle, &c.
Essences by Infu′sion. This term, among perfumers, is commonly applied to those essences, eaux, and esprits, which are prepared by digesting the ingredients in the spirit used as the vehicle for the aroma, in opposition to those obtained by ‘distillation,’ or by ‘contact,’ or ‘pressure.’ Thus, the ESSENCES OF AMBERGRIS, MUSK, and VANILLA, are of this class.
Essences, Vi′nous. Syn. Essentia vinosa, L. These are prepared in a similar way to the wines (VINA) of the pharmacopœia, by using 8 times the usual quantity of ingredients, and the very strongest sherry wine. 1 fl. dr., added to 7 fl. dr. of wine or water (properly the first only), forms an extemporaneous imitation of the officinal VINA MEDICATA. Some of the above are largely used in dispensing, and by travellers. See Liquor and WINE.
ESSENTIA BI′NA. See Colouring.