1263. Pomades by Enfleurage

1263.    Pomades by Enfleurage. These perfumed pomades are prepared by a simi-lar process to that adopted for the corresponding oils. (See No. 1229 (Perfumed Oils by Enfleurage).) On the largo scale, a layer of simple pomade is spread, with a bone palette-knife, on panes of glass, to about the thickness of a finger, and the surface is closely stuck all over with the newly-gathered flowers. The panes are then placed in shallow frames of wood, and these are closely piled one upon another, in stacks, in a moderately cool situation. In some of the great perfumeries of France, many thousands of these frames are employed at once. On the small scale, porcelain or pewter plates are generally used instead of panes of glass, and are inverted over each other, in pairs, so as to fit close at the edges. In each case the flowers are renewed daily, and the fat stirred up and re-spread occasionally, for 1, 2, or even 3 months, or until the pomade has become sufficiently fragrant to render it of the quality intended by the manufacturer. It is now scraped off the panes or plates, into the store-pots, and is ready for use or sale. In this way are prepared the finest qualities of cowslip, honeysuckle, jasmin, jonquil, may-blossom, myrtle-blossom, narcissus, orange-flower, tuberose, and violet pomade; as well as the pomades of several other delicate flowers that readily impart their odor to fat by simple proximity or contact. The imported pomades of this class, like those of the last one, are always distinguished among the perfumers, by their French names; as " Pomade au Jasmin," "Pomade aux Fleurs d'Oranges," " Pomade a la Violette," etc.. The stronger pomades of these last two classes are chiefly employed in the preparation of extraits and essences, and are added to other pomades, to impart the fragrance of the respective flowers. The others are also used as hair cosmetics. ( Cooley.)

1264. Mixed Pomades; Compound Pomades

1264.     Mixed Pomades; Compound Pomades. These are prepared either by the admixture of the different fragrant pomades already noticed, or by the addition of judicious combinations of the more esteemed essential oils, essences, and other odorous substances, to simple pomade, whilst in the liquid or semi-liquid state. The latter is the method almost exclusively adopted by our perfumers. The usual fatty basis of the preceding pomades is one or other of the following:

1265. Plain Pomatum or Pomade

1265.    Plain Pomatum or Pomade. Take 2 parts carefully rendered hog's lard, and 1 part beef-suet (see No. 1253 (To Purify Suet or Lard for Making Pomades), etc..), and melt them together by a very gentle heat. The product is of the proper consistence for temperate climates. Or: Lard, 5 parts, and mutton-suet, 2 parts. (See No. 1253.) Or: Lard and suet equal parts.

1266. Common Pomatum

1266.     Common Pomatum. Take of plain pomade (or fat), 1 pound, melt it at the lowest degree of heat that will effect the object, add of oil of bergamot and lemon, of each 1 drachm ; stir the mixture until it begins to concrete, and then pour it into the pots or bottles. This forms the ordinary pomatum.