Perfumes and their preparation

by George William Askinson

This preparation differs from all other milks sold in perfumery in that it consists of some aromatic water with tincture of benzoin and tolu. In making it, pour the aromatic water in a very thin stream into the tincture under vigorous stirring. If the water flows in too rapidly, the resins present in the tincture separate in lumps; but if slowly poured in, the resins form minute spheres which remain suspended. The preparation is named after the aromatic water it contains: Lait virginal de la rose, à fleurs d’oranges, etc. Its formula is:

Tincture of benzoin	2 oz.
Tincture of tolu	2¾ oz.
Aromatic water	4 qts.

Cucumber Milk (Lait de Concombres).

Soap	1 oz.
Olive oil	1 oz.
Wax	1 oz.
Spermaceti	1 oz.
Sweet almonds	1 lb.
Cucumber juice (freshly expressed)	4½ pints.
Extract of cucumber	1 pint.
Alcohol	2 lb.

Dandelion Milk.

Soap	2¼ oz.
Olive oil	2¼ oz.
Wax	2¼ oz.
Sweet almonds	1 lb.
Extract of tuberose	1 lb.
Rose water	5 pints.
Dandelion juice	5 oz.

Dandelion juice is the bitter milk sap of the root of the common dandelion (Leontodon taraxacum); it should be expressed immediately before use. The rose water may be replaced by some other aromatic water or even ordinary water; but the latter should be distilled, otherwise the lime it contains would form an insoluble combination with the soap.

Bitter-Almond Milk (Lait d’Amandes Amères).

Bitter almonds	2¼ oz.
Soap	2¼ oz.
Expressed oil of almond	2¼ oz.
Wax	2¼ oz.
Spermaceti	2¼ oz.
Rose water	4 qts.
Alcohol	3 pints.
Oil of bitter almond	½ oz.
Oil of bergamot	1 oz.
Oil of lemon	½ oz.

Rose Milk (Lait de Roses).