A CYCLOPÆDIA OF PRACTICAL RECEIPTS, PROCESSES, AND COLLATERAL INFORMATION (continued 35)

2. (Wigger’s.) Powdered ergot is first digested in ether, to remove the fatty matter, and then in boiling alcohol; the alcoholic tincture is evaporated, and the resulting extract treated with water; the undissolved portion, dissolved in hot alcohol and filtered, yields pure ergotine by gentle evaporation.—Prod. 1¹⁄₄%. It has a brownish-red colour; is resinous, acrid, bitter, insoluble in water and ether, soluble in alcohol, and poisonous. It evolves a peculiar odour when warmed. Its therapeutical action has not been determined. See Extract.

ER′RHINES. Syn. Errhina, L. Substances applied to the pituitary membrane of the nose, for the purpose of producing an increased discharge of nasal mucus. When they are given to excite sneezing, they are called STERNUTATORIES or PTARMICS. Asarabacca, euphorbium, several of the labiatæ (herbæ vel flores), sal-ammoniac, powdered sugar, subsulphate of mercury, tobacco, and white hellebore, are the principal substances of this class.

Errhines act as local irritants, and are occasionally employed in chronic affections of the eyes, face, ears, and brain; as in amaurosis, ophthalmia, deafness, weak sight, headache, &c.

Errhine, Al′um. Syn. Errhinum aluminis, L. Prep. (Radius.) Alum and Armenian bole, of each, 1 dr.; kino, ¹⁄₂ dr.; red oxide of iron, 2 dr. (all in powder); mix and triturate. In bleeding at the nose. A little is snuffed up the nostrils.

Errhine, Hæmostat′ic. Syn. Errhinum hæmostaticus, L. Prep. From powdered catechu, 1 dr.; opium, 5 gr.; sugar, 2 dr. As the last.

ERUPTIONS (of the Skin). For brevity and convenience, these cutaneous affections may be divided into 5 classes:—

Eruptions, Animal′cular. These are due to the presence of minute parasites (ACARI), which burrow and breed in the scarf-skin, and occasion much local irritation. See Itch.

Eruptions, Pap′ular. Syn. Dry pimples. In these the surface is raised into little elevations or pimples, which sometimes show themselves on the surface, and at others are only appreciable by the touch. They are usually accompanied with a greater or less degree of cutaneous irritation and troublesome itching, in attempting to relieve which they are frequently converted into disagreeable and painful sores and excoriations, which are often difficult to heal.

Treat. In simple cases, where there is not much disarrangement of the general health, these eruptions commonly yield to the occasional use of mild saline aperients, and warm or tepid bathing, or frequent ablution with warm soap and water. Sea-bathing is also a powerful remedy. Stimulants of all kinds should be avoided, and ripe fruit and vegetables should form a prominent part of the diet. Lemonade, made by squeezing a lemon into a tumbler of water, and sweetening the mixture with a little sugar, is one of the best beverages on these occasions. To relieve the itching, brisk friction with a soft flesh-brush may be had recourse to, followed by the use of a lotion formed by adding the juice of a lemon or a wine-glassful of distilled vinegar, to ³⁄₄ of a pint or a pint of water, either with or without the addition of a table-spoonful of glycerin. Occasional single pimples, depending on local causes, generally require no particular treatment. See Lichen, Prurigo, Red Gum, and Toothrash.

Eruptions, Pus′tular. Syn. Mattery pimples. These are distinguished by the pimples (pustules) containing an opaque yellow fluid or matter (pus, lymph). “They are generally developed on a ground of inflamed skin; and the degree of this inflammation of the skin is the basis of their division into two groups, termed technically ‘IMPETIGO’ and ‘ECTHYMA,’ The former presents the slighter degree of inflammation, and, sometimes, there is scarcely any redness of the skin; the latter is always accompanied by considerable inflammation and redness.” “The little bubbles attain their full size in the course of two or three days, and either dry up without breaking, or more frequently burst and then dry, forming a hard crust, which offers considerable variety of colour, being sometimes yellowish, sometimes brownish, and sometimes almost black.” The latter form is popularly known as ‘crusted tetter.’ In ecthyma the pustules “are generally of the size of a split pea, and surrounded at their base by a broad halo of redness. They are usually separate, not clustered like impetigo, scattered over various parts of the body, and followed either by a hard black crust or by a sore.”

Treat. The inflammation and pain may be generally alleviated by the application of a lotion formed of rectified spirit of wine, 1 part; and water, 5 or 6 parts; to which a table-spoonful of distilled vinegar is often added. The crusts or scabs, when they become hard or troublesome, may be removed by a warm fomentation or an emollient poultice; a little simple cerate being afterwards applied to allay irritation. When the constitution is full and inflammatory (as it usually is in impetigo), a depletive treatment may be adopted, when it is low and debilitated (as it usually is in ecthyma), tonics and a more liberal diet, with the free use of lemon juice diluted with water, as a beverage, should be had recourse to. Sea-bathing is also highly useful. See Tetters.

Eruptions, Sca′ly. Syn. Dry tetter. This is a form of inflammatory condition of the true skin (DERMA), which commonly makes its appearance as a small dull red, salmon-red, or liver-coloured spot, slightly raised above the level of the surrounding skin, constituting a broad, flat, pimple-like prominence, about the size of a split pea. Upon the surface of this prominence the scarf-skin becomes slightly roughened, and after a little while a very distinct but circular scale is produced, which increases in thickness by the addition of fresh layers, and after assuming various colours in different varieties of the disease, ultimately separates and falls off, either leaving a permanently bare surface, or being followed by crops of other like scales, which also fall off, and are replaced in rapid succession. This class of eruptions is more obstinate than any of the other varieties, and often defies medical skill. Each particular form generally requires special treatment. In all, however, endeavours should be made to restore the general health of the body in the manner which existing circumstances may indicate. The red meats, ripe fruit, and antiscorbutic vegetables should form a large portion of the diet; and sea-bathing, or shower, sulphuretted, or ioduretted baths, should be taken daily, if possible. Dry friction with a flesh-brush, and daily exercise to perspiration, are also highly recommended. See Leprosy, Psoriasis, Tetters, &c.

Eruptions, Vesic′ular. Syn. Watery pimples. These consist of little vesicles or bladders, filled with a small quantity of a transparent and colourless liquid. They result from a similar action to that which produces ordinary blisters. Inflammation is excited in the sensitive skin by an inward or outward cause, and the inflamed vessels pour out the watery part of the blood, and so raise the scarf-skin from off the sensitive layer, in the form of a small dome, which in some situations is conical, in others a segment of a sphere. They present great variety in point of number and size; some are so minute as to be scarcely discernible without close inspection, whilst others increase to the magnitude of a hen’s egg. They are numerous in the inverse ratio of their size; the smaller ones being very abundant, and the larger ones scanty and few.

Treat. This consists chiefly in the due attention to the general principles of health—cleanliness, exercise, food, and raiment, as already pointed out, assisted by such special remedies as the particular case or circumstances may demand. Antiphlogistics or tonics must be had recourse to, according to the condition of the system, and local irritation allayed by the usual means. Simple cases frequently yield to a dose or two of some saline aperient and a change of diet. See Acne, Erysipelas, Pemphigus, Rupia, Tetters, and Skin.

ERVALEN′TA. The meal of lentil (Ervum lens,—Linn.), variously doctored with other substances. In some cases the article sold under the name does not contain a particle of lentil meal.

Prep. 1. (Paris Ervalenta.) Indian-corn meal (fine), and bean flour, of each 14 lbs.; salt and sugar, of each 1 lb.; mix, and pass the compound through a sieve.

2. (Warton’s.) Lentil powder, 1 part; durra or Turkey millet flour (Sorghum vulgare), 2 parts. Some persons assert that it contains a large quantity of the flour of Indian corn. See Revalenta and Lentils.

ERYN′′GO. Syn. Eryngium, L. The root of the Eryngium campestre, a plant common in middle and southern Europe. It is sweet, aromatic, and tonic, and formerly enjoyed much repute in gonorrhœa, suppressed menstruation, and visceral obstructions generally, especially those of the gall-bladder, liver, and uterus. Candied eryngo (ERYNGIUM CONDITUM, ERYNGII RADIX CONDITA), according to Lindley, “has the credit of being a decided aphrodisiac,” and has a considerable sale. Eryngium aquaticum (bitter snake-weed) and E. maritimum (sea eryngo, sea holly) furnish the eryngo of the Ph. U. S. See Candying.

ERYSIP′ELAS. Syn. St. Anthony’s fire, The rose. A peculiar form of inflammation, which chiefly attacks the skin, and is generally accompanied or followed by an eruption of a very red colour, sometimes vesicular, and by tumefaction. It commonly attacks the head and face, and is at its height from the third to the sixth day, but the duration and progress of the symptoms are variable. From the eighth to the twelfth day the eruption usually scabs or scales off. Sometimes suppuration occurs, especially of the eyelids and scalp, and during the latter stages of the disease there is, in general, a tendency to debility. In many cases erysipelas is attended by typhoid symptoms, and is then a dangerous and often fatal disease.

Treat. Aperients and diaphoretics, assisted by a cooling diet. When the inflammatory symptoms run high, blistering and cupping are frequently had recourse to. Local irritation may be subdued by milk-and-water, or cooling or evaporating lotions, or by sprinkling starch, hair-powder, or arrow-root, on the part. The tendency to debility in the latter stages should be combated with bark, quinine, or other like tonics. When shiverings, sickness, and delirium, attend the height of the disorder, wine, bark, ammonia, and other stimulants, are usually prescribed, and depletion must be avoided. The same treatment is also adopted in the gangrenous forms of the disease, to which doses of opium and calomel are also commonly added. When suppuration and sloughing of the cellular membrane have taken place, it is usual to make incisions to give exit to the discharge, and relieve the tension of the limb. These may be about 1¹⁄₂ inch in length, and from 2 to 4 inches apart, and should be made in the direction of the long dimensions of the limb. Mr Higginbottom, of Nottingham, applies (freely) lunar caustic to the inflamed skin, and also to the healthy skin, to the extent of an inch or more beyond it. The result, in many cases, is a complete change of action in the part, and a resolution of the disease. Iodine paint is often successfully used in the same way.

Wherever practicable medical assistance should be called in on the first appearance of this dangerous disease.

Erysipelas is generally symptomatic of a debilitated or bad constitution. It is also a common sequel of surgical operations in crowded and ill-ventilated hospitals, where it often appears to be contagious. In these cases cleanliness, ventilation, and change of air, are the only remedies. We need scarcely add, that this disease should never be tampered with, but the best medical advice sought, whenever it can be procured.

For animals. The bowels should be kept gently open, by small doses of medicine, and laxative glysters. If there be any feverish symptoms, saline diuretics should be administered; and as a lowering treatment is objectionable, tonics and stimulants should be had recourse to at an early stage of the disease. The affected parts should be kept constantly moist with a lotion composed of one part of Goulard’s extract to thirty parts of distilled or freshly boiled water. Nutritious food, fresh air and general comfort must not be neglected. Cold applications are hurtful. Horses are seldom attacked by erysipelas.

ERYTHORE′TIN. Syn. Red resin of rhubarb. A yellow or reddish-yellow substance, forming one of the three resins found by Schlösberger and Dœpping in rhubarb. It is very soluble in alcohol; less so in ether; with ammonia and potassa it forms soluble compounds of a rich purple colour. See Rhubarb.

ERYTH′RIC ACID. Prep. The lichen Roccella tinctoria (Canary or herb-archil) is boiled with milk of lime, and the filtered solution precipitated with hydrochloric acid; the dried precipitate is dissolved in warm alcohol, and filtered; as the solution cools, crystals of erythric acid are deposited.

Prep., &c. Feebly acid; colourless; inodorous; scarcely soluble in water; soluble in alcohol and ether; chloride of lime turns its solutions of a blood-red colour.

ERYTH′RINE, Amarythrine, Erythriline, Pseudo-erythrine, and Telerythrine. Substances obtained by Kane and Heeren from Roccella tinctoria, Parmelia roccella, Leconara Tartarea, &c. They are of little practical importance.

ESCHAROT′ICS. Syn. Escharotica, L. Substances that destroy the texture of living organic bodies, with the production of an ‘eschar’ or ‘scab.’ Escharotics have been divided into two classes—mechanical and chemical. Among the former are actual cauteries, as a heated iron, moxas, &c.; among the latter are all those substances commonly known as caustics. Some writers have subdivided chemical escharotics into ERODING ESCHAROTICS, as blue vitriol, red precipitate, burnt alum, &c.; and into CAUSTIC ESCHAROTICS, as lunar caustic, pure potassa, strong sulphuric acid, nitric acid, &c.; but these distinctions possess little practical value. “In cauterising with a heated iron, this should be at a white heat, as, at this temperature, it occasions less pain to the patient, from its causing an immediate death of the parts to which it is applied.” “The surrounding surface should be protected by some non-conductor of heat, but not by wet paper or cloth, as the sudden extrication of steam will produce a blistered surface around the burn, and will much increase the pain.” (Dr R. E. Griffith.) See Caustic, Solution, &c.

ES′CULENTS. Substances used for food. The more important esculents are noticed under their respective heads.

ESCU′LIC ACID. A peculiar acid found by M. Bussy in the bark of the horse-chestnut. It is but little known, and has not been applied to any use.

ESERINE. Powder of Calabar bean, 100 parts; tartaric acid, 1 part; potassium bicarbonate in powder, q. s.; alcohol (90°) q. s.; rectified and washed ether q. s. Exhaust the bean mixed with tartaric acid by several digestions in alcohol at the heat of a water-bath, alcohol equal to about three times the weight of the powder being used for each maceration. Distil the combined liquors and filter; heat the residue in a water-bath exposed to the air until it contains no more alcohol. After cooling suspend the extract in a small quantity of distilled water, and filter through paper to separate the insoluble resin.

Agitate the filtrate with rectified and washed ether, until the ether is no longer sensibly coloured; two or three treatments are usually sufficient. Treat the aqueous liquor which contains the eserine in the state of acid tartrate, with a slight excess of potassium bicarbonate, until the reaction is alkaline. Shake this liquor several times with ether, which removes the liberated eserine, and deposits it upon evaporation. The product is purified by fresh crystallisations from ether.

Pure eserine is colourless or slightly rose coloured; it crystallises in thin laminæ having a rhomboid form. Most frequently it occurs in commerce under the form of yellowish spangles, or amorphous masses more or less coloured by the action of the air.

It is slightly soluble in water, but dissolves freely in alcohol, ether, and chloroform. When a one per cent. solution of it is treated with potash or soda it rapidly acquires a characteristic rose colour. Heated in a flask with a water-bath in contact with excess of ammonia, it gives upon evaporation of the liquor in the open air, a magnificent blue colour, very soluble in the water. This solution treated with acids, produces a very fine dichroic liquor, violet and transparent by transmission, and carmine red and turbid by refraction. Eserine has the property of contracting energetically the pupil of the eye.

A kilogram of Calabar beans yields on the average one gram of eserine (from ‘Formulæ for new Medicaments, adopted by the Paris Pharmaceutical Society.’) See Calabar Bean.

Eserine, Neutral Hydrobromate of. This body is prepared with colourless hydrobromic acid in the same manner as the sulphate. The solution evaporated to a syrupy consistence, crystallises in the course of a few days in fibrous masses, rarely colourless and non-deliquescent.

The neutral hydrobromate of eserine is employed like the sulphate and in the same doses, although it contains a little less eserine. (From ‘Formulæ for New Medicaments,’ adopted by the Paris Pharmaceutical Society.) See Calabar Bean.

Eserine, Neutral Sulphate of. This salt is obtained by saturating directly and exactly a known quantity of eserine with dilute sulphuric acid (1 in 10); or better still, by shaking a solution of the eserine with a titrated solution of sulphuric acid so as not to exceed the point of saturation. The filtered solution of sulphate of eserine is evaporated rapidly to dryness by the aid of a gentle heat.

Sulphate of eserine can be crystallised in long prismatic needles, combined in radiating groups, but it is very difficult. It is preferable to preserve it in the amorphous state, and in well-stoppered bottles, as it is very deliquescent.

Sulphate of eserine is employed like eserine, internally under the form of granules containing up to one milligram. It is employed also for the eyes as a solution, containing two to five centigrams of the salt to ten grams of distilled water.

Solutions containing eserine, pure or combined, alter rapidly in contact with the air, becoming red; they should only be prepared in small quantities as required. (From ‘Formulæ for New Medicaments,’ adopted by the Paris Pharmaceutical Society.) See Calabar Bean.

ESPRIT. [Fr.] Spirit. This term is commonly applied to alcoholic solutions of the essential oils, and to various odorous and aromatic essences sold by the perfumers and druggists as articles of the toilet. See Essence, Spirit, &c.

ES′SENCE. Syn. Essentia, L. The active and characteristic portion of a substance, or that on which its most remarkable properties depend. The term has been very loosely applied to various preparations presumed to contain these essential principles or qualities, disencumbered of grosser matter. Modern systematic writers generally restrict its application to the volatile oils obtained from vegetable substances by distillation, or to a strong solution of them in alcohol. In pharmacy and perfumery, the word ‘essence’ is applied to concentrated preparations that differ vastly from each other. Thus, concentrated effusions, decoctions, liquors, solutions, and tinctures, are frequently called ‘essences’ by those who vend them; but the term ‘fluid extracts’ would be more appropriate, if those already mentioned are not deemed sufficiently showy and attractive. We shall here confine ourselves to a brief notice of the principal compound essences, or those that undergo some preparation beyond being merely extracted from vegetables by distillation along with water. The latter will be considered under the article Oil.

The concentrated preparations of the pharmaceutist, termed ‘essences,’ are mostly prepared by digesting the active ingredient or ingredients in rectified spirit of wine, either with or without the addition of a certain portion of water; or they are extemporaneously formed by dissolving a portion of the essential oil of such substances in the spirit. In this way are made the essences of lavender, musk, ginger, &c. When it is desired only to obtain the aromatic and volatile portion of the ingredients, the latter are usually digested in the spirit for a few days, and then submitted to distillation, when the alcohol comes over loaded with aromatic essential oil, or other volatile matter. In this way are prepared most of the fragrant essences of the perfumer and druggist, when simple solution of the essential oils in alcohol is not resorted to. In many cases the active principles of the ingredients are partly volatile and partly fixed, or at least do not readily volatilise at the temperature at which alcohol distils over. This is the case, for instance, with the active portion of ergot and Jamaica ginger. In such cases digestion alone should be adopted. When the principles of organic substances, of which it is desired to obtain a concentrated solution, are resinous or oily, or little soluble in weak spirit (which is mostly the case), the strongest rectified spirit of wine should alone be employed. In the preparation of essences without distillation, the method by percolation or displacement is preferable to that of simple maceration and expression, when the nature of the ingredients and other circumstances render it applicable, as it is not only more economical, but a more concentrated solution may thereby be obtained. At the same time, however, the reader should remember, that this mode of operating requires much greater experience and skill to ensure success than the former method. This clumsiness of manipulation is the common cause of the failures which are so frequently met with in the preparation of these articles.

The ingredients for the preparation of essences must undergo the same operations of bruising, powdering, or slicing, as directed under ‘Tincture,’ previous to digestion in the spirit, or other menstruum; and the length of time they should be allowed to infuse, when this method alone is adopted, should not be less than ten days; but this time may be advantageously extended to a fortnight, or even longer. During the whole of this period frequent agitation should be employed, and when the ingredients are so bulky as to absorb the whole of the fluid, the vessel which contains them should be securely fastened by a bung or stopper covered with bladder, and inverted every alternate day. By this means every portion of the ingredients will be equally exposed to the action of the menstruum. In all such cases the method of displacement, or percolation, is preferable. For the essences used as perfumes and for flavouring, not only must the spirit be perfectly tasteless and scentless, but it must be also quite devoid of colour.

The following formulæ embrace most of the essences met with in the shops. Those not found among them may be readily prepared by applying the general directions given above, or by employing the formula given for the preparation of the essence of some similar substance, merely varying the characteristic ingredient. Thus, were it desired to form an essence of ambergris or of myrrh, and no formulæ could be found for these preparations, the tyro would consider in what menstruum the active principles of these substances were most soluble. This, he would immediately see by reference to their properties, is rectified spirit of wine. He would next have to decide on the proper strength of his essence. In this he must be guided, either by the strength of the like preparations of other makers, or by his own judgment of what would be useful, novel, or convenient. Suppose he decided that his essence should represent 1-10th of its weight of the solid ingredient. He would then take 2 oz. of ambergris or myrrh, and 20 oz. of rectified spirit, which he would digest together for 10 days or a fortnight in the manner described above. Had the required preparation been an essence of senna (for example), he would probably recollect, or might easily ascertain by reference, that the active properties of senna are soluble in both water and weak spirit. Then, to make an essence 4 times as strong as the tincture of the pharmacopœia, 7 oz. of senna, and 1 pint of proof spirit, should be employed, with due digestion, as before.[280] The same applies to other preparations. See Concentration, Decoction, Infusion, Liquor, Spirit, Tincture, &c.

Essence of Ac′onite. Syn. Essentia aconiti, L. Prep. From aconite (herb, dried, and powdered), 8 oz.; rectified spirit, 16 oz.; macerate for 4 days at a temperature of 68° Fahr., press, and strain; the marc or residuum is again macerated with (a little) spirit, and pressed as before, so that the weight of the mixed tinctures may amount to double that of the herb.—Dose, 3 to 6 drops. See Tincture.

Essence of All′spice. Syn. Essence of pimento; Essentia pimentæ, L. Prep. From essential oil of pimento or allspice, 1 fl. oz.; strongest rectified spirit of wine, 1 pint; agitate until perfectly united, and the next day decant the clear portion, if there is any sediment. Used to make pimento water, and by cooks and confectioners as a ‘flavouring.’

Essence of Al′monds. Syn. Essence of bitter almonds, E. of peach kernels, E. of ratafia, E. of noyeau, Quintessence of n., Almond flavour; Essentia amygdalæ, E. a. amaræ, L. Prep. 1. From essential oil of almonds, as the last.

2. (Pereira.) Essential oil of almonds, 1 fl. oz.; rectified spirit, 7 fl. oz.

Uses, &c. It is added to wine, cordials, perfumery, pastry, &c., to impart an agreeable nutty flavour or aroma. It is also employed to prepare cherry-laurel, peach-kernel, and bitter-almond water. A large quantity is consumed by the confectioners, and by wine merchants to ‘improve’ their sherries, and to give Cape wine a sherry flavour. It should be used in very small quantities, as it is very powerful, and, in quantity, poisonous. A few drops are sufficient for several pounds of pastry. The first formula is that used in trade. The second is sometimes used by the druggists, and is occasionally vended under the name of ‘CONCENTRATED ESSENCE OF BITTER ALMONDS,’ &c. The directions for purifying the almond oil from hydrocyanic acid before dissolving it in the spirit, given in more than one recent book of receipts, are absurd, as in this way the oil loses much of its characteristic odour and flavour, and by keeping gradually becomes nearly destitute of both. See Essential Oil.

Essence of Am′bergris. Syn. Essentia ambræ griseæ, E. a. simplex, Tinctura a. concentrata, L. Prep. 1. Ambergris (cut very small), 5 dr.; rectified spirit, 1 pint; place them in a strong bottle or tin can, secure the mouth very firmly, and expose it to the heat of the sun, or in an equally warm situation, for 1 or 2 months, frequently shaking it during the time; lastly, decant, and filter through paper.

2. (Guibourt.) Ambergris, 1 dr.; rectified spirit, 3 oz.; digest 10 or 12 days.

3. (Redwood.) Ambergris, 2¹⁄₂ dr.; rectified spirit, 1 pint; macerate for 14 days. Chiefly used as an element in other perfumes. The first is the formula employed by the London houses.

Essence of Ambergris and Musk. Syn. Concentrated tincture of a. and m.; E. ambræ griseæ (odorata), E. a. et moschi, E. regia, L.; Essence royale, Fr. Prep. 1. Ambergris (cut small), ³⁄₄ oz.; 1 or 2 fresh-emptied musk-pods (or musk, 12 gr.); rectified spirit, 1 pint; proceed as in No. 1 (above).

2. Ambergris, 2¹⁄₂ oz.; bladder musk, ¹⁄₂ oz.; spirit of ambrette (purple sweet sultan), 1 gal.; as last.

3. Ambergris, 2¹⁄₂ oz.; bladder musk, 1 oz.; spirit of ambrette, 1 gal.; as before. The fragrance of the above, especially of the last two, is very powerful, and is much esteemed.

4. Ambergris, ¹⁄₂ oz.; musk and lump sugar, of each ¹⁄₄ oz.; triturate together in a wedgwood-ware mortar, adding oil of cloves, 20 drops; true balsam of Peru, 30 drops, and enough essence of jasmine or tuberose to convert it into a perfectly smooth paste; then put it into a strong bottle with rectified spirit, 1 quart; observing, before adding the whole of the last, to rinse the mortar out well with it, that nothing may be lost; lastly digest for 6 or 8 weeks, as directed in No. 1 (above).

5. Ambergris, 4 dr.; musk, 1¹⁄₂ dr.; sand, 3 oz.; triturate, then add, of oil of cinnamon, 1 dr.; oil of rhodium, ¹⁄₂ dr.; essence of roses and eau fleurs d’orange, of each ¹⁄₄ pint; rectified spirit, 1¹⁄₂ pint; digest as before (or not less than 14 days), and decant and filter. The last two are very fine, though inferior to Nos. 2 and 3.

6. To the last (No. 5), add civet, 1 dr.; salt of tartar, 3 dr.; and an additional pint of rectified spirit. Inferior to the above, but cheaper.

Obs. Essence of ambergris is used as a perfume, and is added in small quantities to sweet-scented spirits and wines, to improve their flavour and aroma. A very small quantity of any one of them added to lavender water, eau de Cologne, tooth-powder, hair-powder, wash-balls, or a hogshead of claret, communicates a delicious fragrance. See Ambergris and Essence Royale (below).

Essence d’Ambrette. [Fr.] Syn. Essence of musk seed, Spirit of m. s.; Esprit d’ambrette, Fr. Prep. 1. Musk seed (ground in a clean pepper-mill), 1¹⁄₄ lb.; rectified spirit, 3 pints; digest for 3 or 4 weeks in a warm place, and filter.

2. Musk seed, 4 lbs.; rectified spirit, 1 gal.; digest 10 days, add water, 2 quarts, and distil over 1 gal. Very fine.

Essence of Ammoni′acum. Syn. Concentrated tincture of ammoniacum; Essentia ammoniaci, Tinctura a. concentrata, L. Prep. 1. Ammoniacum (in tears), 1 lb., is bruised in a very cold marble mortar with half its weight of coarse and well-washed siliceous sand or powdered glass, and rectified spirit, ¹⁄₂ pint, gradually added; the trituration is continued until the whole is reduced to a smooth paste, and is then placed in a wide-mouthed bottle, and spirit of wine, 1¹⁄₂ pint, further added; the whole is then digested together for a week with constant agitation, and after sufficient repose to settle, the supernatant transparent liquid is decanted into another bottle for use.

2. Gum ammoniacum, 1 lb., is reduced to a cream with boiling water, ³⁄₄ pint; as soon as the mixture has cooled a little, it is placed in a strong bottle, and rectified spirit of wine, 1¹⁄₄ pint, is cautiously added; the mixture is then corked down close, and the whole macerated for a few days; the bottle is next placed in a moderately warm situation, that the sediment may subside, after which the clearer portion is poured off through flannel into another bottle.

Obs. This preparation is used as a substitute for the gum in substance, for extemporaneously preparing emulsion of ammoniacum, mixture of a., &c. It is represented to possess fully the same amount of medicinal virtue as an equal weight of the solid gum, on which account it has a considerable sale. The product of the first formula, when well managed, is a beautiful pale brownish-coloured, transparent tincture; that of the second is milky and less sightly. The preparation generally sold under the name of ‘CONCENTRATED ESSENCE OF AMMONIACUM’ (ESSENTIA AMMONIACI CONCENTRATA, L.), and represented as twice as strong as the gum in substance, is generally prepared by the first formula given above for ESSENCE OF AMMONIACUM. A stronger article may be prepared by a similar process, by using 1 lb. of ammoniacum to a pint of the strongest rectified spirit. As, however, a clear liquid at this strength is somewhat difficult to produce, it is very seldom attempted by the druggists; they therefore generally content themselves with sending out the liquid at half the professed strength, leaving the label to confer the additional concentration. See Ammoniacum.

Essence of Anchov′ies. Syn. Essentia clupeæ, L. Prep. 1. Anchovies, 1 lb., are ‘boned,’ reduced to a pulp in a wedgwood-ware or marble mortar, and passed through a clean hair or brass-wire sieve: meanwhile the bones and other portion that will not pass through the sieve are boiled with water, 1 pint, for 15 minutes, and strained; to the strained liquor, salt, and flour, of each, 2¹⁄₂ oz., together with the pulped anchovies are added, and the whole simmered for 3 or 4 minutes, when the vessel is removed from the fire, and as soon as the mixture has cooled a little, strong pickling vinegar, ¹⁄₂ pint, is mixed in; it is then bottled, and the corks tied over with bladder, and either ‘waxed’ or ‘capsuled.’ Product, 3 lbs. (nearly).

2. Anchovies, 7 lbs.; water, 9 pints; salt and flour, of each, 1 lb. Product, 20 lbs.

3. To the last add of Cayenne pepper, ¹⁄₄ oz.; the peel of a lemon (grated), and mushroom catsup, 4 oz. Very savoury.

4. From British anchovies (pickled sprats) or young pilchards, along with herring liquor, or the drainings of anchovy barrels.

Use, &c. As a sauce and condiment; when well prepared, it has a fine flavour. That of the shops is usually coloured with Venetian red or Armenian bole. An infusion of cochineal, or a little annotta, would form a more appropriate colouring, and would be perfectly harmless. See Anchovy and Sauce.

Essence of Angel′ica. Syn. Essentia angelicæ, L. Prep. (Van Mons.) Angelica root (bruised), 1 part; rectified spirit, 8 parts; water, 16 parts; digest, and distil over 6 parts; Stomachic, carminative, and alexipharmic.—Dose, 1 to 2 spoonfuls.

Essence of Ani′seed. Syn. Essentia anisi (B. P.), L.; Esprit d’anise, Fr. Oil of anise, 1 part; rectified spirit, 4 parts; mix (B. P.). Stimulant, aromatic, and carminative.—Dose, 10 to 20 minims. Used also to flavour liqueurs, and to make aniseed water. See Spirit.

Essence of An′odyne. Syn. Essentia anodyna, L. Prep. 1. Hard aqueous extract of opium (in powder), 1 dr.; powdered cinnamon, ¹⁄₂ dr.; rectified spirit, 1 fl. oz.; digest a week.—Dose, 5 to 20 drops.

2. Extract of henbane (recent), 5 dr.; rectified spirit, 2 fl. oz.; as last.—Dose, 10 to 30 drops. Narcotic, sedative, and antispasmodic. Both are excellent preparations.

Essence, Antihyster′ic. Syn. Essentia antihysterica, L. Prep. 1. Cyanuret of potassium, 3 gr.; powdered sugar, 1 dr.; rectified spirit and eau d’orange, of each 4 fl. dr.; agitate together until dissolved.—Dose, 10 to 20 drops, in pure water; in hysteria, gastrodynia, &c. See Draught (Antihysteric).

2. (P. Cod.) Resembles FETID SPIRIT OF AMMONIA (which see).

Essence of Ap′ple. Syn. Solution of valerianate of amyl; Essentia pomi odorata, L. Prep. From apple oil (valerianate of oxide of amyl), as ESSENCE OF ALMONDS. Used to flavour liqueurs and confectionery.

Essence of Ar′nica. Syn. Essentia arnicæ, E. a. florum, Tinctura a. e. concentrata, L. Prep. (Ph. Baden, 1841.) From arnica flowers, ESSENCE OF ACONITE. It represents half its weight of herb.

Essence, Aromat′ic. Syn. Essentia aromatica, L. Prep. From hay saffron, dr.; and rectified spirit, 6 fl. dr.; digested together; to the filtered tincture is added oil of cinnamon and powdered white sugar, of each 1 dr.; ether (rect.), 2 fl. dr.; oil of nutmeg and essence of ginger, of each ¹⁄₂ dr.; after agitation and a few days’ repose, the clear portion is decanted into a stoppered phial.—Dose, 5 to 15 drops, on sugar or in a glass of wine or weak spirit; in cholera, diarrhœa, spasms, &c.

Essence of Bark. Syn. Essentia cinchonæ, E. corticis c., L. Prep. 1. Resinous extract of yellow bark, 4 dr.; rectified spirit, 1¹⁄₂ fl. oz.; tincture of orange peel, ¹⁄₂ fl. oz.; acetic acid (Ph. L.), 1 fl. dr.; digest a week.

2. Disulphate of quinine, ¹⁄₂ dr.; resinous extract of bark, 2 dr.; rectified spirit, 2 fl. oz.; as before.—Dose, 12 drops to a teaspoonful; as a febrifuge and tonic.

Essence of Beef. Syn. Essence of red meats, &c. Prep. 1. From lean beef (chopped small), 1 lb.; water, ¹⁄₂ pint; place them in a bottle, which they will only half fill, and agitate them violently for half an hour; then throw the whole on a sieve, and receive the liquid in a jug; next boil the undissolved portion in water, 1 pint, for 20 minutes; strain, mix the decoction with the cold infusion, evaporate the liquid to the consistence of a thin syrup, adding spice, salt, &c., to taste, and pour the essence, whilst boiling hot, into bottles, jars, or (still better) tin cans, which must then be at once hermetically corked, sealed, or soldered up, and stowed away in a cold place. In this state it will keep a long time. (Brande’s.)

2. (Ellis.) Take of lean beef (sliced), a sufficient quantity to fill the body of a porter bottle; cork it up loosely, and place it in a pot of cold water, attaching the neck, by means of a string, to the handle of the pot; boil for 1¹⁄₂ to 2 hours, then decant the liquid and skim it. Spices, salt, wine, brandy, &c., may be added as before. Highly nutritious and sustaining.

Essence of Ber′gamot. See Oil (Volatile).

Essence, Bit′ter. Syn. Essentia amara, L. Prep. (Ph. Den.) Wormwood, 4 parts; gentian root, bitter orange peel, and blessed thistle, of each 1 part; rectified spirit, 45 parts; digest a week. Tonic and stomachic.—Dose, ¹⁄₂ dr. to 2 dr.

Essence of Calum′ba. Syn. Essentia calumbæ, L. See Infusion of Calumba.

Essence of Cam′phor. Syn. Camphor drops, Liquor of camphor, Concentrated essence of c., Concentrated solution of c., Conc. camphor julep; Essentia camphoræ, Liquor c., L. c. concentratus, L. Prep. 1. Camphor (clean), 4¹⁄₂ oz.; rectified spirit, 1 gall.; dissolve. This forms the ‘ESSENCE OF CAMPHOR’ and ‘LIQUOR CAMPHORÆ’ of the wholesale houses. About ¹⁄₂ fl. dr., added to 7¹⁄₂ fl. dr. of cold distilled water, forms (by agitation) a transparent aqueous solution of camphor, fully equal in strength to the filtered ‘MISTURA CAMPHORÆ’ (camphor julep) of the Ph. L. The above made with weaker spirit forms the ‘spirit of wine and camphor’ of the shops.

2. Camphor, 1 oz.; rectified spirit, 10 oz. (by weight); dissolve. This forms the ‘CONCENTRATED ESSENCE OF CAMPHOR’ of the wholesale druggists. 10 or 12 drops, added to 1 fl. oz. of pure cold water, make a transparent camphor julep, as before. There is a large quantity of these solutions of camphor sold by the London houses, who charge a considerable price for them. They are very convenient for preparing extemporaneous camphor julep or camphor mixture in dispensing.

3. (Fordred.) Tincture of camphor, 13 fl. dr.; tincture of myrrh, ¹⁄₂ fl. dr.; rectified spirit, 18¹⁄₂ fl. dr.; mix. 1 fl. dr., added to 4 fl. oz. of water, forms camphor julep. It has been proposed to bleach the tincture of myrrh with animal charcoal, but this interferes with its proper action.

4. (Homœopathic.) See Cholera remedies, Nos. 6 and 7.

5. (Houlton.) Spirit of camphor (Ph. L.), 1 fl. oz.; proof spirit, 7 fl. oz.; 1 fl. dr. to 3 fl. oz. of water; forms ‘CAMPHOR JULEP,’

6. (Redwood.) Camphor, 1 dr.; rectified spirit, 2¹⁄₂ oz.; dissolve, and add of water, ¹⁄₂ oz.

7. (Swediaur.) Powdered camphor, 1 dr.; water saturated with carbonic acid gas, 12 fl. oz.; dissolve. 1 part of this solution, added to 4 parts of water, forms ‘CAMPHOR MIXTURE,’ See Camphor.

Essence of Cap′sicum. See Essence of Cayenne.

Essence of Car′away. Syn. Essentia carui, L. Prep. From oil of caraway, as ESSENCE OF ALMONDS. Its applications and uses are similar. An inferior kind is prepared by macerating the seeds in proof spirit.

Essence of Car′damoms. Syn. Essentia cardamomi, E. c. concentrata, L. Prep. From lesser cardamom seeds (ground in a pepper mill), 5¹⁄₂ lbs.; rectified spirit of wine, 1 gall.; digest for a fortnight, press, and filter.

Obs. This preparation is very convenient for flavouring cordials, pastry, &c., and is very powerful. In the laboratory it is frequently substituted for powdered cardamoms in making compound extract of colocynth, and has the advantage of adding no inert matter to the preparation, whilst it imparts the characteristic odour of the seeds in a remarkable degree. When used in this way it is not added to the extract until it is nearly cold and about to be taken from the pan. The testæ or shells of the seed should be separated from the kernels, as the former are quite inert, and if used occasion a loss of spirit for no purpose.

Essence of Cascaril′la. Syn. Essentia cascarillæ, L. Prep. 1. Cascarilla (bruised), 12 oz.; proof spirit, 1 pint; proceed either by digestion or percolation. The product is 8 times the strength of the infusion of cascarilla. (Ph. L.)

2. See Infusion (Concentrated).

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), 4¹⁄₂ 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, 3¹⁄₂ 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), 3¹⁄₂ 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. (kōne′-yăk). 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, 4¹⁄₄ 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 2¹⁄₂ 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 fœniculi, L. Prep. From oil of fennel (Fœniculum 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, 1¹⁄₂ 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, 2¹⁄₂ 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 1³⁄₄ 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), 26¹⁄₂ 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 5¹⁄₂ 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.

2. As the strongest Eau de lavende. See Spirit.

Essence of Lavender (Red). See Spirit and Tincture.

Essence of Lem′on. Syn. Essentia limonis, L. Prep. 1. See Oil (Volatile).

2. (W. Procter.) Fresh oil of lemons, 1 fl. oz.; deodorised alcohol (strongest flavourless rectified), 8 fl. oz.; exterior yellow rind of lemons (fresh), ¹⁄₂ oz.; digest 48 hours, and filter. Used for flavouring mixtures, pastry, &c.

3. From oil of lemons, as ESSENCE OF ALLSPICE. Used as the last.

Essence of Lemon Peel. Syn. Essence of lemon rind, Quintescence of l. p.; Essentia corticis limonis, L. Prep. 1. Yellow peel of fresh lemons, ¹⁄₂ lb.; spirit of wine, 1 pint; digest for a week, press, and filter. Very fragrant.

2. Yellow peel of fresh lemons, 1 lb.; boiling water, ¹⁄₂ gall.; infuse 1 hour, express the liquor, boil down to ¹⁄₂ pint, cool, and add oil of lemon, ¹⁄₄ oz., dissolved in spirit of wine, 1¹⁄₂ pint; mix, and filter. Used as the preceding.

Essence of Lov′age. Syn. Essentia levistici, L. Prep. (Ph. Wurt.) Lovage root (levisticum officinale), 2 oz.; lovage seeds, 1 oz.; rectified spirit, 10 oz.; digest a week, and filter. Aromatic, stomachic, and diaphoretic.—Dose, ¹⁄₂ dr. to 1 dr.; in dyspepsia, dropsies, &c.

Essence, Madden’s. Concentrated infusion of roses.

Essence of Malt. See Colouring.

Essence of Mint. Syn. Essence of spearmint; Essentia menthæ, E. m. spicatæ, E. m. viridis, L. Prep. As ESSENCE OF PEPPERMINT.

Essence of Moss-Rose (from the ‘Chemist and Druggist’). Otto of rose, 1¹⁄₂ dr.; essence of ambergris, 2¹⁄₂ oz.; essence of musk, 1 oz.; alcohol, 15 oz.; concentrated rose water, 10 oz. Mix, and shake frequently for a week.

Essence of Musk. Syn. Essentia moschi, Tinctura m. concentrata, L. Prep. 1. Grain musk, 2 oz., and boiling water, 1 pint, are digested together in a close vessel until cold, when rectified spirit of wine, 7 pints, is added; the vessel (preferably a tin bottle) being corked close, and tied over with bladder, the whole is digested, with frequent agitation, for 2 months, in the sunshine (in summer), or in an equally warm situation in winter. At the end of the time the essence is decanted and filtered.

2. Grain musk, ¹⁄₄ oz.; rectified spirit of wine, 2 pints; essence of ambergris, 1 fl. oz.; digest as before.

3. Musk (from the bladder, rubbed very small), 5 oz.; civet, 1 oz.; essence of ambergris, 1 pint; spirit of ambrette, 1 gall.; as before.

Obs. All the preceding formulæ yield superior essences, but the product of the last is of the very finest quality, and such as is seldom sold, except by the most celebrated houses, when it fetches a very high price. It is powerfully and deliciously odorous, and has received the approval of royalty itself, both in these kingdoms and on the Continent. The second formula also produces a very fine article, but less choice than just referred to. The digestion should be long continued, and on no account less than 3 weeks, as otherwise much fragrant matter is left undissolved. The addition of 1 fl. dr. of either liquor of ammonia or liquor of potassia (the first is best) to each pint of the essence, vastly increases its fragrance. The essence of musk of the wholesale London druggists is generally made by merely digesting the freshly emptied musk pods in rectified spirit. Sometimes a little (a very little) grain musk is added. See Essence Royale and Essence of Ambergris.

4. (Guibourt.) Musk, 1 part; proof spirit, 12 parts; digest a fortnight, or longer. Used in dispensing, &c.

Essence of Musk Seed. See Essence d’Ambrette.

Essence of Mus′tard. Syn. Essentia sinapis, L. Prep. (Whitehead’s.) Black mustard seed (bruised), and camphor, of each 2 oz.; oil of rosemary, 3 dr.; balsam of tolu, 1 dr.; annatto, ¹⁄₂ dr.; digest a week, and filter.

Essence of Myr′tle. Syn. Essence of myrtle blossoms; Essence de myrte, Esprit de m., Fr. Prep. Myrtle tops (in blossom), 2¹⁄₂ lbs.; proof spirit, 9 pints; digest 3 days, then distil 1 gall. A pleasant perfume. See Oil (Volatile).

Essence of Nero′li. Syn. Essence de fleurs d’oranges, Esprit de f. d’o., Fr. Prep. 1. Neroli, 3 dr.; rectified spirit of wine, 1 pint; mix. A delicious perfume.

2. Oil of orange, 2 dr.; orris root (bruised), ¹⁄₂ oz.; ambergris, 10 gr.; neroli, 35 drops; spirits of wine, 1 pint; digest 14 days, and filter. Very fragrant, but less ‘chaste’ than the last.

Essence of Nut′meg. Syn. Essentia myristicæ, E. m. moschatæ, E. nucis m., L. Prep. From essential oil of nutmeg, as ESSENCE OF ALLSPICE. Used as a flavouring or zest by cooks, liqueuristes, and confectioners.

Essence, Odontal′gic. See Essence, Toothache.

Essence d’Œillets. [Fr.] Prep. From cinnamon, 3 oz.; cloves, 1¹⁄₄ oz. (both well bruised); rectified spirit, 1 quart; digest for a week. Oil of cloves and spirit of cloves also bear this name in some places.

Essence of O′pium. See Essence Anodyne, No. 1. Black drop and Rousseau’s laudanum have also been sometimes so called.

Essence of O′range. Syn. Essentia aurantii, L. Prep. As ESSENCE OF LEMON.

Essence of Orange Peel. Syn. Essentia corticis aurantii, L. Prep. 1. (Golden.) Fresh yellow rind of orange, 4 oz.; rectified spirit and water, of each ¹⁄₂ pint; digest for a week, press, filter, and add of sherry wine, 1 quart. A pleasant liqueur.

2. (Saccharated.) See Oleo-saccharum.

Essence d’Orient. [Fr.] A pearly-looking substance, found at the base of the scales of the blay or bleak, a small fish of the genus cyprinus.

Prep. The scales are scraped from the fish into a tub containing water, and after agitation and repose the fluid is poured off, and its place supplied with fresh water, and this in its turn, after agitation and repose, is also poured off. This part of the operation is repeated till the ‘essence’ and scales are perfectly freed from impurities, when the whole is thrown on a sieve, which retains the latter, but allows the former to flow through. After repose for a short time, the essence is obtained as a deposit at the bottom of the vessel.

Obs. Essence d’Orient has a bluish-white and pearly aspect, and is employed to cover the interior of glass bubbles and beads, in imitation of pearls and mother-of-pearl. Its tendency to putrefaction, while in the moist state, may be obviated by the addition of a little liquor of ammonia.

Essence of Patch′ouli. Syn. Essence de patchoulie, Esprit de pouchâ pât [Fr.]. Prep. 1. Indian patchouli (leaves or foliaceous tops), 2¹⁄₂ lb.; rectified spirit, 9 pints; digest for a week; add of water, 1 gall.; oil of lavender (Mitcham), 3 dr.; common salt, 2 lbs.; agitate well together, distil over (rapidly) 1 gallon, and add of essence of musk, 3¹⁄₂ fl. dr. A very fashionable perfume. Essence of patchouli, thus prepared, has been largely used, both at court and by the nobility generally.

2. Patchouli, 3 oz.; rectified spirit, 1 pint; digest a week, press, and filter. A still commoner kind is made with proof spirit.

Essence of Pear. Syn. Essence of jargonelle.

Essence of Pen′nyroyal. See Essentia pulegii, E. menthæ p., L. Prep. From pennyroyal (Mentha pulegium), as Essence of peppermint. Stimulant, carminative, and emmenagogue. Used in dispensing, especially to make extemporaneous pennyroyal water.

Essence of Pep′permint. Syn. Essentia menthæ piperitæ (B. P.) L. Prep. 1. (B. P.) Oil of peppermint, 1 part; rectified spirit, 4 parts. Mix.—Dose, 10 to 20 minims.

2. To the last add of herb peppermint, parsley leaves, or spinach leaves (preferably one of the first two), ¹⁄₂ oz., and digest for a week, or until sufficiently coloured. Sap green (10 or 12 gr., rubbed up with a teaspoonful of hot water) is also used for the same purpose. A delicate light green.

3. (Ph. U. S.) Oil of peppermint, 2 fl. oz.; rectified spirit, 16 fl. oz.

Obs. Essence of peppermint is not conceived to be good by the ignorant unless it has a pale-greenish tint, which they take as a proof of its being genuine. The most harmless way of tinging it is that indicated above. A little green mint or parsley will, indeed, be found to improve the flavour. These additions are quite harmless. The practice of using cupreous salts, adopted by some lazy and unprincipled makers, is unpardonable, and admits of no excuse, even a lame one, as not the least advantage, either of convenience, cost, or appearance, results from such a practice, while the colouring matter, though small in quantity, is nevertheless sufficient to impart a noxious quality to the liquid. This fraud may be detected by the addition of liquor of ammonia in excess, which will strike a bluish or greenish-blue colour when copper is present.

Essence of peppermint (like that of most of the other aromatic oils) is cordial, stimulant, and stomachic. A few drops (10 to 30) on sugar, or mixed with a little water or wine, is an excellent remedy in flatulence, colic, nausea, sickness, &c. It is also extensively used as a flavouring ingredient by cooks, confectioners, and druggists. A few drops, well agitated with half a pint of cold water, form an excellent extemporaneous peppermint water.

The formulæ 1 and 2, generally the latter, are those employed by the respectable portion of the London trade. The various published receipts for this and similar essences, ordering the essential oil in a larger proportion than that directed above, are never adopted in practice, and their products (often impossible combinations) exist only in the imaginations of the writers.

Essence of Pimen′to. See Essence of Allspice.

Essence of Pine-apple. From pine-apple oil (butyric ether, butyrate of ethyl), as ESSENCE OF ALMONDS. It forms a delicious flavouring for liqueurs, confectionery, rum, &c. See Ether and Oil (Volatile).

Essence of Quas′sia. Syn. Essentia quassiæ, L. Prep. 1. From quassia (sliced), 1¹⁄₂ oz.; proof spirit, 1 pint; digest 10 days, and filter; ¹⁄₂ fl. dr. added to 7¹⁄₂ fl. dr. of water, forms the infusion of quassia, of the Ph. L.—Dose, ¹⁄₂ dr. in water or wine, an hour before a meal, as a stomachic tonic, in dyspepsia, loss of appetite, &c., particularly when complicated with gout; 1 to 2 dr., three or four times daily, as a febrifuge, and antiseptic, in intermittents, putrid fevers, &c.

2. (Brewer’s).—a. From powdered quassia (sprinkled with a little rum) and “foots” (coarse moist sugar or sugar bottoms), equal parts, reduced to the consistence of a semi-fluid extract by the addition of a few spoonfuls of water. For ale.

b. From powdered quassia, 1 part; burnt sugar colouring, 2 parts; well stirred together. For porter and stout. Both are used by fraudulent brewers as substitutes for hops.

Essence of Quin′ine. Syn. Essentia quinæ, L. Prep. From disulphate of quinine, 1¹⁄₂ oz.; rectified spirit, ¹⁄₂ pint; digest with warmth, gradually dropping in a little dilute sulphuric acid (avoiding excess), and employing constant agitation until the whole is dissolved. 1 fl. dr., added to 7 dr. of proof spirit, forms the ‘TINCTURE OF QUININE’ (Ph. L.). Every fl. dr. contains 8 gr. of disulphate of quinine, or about 10 gr. of the neutral sulphate. If more sulphuric acid is added than is sufficient to dissolve the salt (i. e. convert it into a neutral sulphate), the solution is apt to deposit part of it on keeping, owing to the gradual formation of ether, by the action of the excess of acid on the alcohol.

Essence of Rat′afia. The same as Essence of Almonds. So called from being used to flavour ratafias, noyeau, and other liqueurs.

Essence of Rhu′barb. Syn. Essentia rhei, L. Prep. From rhubarb (in powder) and siliceous sand, of each 5 oz.; proof spirit, 1 pint; by the method of displacement. Every fl. oz. represents the active virtues of 2 dr. of rhubarb.

Essence of Rondele′tia. Prep. 1. Essence (oil) of bergamotte, essence (oil) of lemon, and oil of cloves, of each 1 dr.; otto of roses, 10 drops; rectified spirit, 1 pint.

2. To the last add, of oil of lavender, 1 dr.; neroli, 15 drops. A very fashionable and agreeable perfume.

Essence of Rose′mary. Syn. Essentia rosemarini, L. Prep. From oil of rosemary, as ESSENCE OF ALLSPICE. Used as a perfume; also to make extemporaneous rosemary water.

Essence of Ro′ses. Syn. Essentia rosæ (odorata), L. Prep. 1. Attar of roses (genuine), 2 dr.; alcohol, 1 pint; agitate frequently until they unite.

2. Attar of roses, 1 oz.; rectified spirit, 1 gall.; mix in a close vessel, and assist the solution by placing it in a bath of hot water. (See Essence of Musk.) As soon as the spirit gets warm, take it from the water and shake it till quite cold; the next day filter.—Obs. Unless the spirit of wine is of more than the common strength, it will not retain the whole of the otto in solution in very cold weather.

3. To each pint of either of the preceding, add, of oil of bergamotte, 30 drops; neroli and essence of musk, of each 20 drops.

4. Petals of roses, 3 lbs., digest in spirit of wine, 5 quarts, for 24 hours; distil to dryness in a water bath; digest the distilled spirit on 2 lbs. of fresh rose petals, as before, and repeat the whole process of maceration and distillation, a third, fourth, fifth, and sixth time, or oftener, the last time only drawing over 1 gall., which is the essence. Each of the above is very superior. The last has a peculiar delicacy of flavour, when the spirit used to make it is pure.

Essence of Roses (Red). Syn. Essentia rosæ (rubra), Tinctura e. concentrata, L. Prep. From rose leaves, 1 lb.; proof spirit, 1 gall.; digest for 14 days, press, strain, add concentrated acetic acid, 2¹⁄₂ fl. dr.; mix well, and the next day filter. Used to make extemporaneous SYRUP and HONEY OF ROSES, &c. Smells, colours, and tastes strongly of the flower. Concentrated infusion of roses is sold under the same name.

Essence Royale. [Fr.] Prep. 1. (Soubeiran.) Ambergris, 40 gr.; musk, 20 gr.; civet and carbonate of potassa, of each 10 gr.; oil of cinnamon, 6 drops; oil of rhodium and otto of roses, of each 4 drops; rectified spirit of wine, 4 fl. oz. (say ¹⁄₄ pint); macerate for 10 days or longer. Antispasmodic and aphrodisiac. A few drops on sugar, or in syrup of capillaire.

2. See Essence of Ambergris.

Essence of Sarsaparil′la. Syn. Concentrated essence of sarsaparilla; Essentia sarsæ; E. sarsaparillæ; L. Prep. 1. Sarsaparilla root (best red Jamaica), 2³⁄₄ lbs., is carefully decorticated, the bark reduced to coarse powder, and digested for a week or 10 days in sherry, ³⁄₄ pint, and rectified spirit, ¹⁄₄ pint, with frequent agitation; after which the essence is expressed, and in a week the clear portion is decanted from the sediment. A very elegant preparation. ¹⁄₂ fl. dr. added to 7 fl. dr. of water forms 1 fl. oz. of a solution of equal strength to decoction of sarsaparilla of the Ph. L. Every fl. oz. represents the active principles of 2 oz. (= 2 oz. 85 gr. avoir.) of sarsaparilla root. In other words, it is twice as strong as the root, and 16 times as strong as the decoction.

2. Alcoholic extract of sarsaparilla, 7 oz.; sherry, ³⁄₄ pint; rectified spirit, ¹⁄₄ pint; dissolve and filter. Strength as the last.

3. (Beral.) Alcohol extract, 4 oz.; sherry wine, 1 pint; dissolve and filter. About 3 fl. dr., added to water, 1 pint, form an extemporaneous decoction.

4. (Guibourt.) Alcoholic extract, 4 oz.; white wine, 1 lb. Strength the same as Nos. 1 and 2 (nearly).

5. (Hening.) Sarsaparilla (bruised), 10 oz.; distilled water, 6 pints; macerate at a temperature of 120° Fahr. for six hours and strain; repeat with the same quantity of fresh water; mix the liquors, and evaporate in china vessels at 160° Fahr. If reduced to 10 fl. oz. (or to 9 fl. oz., with 1 fl. oz. of rectified spirit added), 1 fl. dr., mixed with 7 fl. dr. of water, will be equal to the decoction of the usual strength. If reduced to 5 fl. oz. 1 fl. dr. will be equal to 2 fl. oz. of the decoction.

6. The bark separated from sarsaparilla root, 2³⁄₄ lbs., is exhausted with water as last; the liquid is evaporated as quickly as possible, in a water bath, to 16 fl. oz., and when cold, mixed with rectified spirit, 4 fl. oz. Strength same as No. 1.

7. The infusion in No. 6 is evaporated to 10¹⁄₂ fl. oz., and when cold mixed with sherry, ¹⁄₂ pint; in a week the clear portion is decanted from the sediment. Strength same as No. 1.

Obs. The formulæ Nos. 1, 2, 6, and 7 have each in turn been extensively employed by us in the laboratory with the most satisfactory results. See Liquor of Sarsaparilla.

Essence of Sarsaparilla (Compound). Syn. Essentia sarsaparillæ composita, E. sarsæ c., L. Prep. 1. One pint of No. 1, 2, 6, or 7 (above), is triturated with the extract prepared from mezereon bark, 3¹⁄₄ oz., and extract of liquorice, 4 oz.; when mixed it is returned to the bottle, and essence of guaiacum, 1¹⁄₂ fl. dr., and oil of sassafras, 20 drops, are added, the whole is then well agitated for at least 15 minutes, and after a week’s repose the clear portion is decanted as before. ¹⁄₂ fl. dr., with 7¹⁄₂ fl. dr. of water, forms extemporaneous compound decoction of sarsaparilla.

2. (Cadet.) Sarsaparilla (bruised), 8 oz.; hot water, q. s.; exhaust the root by successive macerations; unite the liquors, and evaporate to 10 fl. oz.; strain, and add, when cold, of alcohol (·842) and tinctures of guaiacum and mezereon, of each 4 fl. dr.; white wine, 1 fl. oz.; oil of sassafras, 12 drops; extract of liquorice, 2 dr.; agitate, and after repose decant as before. This is nearly 8 times as strong as ‘DEC. SARSÆ CO.’—Ph. L. The first is the best formula. See Liquor of Sarsaparilla (Compound).

Essence of Sa′′vory Spices. Prep. 1. Black pepper, 4 oz.; powdered turmeric, 3 dr.; coriander seeds, 1¹⁄₂ dr. (all ground and genuine); oil of pimento, 1¹⁄₂ fl. dr.; oils of nutmeg, cloves, cassia and caraway, of each ¹⁄₂ dr.; rectified spirit, 1 pint; digest, with agitation, for a fortnight. Very fine.

2. Black pepper, 3 oz.; allspice, 1¹⁄₄ oz.; nutmegs and burnt sugar, of each ¹⁄₂ oz.; cloves, cassia, coriander, and caraway seeds, of each 1 dr. (all bruised or ground); rectified spirit, 1 pint; digest with agitation, as before, for 14 days, press, and filter. Used as a flavouring. When made with proof spirit or brandy, and only ¹⁄₂ the above weight of spice, it is called ‘TINCTURE OF SAVORY SPICES,’

Essence of Sen′na. See Liquor and Infusion (Concentrated).

Essence of Smoke. See Essence, Westphalian.

Essence of Soap. Syn. Spirit of soap, Shaving fluid; Esprit de savon, Essence de savon, Essence royale pour faire la barbe, Fr.; Essentia saponis, Tinctura saponis concentrata, L. Prep. 1. Castile soap (in shavings), 4 oz.; proof spirit, 1 pint; dissolve, and add a little perfume.

2. Venetian soap, ³⁄₄ lb.; salt of tartar, 1 oz.; benzoin, ¹⁄₂ oz.; spirit of wine, 1 gall.

3. Best soft soap, ¹⁄₄ lb.; boiling water, 1 pint; dissolve, cool, and add, oils of cinnamon (cassia), verbena, and neroli, of each 6 drops; dissolved in rectified spirit, 1 pint; mix well, and if not perfectly transparent, add a little more strong spirit, or filter through blotting paper.

Obs. This alcoholic solution of soap is chiefly used for shaving, and is very convenient in travelling, as a good lather may be instantly produced without the trouble of employing a soap-box. Instead of the above perfumes, 15 drops of essence of musk or ambergris, or 30 drops of any of the perfumed spirits, or 3 drops of attar of roses, or 6 drops of any of the aromatic essential oils, may be added, when a corresponding name is given to the preparation, as esprit de savon, de la rose, &c.

4. (P. Cod.) White soap, 3 oz.; carbonate of potassa, 1 dr.; proof spirit, 12 oz.; dissolve. Used medicinally. They are all used as frictions, &c.

5. (Camphorated,—Guibourt.) White soap, 3 parts; camphor, 1 part; spirit of rosemary, 16 parts; dissolve. A variety of opodeldoc. Used as an embrocation in rheumatic pains, sore throat, &c.

Essence of Soup Herbs. Syn. Spirit of soup herbs, Conc. tincture of s. h., &c. Prep. (Kitchener’s.) Lemon thyme, winter savory, sweet marjoram, and sweet bazil, of each 1 oz.; lemon peel (grated), and eschalots, of each ¹⁄₂ oz.; bruised celery seed, ¹⁄₄ oz.; proof spirit or brandy, 1 pint; digest for 10 days or a fortnight. A superior flavouring essence for soups, gravies, &c. See Essence of Savoury Spices.

Essence of Spear′mint. See Essence of Mint.

Essence of Sprats. Syn. Essence of British anchovies. From pickled sprats (British anchovies), as Essence of anchovies, for which it is commonly sold.

Essence of Spruce. Syn. Fluid extract of spruce; Essentia abietis, Extractum a. fluidum, L. Prep. A decoction of the young tops of the black spruce-fir Abies nigra, evaporated to the consistence of a thick syrup. Used to make spruce beer, &c.

Essence, Toothache. Syn. Essentia odontalgia, L. Prep. 1. Acetate of morphia, ¹⁄₂ dr.; tincture of pellitory of Spain (made with rectified spirit), 2 fl. oz.; acetic acid (glacial), 4 fl. dr.; dissolve, and add of oil of cloves, 6 fl. dr.

2. (Redwood.) Pellitory, ¹⁄₂ lb.; extract of belladonna, 2 dr.; rectified spirit, 1 pint; digest 14 days, strain, and add, of hyponitrous ether, 1 oz.; oil of wine, ¹⁄₂ oz.; oil of cloves, 2 dr. See Drops (Odontalgic).

Essence of Tu′′berose. Prep. The flowers are stratified with sheep’s or cotton wool, impregnated with the purest oil of ben or of olives, in an earthen vessel, closely covered, and kept for 12 hours in a water bath; the flowers are then removed, and fresh ones substituted, and this is repeated until the oil (HUILE AU TUBEROSE) is sufficiently scented. The wool or cotton is then mixed with the purest spirit of wine, and distilled in a water bath; or it is first digested in a warm situation, and in a well-closed vessel, for several days, during the whole of which time frequent agitation is had recourse to. A similar plan is followed for the preparation of essences of jasmine, violets, and other like flowers. See Spirit.

Essence of Turtle. Syn. Essence of green turtle. Prep. From essence of anchovies and shallot wine, of each 3 oz.; basil wine, ¹⁄₂ pint; mushroom ketchup, ¹⁄₄ pint; the juice of 2 lemons; the yellow peel of 1 lemon; curry powder, ¹⁄₄ oz.; digest for a week. Used to impart the flavour of turtle to soups and gravies.

Essence of Tyre. See Hair Dye.

Essence of Vanil′la. Syn. Essentia vanillæ, Tincture v. concentrata, L. Prep. 1. Vanilla (cut small), 2 oz.; rectified spirit, 1 pint, digest a fortnight.

2. (Wholesale.) Vanilla, 2 lbs.; rectified spirit, 1 gall.; proceed as for ESSENCE OF MUSK. Very superior.

3. Vanilla (best), ³⁄₄ lb.; spirit of ambrette, 1 quart; cloves, 30 gr.; grain musk, 7 gr.; as last. Much esteemed. It is chiefly used as a perfume and for flavouring.

Essence of Verbe′na. Syn. Essence of lemon-grass, E. of citronelle; Essentia verbenæ, L. Prep. 1. From oil of lemon-grass or verbena (Andropogon citratum), as ESSENCE OF ALLSPICE.

2. To the last add, of essences of ambergris and bergamotte (oil), of each 1 fl. dr.; neroli, ¹⁄₂ fl. dr.

3. To No. 1. add, of oils of lavender and bergamotte, of each ¹⁄₂ dr.; essence of vanilla, 2 fl. dr. A powerful and refreshing perfume.

Essence of Vio′let. Syn. Essentia violæ, L.; Essences des violettes, Fr. See Essence of Tuberose and Spirit.

Essence of Vittie Vayr. Syn. Essence of vetiver; Essence de vittie vayr double, Fr. Prep. 1. Vittie vayr or cuscus (the root of Andropogon muricatus, cut small and bruised), 3 lbs.; proof spirit, 9 pints; digest a week, add of water, 5 pints, and the next day distil over 1 gall. of essence.

2. To the last, before distillation, add, of otto of roses, ¹⁄₂ dr.; eau de melisse (spirit of balm), ¹⁄₂ pint; and proceed as before. Used as a perfume. In 1831 it was much employed in Paris as a prophylactic of cholera.

Essence, Volatile (Acetic). Syn. Pungent acetic essence; Essentia volatilis acetica, L. Aromatic vinegar.

Essence, Volatile (Ammoniacal). Syn. Pungent ammoniacal essence, Aromatic ammoniacal e.; Essentia volatilis, E. v. ammoniacalis, E. v. aromatica, &c., L. Prep. 1. Oil of cinnamon, 6 drops; otto of roses, 12 drops; oil of cloves, 1 fl. dr.; essence of bergamotte, 2 fl. dr.; oil of lavender (Mitcham), 4 fl. dr.; essence of musk, 5 fl. dr.; liquor of ammonia (strongest), 1 pint; mix in a cold place, and shake the bottle until the whole is combined.

2. Essence of violets and oil of cinnamon, of each 12 drops; neroli, essence of jasmine, and otto of roses, of each ¹⁄₂ dr.; oil of lavender, 1 dr.; essence royale and essence (oil) of bergamotte, of each 2¹⁄₂ dr.; liquor of ammonia (strongest), 1 pint; as the last.

3. Oils of lemon and bergamotte, of each 5 fl. dr.; oil of lavender, 1¹⁄₂ fl. dr.; otto of roses, 1 fl. dr.; oils of cassia, neroli, cloves, and cedrat, of each ¹⁄₂ fl. dr.; oil of sandal wood, 15 drops; liquor of ammonia (strongest), 1 pint.

4. Essence of bergamotte, 6 fl. dr.; oil of lavender, 4 fl. dr.; oil of cloves, 3 fl. dr.; oil of cassia, 1¹⁄₂ fl. dr.; oil of verbena (lemon-grass), 1 fl. dr.; otto of roses, 30 drops; liquor of ammonia, 18 fl. oz.

5. (Redwood.) Oil of bergamotte, 3 oz.; essence of lemons, 2 oz.; oil of lavender, 6 dr.; essence of jasmine, 4 dr.; oil of sassafras, 3 dr.; oil of neroli, 2 dr.; otto of roses, 1¹⁄₂ dr.; oil of origanum and essence of ambergris, of each 1 dr.; musk, 20 gr.; macerate for a week, and decant the clear portion. It is added to the strongest liquor of ammonia in proportion of 1¹⁄₂ oz. to the pint.

Obs. The above are used to fill smelling-bottles. They are all very fragrant and refreshing.

Essence, Ward’s. See Essence Headache.

Essence of Water-fen′nel. Syn. Essentia phellandri aquatici, E. fœniculis a., L. Prep. (Cottereau.) Water-fennel seeds (fine-leaved water-hemlock, bruised), 1 oz.; proof spirit, 4 fl. oz.; digest. Narcotic and pectoral.—Dose, 5 to 25 drops, combined with bark; in phthisis, &c.

Essence, Westphalian. Essence of smoke, E. of wood-smoke, Cambrian essence, Smoking fluid; Essentia fuliginis, &c., L. Prep. 1. Crude or empyreumatic pyroligneous acid, 1 pint; sugar colouring, 2 oz.; dissolve, and in a week decant the clear portion.

2. Tar, 3 dr.; sugar colouring, 2 oz.; hot crude pyroligneous acid, 1 pint; agitate constantly for 1 hour, and after repose decant the clear portion.

3. Acetic acid (Ph. L.), 1 pint; creasote, 5 dr.; mix. White.

4. Barbadoes tar, ¹⁄₄ oz.; burnt sugar and common salt, of each 1 oz.; strong pickling vinegar, ³⁄₄ pint; port or elder wine, ¹⁄₄ pint; digest as before. Inferior to the preceding. Used to impart a smoky flavour to meat, fish, &c., by brushing it over them, or adding a little to the brine in which they are pickled.

Essence of Worm′wood. Syn. Essentia amara, E. Absinthii, L. Prep. 1. Extract of wormwood, 4 oz.; oil of wormwood, 1 oz.; rectified spirit, 1 pint; digest a week and filter. Tonic, stomachic, and vermifuge.—Dose, 10 drops to a teaspoonful.

2. (Van Mons.) Tincture of wormwood, 1 pint; salt of wormwood, 5 dr.; extract of wormwood, 1 dr.; digest as before.—Dose, ¹⁄₂ to 1¹⁄₂ fl. dr.

Essences, Fla′′vouring. Syn. Culinary essences, Spice e., Essences for the table, &c. Those used by cooks, confectioners, liqueurists, &c., are all made by either dissolving 1 fl. oz. of the essential oil of the particular substance in 1 pint of rectified spirit, or by digesting 4 to 6 oz. of the bruised spice, or 5 to 10 oz. of the dried herb, in a like quantity (1 pint) of spirit. The first method is preferable, from being the least troublesome, and yielding the finest product. They are commonly labelled ‘CONCENTRATED ESSENCE OF ——.’ An inferior article, vended under the names of ‘ESSENCES OF CULINARY HERBS,’ ‘CULINARY TINCTURES,’ ‘TINCTURES FOR KITCHEN USE,’ &c., are prepared from half the above quantity of oil or spice, infused in a pint of proof spirit or British brandy. The principal compounds of this class are the essences of allspice, caraway, cardamoms, cassia, cayenne, celery seed, cinnamon, cloves, coriander seed, fennel, garlic, ginger, lemon peel, mace, marjoram, nutmegs, orange peel, peppermint, spearmint, sweet basil, and the like. The whole of these are employed to flavour soups, gravies, sweetmeats, pastry, wines, mulled wines, liqueurs, &c.

Essences, Flower. Those for which separate formulæ are not given in this work may most of them be made from the essential oil of the flowers and rectified spirit, as the last; or by digesting the flowers (crushed or bruised), 3 to 5 lbs., in proof spirit, 2 galls., for a few days, and then drawing over, by distillation, 1 gall. For the essences of those flowers which are not strongly odorous, the spirit thus obtained is distilled from a like quantity of flowers, a second, and a third time, or even oftener. The essences of other organic substances, whose fragrant principles are volatile, may be prepared in the same manner. A small quantity of some other odorous essence is frequently added to the product, to enrich or modify the fragrance. See Flowers and Essences by Infusion.

Essences, Fra′grant. See Flower essences (above), Essentia Odorata, Perfumery, &c.

Essences, Fruit. See Essences of apple, Pine-apple, Jargonelle, &c.

Essences by Infu′sion. This term, among perfumers, is commonly applied to those essences, eaux, and esprits, which are prepared by digesting the ingredients in the spirit used as the vehicle for the aroma, in opposition to those obtained by ‘distillation,’ or by ‘contact,’ or ‘pressure.’ Thus, the ESSENCES OF AMBERGRIS, MUSK, and VANILLA, are of this class.

Essences, Vi′nous. Syn. Essentia vinosa, L. These are prepared in a similar way to the wines (VINA) of the pharmacopœia, by using 8 times the usual quantity of ingredients, and the very strongest sherry wine. 1 fl. dr., added to 7 fl. dr. of wine or water (properly the first only), forms an extemporaneous imitation of the officinal VINA MEDICATA. Some of the above are largely used in dispensing, and by travellers. See Liquor and WINE.

ESSENTIA BI′NA. See Colouring.

Essentia, Odora′ta. Prep. 1. Oil of lavender, 1 dr.; oils of cloves, cassia, and bergamot, of each ¹⁄₂ dr.; neroli, 20 drops; essence royale, 2 fl. dr.; rectified spirit, ¹⁄₂ pint; mix.

2. (Redwood.) English oil of lavender, 48 drops; oil of cloves, 32 drops; oil of orange peel, 16 drops; oil of bergamotte and sweet spirit of nitre, of each 8 drops; oil of yellow sandal-wood, neroli, and otto of roses, of each 2 drops; oil of cinnamon, 1 drop; rectified spirit, and essence of ambergris and musk, of each 1 oz.; honey water, 8 oz.; mix. Used as a perfume for the handkerchief, &c. The last form seems unnecessarily complicated and minute.

Essentia Odorif′era. Prep. 1. Grain musk and balsam of Peru, of each 10 gr.; civet, 4 gr.; oil of cloves, 5 drops; oil of rhodium, 3 drops; salt of tartar (dried by a dull-red heat and cooled), ¹⁄₂ dr.; rectified spirit (strongest), 2¹⁄₂ fl. oz.; macerate for 14 days, and pour off the clear.

2. Oil of rhodium and balsam of Peru, of each ¹⁄₂ dr.; oil of cloves, 1 dr.; spirit of ammonia, 2 fl. dr.; essence of civet and vanilla, of each 2 fl. oz.; essence of musk, 5 fl. oz.; neroli, oils of lavender, verbena, and cassia, of each 6 drops. As last. Both are very pleasant, durable, and powerful perfumes for personal use.

ESSENTIAL OIL. See Oil (Volatile).

ESSENTIAL SALT OF BARK. See Bark and Extract.

ESSENTIAL SALT OF LEMONS. Syn. Salt of lemons; Sal limonum, L. The preparation sold under this name is made by mixing cream of tartar (bitartrate of potassa) with twice its weight of salt of sorrel (quadroxalate of potassa), both in fine powder. It is used to remove fruit stains, &c., from linen, by rubbing a little of it on the part moistened with warm water. It is poisonous, if swallowed in quantity.

ETCH′ING. A species of engraving, in which the design is formed on the plate by the action of an acid, or some other fluid, instead of being cut out by the graver.

Proc. In the ORDINARY PROCESS OF ETCHING the plate is covered with ‘etching ground’ (an acid-resisting varnish), and the design is scratched on the metal through the ground, by means of a pointed tool of steel called the ‘etching needle’ or ‘point.’ A border of wax is then placed round the plate, and the ‘biting’ fluid poured on, and allowed to remain till the ‘lights’ or finest portions of the design are sufficiently ‘bitten in,’ The etching fluid is then poured off, the plate washed, and the light parts ‘stopped out’ with Brunswick black or other varnish; the solvent is again poured on, and allowed to remain until the finest portion of the exposed lines are sufficiently deep, when the acid is again poured off, and the whole process is repeated till the very darkest lines or shadows are sufficiently ‘bitten in,’ The plate is then cleaned, and is ready to be printed from. Occasionally the etched design receives a few finishing touches with the ‘graver.’

There are several varieties of etching, of which the following are the principal:—Etching with a soft ground, when a coating of lard or tallow is employed, and the design is drawn on a piece of paper, laid evenly on the ground, by which means the fatty matter adheres to the paper, on the parts pressed on by the point or pencil, and the copper beneath becomes exposed, and is then acted on by the acid. The effect resembles that of chalk or pencil drawings.—Stippling, or executing the design in dots instead of lines.—Aquatinta or AQUATINT, a mode of etching on copper for producing an effect resembling a drawing in Indian ink. It is performed by sifting powdered asphaltum or lac resin on the plate, previously slightly greased, and, after shaking off the loose powder, gently heating it over a chafing dish; on cooling, the lights are covered with turpentine varnish coloured with lampblack, by means of a hair pencil, and a rim of wax being placed round the plate, a mixture of ‘aquafortis’ and water is poured on it, and allowed to remain for 5 or 6 minutes, when it is poured off, the plate dried, and recourse had to the pencil as before. The process of ‘stopping’ and ‘etching’ is repeated again and again, until the darkest shades are produced. Sometimes, instead of using asphaltum, an alcoholic solution of shell-lac or gum mastic is poured over the plate, placed in a slanting direction; this varnish forms a film, which, on drying, leaves innumerable cracks or minute fissures through which the acid acts on the plate. The fineness or coarseness of the grain depends entirely upon the condition of the powdered asphaltum, or on the quantity of matter dissolved in the spirit employed to form the ground.

The fluids employed for ‘biting in’ the designs vary considerably, almost every artist having his own receipt. Aquafortis, more or less diluted, is, however, generally employed for COPPER, and this, with the addition of pyroligneous acid, for etching on STEEL; but any fluid that rapidly dissolves the metal may be used for the purpose. The ‘etching ground’ may be formed of any substance capable of resisting the action of the etching fluid, and which is, at the same time, sufficiently soft to allow of the free use of the needle or point, and sufficiently solid to prevent an injury to the design during the ‘scratching in,’

In ETCHING ON GLASS, the ground is laid on, and the design ‘scratched in’ in the usual way, when liquid hydrofluoric acid is applied, or the glass is exposed to the action of hydrofluoric acid gas. The former renders the surface of the etching transparent, the latter opaque. A simple modification of the process is to wet the design with sulphuric acid, and then to sprinkle on some finely pulverised fluor spar (fluoride of calcium), by which means hydrofluoric acid is set free and attacks the glass. This method may be very easily applied to the graduation of glass vessels, thermometer tubes, &c.

Etching on Glass by Electricity. Planté (‘Ann. Chem. Phys.’ [5], xiii, 143-144). The author had previously drawn attention to the fact that when an electric current is passed through saline solutions in glass vessels, platinum wire serving as electrodes, the glass is immediately attacked, and he therefore proposes the following method for etching on glass:

The surface of the glass to be engraved is coated with a concentrated solution of potassium nitrate, and beneath the layer of liquid a platinum wire, connected with one of the poles of a battery, is stretched across the plate. With the other pole is connected another platinum wire, the whole of which, except the point, is insulated; with this the designs are drawn on the glass, which is engraved wherever the wire comes in contact with it, flashes of light being emitted at the same time.

The depth of engraving depends on the rate at which the platinum wire moves; the slower the rate the deeper the line.

A rapid method of etching on iron or steel, capable of very general application, is as follows:—“The metal is warmed until it is capable of melting a piece of beeswax, or ‘etching ground,’ which is then carefully rubbed over it, so as to form a thin and even coating; when cold, the design is ‘scratched in’ in the common way; a little powdered iodine is then sprinkled on the exposed parts, and at the same time a few drops of water are added, and the two worked into a liquid paste with a camel-hair pencil. The paste is then moved about over the intended etching, for a period varying from one to five minutes, according to the depth of the lines required to be produced. Afterwards the whole is removed, and reapplied, &c., as with the usual etching fluids. The same etching-paste, by being kept for a few days, again acquires the property of dissolving iron, and may be used again and again; but independently of this, the iodide of iron formed during the process, if rapidly evaporated to dryness in a clean iron vessel by a moderate heat, and placed in stoppered bottles, will sell for more than the original cost of the iodine. To travellers and amateurs who amuse themselves with the delightful art of etching, iodine, from its portability and convenience, will, doubtless, prove invaluable. We have adopted it with considerable success, and have found it especially useful in marking surgical instruments, razors, and other edge tools. We published this method many years ago. Several parties have since availed themselves of our suggestions and formulæ, but without the slightest acknowledgment of the source from which they obtained them.” (A. J. Cooley.)

Etching, Electro-. This mode of etching, which is in many respects superior to the ordinary mode, is based upon the destructive action of certain ‘anions’ during ‘electrolysis.’[281] If two plates of copper be connected with the opposite ends of a voltaic battery, and placed in a vessel containing very dilute sulphuric acid, the plate connected with the copper of the battery will be attacked by the anion oxygen which is released during the decomposition of the acid. This destructive action can be localised at pleasure by covering certain parts of the plate with a protecting stratum of varnish, ordinary ‘etching ground’ for instance. In the practice of electro-etching, the drawing is ‘scratched in’ in the usual way through an ordinary ground; a stout wire is then soldered to the plate, and this, as well as the back of the plate, is coated with sealing-wax varnish. Thus prepared, the plate is placed in a suitable ‘decomposition cell’ opposite a plate of somewhat similar size, and the two are connected respectively with the copper and zinc of a ‘Daniell’s cell,’ or the silver and zinc of a ‘Smee’s cell.’[282] After about ten minutes the plate is removed, washed, and dried; and when the ‘fine work’ has been stopped out with Brunswick black, it is returned for another space of ten minutes. By alternately exposing the plate to the action of the decomposing fluid, and ‘stopping out’ parts of the work, the required gradation in tints is obtained. The exact duration of the various exposures, as well as their number, must, of course, be regulated by circumstances. See Etching Fluids (below).