1255. To Perfume Melted Fat

1255.    To Perfume Melted Fat. In adding aromatics or perfumes to the melted fat, its temperature must be adapted to their relative degree of volatility. Essential oils and alcoholic essences, particularly the more delicate ones, are added at the lowest possible temperature compatible with their perfect union with the fat; whilst substances like the aromatic resins and balsams are better added to the fat more fully liquefied, aiding their solution and union by stirring the mass with a wooden, bone, or porcelain knife or spatula. With the latter, after the union is complete, it is often necessary to allow the mixture to repose for a short time, and to pour it off from the dregs before adding the essential oils and essences, and concluding the work. (See No. 1261 (Essences for Scenting Pomatums).)

1256. To Finish off Pomades

1256.   To Finish off Pomades. In finishing off pomades two methods are adopted, according to the appearance it is desired they should have. Those which it is intended should be opaque and white, should be stirred or beaten assiduously with a knife or spatula until the fat begins to concrete, or has acquired considerable consistence, before potting it; but when it is desired that they should be transparent or crystalline, the clear liquid mass is poured into the pots or bottles, previously slightly warmed, and the whole is allowed to cool very slowly, without being disturbed, in a situation free from draughts of cold air. For the ordinary pomades a mixture of lard and suet is generally employed; for the harder ones, suet chiefly or wholly; or a little pure white wax or beeswax (according to the intended color of the product) is melted with the fat to increase its solidity. For white pomades, mutton suet is employed; for others, in general, beef suet. In those which are artificially colored, either may be used; but beef suet is preferable when either clearness or a crystalline appearance is desired. (Cooley.)

1257. Coloring Matters for Fat

1257.    Coloring Matters for Fat. It is often desirable, as a matter of taste, to tinge the prepared fat used for perfumery. The process given below is applicable to all fats, whether solid or fluid. Color may also be imparted by the addition of pigments in powder, but these are objectionable for pomade, hair oil, and creams. The coloring matter should be dissolved or steeped in the melting fat before scenting it. (See No. 1232 (Colored Hair Oils).)

1258. To Color Fat Pink

1258.    To Color Fat Pink. Bruise 4 ounces alkanet root for every pound of fat used; melt the fat over a water-bath, add the bruised alkanet, and digest for several hours. Strain the mixture through bolting cloth, and allow the clear fluid fat to cool. This fat, now colored deep pink, is used as a coloring mixture; 1 ounce of it will be sufficient to color 1 pound of white fat, by simply melting them together.