Eau de Cologne. [Fr.] Syn. Cologne water; Aqua Coloniensis, A. c. spirituosa, Spiritus Coloniensis, L. For the production of good eau de Cologne it is absolutely essential that the spirit be of the purest description, both tasteless and scentless, and that the oils be not only genuine, but recently distilled, as old oils are less odorous, and contain a considerable quantity of resin and camphor, which prove injurious. When flowers and the flowering tops of plants are ordered, it is also necessary that they be either fresh gathered or well preserved, without drying them. To produce an article of the finest quality, distillation should be had recourse to. A very excellent eau de Cologne may, however, be produced by simple solution of the oils or essences in the spirit, provided they be new, pale coloured, and pure. The mass of the eau de Cologne prepared in England, some of which possess the most delicate fragrance, and is nearly equal to the best imported, is made without distillation. In the shops two kinds of this article are generally kept—French and
German. That prepared by Farina of Cologne is esteemed the best, and is preferred in the fashionable world.
Prep. 1. From essences of bergamot and lemon, of each 1 fl. dr.; oil of orange, 1⁄2 dr. oil of neroli, 20 drops; oil of rosemary, 10 drops; essence of ambergris and musk, of each 1 drop; rectified spirit, 1⁄2 pint; mix.
2. Essence of bergamot, 3 fl. oz.; essence of lemon, 3 fl. dr.; essence of cedrat, 2 fl. dr.; oils of neroli and rosemary, of each 11⁄2 fl. dr.; oil of balm, 1⁄2 fl. dr.; rectified spirit, 11⁄2 gall.; mix.
3. (Cadet Gassincourt.) Take of pure neroli, essences (oils) of cedrat, orange, lemon, bergamot, and rosemary, of each 24 drops; lesser cardamom seeds, 1⁄4 oz.; spirit at 32° Baumé (sp. gr. ·869), 1 quart; digest a few days and then distil 11⁄2 pint.
4. (Farina.) Take of rectified spirit, 5 galls.; calamus aromaticus, sage, and thyme, of each 1⁄2 dr.; balm-mint and spearmint, of each 1 oz.; angelica root, 10 gr.; camphor, 15 gr.; petals of roses and violets, of each 3 dr.; lavender flowers, 11⁄2 dr.; orange flowers, 1 dr.; wormwood, nutmeg, cloves, cassia lignea, and mace, of each 20 gr.; oranges and lemons, sliced, of each 2 in no.; bruise or slice the solids, macerate, with agitation, for 48 hours, then distil off 2⁄3rds, and add to the product—essences of lemon, cedrat, balm-mint, and lavender, of each 1 fl. dr.; pure neroli and essence of the seeds of anthos, of each 20 drops; essences of jasmin and bergamot, of each 1 fl. oz.; mix well and filter, if necessary.
5. (P. Cod.) Oils of bergamot, lemon, and cedrat, of each 3 oz.; oils of rosemary, lavender, and neroli, of each 11⁄2 oz.; oil of cinnamon, 3⁄4 oz.; spirit of rosemary, 1 quart; compound spirit of balm (eau de melisse des Carmes), 3 pints; rectified spirit, 3 galls.; digest for 8 days, then distil 3 galls.
6. (Dr A. T. Thomson.) Oils of bergamot, orange, and rosemary, of each 1 fl. dr.; cardamom seeds, 1 dr.; rectified spirit and orange-flower water, of each 1 pint; mix, digest for a day, and then distil a pint.
7. (Trommsdorff.) Oils of neroli, citron, bergamot, orange, and rosemary, of each 12 drops; Malabar cardamoms, bruised, 1 dr.; rectified spirit of wine, 1 quart; mix, and, after standing 2 or 3 days, distil a quart.
Obs. Eau de Cologne is principally used as a perfume, but a very large quantity is consumed by fashionable ladies as a cordial and stimulant. For this purpose it is dulcified with sugar. A piece of linen dipped in Cologne water, and laid across the forehead, is a fashionable remedy for headache.