ESSE

1.39

Imitated by mixing 3j of essence of violets with 5j of essence of ber-

gamot.Essence op Jonquil, or Narcissus, is prepared in the same manner asthe last.

Essence of Lavender. See Oleum Lavandula.

Essence of Lemon-Peel is, best prepared by washing and brushingsome lemons clean, then rubbing the rind with pieces of lump sugartill all the yellow part be grated off. The surface of the sugar im-pregnated with the oil is then to be scraped off, pressed down, andkept well stopped up.Or, Take Jviij of alcohol, 3VJ of lemon-peel, and macerate for seven days.Or, distil in the usual way a quantity of fresh lemon-peel.

Essence of Mace is prepared like essence of Nutmeg, which see.

Essence of Malt. Boil a quantity of water, and let it cool, infuse inthis a portion of malt, decant it off, and evaporate to the consistenceof syrup. It is used at sea as a preventive or remedy for scurvy inlong voyages.

Essence of Marjoram is made like essence of cinnamon, using oil oforiganum.

Essence of Mushrooms. Sprinkle salt over a quantity of button orflap mushrooms, and three hours afterwards mash them. Next daystrain off the liquor, boil it till reduced a half. It is better than anyketchup, but will not keep long.

Essence of Musk. See Tinctuha Moschi. L.

Essence of Mustard. See Whitehead.

Essenck of Myrrh. See Tinctura Myrrhs. L.

Essence of Myrtle. Take tej of myrtle in flower, one gallon of rec-tified spirit. Distil.

Essence of Neroli. Take Jvj of fresh orange-peel, jij of Florentineiris root, gr. iij of ambergris, 3 viij of alcohol. Macerate and distil.

Essence of Orange Flowers is prej)ared like essence of jasmine.

Essence of Oysters. Wash good Miltons in their own liquor, skimit, pound the whole in a marble mortar, and to every pint of the li-quor put ^j of cayenne, 5ij of mace, §j of salt, add also an equalquantity of sherry, boil the whole, skim, and rub through a sieve, and,when cold, bottle, cork, and seal it down. It will keep severalmonths if a glass of brandy is put to every pint.

Essence of Pennyroyal is made by mixing 5iij of oil of pennyroyalwith Oij of alcohol previously coloured with spinage, and strained.

Essence of Peppermint. Put Jj of heated carbonate of potass intoOj of alcohol; decant, and add 3SS of oil of peppermint, and mix.

Essence of Punch is prepared by digesting in four pints of rum onepint each of lemon-juice and orange-juice, four fresh lemon-peels,