VARIETIES. 
79 
liability  to  "  go  off,"  as  the  cook  would  say  when  the  "melted  butter"  is 
"  turned  the  wrong  way,"  increases  as  the  amandine  nears  the  finish  ;  hence 
extra  caution  and  plenty  of  "  elbow  grease  "  must  be  used  during  the  ad- 
dition of  the  last  two  pounds  of  oil.  If  the  oil  be  not  perfectly  fresh,  or  if 
the  temperature  of  the  atmosphere  be  above  the  average  of  summer  heat, 
it  will  be  almost  impossible  to  get  the  whole  of  the  oil  given  in  the  formula 
into  combination;  when  the  mass  becomes  bright  and  of  a  crystalline  lustre, 
it  will  be  well  to  stop  the  further  addition  to  it. 
This  and  similar  compounds  should  be  potted  as  quickly  as  made,  and 
the  lids  of  the  pots  banded  either  with  strips  of  tin-foil  or  paper  to  exclude 
air.  When  the  amandine  is  filled  into  the  jars,  the  top  or  face  of  it  is 
marked  or  ornamented  with  a  tool  made  to  the  size  of  half  the  diameter  of 
the  interior  of  the  jar,  in  a  similar  way  to  a  saw,  apiece  of  lead  or  tortoise- 
shell  being  serrated  with  an  angular  file,  or  a  piece  of  an  "  old  saw  "  will  do 
very  well ;  place  the  marker  on  the  amandine,  and  turn  the  jar  gently 
round. 
Olivine. 
Gum  acacia;  in  powder 
Honey 
Yolk  of  eggs,  number 
White  soft  soap 
Olive  oil 
Green  oil 
Otto  of  bergamot 
"  lemon 
"  clove 
"    thyme  and  cassia,  each 
Rub  the  gum  and  honey  together  until  incorporated,  then  add  the  soap 
and  egg.    Having  mixed  the  green  oil  and  perfume  with  the  olive  oil,  the 
mixture  is  to  be  placed  in  the  runner,  and  the  process  followed  exactly  as 
indicated  for  amandine. 
Honey  and  Almond  Paste.    [Pate  d'  Amande  au  Miel.) 
Bitter  almonds,  blanched  and  ground    .        \  lb. 
Honey 
Yolk  of  eggs,  number 
Amond  oil  . 
Otto  of  bergamot 
"  cloves 
Rub  the  eggs  and  honey  together  first,  then  gradually  add  the  oil,  and 
finally  the  ground  almonds  and  the  perfume. 
Almond  Paste. 
Bitter  almonds,  blanched  and  ground 
Rose  water  . 
Alcohol,  60  o.  p. 
Otto  of  bergamot 
6  oz. 
5 
3  oz. 
2  1b. 
1  oz. 
1  oz. 
1  oz. 
i  oz. 
h  drachm. 
1  lb. 
8 
lib. 
I  oz. 
I  oz. 
II  lb. 
\h  pint. 
1C  oz. 
3  oz. 
