=Essence of Cas'sia.= _Syn._ ESSENTIA CASSIÆ, L. _Prep._ From oil of
cassia, as essence of allspice or almonds.
=Essence of Cayenne'.= _Syn._ ESSENCE OF CAYENNE PEPPER, E. OF CAPSICUM,
CONCENTRATED E. OF C.; ESSENTIA CAPSICI, TINCTURA CAPSICI CONCENTRATA, L.
_Prep._ 1. Capsicum (recent dried pods, bruised), 3 lbs.; rectified
spirit, 1 gall.; digest 14 days, press, and filter. Some persons prepare
it by the method of displacement.
2. Capsicum, 1/4 lb.; proof spirit, 1 pint; digest as before. Weaker than
No. 1.
3. (Kitchener's.) Cayenne pepper, 1 oz.; brandy, 1 pint; digest, &c., as
before.
_Obs._ The product of the first formula is a transparent, dark-coloured
liquid, having an intensely burning taste. One drop is sufficient to
deprive a person of the power of speech for several seconds; and a few
drops will impart the rich pungency of cayenne to a large quantity of
soup, sauce, or any other article. It forms the 'ESSENCE OF CAYENNE' and
the 'CONC. ESS. OF CAYENNE PEPPER' of the London houses. It is principally
used as a flavouring, and to make SOLUBLE CAYENNE PEPPER; also in
dispensing. It is fully eight times as strong as the 'TINCTURA CAPSICI'
(Ph. L.). The product of the third formula is used exclusively for
culinary purposes. The pods or fruit of _Capsicum annuum_ (capsicum
chilly), _C. baccatum_ (bird pepper), and _C. fructescens_ (Guinea pods,
red pepper), are indiscriminately used for this preparation, but the first
are those preferred for medicinal purposes; the others have similar
properties, but are more pungent and acrimonious; hence the preference
given to them in the preparation of cayenne pepper. See PEPPER.
=Essence of Ce'drat.= See OIL (Volatile).
=Essence of Cel'ery.= _Syn._ ESSENCE OF CELERY SEED; ESSENTIA APII, ESS.
A. SEMINIS, L. _Prep._ 1. From celery seed (bruised or ground), 4-1/2 oz.;
proof spirit, 1 pint; digest a fortnight, and strain.
2. (Concentrated.) Celery seed, 7 oz.; rectified spirit, 1 pint; digest as
before. Very fine. Both are used for flavouring.
=Essence, Cephalic.= See ESSENCE FOR HEADACHE.
=Essence of Cham'omile.= _Syn._ CHAMOMILE DROPS; ESSENTIA ANTHEMIDIS, E.
CHAMÆMELI, E. C. ALBA, L. _Prep._ 1. From essential oil of chamomile, as
essence of allspice. Stomachic and stimulant.--_Dose_, 5 to 30 drops; 1/2
fl. oz., shaken with about 1 pint of pure water, forms an excellent
extemporaneous chamomile water.
2. Gentian root (sliced or bruised), 1 lb.; dried orange peel, 1/4 lb.;
proof spirit, 1 gal.; essential oil of chamomile, 3-1/2 fl. oz.; macerate
a week. Slightly coloured. Some persons use 1/2 lb. of quassia wood,
instead of the gentian and orange peel. Both the above are stomachic and
tonic, and are favourite remedies in loss of appetite, dyspepsia,
&c.--_Dose._ As the last, on sugar, or in a wine-glassful of wine or beer.
=Essence of Chiret'ta.= See INFUSION (Concentrated).
=Essence of Cin'namon.= _Syn._ ESSENTIA CINNAMOMI, SPIRITUS C.
CONCENTRATUS, L. _Prep._ 1. From oil of cinnamon, as ESSENCE OF ALLSPICE
or ALMONDS.
2. Cinnamon, 5 oz.; rectified spirit, 3/4 pint; water, 1/4 pint; digest a
week, and strain. Inferior to the last. Essence of cassia is commonly sold
for it.
=Essence of Civ'et.= _Syn._ ESSENTIA ZIBETHI, L. _Prep._ 1. Civet (cut
small), 1 oz.; rectified spirit, 1 pint; as ESSENCE OF MUSK.
2. Instead of rectified spirit use spirit of ambrette. Both are used in
perfumery; chiefly in combination with other substances.
=Essence of Cloves.= _Syn._ ESSENTIA CARYOPHILLI, L. _Prep._ 1. (White.)
From oil of cloves, as ESSENCE OF ALLSPICE. Used as a 'flavouring.'
2. (Coloured.) Cloves (bruised), 3-1/2 oz. proof spirit, 3/4 pint; water,
1/4 pint; digest a week, and strain. Inferior to the last. It is 8 times
as strong as INFUSION OF CLOVES (Ph. L.). Chiefly used in dispensing.
=Essence of Cof'fee.= See COFFEE.
=Essence of Co'gnac.= (k[=o]ne'-y[)a]k). _Syn._ BRANDY ESSENCE. _Prep._
From brandy oil, 2 fl. oz.; rectified spirit, 18 fl. oz. For flavouring
malt spirit to imitate brandy. See OIL.
=Essence of Cologne.= _Syn._ CONCENTRATED EAU DE COLOGNE; ESSENTIA
COLONIENSIS, AQUA C. CONCENTRATA, L. _Prep._ 1. By taking 8 times the
quantity of the ingredients ordered for COLOGNE WATER, and using the
strongest rectified spirit.
2. Oils of lemon and cedrat, of each, 2 dr.; oil of rosemary, 1 dr.; oil
of bergamotte, 1 oz.; spirit of neroli, 2 fl. oz.; purest rectified
spirit, 5 fl. oz. Used as a condensed perfume.
=Essence of Colts'foot.= _Prep._ 1. (Ryan.) Balsam of tolu, 1 oz.;
rectified spirit and compound tincture of benzoin, of each 3 oz.;
dissolve, and in a few days decant the clear portion.
2. (Paris.) Equal parts of balsam of tolu and compound tincture of
benzoin, with double the quantity of rectified spirit.
3. Tincture of tolu, 5 fl. oz.; compound tincture of benzoin, 3 fl. oz.;
powdered sugar (quite dry), 1 oz.; hay saffron, 1 dr.; digest a week, with
frequent agitation.
_Obs._ Pectoral and stimulant. A quack remedy for consumption and most
other diseases of the lungs, but unless assisted by occasional aperients,
and in the absence of fever, it is more likely to kill than cure in these
complaints. The last is the best formula.
=Essence of Cu'bebs.= _Syn._ CONCENTRATED ESSENCE OF CUBEBS; ESSENTIA
CUBEBÆ, E. C. CONCENTRATA, L. _Prep._ 1. Cubebs (bruised, or preferably
ground in a pepper mill), 1/2 lb.; rectified spirit, 1 pint; digest 14
days, press, and filter.
2. (Wholesale.) Cubebs, 4-1/4 lbs.; rectified spirit, 1 gall. This essence
has a very large sale, and if carefully prepared from a good sample of the
drug, is a most excellent preparation. Every fl. oz. represents 2-1/2 dr.
of cubebs.--_Dose_, 1 to 3 dr.
=Essence of Cubebs (Oleo-resinous).= _Prep._ (Dublanc.) Oleo-resinous
extract of cubebs, 1 oz.; rectified spirit, 3 oz.; dissolve. A very active
and concentrated form of administering cubebs, which must not be
confounded with the preceding preparation, which is the one always meant
when 'Essence of Cubebs' is ordered.--_Dose_, 1/2 dr. to 1 dr.
=Essence of Dill.= _Syn._ DILL DROPS; ESSENTIA ANETHI, L. _Prep._ 1. From
oil of dill, as ESSENCE OF ALLSPICE.
2. Oil of dill, extract of dill, and salt of tartar, of each 1/2 oz.;
rectified spirit, 1 pint; digest, and strain. Both the above are aromatic
and anti-flatulent. The first is commonly used as an adjunct to other
medicines, especially to purgatives for children. The second is a popular
tonic and stomachic in the flatulent colic, dyspepsia, &c., of women and
children.--_Dose._ A few drops, on sugar.
=Essence of Er'got.= See LIQUOR or ERGOT OF RYE.
=Essence of Ergot (Ethereal).= _Syn._ ESSENTIA ERGOTÆ ETHEREA, E. SECALIS
CORNUTI E., L. _Prep._ 1. (Mr Lever.) Ergot (powdered), 2 oz.; rectified
sulphuric ether, 2 fl. oz.; digest a week, express the tincture, filter,
and abandon the liquid to spontaneous evaporation; lastly, dissolve the
residuum in ether, 1 fl. oz. This is an expensive and troublesome formula.
The following modification of it is both simpler and less expensive.
2. Ergot (ground), 8 oz.; ether, 16 fl. oz.; prepare a tincture as before,
and by a gentle heat distil off the ether in a retort connected with a
well-cooled refrigerator, until 15 fl. oz. shall have passed over;
continue the evaporation at a reduced heat until the remainder of the
ether has passed off; lastly, dissolve the residuum, as soon as cold, in
ether, 4 fl. oz.
_Obs._ Each fl. oz. represents 2 oz. of ergot.--_Dose_, 10 to 30 drops as
a parturifacient, taken on sugar; 3 to 5 drops as a hæmostatic and
emmenagogue, in hæmorrhages, floodings, &c. It possesses all the acrid,
narcotic principle of the ergot, but less of the hæmostatic principle than
the ordinary essence, whilst it is much more costly.
=Essence of Fen'nel.= _Syn._ ESSENCE OF SWEET FENNEL; ESSENTIA
F[OE]NICULI, L. _Prep._ From oil of fennel (_F[oe]niculum dulce_), as
ESSENCE OF ALLSPICE.
=Essence of Gen'tian.= See INFUSION OF GENTIAN (Concentrated).
=Essence of Gin'ger.= _Syn._ CONCENTRATED TINCTURE OF GINGER, ESSENTIA
ZINGIBERIS, TINCTURA Z. CONCENTRATA, L. _Prep._ 1. Unbleached Jamaica
ginger (bruised), 5 oz.; rectified spirit, 1 pint; digest a fortnight,
press, and filter.
2. (Oxley's 'CONCENTRATED ESSENCE OF JAMAICA GINGER,' The same as the
preceding, with the addition of a very small quantity of essence of
cayenne. The above possess only about 4 times the strength of tincture of
ginger (Ph. L.); and though vended in the shops as essence of ginger,
scarcely deserves the name.
3. As No. 1 (next article, _below_), but using double the quantity of
spirit. Very fine.
4. (Kitchener's.) Ginger (grated), 3 oz.; yellow peel of lemon (fresh), 2
oz.; brandy, 1-1/2 pint; digest 10 days. For culinary purposes, &c. See
_below_.
=Essence of Ginger (Concentrated).= _Syn._ ESSENTIA ZINGIBERIS
CONCENTRATA. _Prep._ 1. Jamaica ginger (best unbleached, in coarse powder)
and siliceous sand, equal parts, are sprinkled with rectified spirit of
wine, q. s. to perfectly moisten them, and after 24 hours the mass is
placed in a 'percolator,' and after returning the first runnings 2 or 3
times, the receiver is changed, and more rectified spirit poured on
gradually, and at intervals, as required, until as much essence is
obtained as there has been ginger employed.
_Obs._ The quality of the product of the above formula is excellent, but
the process is somewhat difficult to manage. The mass remaining in the
percolator is treated with fresh spirit until exhausted, and the tincture
so obtained is employed, instead of spirit, for making more essence with
fresh ginger. The last portion of spirit in the waste mass may be obtained
by adding a little water. Coarsely powdered charcoal is frequently used
instead of sand, in which case the product has less colour; at the same
time, however, a little of the flavour is lost.
2. (Wholesale.)--_a._ Best unbleached Jamaica ginger (as last), 12 lbs.;
rectified spirit, 2-1/2 galls., are digested together for 14 days, and the
expressed and strained tincture reduced by distillation, in a steam or
water bath, to exactly 1 gall.; it is next cooled, and transferred as
quickly as possible into stoppered bottles, and the next day filtered.
_Obs._ The product of the last formula is a most beautiful article, of
immense strength, and the richest flavour. The assertion made by a recent
writer on pharmacy, that 'the product is very strong, but has lost some of
the flavour of the ginger,' is evidently made in ignorance of the
preparation. "We were the first to introduce and publish this formula, and
have employed it for years on the most extensive scale, and can
conscientiously assert that, for inexpensiveness, and the quality of the
essence produced by it, it is unequalled by any other. The process, though
apparently complicated is, in reality, easily performed. The spirit
distilled over contains none of the fragrant or aromatic principles of the
ginger; on the contrary, the little flavour it has received (apparently
from a species of ethereal oil) is rather disagreeable than otherwise, and
is better got rid of than retained in the essence. The spirit is used with
advantage for preparing the common tincture of ginger, and several other
articles. The cause of failure when this process is adopted is careless or
awkward manipulation. When possible, hydraulic pressure should be employed
to express the tincture, 2 oz. of this essence are regarded as equivalent
to 3 oz. of the finest ginger, being fully twenty times as strong as the
'TINCTURE OF GINGER' (Ph. L.). A single drop, swallowed, will almost
produce suffocation." Cooley.
_b._ From ginger (as last), 24 lbs.; rectified spirit, 6 gall.; make a
tincture, as before, and reduce it by distillation to 1 gall.; then cool
as quickly as possible out of contact with the air and add, of the
strongest rectified spirit of wine, 1 gall.; lastly, filter, if required.
Quality resembles No. 2, _a_ (nearly). "We are in the habit of applying
the method developed in the last two formulæ to the preparation of the
essences of several other substances, the active principles of which are
not volatile at a low temperature." Cooley.
=Essence of Grape.= _Prep._ From grape oil, as ESSENCE OF ALMONDS. It is
used to flavour brandy and wines. See OIL (Volatile).
=Essence of Guaiac'um.= _Syn._ FLUID EXTRACT OF GUAIACUM; ESSENTIA
GUAIACI, EXTRACTUM GUAIACI FLUIDUM, L. _Prep._ Recent guaiacum shavings,
from which the dust has been sifted, 3 cwt., are exhausted by coction in
water, as in the preparation of an extract, using as little of that fluid
as is absolutely necessary; the decoction is evaporated to exactly 1-3/4
gall.; it is next stirred until cold, to prevent the deposit of resinous
matter, when it is put into a bottle, and spirit of wine, 5 pints, is
added; the whole is then repeatedly agitated for a week, after which it is
allowed to settle for 7 or 8 days, and the clear portion is decanted into
another bottle.
_Obs._ This preparation is frequently substituted for guaiacum shavings in
the preparation of compound decoction of sarsaparilla. 1 pint of this
essence is considered equivalent to 19 lbs. of guaiacum in substance. See
DECOCTION OF SARSAPARILLA (Comp.).
=Essence for the Handkerchief.= See ESSENTIA ODORATA, &c.
=Essence for the Headache.= _Syn._ CEPHALIC ESSENCE, EMBROCATION OF
AMMONIA, DR HAWKINS' EMBROCATION, WARD'S E., WARD'S ESSENCE FOR THE
HEADACHE; EMBROCATIO AMMONIÆ, LINIMENTUM A., ESSENTIA CEPHALICA, L.
_Prep._ 1. Oil of lavender (Mitcham), 1 dr.; camphor, 1 oz.; liquor of
ammonia, 4 oz.; rectified spirit, 1 pint; dissolve. Very fragrant and
powerful.
2. (Beasley.) Spirit of camphor, 2 lbs.; strong water of ammonia, 4 oz.;
essence of lemon, 1/2 oz.
3. (Redwood.) Camphor and liquor of ammonia, of each 2 oz.; oil of
lavender, 4 dr.; rectified spirit, 14 oz. Very fragrant. Stimulant and
rubefacient. Used as a counter-irritant lotion in local pains, as
headache, earache, colic, &c. Compound camphor liniment is usually sold
for it. See LINIMENT.
=Essence of Henbane.= _Syn._ ESSENTIA HYOSCAMI, L. See ESSENCE (Anodyne),
No. 2.
=Essence of Hop.= _Syn._ ESSENTIA LUPULI, E. HUMULI, TINCTURA LUPULI
CONCENTRATA, L. _Prep._ 1. New hops (rubbed small), 26-1/2 oz.; proof
spirit, 1 quart; digest 24 hours, then distil over (quickly) 1 pint, and
set the distillate (_spiritus lupuli_) aside in a corked bottle; to the
residuum add water, 1 pint; boil 15 minutes, cool, express the liquor,
strain, and evaporate it as quickly as possible to dryness by the heat of
a water bath, powder the residuum, and add it to the distilled spirit;
digest a week, and filter.
2. Lupulinic grains (yellow powder or lupulin of the strobiles), 5 oz.;
rectified spirit, 1 pint; digest 10 days; express, and filter. Both the
above are powerfully bitter, and loaded with the aroma of the hop. They
are fully 8 times as strong as the 'TINCTURA LUPULI' of the Ph. L. A few
drops added to a glassful of ale or beer render it agreeably bitter and
stomachic.
3. (BREWER'S E. OF HOPS.) Several noxious preparations under the name of
extract of hops are sold by the brewer's druggist. They are mostly
semi-fluid extracts of quassia, gentian, and like powerful bitters. Of
three of these articles which we have examined, one (for PALE ALE)
consisted of the mixed extracts of quassia and chamomile; another was a
preparation of picric acid; whilst a third ('strongly recommended for
PORTER') consisted of about equal parts of the extracts of bitter aloes,
cocculus indicus, and wormwood. A few years ago one of these vile
compounds was publicly advertised, and 'warranted' as being equal to 100
times its weight in hops (1 oz. to 5-1/2 lbs.).
=Essence of Jargonelle' Pear.= _Syn._ PEAR ESSENCE, ESPRIT DE JARGONELLE,
&c. _Prep._ From pear oil (acetate of oxide of amyl), as ESSENCE OF
ALMONDS. This is now largely employed to flavour confectionery and
liqueurs. See AMYL and OIL (Volatile).
=Essence of Jas'mine.= See SPIRIT and OIL (Volatile).
=Essence of Jes'samine.= See SPIRIT and OIL.
=Essence of Jon'quil.= See SPIRIT and OIL.
=Essence of Lav'ender.= _Syn._ ESSENTIA LAVANDULÆ (ODORATA), L. _Prep._ 1.
Oil of lavender (Mitcham), 2 oz.; rectified spirit (strongest), 1 pint.