267. ESSENCE DE JASMIN.
The flowers are stratified with wool or cotton, impregnated with oil of behn, or nut oil, in an earthen vessel, closely covered, and kept for some time in a warm bath; this is repeated with fresh flowers, until the oil is well scented: the wool, &c. is then put into a sufficient quantity of spirit of wine, and distilled in balneum mariæ.
268. THE BEST HONEY WATER.
Take of coriander seeds, a pound, cassia, four oz. cloves and gum benzoin, each, 2 oz. oil of rhodium, essence of lemon, essence of bergamot, and oil of lavender, each, 1 drachm, rectified spirit of wine, 20 pints, rose water, 2 quarts, nutmeg water, 1 quart, musk and ambergris, each, twelve grains. Distil in a water bath to dryness.
269. Another Method.
Put 2 drachms each, of tincture of ambergris, and tincture of musk, in a quart of rectified spirit of wine, and half a pint of water; filter and put it up in small bottles.
270. OTTAR OF ROSES.
The Royal Society of Edinburgh received from Dr. Monro the following account of the manner in which this costly perfume is prepared in the east. Steep a large quantity of the petals of the rose, freed from every extraneous matter, in pure water, in an earthen or wooden vessel, which is exposed daily to the sun, and housed at night, till a scum rises to the surface. This is the ottar, which carefully absorb by a very small piece of cotton tied to the end of a stick. The oil collected, squeeze out of the cotton into a very diminutive vial, stop it for use. The collection of it should be continued, whilst any scum is produced.
271. ENGLISH MILK OF ROSES.
Take 2 lbs. of Jordan almonds,
5 quarts of rose water,
1 do. of rectified spirit of wine,
½ an oz. of oil of lavender,
2 oz. of Spanish oil-soap, and
4 oz. of cream of roses.