In preparing eau de Cologne, it is 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, especially if they have been exposed to the air, are less odorous, and contain a considerable quantity of resin and camphor, which would prove injurious. French spirit of 90 per cent, should be used in the manufacture of eau de Cologne, and when a weaker spirit is employed, the essential oils must be dissolved in a small quantity of 90 or 95 per cent, spirit. Should the mixture afterwards prove turbid, filter it through paper with a little carbonate of magnesia. (See Nos. 1080 (To Prepare Aromatic Waters from Essential Oils) and 1081.) To produce an article of the finest quality, distillation should be had recourse to; but a very excellent eau de Cologne may be produced by simple solution or maceration of the ingredients in the spirit, provided all the essences be new, pale-colored, and pure.

The mass of the eau de Cologne prepared in America, some of which possesses the most delicate fragrance, and is nearly equal to the beat imported, is made without distillation.

977. Piesse's Best Quality Eau de Cologne

977.    Piesse's Best Quality Eau de Cologne. Mix with agitation 3 ounces attar of neroli p'etale; 1 ounce attar of neroli bi-garade ; 2 ounces attar of rosemary; 5 ounces attar of orange zest; 5 ounces attar of citron zest; and 2 ounces attar of bergamot, with 6 gallons 95 per cent, grape spirit. Let it stand perfectly quiet for a few days. Although very fine eau de Cologne is often made by merely mixing the ingredients, it is better first to mix all the citrine attars with spirit, then distill the mixture, and afterwards add the rosemary and nerolies. This method is adopted by the most popular house in Cologne.

978. Eau de Cologne

978.    Eau de Cologne. To 3 pints alcohol of 95° add 121/2 drachms oil of lemon, 11/4 drachms oil of orange, 21/2 drachms oil of cedrat, 11/4 drachms oil of vervain, 2i drachms oil of bergamot, 21/2 drachms oil of mint, 5 drachms oil of lavender, 11/4 drachms oil of white thyme, 2 drachms oil of Portugal, 14 drachms oil of rosemary, 8 ounces tincture of ambretta, and 1 pound eau de melisse; (eau des carmes); mix well in a bottle, and after standing six hours add 21/2 drachms tincture of ambergris; then filter until clear. This is greatly improved by distilling.

979. Eau de Cologne - Extra

979.    Eau de Cologne - Extra. - Put 1 quart 95 per cent, alcohol into a bottle; add to it 9 drachms oil of cedrat, 2 drachms oil of thyme, 6 drachms each oil of bergamot and oil of lemon, 4 drachms oil of Portugal, 2 drachms each oil of neroli, oil of vervain and oil of rosemary, 21/2drachms oil of mint, 2 pints eau de melisse and 24 drops tincture of musk; mix thoroughly, and after standing for 12 hours, filter till clear.

980. Durockereau's Cologne Water

980.    Durockereau's Cologne Water. To 7 quarts French tasteless alcohol, add 11 drachms essence of Portugal, 13 drachms essence of bergamot, 1 ounce essence of lemon, 10 drachms essence of neroli, 1 ounce essence of rosemary, 1 ounce essence of lavender, 14 drachms rose water, 13 drachms jasmin water, 15 drachms orange-flower water. Mix the whole together, let it stand 24 hours, and distill over a water-bath.