Take half a pound or more of the best white soap. Shave it down with a knife. Put the shavings into a clean white-ware jar; cover the top closely, and secure the cover by tying down a cloth over it. Set it into a large kettle or sauce-pan of hot water. The water must not come up near the top of the jar. It is well to place a trivet in the bottom of the kettle for the jar to stand on, so that a portion of the water may go under it. Place the kettle over the fire, or in a hot stove, and keep it boiling hard, till the soap in the jar within is thoroughly dissolved. It must become liquid all through, and have no lumps in it. Stir it well when done; and add, while warm, a sufficient portion of any nice perfume to scent it highly. For instance, oil of bitter almonds; extract of verbena; tincture of musk, or ambergris; oil of rhodium; oil of bergamot, lavender, jessamine, rose, cinnamon, cloves, etc. Having well stirred in the perfume, transfer the melted soap to galli-cups, or little square tin-pans, and set it away to cool and harden. Afterwards, take out the cakes of soap, and wrap each cake closely in soft paper. Put them away where the air cannot reach them.

Columbian Soap

Blanch, in scalding water, two ounces of bitter almonds. Beat them in a mortar with an ounce of gum camphor, till completely mixed; putting in, with every almond, a morsel of the camphor. Then beat in an ounce and a quarter of tincture of benjamin, and remove the mixture to a bowl. Afterwards, having shaved down a pound of the best white soap, beat that also in the mortar; mixing with it, gradually, as you proceed, the above ingredients, till the whole is thoroughly incorporaied. Divide it into equal portions, and roll it with your hands into the form of balls. This soap will be found very fine.

If you wish to have it in cakes, after you have shaved down the white soap, put it into a clean jar, cover it, and set the jar into a pot of boiling water, placed over the fire. When the soap is melted, remove it from the fire; and when it begins to cool, (but is still liquid,) stir in the other ingredients that have been mixed together as above. Then mould it in little square tin pans, and set it to cool. When quite cold, take it out of the pan, and wrap each cake in paper.