DISTILLATES. 
125 
First, to distil a less quantity than ten gallons does not repay the trouble of 
the operator. 
We have two reservoirs each of the capacity of about 80 gallons, one only 
being in use. So soon as the first is emptied, it is refilled : the second then 
takes its place, and thus the supply is constant of a perfect water. 
Secondly the supply of fancy stills, however beautifully constructed, holding 
from two to four gallons, results in disappointment. Thirdly, in storing water, 
let it be in a cool place in any convenient receptacle, simply protected from dirt 
and dust, but not hermetically sealed. 
Bearing in mind the behaviour of Distilled Water we can better understand 
the nature of two much employed distillates, the first of which is Aqua Sam- 
buci. The directions are as follows :— 
p, Fresh Elder-flowers, separated from the stalks, 1; 
Water, 2 : distil 1. 
This water of little general repute, and considered only as a pleasant vehicle 
for lotions may be one of the most beautiful preparations of the Pharmacopoeia. 
In all probability, these and many other instructions, are founded on experi¬ 
ments undertaken on the small scale. Practically the water stated is by no 
means sufficient for the flowers, and this may account both for the scanty favour 
in which it is held and for the great diversity of opinion respecting its mode of 
distillation. These delicate distillates require about four times the amount of 
water indicated in books—the scent finally produced is the concentration of 
dilution : the attempt to concentrate, in the balneum by the addition of larger 
proportion of ingredient, has, as far as I am concerned been a total failure : 
without passing judgment, full tolerance must be allowed for individual theo¬ 
ries. In the last corrected edition of Squire’s Companion will be found the 
following sentence. “ There is always a large quantity of vegetable matter in 
this water, which causes it to grow acid and impairs its odour. In practice it 
is better to distil it of double strength and dilute it when required.”. To dis¬ 
pute so excellent an authority would be foolish : all that can be said is that 
there must be unconscious variety in the mode of manipulation. The recom¬ 
mendation given above is the one we most carefully avoid : when first distilled. 
Aqua Sambuci has no appreciable taste or smell: it is difficult to be identified 
in a decided manner. Wait—that is the sole secret of its distillation. Wait, 
nine months. The latent odour is gradually diffused, permeates through the 
distillate, is evolved, not created, and this leads us to a fact of the deepest 
possible importance. Meanwhile it will be best to allude to a third distillate, 
Aqua Rosee. Many of the remarks with regard to Elder, apply to this prepa¬ 
ration. 
An elaborate precis of the German text of Dr. R. Baur of Constantinople 
(Neues Jahrbuch) will be found in the Pharmaceutical Journal (Yol. ix. no. vi. 
p. 286, Second Series) which will render minute description unnecessary. 
Take Fresh Petals 1 ; Water 2 ; distil 1, is an instruction seldom, if ever 
followed. The Roses will swell up, and float in a most uncomfortable manner. 
Six times the amount of water would not be out of place. 
Let us at once distinguish between Rose Water, the commercial article used 
in perfumery, and the*Official Aqua Rosse. As concerns the former we are at 
liberty to make it any way we please—with as much or as little Otto as may be 
thought proper, guided only by the instinct of producing a water fragrant and 
refreshing, such as the perfumed lady likes to use, and the hotels will buy. 
It may go in the same category as Milk of Roses, and Circassian Cream, and 
I should as soon think of testing either with a Lactometer as of being pro¬ 
foundly scientific over the composition of a trade requisite. This disappoint¬ 
ment occurs in genuine Rose Water, that distil it never so wisely, little if any 
scent at first comes over. 
