Obs. This preparation is stimulant and vulnerary, and is in great repute on the Continent as a cosmetic and cordial.
SPIRITS (Perfumed). Syn. Spiritus odoriferi, Odores spirituosi, L. The odoriferous spirits of the perfumer are, for the most part, prepared from various aromatic and odorous substances, by a similar process to that described under Essences and Spirits (Medicinal); but in this case a perfectly pure, flavourless, and scentless spirit must be employed. The distillation should also be preferably conducted by steam, or the heat of a water bath, and the distilled spirit should be kept for some time in a cellar, or other cold situation, previously to being used. When simple solution of an essential oil in the spirit is adopted, cart should be taken that the oil is pale and new; or, at least, has not been much exposed to the air; as in that case it would contain resin, which would make the perfumed spirit, or essence, liable to stain delicate articles of clothing to which it may be applied. Most of the ‘eaux’ and ‘esprits’ of the perfumers are prepared by one or other of the above methods. It is found, however, that the perfumed spirits of some of the more delicate flowers cannot be well obtained by either infusion or distillation, or by the simple solution of their essential oils in spirit; or, at least, they are not usually so prepared by the foreign perfumers. The spirits of orange flowers, jasmin, tuberose, jonquille, roses, and of some other flowers, and of cassia, vanilla, &c., are commonly prepared by digesting pure rectified spirit for 3 or 4 days on half its weight of the respective pommades or oils, obtained by infusion or contact. The operation is performed in a closed vessel placed in a water bath, and frequent agitation is employed for 3 or 4 days, when the perfumed spirit is decanted into a second digester, containing a like quantity of oil to the first. The whole process is repeated a second and a third time, after which the spirit is allowed to settle and is then decanted. It now forms the most fragrant and perfect odoriferous spirit (extrait)
of the Continental perfumer. The product is called ‘esprit’ or ‘extrait of the first infusion.’ The three portions of oil are then treated again with fresh spirit in the same manner, and thus spirits or essences of inferior quality are obtained, which are distinguished by the perfumers as No. 2, 3, 4, &c., or ‘esprits’ or ‘extraits of the first, second, third,’ &c., operation or infusion. In some, though only a very few cases, the spirits are afterwards distilled.
The strength of the spirit for the concentrated essences should not be less than 56 o. p. (sp. gr. ·8376); that for eaux, esprits, and extraits, not less than 35 o. p. (sp. gr. ·8723). The strength of the second quality of the last three must be fully proof (sp. g. ·920). See Alcohol, Distillation, Essence, Oils, Pommade, &c., and below.
Eau d’Ambre Royale. [Fr.] From essences of ambergris and musk, of each 1 fl. oz.; spirit of ambrette and orange-flower water, of each 1 pint; rectified spirit, 1 quart; mix.
Eau d’Ange. [Fr.] From flowering tops of myrtle (bruised), 11⁄2 lb.; rectified spirit, 7 pints; water, 3 pints; digest a week, add of common salt, 2 lbs., and distil 1 gall.
Eau d’Arquebusade. [Fr.] See Vulnerary spirit (back).
Eau de Bouquet. [Fr.] From spirits of rosemary and essence of violets, of each 1 fl. oz.; essences of bergamot and jasmin, of each 1 fl. dr.; oils of verbena and lavender, of each 1⁄2 fl. dr.; orange-flower water, 1 fl. oz.; eau de rose, 1⁄2 pint; rectified spirit, 1 quart; mix.
Eau de Bouquet de Flore. [Fr.] From spirits of rosemary and roses and essence of violets, of each 1⁄2 fl. oz.; oil of cedra and essence of ambergris, of each 1 fl. dr.; orange-flower water, 5 fl. oz.; rectified spirit, 1 pint.
Eau des Carmes. [Fr.] See Spirit of Balm (Compound).