Body of green pomades.-Take of purified pomade body, or good pomade à la rose, or orange flower, a sufficient quantity, melt over a water-bath, and infuse therein, for thirty minutes, some bruised walnut leaves, freshly culled, stirring frequently; and, at the end of that time, express the whole through a cloth. To obtain greater depth of color, this process is repeated with fresh leaves, care being taken this time, after expressing the liquid, to allow it to settle, so that the perfectly clear portion may be decanted. This is also used for imparting color to bear's grease, in default of walnut leaves. Perfume with one-half ounce of essence to every pound of pomade.

CHAPTER VII.

OF POMADES PREPARED BY INFUSION.

THESE pomades, the most simple of all, are obtained by infusing the flowers or odorous substances which are to impart the perfume, for a certain length of time, in melted pomade body.

Pommade à l'acacia or la cassie.-Take 334 lbs. of lard body, and 166 lbs. hard body (more or less, according to the climate and place of destination). Put these 500 lbs. of grease into a water-bath, and, when it is heated and melted, throw in 150 lbs. of acacia leaves (acacia farnesiana). Cover the vessel; stir the infusion hourly, for a day, so that the flowers may be thoroughly intermixed. At the end of this time remelt the pomade, and stir continually to prevent the adhesion of any of the flowers to the bottom of the vessel. Hold it in fusion for another day, during which stir frequently, then let it cool a little, and press tightly through canvas, so that the marc remaining in the cloth may be perfectly exhausted and valueless. This first operation is again

repeated, and gone through with as before, ten times consecutively, with fresh flowers. After the last infusion, take care to settle the pomade until perfectly clear above; then it is ready to be decanted into pots. The sediment can be put up as an inferior article.

Pommade à la rose. This is prepared similarly to the above. Mix 1 lb. of dry but fresh rose leaves with a pound of pomade body, composed either half and half of hard body and lard body, or else one part marrow and three parts lard body. These bodies, melted together over a water-bath, are to be heated with the flowers, twelve fresh additions of which are to be added as many consecutive times, if a superior article is desired.

Pommade à la fleur d'oranger, fine and extra superfine.-Weigh out a half pound of orange flowers, half a pound of pomade body, and infuse as above directed for the preceding pomades. If an article of ordinary quality is wanted, take a body such as was advised for the acacia pomade, but if a superiorly excellent fabric is desired, the following directions must strictly be observed.

First: for the body, mix two-thirds of lard body, purified by lemon juice (vide p. 88), with one-third white wax. Secondly: separate the orange flower

from the leaves and stems, so as to infuse only the petals, carefully rejecting all the yellow parts of the flower. Such a pomade is of an incomparable fragrance and brilliant whiteness, but, as its cost is great, it answers only to manufacture it to order.

Although the orange-flower pomade is made as the preceding, yet it requires but eight infusions. Be careful, however, in each pressing, for this pomade is liable to form a deposit. This precaution is necessary to insure a clear racking off or decanting, after the pomade has been allowed to repose some time. The lower stratum is put up as an inferior article, or saved for use in compound pomades.

The marc should be preserved for the preparation of those pomades to which some additional odor is to be added.

Pommade à la vanille.—Melt over a water-bath 12 lbs. of purified pomade body, add thereto 12 oz. of finely-divided vanilla, and infuse therein for two weeks, taking care to stir up thoroughly from time to time. After this interval, remelt, and leave the infusion for ten days longer, then melt again, and finish as with the other pomades.

The marc can be used even more advantageously than that of the orange flower.

CHAPTER VI11.

OF POMADES PREPARED WITHOUT INFUSION.

To impart to the grease the more delicate perfumes of certain flowers, it is necessary to have recourse to the process of enfleurage; that is, to imbed the flowers in pomade body, spread upon glasses and frames.

Pommade a la tubéreuse.-This flower could probably be infused, but as its high price restricts. its employment to small quantities, it is enflowered, and confirmed in odor with some drops of essence of amber and of vanilla.

When the melted body, composed of prepared lard and tallow, has congealed, it is to be spread with a spatula upon the cover of a frame to the depth of two lines. Furrows are then traced diagonal to, and three lines apart from each other, so as to form quadrangular squares. This mode has the advantage of regulating the position of the flowers, and facilitating the absorption of their perfume by the pomade. This done, detach the