Eau de mousseline.
| 2 | quarts spirit of roses, 3d infusion. |
| 2 | quartsdo.irit ofjasmin, 4thinfdo. |
| 1 | quartsdo.irit ofclove gilly flower. |
| 2 | quartsdo.irit oforange flower, 4th do. |
| 2 | ounces essence of vanilla, 3d infusion. |
| 2 | ounces do.sence ofmusk,3d infdo. |
| 4 | drachms of sanders wood. |
| 1 | quart of orange-flower water. |
Almond pastes.
These are, gray, sweet white, and bitter white.
The first is made either with the kernels of apricots, or with bitter almonds. They are winnowed, ground, and formed into loaves of 5 or 6 pounds weight, which are put into the press in order to extract their oil; 300 pounds of almonds affording about 130 of oil. The pressure is increased upon them every two hours during three days; at the end of which time the loaves or cakes are taken out of the press to be dried, ground, and sifted.
The second paste is obtained by boiling the almonds in water till their skins are completely loosened; they are next put into a basket, washed and blanched; then dried, and pressed as above.
The third paste is prepared like the second, only using bitter almonds.
Liquid almond pastes, such as those of the rose, orange, vanilla, and nosegay.—The honey paste is most admired. It is prepared as follows:—
| 6 | pounds of honey. |
| 6 | poudo.s ofwhite bitter paste. |
| 12 | pounds oil of bitter almonds. |
| 26 | yolks of eggs. |
The honey should be heated apart and strained; 6 pounds of almond paste must then be kneaded with it, adding towards the conclusion, alternately, the quantity of yolks of eggs and almond oil indicated.