quinine, morphia, &c., in oil, by
Mr. W. Bastick, greatly favors the supposition of analogous compounds in
soap.

SECTION IX.

EMULSINES.

From soaps proper we now pass to those compounds used as substitutes for
soap, which are classed together under one general title as above, for
the reason that all cosmetiques herein embraced have the property of
forming emulsions with water.

Chemically considered, they are an exceedingly interesting class of
compounds, and are well worthy of study. Being prone to decomposition,
as might be expected from their composition, they should be made only in
small portions, or, at least, only in quantities to meet a ready sale.

While in stock they should be kept as cool as possible, and free from a
damp atmosphere.

AMANDINE.

Fine almond oil, 7 lbs.
Simple syrup,[E] 4 oz.
White soft soap, or saponaceous cream, _i.e._ }
Creme d'Amande, } 1 oz.
Otto of almonds, 1 oz.
" bergamot, 1 oz.
" cloves, 1/2 oz.

Rub the syrup with the soft soap until the mixture is homogeneous, then
rub in the oil by degrees; the perfume having been previously mixed with
the oil.

[Illustration: Oil-Runner in Emulsine Process.]

In the manufacture of amandine (and olivine) the difficulty is to get in
the quantity of oil indicated, without which it does not assume that
transparent jelly appearance which good amandine should have. To attain
this end, the oil is put into "a runner," that is, a tin or glass
vessel, at the bottom of which is a small faucet and spigot, or tap. The
oil being put into this vessel is allowed to run slowly into the mortar
in which the amandine is being made, just as fast as the maker finds
that he can incorporate it with the paste of soap and syrup; and so long
as this takes place, the result will always have a jelly texture to the
hand. If, however, the oil be put into the mortar quicker than the
workman can blend it with the paste, then the paste becomes "oiled," and
may be considered as "done for," unless, indeed, the whole process be
gone through again, starting off with fresh syrup and soap, using up the
greasy mass as if it were pure oil. This liability to "go off,"
increases as the amandine nears the finish; hence