H^ Watery Mixtures. 357 



: 3. Bitter almonds 8 oz., distilled water 6 oz., elder-flower wa- 

 ter 4 oz., make an emulsion, and add ol. tart. p. deliq. 3iij, tinct. 

 beDz. 3ij. M. : used as a cosmetic wash. 



French milk of roses. Rose water lb. jss, tinct. of benz.j 

 tinct. of storax, of each 1 oz., spirit of roses 3ij. 



German milk of roses. Extr. Satumi Jvj, spir. lavand. sj, aq. 

 rosae ^vj, aq. font, sxviij, cerussa? ^ss; mix. 



Liquid soap, Lotio saponacea. 01. olivae ^iv, ol. tartari p. del. 

 5ss, rub together, then add aq. rosar. 5xij : cosmetic. 



Eau ^ange houiUie. Rose water and orange flower water of 

 each 3 pints, benzoin lib., storax 8 oz., cinnam. 1 oz., cloves \ 

 an oz., a musk bag, calamus two or three sticks, boil away a pint 

 and a half: boil a fresh parcel of water on the residuum, and 

 add to the former. 



Liquid rouge. The red liquid left in the preparation of car- 

 mine. 



2. Dissolve carmine in subcarbonate of potash water, and dilute 

 with more water. 



.3. Dissolve pure rouge in a mixture of alcohol and weak acetic 

 acid. 



Almond hloom. Brazil dust 1 oz., water 3 pints; boil, strain, 

 d isinglass 5vj, grana sylvestria 2 oz (or cochineal 5ij), alum 1 

 ., borax 5iij ; boil again and strain through a fine cloth. 



Pink dye. Washed safflower 5ij, subc. of potash gr. xviij, spi- 



^ wine 5vii, digest for two hours, add distilled water 3ij, 



for two hours more, add distilled vinegar or lemon juice 



. to reduce it to a fine rose colour : used as a cosmetic, and to 



silk stockings. 



FOR KITCHEN AND TABLE USE, 



Pickle for meats. Brown sugar, bay salt, common salt, ana 2lb., 

 saltpetre 8 oz., water 2 gall. Used to pickle meats, to which it 

 gives a fine red colour, while the sugar renders them mild and of 

 an excellent flavour. 



Essence of anchotnes. Anchovies Sib. to 41b. and a half, pulp 

 ill rough a fine hair sieve, boil the lx)ncs with common salt 7 oz. 

 \i vatcr Gib. : strain, add flour 7 oz., and the pulp of the fish; 



il, pass the whole through the sieve, colour with bole to your 



cy ; it should produce 1 gallon. 



2. Anchovies 5 double barrels, bay salt 211b., brown salt 71b., 

 starch powder 311)., powd. bole lib., Cayenne pepper 8 oz., water 

 30 gall. ; protluces 42 doz. and G pots. 





