The pommade being placed at the heat of a water-bath, the vanilla is to be in troduced with continual stirring for an hour. The mixture is left to settle during two hours. The pommade is then to be drawn off, and will be found to have a fine yellow color, instead of the brown shade which it commonly has.
In making odoriferous extracts and waters, the spirits of the flowers prepared by macerating the flowers in alcohol should be preferred to their distillation, as forming the foundation of good per fumery. The specific gravity of these spirits should be always under 0•88.
Extract of Nosegay (Bouquet).
2 quarts spirit of jasmine, 1st operation.
2 do. extract of violets, 1 do. spirit of cassia, 1st do.
1 do. roses, do. 1st do.
1 do. orange, do. 1st do. 1 do. extract of clove gillyflower.
4 drms. of flowers of benzoin (benzoic acid). 8 ounces of essence of amber, 1st infusion.
Extract of Peach Blossoms.
6 quarts of spirits of wine.
6 pounds of bitter almonds.
2 quarts of spirits of orange-flower, 2d operation. 4 drachms of essence of bitter almonds.
4 drachms of balsam of Peru.
4 ounces of essence of lemons.
Eau de Cologne.—Two processes have been adopted for the preparation of this perfume, distillation and infusion ; the first of which, though generally aban doned, is, however, the preferable one. The only essences which should be em ployed, and which have given such ce lebrity to this water, are the following : bergamot, lemon, rosemary, Portugal, neroli. The whole of them ought to be of the best quality, but their proportions may be varied according to the taste of the consumers.
Thirty different odors are enumerated by perfuiners : the following recipes will form a sufficient specimen of their com binations.
Honey Water.
6 quarts of spirits of roses, 3d operation.
8 do. jasmine.
8 do. spirits of wine.
8 ounces essence of Portugal.
4 drachms of flowers of benzoin.
12 ounces of essence of vanilla, 3d infusion. 12 do. musk, do.
8 quarts good orange-flower water.
Eau de Mille Fleurs.
18 quarts of spirits of wine. 4 ounces balsam of Peru.
8 do. essence of bergamot. 4 do. cloves.
1 do. ordinary neroli.
1 do. thyme.
8 do. musk, 3d infusion.
4 quarts orange-flower water.
Eau de Ateueseline.
2 quarts spirit of roses, 3d infusion, 2 do. jasmine, 4th do.
1 do. clove gillyflower.
2 do. orange-flower, 4th Infusion.
2 ounces essence of vanilla, 3d do.
1 do, musk, do.
2 drachms of sanders wood.
1 quart of orange-flower water.
Almond Pastes.—These are, gray, sweet white, and bitter white.
The first is made either with the ker nels of apricots, or with bitter almonds. They are winnowed, ground, and formed into loaves of 5 or 6 pounds weight, which are p at into the press in order to extract their oil ; 800 pounds of almonds affording about 130 of oil. The pressure is increased upon them every two hours during three days ; at the end of which time the loaves or cakes are taken out of the press to be dried, ground, and sifted.