_Pommade à la vanille_, commonly called Roman.
12 pounds of pommade à la rose.
3 -- oil à la rose.
1 -- vanilla, first quality, pulverized.
6 ounces bergamote.
The pommade being melted at the heat of a water-bath, the vanilla is to
be introduced 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 colour, 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 perfumery. The
specific gravity of these spirits should be always under 0·88.
_Extract of nosegay (bouquet)._
2 quarts spirit of jasmin, 1st operation.
2 -- extract of violets.
1 -- spirit of cassia, 1st --
1 -- roses, 1st --
1 -- orange, 1st --
1 -- extract of clove gilly flower.
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
abandoned, is, however, the preferable one. The only essences which
should be employed, and which have given such celebrity to this water,
are the following; bergamote, 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 odours are enumerated by perfumers; the three following
recipes will form a sufficient specimen of their combinations.
_Honey-water._
6 quarts of spirit of roses, 3d operation.
3 do. jasmin.
3 do. spirits of wine.
3 ounces essence of Portugal.
4 drachms flowers of benzoin.
12 ounces of essence of vanilla, 3d infusion.
12 do. musk, do.
3 quarts good orange-flower water.
_Eau de mille fleurs._
18 quarts of spirits of wine.
4 ounces balsam of Peru.
8 do. essence of bergamote.
4 do. cloves.
1 do. ordinary neroli.
1 do. thyme.
8 do. musk, 3d infusion
4 quarts orange-flower water.
_Eau de mousseline._
2 quarts spirit of roses, 3d infusion.
2 do. jasmin, 4th do.
1 do. clove gilly flower.
2 do. orange flower, 4th do.
2 ounces essence of vanilla, 3d infusion.
2 do. musk, do.
4 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 kernels of apricots, or with bitter
almonds. They are winnowed, ground, and formed into loaves of 5 or 6
pounds weight, which are put into the press in order to extract their
oil; 300 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.
The second paste is obtained by boiling the almonds in water till their
skins are completely loosened; they are next put into a basket, washed
and blanched; then dried, and pressed as above.
The third paste is prepared like the second, only using bitter almonds.
_Liquid almond pastes_, such as those of the rose, orange, vanilla, and
nosegay.--The honey paste is most admired. It is prepared as follows:--
6 pounds of honey.
6 do. white bitter paste.
12 pounds oil of bitter almonds.
26 yolks of eggs.
The honey should be heated apart and strained; 6 pounds of almond paste
must then be kneaded with it, adding towards the conclusion,
alternately, the quantity of yolks of eggs and almond oil indicated.
_Pastilles à la rose, orange flower, and vanilla._
_Pastilles à la rose._
12 ounces of gum.
12 do. olibanum, in tears.
12 do. storax, do.
8 do. nitre.
16 do. powder of pale roses.
3 pounds 14 do. charcoal powder.
1 do. essence of roses.
_Pastilles of orange flower._
12 ounces of gum galbanum.
12 do. olibanum, in tears.
12 do. storax, do.
8 do. nitre.
1 pound of pure orange powder.
3 do. 14 ounces charcoal powder.
1 ounce superfine neroli.
_Pastilles à la vanille._
12 ounces of gum galbanum.
12 do. olibanum, in tears.
12 do. storax do.
8 do. nitre.
8 do. cloves.
16 ounces powder of vanilla.
3 pounds 14 ounces charcoal powder.
4 drms. essence of cloves.
8 ounces do. vanilla, 1st infusion.
The above mixture in each case is to be thickened with 2 ounces of gum
tragacanth dissolved in 2 pints of rose-water. It is needless to say
that the ingredients of the mixture should be impalpable powders.
_Scented cassolettes._
8 pounds of black amber (ambergris).
4 do. rose powder.
2 ounces of benzoin.
1 ounce essence of roses.
1 do. gum tragacanth.
A few drops of the oil of sanders wood.
These ingredients are pulverized, and made into a cohesive paste with
the gum.