FOR THE DRESSING-TABLE.
563. To make soft Pomatum.—Beat half a pound of unsalted fresh lard in common water; then soak and beat it in two rose-waters; drain it, and beat it with two spoonfuls of brandy; let it drain from this; add to it some essence of lemon, and keep it in small pots.
564. Or: Soak half a pound of clear beef marrow, and one pound of unsalted fresh lard, in water, two or three days, changing and beating it every day. Put it into a sieve, and, when dry, into a jar, and the jar into a saucepan of water. When melted, pour it into a basin, and beat it with two spoonfuls of brandy; drain off the brandy, and then add essence of lemon, bergamot, or any other scent that is liked.
565. Hard Pomatum.—Prepare equal quantities of beef marrow and mutton suet, as before, using the brandy to preserve it, and adding the scent; then pour it into moulds, or, if you have none, into phials of the size you choose the rolls to be. When cold, break the bottles, clear away the glass carefully, and put paper round the rolls.
566. Or: Take equal quantities of marrow, melted and strained, lard, and castor oil; warm all together; add any scent you please; stir until cold, and put into pots.