80 
VARIETIES. 
Place  the  ground  almonds  and  one  pint  of  the  rose  water  into  a  stewpan  : 
v.  ith  a  slow  and  steady  heat  cook  the  almonds  until  their  granular  texture 
rssumesa  pasty  form,  constantly  stirring  the  mixture  during  the  whole 
time,  otherwise  the  almonds  quickly  burn  to  the  bottom  of  pan,  and  impart 
to  the  whole  an  empyreumatic  odor. 
The  large  quantity  of  otto  of  almonds  which  is  volatilized  during  the 
process  renders  it  essential  that  the  operator  should  avoid  the  vapor  as  much 
as  possible. 
When  the  almonds  are  nearly  cooked,  the  remaining  water  is  to  be  added  ; 
finally  the  paste  is  put  into  a  mortar,  and  well  rubbed  with  the  pestle  ;  then 
the  perfume  and  spirit  are  added.  Before  potting,  this  paste,  as  well  as 
honey  paste,  should  be  passed  through  a  medium  fine  sieve,  to  ensure  uni- 
formity of  texture,  especially  as  almonds  do  not  grind  kindly. 
Other  pasts,  such  as  Pate  de  Pistac7ie,  Pate  de  Cocos,  Pate  de  Guimauve, 
are  prepared  in  so  similar  a  manner  to  the  above  that  it  is  unnecessary  to 
say  more  about  them  here,  than  that  they  must  not  be  confounded  with  pre- 
parations bearing  a  similar  name  made  by  confectioners. 
Almond  Meal. 
Ground  almonds        .  .  1  lb. 
'Wheat  flour  .  .  .lib. 
Orris  root  powder       .  .  \  lb. 
Otto  of  lemon  .  .  |  oz. 
"      almonds        .  .  •        i  drachm. 
Pistachio  Nut  Meal,  or  any  other  Nut. 
Pistachio  nuts  (decorticated  as  almonds  are 
bleached)  .  .  1  lb. 
Orris  powder  .  ;  .1  lb. 
Otto  of  neroly  •  .  .1  drachm. 
"      lemons  .  .  J  oz. 
Other  meals,  such  as  perfumed  oatmeal,  perfumed  bran,  &c,  are  occasion 
ally  in  demand,  and  are  prepared  as  the  foregoing. 
All  the  preceding  preparations  are  used  in  the  lavatory  process  as  sub- 
stitutes for  soap,  and  to  "  render  the  skin  pliant,  soft  and  fair  !  " 
Emulsin  au  Jasmin. 
Saponaceous  cream  .  .  1  oz. 
Simple  syrup  •  .  .        1 J  oz. 
Almond  oil  ...        1  lb. 
Best  jassamine  oil  .  •        I  lb. 
Emulsin  au  Violette. 
Saponaceous  cream  .  .  .1  oz. 
Syrup  of  violets  .  .  lj  oz. 
Best  violet  oil  .  .  .        1»  lb. 
Emulsin,  of  other  odors,  can  be  prepared  with  tubereuse,  rose  or  cassie 
(acacia)  oils  (prepared  by  enfleurage  or  maceration.) 
