Perfumes and their preparation

by George William Askinson

C. Bandolines.

Bandoline aux Amandes.

Tragacanth	14 oz.
Rose water	8 qts.
Oil of bitter almond	¾ oz.

Crush the tragacanth, place it in the rose water, and leave it at rest in a warm spot, stirring occasionally, until the tragacanth has swollen to a slimy mass. Press it first through a coarse and then through a finer cloth, add a little carmine and the oil of bitter almond.

Bandoline à la Rose.

This is made like the preceding, only substituting 1½ oz. of oil of rose for the oil of bitter almond. Other varieties may be produced by the use of different odors.