perfumed oils for the hair.
The basis of these oils is either almond oil, olive oil, or oil of ben; whichever is used should be perfectly fresh, and of the finest quality. The perfume is communicated in three ways: by infusing the flowers in the oil at a gentle heat; by placing layers of flowers alternately with folded cotton soaked in the oil, in proper frames, and pressing out the oil when sufficiently imbued with the odour of the flowers; or simply by adding essential oils, etc, to the fixed oil. An example or two of each method will be sufficient.
Oil of Roses, by Infusion. Heat in a water-bath 1 lb. of virgin oil, and add 1 lb. of picked fresh petals of Provence roses. Let these remain together in a water-bath for half an hour, then remove from the bath, and leave them together for 24 hours, stirring them twice during the time. Strain through a cloth, and express all the oil. To this oil add fresh roses, and proceed as before; repeating this for 5, 6, or 7 times, till the oil is sufficiently perfumed.
Oil of Jessamine, Perfumed with the Flowers. Fold pieces of white cotton cloth twice or four times; moisten them with fine olive oil, slightly pressing them, and place them in proper frames. Then place on the cloths a rather thick layer of freshly gathered and dry jessamine flowers, carefully deprived of all green parts. In 24 hours carefully remove the flowers, and replace them by fresh ones, till the oil is sufficiently perfumed. The oil is then expressed. The same method is employed in preparing oils from other delicate flowers; such as violet, lily of the valley, etc.
Oil of Roses, Common. Fine olive or almond oil a pint, otto of roses 16 drops. If required red, colour the oil with alkanet root, and strain before adding the otto. For common sale, essence of bergamot or of lemon is often substituted, wholly or in part, for the more expensive otto.
Perfumed Oil of Bergamot, Lemon, Orange, etc. To oil of ben, or finest almond or olive oil, add essential oil of bergamot, lemon, etc, q. s. For common purposes a drachm of the essential oil may be added to 16 oz. of oil. Some recipes, however, direct as much as 1 1/2 oz. or 2 oz.
Oil of Ambergris and Musk. Ambergris 2 drs., musk 1/2 dr.; grind them together in a mortar, then with a small quantity of oil; add more oil to make up a pint, and let them stand together for 12 days, stirring them occasionally. Then decant or filter. Add half a pint of oil to the residue for an oil of second quality.
Common Oil of Musk, Oil of Benzoin, Oil of Styrax, etc, may be obtained by mixing a strong tincture of these drugs with fine oil, agitating them frequently together, and after remaining some hours at rest, decanting the clear oil.
Huile de Phenix. Clarified beef marrow 4 oz., lard 2 oz., oil of mace 4 oz.; melt together, and strain through linen into a warm mortar; stir, and when it begins to cool add the following solution, and stir constantly till it is quite cold: oil of cloves, lavender, mint, rosemary, sage, and thyme, of each 1/2 dr.; balsam of Tolu 4 drs., camphor 1 dr., rectified spirit 1 oz. Put the spirit and balsam into a phial, and place it in warm water till the solution is complete, then add the camphor and essential oils.
Huile Philicome d'Aubril. Triturate together, without heat, equal parts of cold-drawn nut oil, almond oil, and prepared beef marrow, adding any essential oil as a perfume.
Huile Verte. Macerate 1 dr. of guaiacuni with 1 lb. of olive oil; strain, and add any essential oil to perfume it. - Gray.
Marrow Oil. Clarified beef marrow, or marrow pomatum, with enough almond or olive oil to bring it to the desired consistence.
Fluide de Java. This consists of beef marrow, white wax, fine olive oil, and essential oils at pleasure.
Macassar Oil. The oil made by the natives in the island is obtained by boiling the kernel of the fruit of a tree resembling the walnut, called in Malay badeau. The oil is mixed with other ingredients, and has a smell approaching to that of creasote. But the Macassar oil sold in this country has probably no relation to the above, except in name. The following is given by Gray: Olive oil 1 lb., oil of origanum 1 dr.; others add 1 1/4 drs. of oil of rosemary. The following French compound is probably named Macassar oil rather to denote its properties than from any resemblance either to the product of Macassar', or to the oil sold under this name in England:
Huile de Macassar de Naquet. Oil of ben 14 pints, nut oil 7 pints, spirit of wine 1 quart, essence of bergamot 3 oz., tincture of musk 3 oz., spirit of orange (esprit de Portugal) 2 oz., otto of roses 2 drs., alkanet to colour it. Digest them together with a gentle heat for an hour, and shake frequently for a week.