1342. Pastilles aux Fleurs d'Oranges

1342.    Pastilles aux Fleurs d'Oranges. To each pound of Nos. 1341 or 1339, add of orange powder (genuine), 21/2 ounces avoirdupois ; neroli, 1 Imperial fluid drachm; and beat up the mass with eau de fleurs d'oranges.

1343. Pastilles a la Rose

1343.    Pastilles a la Rose. To each pound of Nos. 1341 or 1342, add of pale rose powder, 3 ounces avoirdupois; essence of roses, 2 Imperial fluid drachms; and beat up the mass with era de rose.

1344. Pastilles a la Vanille

1344.    Pastilles a la Vanille. To each pound of Nos. 1339 or 1341 (usually the first), add of vanilla (in fine powder), 2 ounces avoirdupois ; cloves (in fine powder), 1/2 ounce; essence of vanilla, 1/2 Imperial fluid ounce; oil of cloves, oil of cassia, of each 1/2 fluid drachm; and beat up the mass with cinnamon water.

1345. Pastils of Every Variety

1345.    Pastils of Every Variety. The products of the preceding formulae are of excellent quality. They may be varied, to please the fancy of the maker, by the omission of some of their aromatic ingredients, or by the addition or substitution of others. Cheaper articles are made by simply increasing the proportion of the charcoal and saltpetre. Good burning qualities depend greatly on the completeness of the mixture, and the moderate compactness of the mass. If they burn too slowly, a little more saltpetre may be added; if too fast, the quantity of saltpetre should be slightly lessened. Musk and civet, though often ordered in books as ingredients in pastils, should be avoided, as they give out a disagreeable odor during combustion. Ambergris is also unsuited for an ingredient in them.

1346. Incense

1346.    Incense. Storax, 21/2 ounces; benzoin, 12 ounces; musk 15 grains; burnt sugar, 1/2 ounce; frankincense, 21/2 ounces; gum-tra-gacanth, l1/2 ounces; rose-water sufficient to form a mass; to be divided into small tablets.

1347. Incense 2

1347.    Incense. Powdered cascarilla, 2 ounces; myrrh, storax, benzoin, burgundy pitch, each 1 ounce; mix. Or:

1348. Fine Incense

1348.    Fine Incense. Take of olibanum (true), 7 parts; gum benzoin, 2 parts; mix. Or: To the last, add of cascarilla 1 part. The preceding, placed on a hot iron plate, or burned in a censer, were formerly used to perfume apartments. The incense used in the rites of the Roman Catholic Church, and in the temples of India, consists wholly or chiefly of olibanum.

1349. Preserved Flowers and Herbs

1349.    Preserved Flowers and Herbs. Flowers, herbs, and other like vegetable substances, are now generally preserved, for distillation, by means of common salt. The process simply consists in intimately mixing the flowers, etc., with about 1/4 their weight of good dry salt, and ramming down the mixture as tightly as possible, in strong casks or jars. The casks or jars are then placed in the cellar, or other cold place, and covered with boards, on which heavy weights are put, to keep the mass tight and close. In this state they may be preserved from season to season, or even for two or three years. The flowers, etc., should be recently gathered, and free from dew or moisture ; and the salt should be quite dry, to ensure which it may be exposed for 2 or 3 hours in an oven. The above is the method now generally followed, by our manufacturing perfumers and wholesale druggists, for preserving fresh aromatic vegetable substances for subsequent distillation. It is found that the odor of distilled waters, oils, etc., obtained from flowers, etc., thus preserved, is superior to that of those from either the recent or dried vegetables; whilst the products keep better, and are quite free from the peculiar rawness found in those from fresh herbs and flowers, and which nothing but age, or redistillation, will remove.