WATERS (Mine′ral). Syn. Saline waters; Aquæ minerales, L. Our space will not permit a description of these individually. The tables given on pages 1746-7, exhibiting their composition, will, however, enable the reader, with a little attention, to produce artificial waters more closely resembling the natural ones than can be done by adopting any of the numerous formulæ published for the purpose. The ‘aerated waters’ are charged with 5 or 6 times their volume of carbonic acid gas, by means of the apparatus employed by the soda-water manufacturers. On the small scale the gas is often produced by the reaction of the ingredients on each other, in which case, on the introduction of the latter, the bottle must be instantly closed and inverted. Distilled water, or filtered rain water, should alone be employed in their composition; and for the chalybeated and sulphuretted waters it should be first boiled, and allowed to cool out of contact with the air.
In addition to the tables it may be remarked that traces of iodine have been found in the water of Cheltenham (old well), traces of bromine in the water of Epsom, and traces of both bromine and iodine in that of Leamington (royal pump). Manganese has been found in the waters of Tunbridge, Carlsbad, Spa, Pyrmont, Marienbad, Saidschüts, &c. Traces of phosphoric and fluoric acid have also been found in some mineral waters. It is the opinion of many high authorities that the medicinal virtues of these waters depend more on the minute quantities of the above substances, and the high state of dilution in which they are held, than on their more abundant saline ingredients.
WATER (Perfumed′). Syn. Aquæ odoriferæ,
L. The simple distilled waters of the perfumer have been already noticed (see page 1745). They may be prepared from any substances which imparts its fragrance to water by distillation. The compound waters (eaux) employed as perfumes consist of very pure rectified spirit, holding in solution essential oils, or other odorous matter, and resemble the esprits, essences, and spirits, before noticed. They differ from extraits in being mostly colourless, or nearly so, and in being generally prepared by distillation, or by the addition of the pure essential oils or essences to carefully rectified and perfectly scentless spirit; whereas the extraits are mostly and preferably prepared by macerating the flowers, &c., in the spirit, or by digesting the spirit with the oils, in the manner noticed under Spirits (Perfumed). Extraits are preferred to eaux and esprits as the basis of good perfumery, where the colour is not objectionable.
The following are a few additional formulæ and remarks:—
Angel Water, Portugal w. From orange-flower and rose water, of each 1 pint; myrtle water, 1⁄2 pint; essence of ambergris, 1⁄2 fl. oz.; essence of musk, 1⁄4 fl. oz.; shake them well together for some hours, then filter the mixture through paper.
Eau d’Ange, Fr.; Aqua myrti, L. From myrtle flowers, 31⁄2 lbs.; water, 2 galls.; distil a gallon. A pleasant perfume.
Eau d’Ange Bouillée, Fr. From rose water and orange-flower water, of each 3 pints; benzoin, 1⁄2 lb.; storax, 1⁄4 lb.; cinnamon, 1 oz.; cloves, 1⁄2 oz.; 3 fresh-emptied musk bags; digest in a securely covered vessel, at nearly the boiling heat, for 2 hours, then allow it to cool; strain off the clear, press the remainder, and filter for use. Very fragrant.
Eau d’Ange distillée, Fr. From benzoin, 4 oz.; storax, 2 oz.; cloves, 1⁄2 oz.; calamus and cinnamon, of each 1⁄4 oz.; coriander seeds, 1 dr. (all bruised); water, 3 quarts; distil 2 quarts. Eau d’Ange distillée et musquée is made by adding a little essence of musk to the distilled product. Both are highly fragrant.
Eau de Lavande, Lavander Water. See Spirits (Perfumed).