ISl

ESSE

be very extensively adulterated, when it maybe bought for less thanhalf what it will cost when properly made.

Essence of Bergamot is procured from the peel of the bcrgamot citron,by distillation. It is adulterated with rectified spirit, or imitated byoil of bcrgamot and rectified spirit.

Essence of Bitter Almonds is made by adding one part of oil ofbitter almonds to seven parts of rectified spirit of wine. It is usedin perfumery, and for making noyau.

Essence of Caraway Seeds is prepared like the last, by mixing onepart of oil of caraway with three parts of rectified spirit.

Essence of Cayenne. See Cayenne.

Essence of Chamomile is a nostrum prepared by macerating 3;viij ofquassia in one gallon of rectified spirits, and scenting it with oil ofchamomile.

Essence of Cedrat is prepared by taking 18 or 20 lbs of the lees incitron-juice casks, and distilling over Oj. It is a very pleasantperfume.

Essence of Cinnamon. Mix 5j of oil of cinnamon with ^ij of thestrongest rectified spirit.

Essence of Civet is prepared by 3 j of civet to a pint of rectified spi-rit. It was formerly used as a perfume, but seldom at present.

Essence of Coffee is prepared by saturating the pulp of cassia with astrong infusion of coffee.

Essence of Coltsfoot is a nostrum which contains no preparation ofcoltsfoot, but is composed of equal parts of tincture of benzoin andbalsam of Tolu, with a double portion of rectified spirit. It is adangerous medicine for coughs, in which it is used, being stimulantand consequently irritating.

Essence of Eshallots. Peel Jij of eshallots, pound them in a mor-tar, and infuse in a pint of sherry for ten days; pour this liquor onJiij more of pounded eshallots, and again macerate for ten days. Itis excellent for making mustard, flavouring soups, &c.

Essence of Ginger. See Tinctura Zingibeius. L.

Essence of Ham is what runs out from ham while cutting it, and maybe bought at eating-houses, and ham-shops, at 2*. 6d. or 3*. per quart.

Essence of Jasmine is the distilled volatile oil of fresh jasmine-flowersnot picked from the cups, and is highly fragrant, but is seldom to beprocured genuine.Or, The fresh flowers are stratified with cotton wool dipped in oil ofbenzoin or nut oil, and kept in a close vessel in a warm place, andthis is repeated with fresh flowers, but the same cotton, till stronglyimpregnated with the perfume. The perfumed cotton is then dis-tilled from a water-bath with alcohol.