The fats used for pomades should, as above indicated, be as fresh and pure as possible, so that they will keep for a long time. Fats intended for fine pomades, for which lard and beef-tallow are chiefly used, are generally first subjected to purification by, for some time, treating them with cold water, constantly renewed, and thoroughly washing, so that all adhering particles of dirt and mucus are removed, and the pomades prepared from them are better protected against rancidity. For the removal of the water adhering from washing, the fats are remelted. Still greater durability is imparted to the fat by adding in remelting a small quantity of salicylic acid (2¾ drachms of the acid to 2 lbs. of fat), or of gum benzoin. A small addition of ethyl nitrite also renders the fats more durable. The purification of the fat, which generally consists of 2 to 3 parts lard and 1 part beef-tallow, is frequently effected as follows: Boil for about one hour 125 lbs. of fat with about 30 gallons of water containing 1 lb. each of common salt and alum in solution, constantly removing the scum formed. After standing for several hours, the fat thus purified is carefully taken off from the sediment and water; it is then, together with 4 to 6 lbs. of pulverized benzoin, for some time heated at 167° F., and finally strained into stone jars, which, after the fat is cold, are closed with a piece of bladder or waxed paper and kept for use. Fat thus prepared keeps for years. For _coloring the pomades_ are used: 1. _For red_: Alkannin, cinnabar, carmine (triturated with a small quantity of sal ammoniac and added to the fat) and safranin (1 part of it dissolved in 20 parts alcohol and 80 parts water and added to the melted fat). 2. _For yellow_: Annotto, turmeric, cadmium sulphide. 3. _For brown_: Cocoa powder and ochre. 4. _For green_: Chlorophyl. Besides the above-mentioned coloring substances, a very intense coloring matter for pomades is brought into commerce under the name "Lederin" by Saltzer & Voigt, of Oker, Germany. It is manufactured in lemon color, orange, cinnabar, violet, and brown shades, and 10 to 12 drachms of it, triturated in a porcelain dish with about 1 lb. of the warm fat, will impart a truly beautiful color to 100 lbs. of fat or oil. _Fine French Pomades_ (_Flower Pomades_).--In France, especially in the southern part, where the cultivation of the various flowers, such as roses, violets, mignonette, héliotrope, etc., is carried on on an extensive scale, the fine pomades are prepared by the method previously mentioned (see p. 58 _et seq._).