| Huile antique des violettes | 2 to 3 lb. |
| Almond cream | 5½ oz. |
| Expressed oil of almond | 4 lb. |
| Water | 5½ oz. |
| Sugar | 2¾ oz. |
In place of the huiles antiques named (i.e., fine oils saturated with the odors of the corresponding flowers) any other huile antique may be used and the cream then called by the name of the flower whose odor it possesses. Such creams with genuine huiles antiques are among the finest preparations known in perfumery and of course are high-priced, owing to the cost of the huiles antiques.
Olivine.
| Gum acacia | ½ lb. |
| Yolk of egg | 10 yolks. |
| Olive oil | 4 lb. |
| Soap | 7 oz. |
| Water | 8 oz. |
| Sugar | 5½ oz. |
| Oil of bergamot | 2 oz. |
| Oil of lemon | 2 oz. |
| Oil of clove | 1 oz. |
| Oil of orange peel | ¾ oz. |
| Oil of thyme | 75 grains. |
| Oil of cinnamon | 75 grains. |
The gum, sugar, water, and yolk of eggs are first intimately mixed and gradually added to the olive oil containing the essential oils.
B. Meals and Pastes.
The so-called meals (farines) and pastes (pâtes) really consist of the flour of fatty vegetable substances which possess the property of forming an emulsion with water and are frequently used in washes. As they are free from alkali, they are the most delicate preparations of the kind and are especially suitable for washing the face or sensitive hands.
Simple Almond Paste (Pâte d’Amandes Simple).
| Bitter almonds | 6 lb. |
| Alcohol | 2 qts. |
| Rose water | 4 qts. |
| Oil of bergamot | 10½ oz. |
| Oil of lemon | 3½ oz. |
Put the bitter almonds in a sieve, dip them for a few seconds in boiling water, when they can be easily deprived of their brown skin; carefully bruise them in a mortar, and place them in a glazed pot set in another kept full with boiling water; pour over them two quarts of the rose water heated to near the boiling-point. Keep up the heat under continual stirring until the almond meal and rose water form a uniform mass free from granules; in other words, until the meal is changed into paste. The pot is now allowed to cool somewhat, when the rest of the rose water and the oils dissolved in alcohol are added. Almond paste should have a uniform, butter-like consistence if the first part of the operation has been carefully performed.