A practical treatise on the manufacture of perfumery

by C. Deite

If the Lait de rose is to be rose color, add very carefully a small quantity of corallin tincture and shake vigorously.

Besides wax, fatty or oily substances should not be employed in the preparation of these emulsions, as otherwise they would soon become rancid.

Almond milk (Lait d'amandes amères).—Distilled water 5 lbs., bitter almonds 1 lb., white beeswax 1¾ ozs., comminuted Castile soap 2½ ozs., potash 3½ ozs., bitter-almond oil 8¼ drachms, dissolved in extract from Pomm. Tubereuse 8 ozs.

Scald and peel the bitter almonds. Then convert them to a paste by pounding in a clean mortar, bring the paste into the distilled water, and extract in a water-bath for about ½ hour. Then strain the liquid through a cloth, successively dissolve the other substances in the strained fluid in the water-bath, and when all is dissolved, strain again and proceed as given for rose milk. The bitter-almond oil is dissolved in the extract from Pomm. Tubereuse and added last of all to the liquid mass.

Lily milk (Lait de lys).—Rose water, orange-flower water, and jasmine water each 1 quart, white beeswax 3½ ozs., Castile soap 2½ ozs., potash and orris-root tincture each 3½ ozs., cumarin tincture 1¾ ozs., dissolved in musk-root tincture 3½ ozs., bergamot oil 1¾ ozs. Proceed as given for Lait de Rose.

In regard to the Castile soap, it may here be remarked that it should be neutral and contain no excess of oil, as otherwise all the preparations above given might, in a short time, become rancid.

Perfumed glycerin with rose odor.—Chemically pure glycerin of 28° B. 10 lbs., Extrait rose No. 1, 8 ozs.

By adding the Extrait rose, the glycerin becomes turbid, but clarifies by shaking thoroughly and allowing the mixture to stand quietly for several days. Filtering the fluid is not advisable, and besides entirely useless.

Perfumed glycerin with fruit odor.—Chemically pure glycerin of 28° B. 10 lbs., any kind of fruit ether 1¾ ozs. Shake thoroughly. The glycerin, if chemically pure, is not rendered turbid by the fruit ether, which, of course, must also be of the best quality.