965. Fine Essence of Vanilla

965.    Fine Essence of Vanilla. Take 1/2 pound avoirdupois finest vanilla, and rectified spirit, 1 Imperial quart; proceed as for essence of musk. (See No. 959 (Best Way to Prepare the Essence of Musk and Ambergris).) Lastly, press and decant or filter. Very superior. It forms the best quality vended by the wholesale druggists, and is sold at exorbitant prices. This, as well as the preceding, is chiefly used for flavoring, and as an ingredient in compound perfumes and cosmetics. Essence of vanilla is a favorite and useful addition to tooth-cosmetics, pomades, etc.. In preparing it, the vanilla, etc.., should be cut small with a sharp knife; or what is better, rubbed down with a little powdered glass, sand, or lump-sugar.

966. Essence of Patchouli; Essence de Patchoulie; or Essence de Poucha-pat

966.    Essence of Patchouli; Essence de Patchoulie; or Essence de Poucha-pat. Take 3 pounds avoirdupois Indian patchouli (leaves or foliaceous tops), and rectified spirit 9 Imperial pints; digest for a week in a close vessel, add 1/2 ounce oil of lavender (Mitcham) and promote solution by agitation. Next throw the whole into a still, and further add 1 gallon water and 2 or 3 pounds common salt. Agitate the whole briskly together, lute on the still-head, and distill over (rapidly) 1 gallon. To the distillate add 1/2 fluid ounce finest essence of musk; and after 10 days' repose, bottle it. A very fashionable perfume, particularly for personal use.

967. Common Essence of Patchouli

967.    Common Essence of Patchouli. 11/4 ounces otto of patchouli, 1/4 ounce otto of rose, and 1 gallon rectified spirit.

968. Essence d'Ambrette; or Essence of Musk-seed

968.    Essence d'Ambrette; or Essence of Musk-seed. Take 11/4 pounds avoirdupois finest musk-seed; grind it in a clean pepper-mill, and digest it for 3 or 4 weeks in 3 pints Imperial rectified spirit; the vessel being closely stopped or corked, and kept in a warm room all the time. Lastly decant, press and filter.

969. Essence of Bergamot

969.    Essence of Bergamot. The popular name of oil of bergamot. A spirituous essence may be made in a similar way to that of almonds. (See No. 943 (Essence of Almonds; Essence of Bitter Almonds; Essence of Peach-kernels; Almond Flavor).)

970. Essence of Cassia

970.    Essence of Cassia. From oil of cassia, as essence of almonds. (See No. 943 (Essence of Almonds; Essence of Bitter Almonds; Essence of Peach-kernels; Almond Flavor).) Uses, etc., the same.

971. Essence of Cinnamon

971.    Essence of Cinnamon. From oil of cinnamon, as essence of almonds. (See No. 943 (Essence of Almonds; Essence of Bitter Almonds; Essence of Peach-kernels; Almond Flavor).) Essence of cassia is commonly and fraudulently sold for it.

972. Essence of Civet

972.    Essence of Civet. Take 1 ounce (avoirdupois) civet cut very small, and 1 pint (Imperial) rectified spirit; proceed as for essence of ambergris or musk. Its odor is only agreeable when faint and combined with that of other substances, which it sustains and increases. It is hence seldom or never used alone.