easily made, and may interest some of our readers. 
Jasmine Pommade. (Cyclop, of Practical Recipes.) 
“ Take a frame, formed of four pieces of wood, 
two inches deep, and one foot square, with a groove 
arranged to support a piece of glass, which is to 
form a moveable bottom ; on this spread a layer of 
the following pommade.” 
“Beef suet, one part. Lard, three parts.” “Into 
this stick fresh Jasmine flowers, in different parts 
every day, or every other day, for one, two, or 
three months, or until the pommade is sufficiently 
scented.” 
“In this way, in some of the large manufactories 
in France, are treated from 2000 to 5000 frames, 
which are piled on each other to a convenient 
height, by which method the pertume is prevented 
escaping ; or what flies off is absorbed by the sur- 
rounding frames.” 
Oil of Jasmine. 
“Take an iron plate, on this place a cotton cloth, 
imbued with olive oil, then a layer of flowers, and 
lastly an iron plate ; repeat the series as conveni- 
ent, and change the flowers for fresh ones until a 
proper scent is imparted ; then apply pressure, 
collect the oil in glass bottles, and let it rest until 
fine ; lastly, pour off the clean.” 
Jasminum affme may be propagated readily by 
layers or cuttings; and, to be grown in perfection, 
should be trained against a wall of south aspect. 
In spring-pruning the Jasmine, care should be 
taken that the blossoming shoots are not cut off, 
but laid in. Prune freely immediately after 
flowering. 
