The Art of Perfumery, and Methods of Obtaining the Odors of Plants / With Instructions for the Manufacture of Perfumes for the Handkerchief, Scented Powders, Odorous Vinegars, Dentifrices, Pomatums, Cosmetics, Perfumed Soap, Etc., to which is Added an Appendix on Preparing Artificial Fruit-Essences, Etc.

by G. W. Septimus Piesse

Ground almonds,	1 lb.
Wheat flour,	1 lb.
Orris-root powder,	1/4 lb.
Otto of lemon,	1/2 oz.
" almonds,	1/4 drachm.

Pistachio Nut Meal, or any other Nut.

Pistachio nuts (decorticated as almonds are bleached),	1 lb.
Orris powder,	1 lb.
Otto of neroli,	1 drachm.
" lemons,	1/2 oz.

Other meals, such as perfumed oatmeal, perfumed bran, &c., are occasionally in demand, and are prepared as the foregoing.

All the preceding preparations are used in the lavatory process as substitutes for soap, and to "render the skin pliant, soft, and fair!"

Emulsin au Jasmin.

Saponaceous cream,	1 oz.
Simple syrup,	1-1/2 oz.
Almond oil,	1 lb.
Best jasmine oil,	1/2 lb.

Emulsin a le Violette.

Saponaceous cream,	1 oz.
Syrup of violets,	1-1/2 oz.
Best violet oil,	1-1/2 lb.

Emulsin of other odors can be prepared with tubereuse, rose, or cassie (acacia) oil (prepared by enfleurage or maceration).