84 
VARIETIES. 
a  high  reputation,  not  only  at  home,  but  throughout  Europe;  the  quantity 
exported,  and  which  can  only  be  reckoned  by  jars  in  hundreds  of  dozens, 
and  the  repeated  announcements  that  may  be  seen  in  the  shops  on  the  con- 
tinent, in  Germany,  France  and  Italy,  of  "  Cold  Creme  Anglaise,"  is  good 
proof  of  its  estimation. 
Eose  Cold  Cream. 
Almond  oil  .  .  .  .1  lb. 
Hose  water  .  .  .  1  lb. 
White  wax  )  , 
0  .  >  each     .  .  1  oz. 
spermaceti  ) 
Otto  of  roses  .  .  .         ^  drnchm. 
Manipulation. — Into  a  well-glazed  thick  porcelain  vessel,  which  should  be 
deep  in  preference  to  shallow,  capable  of  holding  twice  the  quantity  of 
cream  that  is  to  be  made,  place  the  wax  and  sperm  ;  now  put  the  jar  into 
a  boiling  bath  of  water;  when  these  materials  are  melted  add  the  oil,  and 
again  subject  the  whole  to  heat  until  the  flocks  of  wax  and  sperm  are  liqui- 
fied ;  now  remove  the  jar  and  contents,  and  set  it  under  a  runner  containing 
the  rose  water — the  runner  may  be  a  tin  can  with  a  small  tap  at  the  bottom, 
the  same  as  used  for  the  manufacture  of  milk  of  roses.  A  stirrer  must  be 
provided,  made  of  lance  wood,  flat  and  perforated  with  holes  the  size  of  a 
sixpence,  resembling  in  form  a  large  palette  knife.  As  soon  as  the  rose 
water  is  set  running  the  cream  must  be  kept  agitated  until  the  whole  of 
the  water  has  pnssed  into  it ;  now  and  then  the  flow  of  water  must  be 
stopped,  and  the  cream  which  sets  at  the  sides  of  the  jar  scraped  down,  and 
incorporated  with  that  which  remains  fluid.  When  the  whole  of  the  water 
has  been  incorporated  the  cream  will  be  cool  enough  to  pour  into  the  jars 
for  sale;  at  that  time  the  otto  of  rose  is  to  be  added.  The  leason  for  the 
perfume  being  put  in  at  the  last  moment  is  obvious — the  heat  and  subse- 
quent agitation  would  cause  unnecessary  loss  by  evaporation.  Cold  cream 
made  in  this  way  sets  quite  firmly  in  the  jars  into  which  it  is  poured,  and 
retains  "  a  face''  resembling  pure  wax,  although  one-half  is  water  retained 
in  the  interstices  of  the  cream.  When  the  pots  are  well  glazed  it  will  keep 
good  for  one  or  two  years.  If  desired  for  exportation  to  the  East  or  West 
Indies  it  should  always  be  sent  out  in  stoppered  bottles. 
Cold  Cream  of  Almonds. 
is  prepared  precisely  as  the  above  :  but  in  place  of  otto  of  roses,  otto  of 
almonds  is  used. 
Violet  Cold  Cream.  (1st.) 
Iluile  violette  .  1  lb. [Wax  and  spermaceti,  each         1  oz. 
liose  water     .  .  1  Ib.'Otto  of  almonds  .  5  d. 
Violet  Cold  Cream.  (2d  imitation.) 
Almond  oil  .  f  lb. 
Iluile  cassie    .  .  4  lb. 
Hose  water     .  .  1  lb. 
Sperm  and  wax  .  1  oz. 
Otto  of  almonds  .  \  dr. 
