Let the juice of the dandelion be perfectly fresh pressed; as it is in itself an emulsion, it may be put into the mortar after the almonds are broken up, and stirred with the water and spirit in the usual manner.
Milk of Cucumber.
| Sweet almonds, | 4 oz. | |
| Expressed juice of cucumbers, | 1 pint. | |
| Spirit (60 o.p.), | 8 oz. | |
| Essence of cucumbers, | 1/4 pint. | |
| Green oil, wax, | } | |
| Curd soap, | } each | 1/2 oz. |
Raise the juice of the cucumbers to the boiling point for half a minute, cool it as quickly as possible, then strain through fine muslin; proceed to manipulate in the usual manner.
Essence of Cucumbers.
Break up in a mortar 28 lbs. of good fresh cucumbers; with the pulp produced mix 2 pints rectified spirit (sp. gr. .837), and allow the mixture to stand for a day and night; then distil the whole, and draw off a pint and a half. The distillation may be continued so as to obtain another pint fit for ulterior purposes.
Creme de Pistache. (Milk of Pistachio Nuts.)
| Pistachio nuts, | 3 oz. | |
| Orange-flower water, | 3-1/4 pints. | |
| Esprit neroli, | 3/4 pint. | |
| Palm soap, | } | |
| Green oil, wax, | } each, | 1 oz. |
| Spermaceti, | } |
Lait Virginal.
| Rose-water, | 1 quart. |
| Tincture benzoin, | 1/2 oz. |