For making pomatums, the lard, fat, suet, or marrow used, must be carefully prepared by being melted with as gentle a heat as possible, skimmed, strained, and cleared from the dregs which are deposited on standing.

117. Common Pomatum

Mutton suet, prepared as above, one pound; lard, three pounds; carefully melted together, and stirred constantly as it cools, two ounces of bergamot being added.

118. Hard Pomatum

Lard and mutton suet carefully prepared, of each one pound; white wax, four ounces; es-sence of bergamot, one ounce.