The several varieties of vegetable milk are merely emulsions containing sufficient water to give them a milky appearance. They are used as such for washes and are in great favor. Owing to the larger amount of water they contain, they are more liable to decompose than the preparations described above, since the fats present in them easily become rancid on account of their fine division in the milk.
In order to render these preparations more stable, they receive an addition of about five to ten per cent of their weight of pure glycerin which enhances their cosmetic effect. The addition of about one-half of one per cent of salicylic acid is likewise to be recommended, as it makes them more stable.
In the following pages we shall describe only the most important of these preparations usually made by the perfumer. In this connection we may state that by slightly modifying the substances used to perfume them, new varieties of vegetable milk can be easily prepared.
Every vegetable milk consists in the main of a base of soap, wax, and spermaceti, and an aromatic water which gives the name to the preparation. This composition is intended to keep suspended the fatty vegetable substances (almond or pistachio meal, etc.), thus producing a milky appearance.
Vegetable milks are made as follows.
Melt the soap with the wax and spermaceti at a gentle heat. Prepare a milk from the vegetable substance and the aromatic water (e.g., unexpressed almonds and rose water) by careful trituration, strain it through fine silk gauze into the vessel containing the melted mixture of soap, wax, and spermaceti, stir thoroughly, let it cool, and add the alcohol holding in solution the essential oils, the glycerin (and the salicylic acid), under continual stirring. The alcohol must be added in a very thin stream, otherwise a portion of the mass will curdle. The coarser particles contained in the milk must be allowed to settle by leaving the preparation at rest for twenty-four hours, when the milk can be carefully decanted from the sediment and filled into bottles for sale.
Lilac Milk (Lait de Lilas).
| Soap | 2¼ oz. |
| Wax | 2¼ oz. |
| Spermaceti | 2¼ oz. |
| Sweet almonds | 1 lb. |
| Lilac-flower water | 4½ pints. |
| Huile antique de lilas | 2½ oz. |
| Alcohol (80-85% Tralles) | 2 lb. |
In place of lilac-flower water and huile antique de lilas, lilacin (terpineol) may be used, a sufficient quantity (about 1 oz.) being dissolved in the alcohol. But the lilacin must be pure and of clean odor.