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VARIETIES. 
The  previously-formed  saponaceous  mixture  is  now  to  be  placed  in  the 
raortar  and  the  ready-formed  emulsion  in  the  runner;  the  soapy  com- 
pound and  the  emulsion  is  then  carefully  blended  together.  As  the  la^st  of 
the  emulsion  runs  into  the  mortar,  the  spirit,  in  which  the  otto  of  roses  has 
been  dissolved,  is  to  take  its  place,  and  to  be  gradually  trickled  into  the 
other  ingredients.  A  too  sudden  addition  of  the  spirit  frequently  coagulates 
the  milk  and  caused  it  to  be  curdled ;  as  it  is,  the  temperature  of  the  mix- 
ture rises,  and  every  means  must  be  taken  to  keep  it  down  ;  the  constant 
agitation  and  cold  mortar  effecting  that  object  pretty  well.  Finally,  the  now 
formed  milk  of  roses  is  to  be  strained. 
The  almond  residue  may  be  washed  with  a  few  ounces  of  fresh  rose  water, 
in  order  to  prevent  any  loss  in  bulk  to  the  whole  given  quantity.  The  newly- 
formed  milk  should  be  placed  in  a  bottle  having  a  tap  in  it  about  a  quarter 
of  an  inch  from  the  bottom.  After  standing  perfectly  quiet  for  twenty-four 
hours  it  is  fit  to  bottle.  All  the  above  precautions  being  taken,  the  milk  of 
roses  will  keep  any  time  without  precipitate  or  creamy  supernatation.  These 
directions  apply  to  all  the  other  forms  of  milk  now  given. 
Milk  of  Almonds. 
Bitter  almonds  (blanched)     .  .        10  oz. 
Distilled  (or  rose)  water        .  .         1  quart. 
Alcohol  (60  o.  p.)    :            .  .        f  pint.* 
Otto  of  almonds       .            .  .      '  i  drachm. 
"      bergamot      .            .  .2  drachms. 
Wax,  spermaceti,          ~)       ,  . 
n       a    -i       a          >  each  •         i  oz- 
Almond  oil,  curd  soap  ^ 
Milk  of  Elder. 
Sweet  almonds         .            .  4  oz. 
Elder  flower  water    .            .  .1  pint. 
Alcohol  (60  o.  p.)    .            .  .8  oz. 
Oil  of  elder  flowers  .            .  i  oz. 
(Prepared  by  maceration.) 
Wax,  sperm,  soap,  each         .  .        J  oz. 
Milk  of  Dandelion. 
Sweet  almonds         .            .  .        4  oz. 
Rose  water  .            .            .  .1  pint. 
Expressed  juice  of  dandelion  root  .         1  oz. 
Esprit  tubereuse       .            .  8  oz. 
Green  oil,  wax   )  ^         #  ,       J  oz. 
Curd  soap  ) 
Let  the  juice  of  the  dandelion  be  perfectly  fresh  pressed ;  as  it  is  in  it- 
self an  emulsion,  it  may  be  put  into  the  mortar  after  the  almonds  are 
broken  up,  and  stirred  with  the  water  and  spirit  in  the  usual  manner. 
*The  imperial  measure  only  is  recognised  among  perfumers. 
