A practical treatise on the manufacture of perfumery

by C. Deite

The fabrication of pomades is very simple. The fat, after being melted, and somewhat cooled off, is generally vigorously worked or beaten with a wooden pestle or spatula, until it acquires a frothy, cream-like appearance. By this treatment the fat also gains in volume, small air bubbles being inclosed in it. On the other hand, the fat is stirred until cold, then perfumed and poured into pots.

The following mixtures of fat may serve as suitable foundations for white pomades:—

I. Lard 6 lbs., beef-tallow 2 lbs.

II. Lard 6 lbs., beef-tallow 3 lbs.

III. Lard 7½ lbs., spermaceti 1½ lbs.

IV. Castor oil 6 lbs., vaseline 1½ lbs., wax 1 lb.

V. Lard 8 lbs., cocoanut oil 2 lbs.

VI. Castor oil 6 lbs., spermaceti 1 lb.

VII. Lard 6 lbs., cocoanut oil 3 lbs.