Mix the soap with the glycerin, gradually add the oil (as for amandine), and finally the aromatics. JASMINE EMULSION. Huile antique de jasmin 2 lb. Almond cream 5½ oz. Expressed oil of almond 4 lb. Water 5½ oz. Sugar 2¾ oz. Mix in the same order as given under Amandine. TUBEROSE EMULSION. Huile antique des tubéroses 1¾ to 2 lb. Almond cream 5½ oz. Expressed oil of almond 4 lb. Water 5½ oz. Sugar 2¾ oz. VIOLET EMULSION. Huile antique des violettes 2 to 3 lb. Almond cream 5½ oz. Expressed oil of almond 4 lb. Water 5½ oz. Sugar 2¾ oz. In place of the huiles antiques named (_i.e._, fine oils saturated with the odors of the corresponding flowers) any other huile antique may be used and the cream then called by the name of the flower whose odor it possesses. Such creams with genuine huiles antiques are among the finest preparations known in perfumery and of course are high-priced, owing to the cost of the huiles antiques. OLIVINE. Gum acacia ½ lb. Yolk of egg 10 yolks. Olive oil 4 lb. Soap 7 oz. Water 8 oz. Sugar 5½ oz. Oil of bergamot 2 oz. Oil of lemon 2 oz. Oil of clove 1 oz. Oil of orange peel ¾ oz. Oil of thyme 75 grains. Oil of cinnamon 75 grains. The gum, sugar, water, and yolk of eggs are first intimately mixed and gradually added to the olive oil containing the essential oils. B. Meals and Pastes. The so-called meals (farines) and pastes (pâtes) really consist of the flour of fatty vegetable substances which possess the property of forming an emulsion with water and are frequently used in washes. As they are free from alkali, they are the most delicate preparations of the kind and are especially suitable for washing the face or sensitive hands. SIMPLE ALMOND PASTE (PÂTE D’AMANDES SIMPLE). Bitter almonds 6 lb. Alcohol 2 qts. Rose water 4 qts. Oil of bergamot 10½ oz. Oil of lemon 3½ oz.