This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
Whites of......... | 2 eggs 5 fluidounces 3 fluidounces 1/3 fluidounce 4 fluidounces |
Water............ Water of ammonia. Cologne water |
Beat the egg whites to a froth, and add the other ingredients in the order in which they are named, with a thorough mixing after each addition.
Many of the egg shampoos are so called from their appearance. They usually contain no egg and are merely preparations of perfumed soft soap. Here are some formulas:
I. | —White castile soap.. .. | 4 ounces |
Powdered curd soap.. | 2 ounces | |
Potassium carbonate. | 1 ounce | |
Honey.............. | 1 ounce |
Make a homogeneous paste by heating with water.
Melt 3.5 pounds of lard over a salt-water bath and run into it a lye formed by dissolving 8 ounces of caustic potassa in 1.5 pints of water. Stir well until saponification is effected and perfume as desired.
 
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