From oil of rose, orange, jasmin, tuberose, cassia, violet, and other
flowers.
Into each of three digesters, immersed in water-baths, put 25 lbs. of
any one of these oils, and pour into the first digester 25 quarts of
spirit of wine; agitate every quarter of an hour during three days, and
at the end of this period, draw off the perfumed spirit, and pour it
into the second digester; then transfer it after 3 days into the third
digester, treating the mixture in the same way; and the spirit thus
obtained will be perfect. The digesters must be carefully covered during
the progress of these operations. On pursuing the same process with the
same oil and fresh alcohol, essences of inferior qualities may be
obtained, called Nos. 2, 3, and 4.
Some perfumers state that it is better to use highly scented pommades
than oils; but there is probably little difference in this respect.
_Esprit de suave._
7 Eng. qrts. of spirit of jasmin, 3d operation.
7 -- cassia, --
3 -- wine.
2 -- tuberose, --
1-1/2 ounce essence of cloves.
1/2 ounce fine neroli.
1-1/2 ounce essence of bergamote.
8 ounces essence of musk, 2d infusion.
3 quarts rose water.
_Spirit of Cytherea._
1 quart spirit of violets.
1 -- jasmin, 2d operation.
1 -- tuberose, --
1 -- clove gilly flower.
1 -- roses, 2d operation.
1 -- Portugal.
2 -- orange-flower water.
_Spirit of flowers of Italy._
2 quarts spirit of jasmin, 2d operation.
2 -- roses --
2 -- oranges, 3d --
2 quarts spirit of cassia, 2d operation.
1-1/2 -- orange-flower water.
The above spirits mark usually 28 alcometric degrees of Gay Lussac. See
ALCOHOL.