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The Art of Perfumery, and Methods of Obtaining the Odors of Plants: With Instructions for the Manufacture of Perfumes for the Handkerchief, Scented Powders, Odorous Vinegars, Dentifrices, Pomatums, Cosmetics, Perfumed Soap, Etc., to which is Added an Appendix on Preparing Artificial Fruit-Essences, Etc.Piesse, G. W. Septimus (George William Septimus)

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The Art of Perfumery, and Methods of Obtaining the Odors of Plants: With Instructions for the Manufacture of Perfumes for the Handkerchief, Scented Powders, Odorous Vinegars, Dentifrices, Pomatums, Cosmetics, Perfumed Soap, Etc., to which is Added an Appendix on Preparing Artificial Fruit-Essences, Etc.

Name: The Art of Perfumery, and Methods of Obtaining the Odors of Plants: With Instructions for the Manufacture of Perfumes for the Handkerchief, Scented Powders, Odorous Vinegars, Dentifrices, Pomatums, Cosmetics, Perfumed Soap, Etc., to which is Added an Appendix on Preparing Artificial Fruit-Essences, Etc.
Author: Piesse, G. W. Septimus (George William Septimus)

Piesse, G. W. Septimus (George William Septimus)

Cosmetics; Perfumes

This and similar compounds should be potted as quickly as made, and the
lids of the pots banded either with strips of tin-foil or paper, to
exclude air. When the amandine is filled into the jars, the top or face
of it is marked or ornamented with a tool made to the size of half the
diameter of the interior of the jar, in a similar way to a saw; a piece
of lead or tortoise-shell, being serrated with an angular file, or piece
of an "old saw," will do very well; place the marker on the amandine,
and turn the jar gently round.

OLIVINE.

Gum acacia, in powder,                  2 oz.
Honey,                                  6 oz.
Yolk of eggs, in number,                   5.
White soft soap,                        3 oz.
Olive oil,                             2 lbs.
Green oil,                              1 oz.
Otto of bergamot,                       1 oz.
"  lemon,                               1 oz.
"  cloves,                            1/2 oz.
"  thyme and cassia, each,        1/2 drachm.

Rub the gum and honey together until incorporated, then add the soap
and egg. Having mixed the green oil and perfumes with the olive oil, the
mixture is to be placed in the runner, and the process followed exactly
as indicated for amandine.

HONEY AND ALMOND PASTE. (_Pate d'Amande au Miel_.)

Bitter almonds, blanched and ground,      1/2 lb.
Honey,                                      1 lb.
Yolk of eggs, in number,                       8.
Almond oil,                                 1 lb.
Otto of bergamot,                         1/4 oz.
  "     cloves,                           1/4 oz.

Rub the eggs and honey together first, then gradually add the oil, and
finally the ground almonds and the perfume.

ALMOND PASTE.

Bitter almonds, blanched and ground,        1-1/2 lb.
Rose-water,                               1-1/2 pint.
Alcohol (60 o.p.),                             16 oz.
Otto of bergamot,                               3 oz.

Place the ground almonds and one pint of the rose-water into a stewpan;
with a slow and steady heat, cook the almonds until their granular
texture assumes a pasty form, constantly stirring the mixture during the
whole time, otherwise the almonds quickly burn to the bottom of the pan,
and impart to the whole an empyreumatic odor.

The large quantity of otto of almonds which is volatilized during the
process, renders it essential that the operator should avoid the vapor
as much as possible.

When the almonds are nearly cooked, the remaining water is to be added;
finally the paste is put into a mortar, and well rubbed with the pestle;
then the perfume and spirit are added. Before potting this paste, as
well as honey paste, it should be passed through a medium fine sieve, to
insure uniformity of texture, especially as almonds do not grind kindly.

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