Part 153

Make an emulsion of the almonds with water so as to obtain 16 fluidounces of product, straining through cotton which has previously been washed to remove starch. Dissolve the soap with the aid of heat in the necessary amount of water to form a liquid, add the wax and spermaceti, continue the heat until the latter is melted, transfer to a mortar, and incorporate the almond emulsion slowly with constant stirring until all has been added and a smooth cream has been formed. Finally, add the two volatile oils.

V.—Melt, at moderate heat,

By weight. White wax 100 parts Spermaceti 1,000 parts

Then stir in

By weight. Almond oil 500 parts Rose water 260 parts

And scent with

By weight. Bergamot oil 10 parts Geranium oil 5 parts Lemon oil 4 parts

By weight. VI.—Castor oil 500 parts White wax 100 parts Almond oil 150 parts

Melt at moderate heat and scent with

By weight. Geranium oil 6 parts Lemon oil 5 parts Bergamot oil 10 parts

By weight. VII.—Almond oil 400 parts Lanoline 200 parts White wax 60 parts Spermaceti 60 parts Rose water 300 parts

By weight. VIII.—White wax 6 parts Tallow, freshly tried out 4 parts Spermaceti 2 parts Oil of sweet almonds 6 parts

Melt together and while still hot add, with constant stirring, 1 part of sodium carbonate dissolved in 79 parts of hot water. Stir until cold. Perfume to the taste.

IX.—Ointment of rose water 1 ounce Oil of sweet almonds. 1 fluidounce Glycerine 1 fluidounce Boric acid 100 grains Solution of soda 2 1⁠/⁠4 fluidounces Mucilage of quince seed. 4 fluidounces Water enough to make 40 fluidounces Oil of rose, oil of bitter almonds, of each sufficient to perfume.

Heat the ointment, oil, and solution of soda together, stirring constantly until an emulsion or saponaceous mixture is {237} formed. Then warm together the glycerine, acid, and mucilage and about 30 fluidounces of water; mix with the emulsion, stir until cold, and add the remainder of the water. Lastly, add the volatile oils.

The rose-water ointment used should be the “cold cream” of the United States Pharmacopœia.

X.—Spermaceti 2 ounces White wax 2 ounces Sweet almond oil 14 fluidounces Water, distilled 7 fluidounces Borax, powder 60 grains Coumarin 1⁠/⁠2 grain Oil of bergamot 24 drops Oil of rose 6 drops Oil of bitter almonds 8 drops Tincture of ambergris 5 drops

Melt the spermaceti and wax, add the sweet almond oil, incorporate the water in which the borax has previously been dissolved, and finally add the oils of bergamot, rose, and bitter almond.

XI.—Honey 2 av. ounces Castile soap, white powder 1 av. ounce Oil sweet almonds 26 fluidounces Oil bitter almonds 1 fluidrachm Oil bergamot 1⁠/⁠2 fluidrachm Oil cloves 15 drops Peru balsam 1 fluidrachm Liquor potassa. Solution carmine, of each sufficient.

Mix the honey with the soap in a mortar, and add enough liquor potassa (about 1 fluidrachm) to produce a nice cream. Mix the volatile oils and balsam with the sweet almond oil, mix this with the cream, and continue the trituration until thoroughly mixed. Finally add, if desired, enough carmine solution to impart a rose tint.

XII.—White wax 800 parts Spermaceti 800 parts Sweet almond oil 5,600 parts Distilled water 2,800 parts Borax 50 parts Bergamot oil 20 parts Attar of rose 5 parts Coumarin 0.1 part

Add for each pound of the cream 5 drops of etheric oil of bitter almonds, and 3 drops tincture of ambra. Proceed as in making cold cream.

The following also makes a fine cream:

XIII.—Spermaceti 3 parts White wax 2 parts Oil of almonds, fresh 12 parts Rose water, double 1 part Glycerine, pure 1 part

Melt on a water bath the spermaceti and wax, add the oil (which should be fresh), and pour the whole into a slightly warmed mortar, under constant and lively stirring, to prevent granulation. Continue the trituration until the mass has a white, creamy appearance, and is about the consistence of butter at ordinary temperature. Add, little by little, under constant stirring, the orange-flower water and glycerine mixed, and finally the perfume as before. Continue the stirring for 15 or 20 minutes, then immediately put into containers.

«Chappine Cream.»—

Quince seed 2 drachms Glycerine 1 1⁠/⁠2 ounces Water 1 1⁠/⁠2 ounces Lead acetate 10 grains Flavoring, sufficient.

Macerate the quince seed in water, strain, add the glycerine and lead acetate, previously dissolved in sufficient water; flavor with jockey club or orange essence.