|
Main
- books.jibble.org
My Books
- IRC Hacks
Misc. Articles
- Meaning of Jibble
- M4 Su Doku
- Computer Scrapbooking
- Setting up Java
- Bootable Java
- Cookies in Java
- Dynamic Graphs
- Social Shakespeare
External Links
- Paul Mutton
- Jibble Photo Gallery
- Jibble Forums
- Google Landmarks
- Jibble Shop
- Free Books
- Intershot Ltd
|
books.jibble.org
Previous Page
| Next Page
Page 65
Emulsin of other odors can be prepared with tubereuse, rose, or cassie
(acacia) oil (prepared by enfleurage or maceration).
For the methods of mixing the ingredients, see "Amandine," p. 195.
On account of the high price of the French oils, these preparations are
expensive, but they are undoubtedly the most exquisite of cosmetiques.
SECTION X.
MILK, OR EMULSIONS.
In the perfumery trade, few articles meet with a more ready sale than
that class of cosmetiques denominated milks. It has long been known that
nearly all the seeds of plants which are called nuts, when decorticated
and freed from their pellicle, on being reduced to a pulpy mass, and
rubbed with about four times their weight of water, produce fluid which
has every analogy to cow's milk. The milky appearance of these emulsions
is due to the minute mechanical division of the oil derived from the
nuts being diffused through the water. All these emulsions possess great
chemical interest on account of their rapid decomposition, and the
products emanating from their fermentation, especially that made with
sweet almonds and pistachios (_Pistachia vera_).
In the manufacture of various milks for sale, careful manipulation is of
the utmost importance, otherwise these emulsions "will not keep;" hence
more loss than profit.
"Transformation takes place in the elements of vegetable caseine
(existing in seeds) from _the very moment_ that sweet almonds are
converted into almond-milk."--LIEBIG. This accounts for the
difficulty many persons find in making milk of almonds that does not
spontaneously divide, a day or so after its manufacture.
MILK OF ROSES.
Valencia almonds (blanched), 1/2 lb.
Rose-water, 1 quart.
Alcohol (60 o.p.), 1/4 pint.
Otto of rose, 1 drachm.
White wax, spermaceti, oil soap, each, 1/2 oz.
_Manipulation_.--Shave up the soap, and place it in a vessel that can be
heated by steam or water-bath; add to it two or three ounces of
rose-water. When the soap is perfectly melted, add the wax and
spermaceti, without dividing them more than is necessary to obtain the
correct weight; this insures their melting slowly, and allows time for
their partial saponification by the fluid soap; occasional stirring is
necessary. While this is going on, blanch the almonds, carefully
excluding every particle that is in the least way damaged. Now proceed
to beat up the almonds in a scrupulously clean mortar, allowing the
rose-water to trickle into the mass by degrees; the runner, as used for
the oil in the manufacture of olivine, is very convenient for this
purpose. When the emulsion of almonds is thus finished, it is to be
strained, _without pressure_, through clean _washed_ muslin (_new_
muslin often contains starch, flour, gum, or dextrine).
The previously-formed saponaceous mixture is now to be placed in the
mortar, and the ready-formed emulsion in the runner; the soapy compound
and the emulsion is then carefully blended together. As the last 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 causes it to be curdled; as it is,
the temperature of the mixture 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 into 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.
Previous Page
| Next Page
|
|