941. Essences

941.    Essences. The term essence is generally very loosely applied to a preparation of almost any kind, that is supposed to contain in a high degree the essential or distinctive principle or quality of some substance. Thus, the essential or volatile oils obtained from vegetable substances by distillation; concentrated infusions, decoctions, aqueous solutions, and tinctures, are all often erroneously termed essences.

In perfumery the word " essence" is applied only to a solution of an essential oil in deodorized alcohol, in the proportion, usually, of 2 drachms to 2 ounces of the essential oil to 1 quart of rectified spirits. Sometimes an essence, using the term in its correct sense, is distilled, with the addition of a little water; it is then called distilled aromatic spirits.

942. Essences of Flowers

942.    Essences of Flowers. The essences of those flowers which are not separately given in this work, may be made by one or other of the following general formulae. Take of essential oil (of the respective flowers), 1 ounce avoirdupois, and rectified spirit 90 per cent. 1 pint (Imperial); dissolve as directed for " Essence of Almonds." Or, take of the (respective) flowers, 3 to 5 pounds; proof spirit, 2 gallons; digest for a few days, and then draw over, by distillation, 1 gallon of essence. For those flowers that are not strongly fragrant, the product may be distilled a second and a third time, or even oftener, from fresh flowers, as noticed under " Essence of Roses." The products obtained by distillation are always colorless; and hence flowers rich in color may, in general, be advantageously so treated. The flowers should be selected when in their state of highest fragrance; and should be picked to pieces, or crushed or bruised, as their nature may indicate. With many, the last is facilitated by the addition of some clean sand or common salt. Or, proceed in the way described under "Essence of Tuberose." This applies to most of those flowers that contain little fragrant oil, and of which the odor is extremely delicate. A small quantity of some other odorous essence or volatile oil is commonly added to the simple essences of flowers, at will, to enrich or modify the fragrance, each manufacturer usually pursuing his own taste in the matter. In some cases, spirit is impregnated with a combination of essential oils and other odorous substances, so as to produce, artificially, an odor resembling or approaching that of the particular flowers after which the products are named; although there may be none of the respective flowers employed in their preparation. This is particularly the case with flowers of which the odorous principle is difficult or troublesome to extract, or which possess very little of it. So also of the essences of many flowers having strange or attractive names, and no true fragrance. Hence arises the almost endless variety of fragrant essences, esprits, and similar preparations, vended by the perfumers of the present day, numbers of which are mere artificial combinations of other perfumes. (Cooley.)