an;
with a slow and steady heat, cook the almonds until their granular
texture assumes a pasty form, constantly stirring the mixture during the
whole time, otherwise the almonds quickly burn to the bottom of the 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, it should be passed through a medium fine sieve, to
insure uniformity of texture, especially as almonds do not grind kindly.

Other pastes, such as _Pate de Pistache_, _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 preparations bearing a similar name made by
confectioners.

ALMOND MEAL.

Ground almonds, 1 lb.
Wheat flour, 1 lb.
Orris-root powder, 1/4 lb.
Otto of lemon, 1/2 oz.
" almonds, 1/4 drachm.

PISTACHIO NUT MEAL, OR ANY OTHER NUT.

Pistachio nuts (decorticated as almonds }
are bleached), } 1 lb.
Orris powder, 1 lb.
Otto of neroli, 1 drachm.
" lemons, 1/2 oz.

Other meals, such as perfumed oatmeal, perfumed bran, &c., are
occasionally in demand, and are prepared as the foregoing.

All the preceding preparations are used in the lavatory process as
substitutes for soap, and to "render the skin pliant, soft, and fair!"

EMULSIN AU JASMIN.

Saponaceous cream, 1 oz.
Simple syrup, 1-1/2 oz.
Almond oil, 1 lb.
Best jasmine oil, 1/2 lb.

EMULSIN A LE VIOLETTE.

Saponaceous cream, 1 oz.
Syrup of violets, 1-1/2 oz.
Best violet oil, 1-1/2 lb.

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