STILL-ROOM OF THE LONDON ESSENCE CO.
Distilling is continued until the water runs out at the outlet of the worm in a limpid state. By this sign it is known that the distillation is no longer supplying any essential oil to the recipient, as it is precisely the presence of a certain quantity of oil in the water which up to this moment gave it a milky appearance.
FURNACE WITH STILLS.
(From Peter Morwyng’s “Treasure of Enonymus,” 1559.)
Cordials.—In the preparation of cordials or liqueurs, scrupulous cleanliness is of the utmost consequence; and the best of sugar, the purest of rectified spirits, the best of herbs or essences, and distilled or filtered rain-water should be used. Where possible, distillation should nearly always be employed in the preparation of liqueurs, lemon and orange liqueurs being perhaps exceptions. If, however, distillation is impracticable, prolonged maceration for a month or more should be resorted to. In this case, in adapting the recipes in this chapter, only enough water is to be employed to make up the total to the amount ordered to be distilled off. If, instead of the herbs or spices themselves, it is decided to use the prepared essences, care should be taken to obtain essences prepared from the herbs, and not mere chemical imitations. Messrs. Bush, Messrs. Stafford, Allen & Co., and the London Essence Co. may be communicated with. The syrup is always added to the distillate last of all, and should have been carefully filtered through a clean filter-bag. If care be taken, the liqueur will be clear as soon as made, or at any rate after standing for a few days. Should, however, this not be the case, the liquid may be fined with whites of eggs, allowing one egg to three gallons. In any case, the liqueur should be stored for some months—preferably for a year or more—before being used.
PERSIAN ROSE-WATER SPRINKLER.
The following are recipes for the making of a number of cordials by distillation. Those who wish to pursue the subject further may be referred to an admirable series of articles which appeared in the Mineral Water Trade Review from September, 1902, to May, 1903.