This pomade is rather consistent; if it is to be made still firmer for summer use or warm climates, the almond oil should be diminished and the lard increased in proportion, or some tallow and wax added. The pomade is made by mixing the oil and lard, adding next the pomades and huiles antiques, and finally the essential oils. The temperature should not be higher than suffices to keep the mass liquid; the mixture is effected by vigorous stirring, and is then at once, though gradually, cooled. BEEF-MARROW POMADE (POMADE À MOËLLE DE BŒUF). Lard 8 lb. Beef marrow 4 lb. Oil of bergamot 1 oz. Oil of lemon 2 oz. Oil of mace 150 grains. Oil of clove 150 grains. MARROW CREAM (CRÊME DE MOËLLE). Expressed oil of almond 4 lb. Lard 4 lb. Palm oil 3½ oz. Oil of bergamot 2 oz. Oil of lemon 7 oz. Oil of nutmeg 150 grains. Oil of clove 150 grains. Oil of cinnamon 150 grains. The public is accustomed to receive the last two pomades in the form of froth. This can be easily effected by whipping the pomade during cooling with an egg-beater until it is solidified. CINCHONA POMADE (POMADE À QUINQUINE). Lard 4 lb. Expressed oil of almond 1 lb. Beef marrow 6 lb. Peru balsam 1 oz. Cinchona bark ¾ oz. Oil of clove 1 oz. Oil of rose 150 grains. Macerate the finely powdered bark in the fat for some hours, add the Peru balsam, strain through a cloth, and incorporate the essential oils. The pomade is vaunted as a hair tonic, as well as TANNO-QUININE POMADE, which is prepared in the same way; the only difference being the addition of 150 grains of tannin. CASTOR-OIL CREAM (CRÊME DE RICINE). Expressed oil of almond 3 lb. Castor oil 3 lb. Rose pomade 2 lb. Orange-flower pomade 2 lb. Tuberose pomade 2 lb. Oil of bergamot 7 oz. Oil of lemon 3½ oz. ORANGE-FLOWER POMADE (POMADE À FLEURS D’ORANGES). Expressed oil of almond 38½ oz. Cassie pomade 38½ oz. Rose pomade 35 oz. Jasmine pomade 35 oz. Oil of bitter almond 150 grains. Oil of neroli ½ oz.