1259. To Color Fat Yellow

1259.    To Color Fat Yellow. A yellow coloring fat may be prepared as in the last receipt, by using, instead of the alkanet,

1  ounce of annotto to the pound of fat.

1260. To Color Fat Green

1260.    To Color Fat Green. The same process followed in No. 1258, with fresh walnut leaves, will give a green coloring fat.

1261. Essences for Scenting Pomatums

1261.    Essences for Scenting Pomatums. Millefleur - oil of lemon, 3 ounces; essence of ambergris, 4 ounces; oil of cloves,

2 ounces, oil of lavender, 2 ounces. Cowslip -essence of bergamot, 16 ounces; essence of lemon, 8 ounces; oil of cloves, 4 ounces; oil of orange-peel, 2 ounces; oil of jasmin, 2 drachms; eau de bouquet, 2 ounces; oil of bitter almonds, 16 drops. For general use -essence of bergamot, 16 ounces; essence of lemon, 8 ounces; true oil of origanum and oil of cloves, each 2 ounces; oil of orange-peel, l1/2 ounces. (See Nos. 1243 (Mixed Essential Oils, or Mixed Scents) and 1255.)

1262. Pomades by Infusion

1262.    Pomades by Infusion. These are prepared by digesting the odorous substances in the simple pomade (see No. 1265 (Plain Pomatum or Pomade)), at a very gentle heat, for 2 or 3, to 8 or 10 hours, according to their nature, in the way already noticed under "Oils" (see No. 1228 (Perfumed Oils by Infusion)); observing to stir the mixture frequently, and to keep the vessel covered as much as possible during the whole time. 1 part of flowers, carefully picked and pulled to pieces, to 3 or 4 parts of pomade, are the usual proportions. The next day the mixture is again greatly heated, and, after being stirred for a short time, is thrown into a strong canvas bag, which is then securely tied, and at once submitted to the action of a powerful press. (This should have been previously made moderately warm. This is effected either by means of a steam-jacket, or by filling it with hot water. In the latter case, care should be taken to perfectly free it from water before use.) The whole operation is then repeated, several times, with fresh flowers, or other bulky odorous substance, until the pomade be sufficiently fragrant. This will require 3 to 6 times its weight in flowers. Lastly, in the case of flowers, the pomade is liquefied in a covered vessel, at a gentle heat, as before; and after sufficient repose to allow it to deposit adhering moisture, is poured off for stock, or is at once potted. To obtain essences the fat is treated with spirit, which combines with the essential oil, leaving the fat with still a strong odor of the flower. This latter forms the French pomade. The delicate perfume of some flowers is impaired by heat, and the process of absorption (en-fleurage) is adopted. (See No. 1263 (Pomades by Enfleurage).) The mode of proceeding with the aromatic barks, seeds, resins, balsams, etc., the duration of the infusion, and the proportions taken, are, for the most part, similar to those of the corresponding huiles or oils; but here the first two substances, and others of a like nature, are only bruised, ground, or sliced very small, and not reduced to actual powder before digestion, as pomades, unlike oils, cannot be freed from fine powder or dust by filtration through fine media, or by repose in the cold. In this way are prepared the pomades of balsam of Peru, benzoin, cassia, cinnamon, lavender (green), orange-blossoms, orris-root (violet), roses (colored), storax, vanilla, and several others, kept by the French perfumers, and known and spoken of in this country by their French names, as "Pomade aux Fleurs d'Oranges," "a` la Rose," "a la Vanille," etc.. (Cooley.) Piesse proposes a simple method by which any person can perfume pomade in small quantities; and, if desired, prepare-perfumed extracts of favorite flowers. Procure an ordinary, perfectly clean, double glue-pot, the inner vessel capable of holding a pound of fat. When the flowers are in bloom, put a pound of fine lard into the inner vessel of the glue-pot; pour sufficient boiling water into the outer pot, and place the whole on a stove until the lard is melted; strain it through a close hair-sieve into a vessel containing cold spring water. In order to obtain a perfectly inodorous grease, this process may be repeated 3 or 4 times, using each time fresh water, containing a pinch each of salt and alum. Lastly melt the purified fat and let it cool, to free it from water. Next put the fat in a vessel in a place just warm enough to keep it constantly liquid; throw into it as many of the flowers as it will receive; every 24 hours for a week, strain the fat from the flowers, and add fresh ones. This repetition of fresh flowers will produce a highly perfumed pomade. In this manner either one kind of flowers, or a mixture of 2 or more kinds may be employed. The perfumed extract may be obtained from the pomade by introducing the cold perfumed fat, finely chopped, into a wide-necked bottle, and covering it with the strongest spirits of wine that can be obtained ; and, after closing the bottle, let it stand for a week, when the spirit may be strained off, and will be a perfumed extract of the flowers employed. The following flowers are best adapted for this process: Rose, jasmin, orange, violet, jonPOMATUMS OB POMADES.

quil, tuberose, and cassia. Piesse proposes heliotrope, but probably without sufficient grounds.