Home › Pomatums Or Pomades › Method of Purifying Fat

Method of Purifying Fat

Take 1 cwt. of perfectly fresh grease, either of lard or beef suet; cut the grease into small picces, and pound it well in a mortar; when of cantharides and olive oil or almond oil, it is well crushed, wash it with water repeatsimply agitated together, and shaken before edly, until, in fact, the water is as clear after use. A more effective and cleanly liquid pre- withdrawing the grease as before it was put paration may be made by substituting proof in. The grease has now to be melted over a spirit (or good rum) for the oil, and adding 1 slow fire, adding thereto about 3 ounces crysto 15 drachms of glycerine (Price's) to each tallized alum in powder, and a handful of ounce of the mixture, a corresponding increase common salt; now let the grease boil, but a!being made in the proportion of the tincture, low it to bubble for a few seconds only; then to compensate for this addition. This prepa- strain the grease through fine linen into a ration imparts as much moisture and gloss to deep pan, and allow it to stand, to clear itself the hair as the former one, and is much more genial in its action on the scalp. Distilled water, or rosemary water, is often substituted for proof spirit. A still more active preparation is made of tincture of cantharides and glycerine only.

P omatums or Pomades, Any scented greasy matter of appropriate consistence, or any mixture of fats, used, or intended to be used, in dressing the hair, now commonly passes under the name of pomatum or pomade. The usual basis of ordinary pomatum or pomade for use in this climate, is either a mixture of 2 parts of hog's lard and 1 part of beef suet; or of 5 parts of lard and 2 parts of mutton suet; the fats being both previously carefully rendered or prepared, and then melted together by a gentle heat. The latter mixture is chiefly used for white pomatum or pomade. Essential oil, and other volatile matter used to scent this fat, should be added to it and stirred up with it, after it has somewhat cooled, but before it begins to solidify, in order to prevent loss. The unscented mixed fats form the plain pomade or pomatum of the perfumers. (Cooley.) from all impurities, for about 2 hours. The clear grease is then again to be put into the pan, over a bright fire, adding thereto about 3 or 4 quarts rose water, and about 5 ounces powdered gum benzoin; it is allowed to boil gently, and all scum that rises is to be removed. until it ceases to be produced; finally the grease is put into deep pans, and when cold is then fit for use, and may be kept for an intaken carefully off the sedimentary water; it definite period, without change or turning rancid. It will be observed that the principal feature in this process is the use of benzoin. 1255. Το Perfume Melted Fat. In adding aromatics or perfumes to the melted fat, its temperature must be adapted to their relative degree of volatility. Essential oils and alcoholic essences, particularly the more delicate ones, are added at the lowest possible temperature compatible with their perfect union with the fat; whilst substances like the aromatic resins and balsams are better added to the fat more fully liquefied, aiding their solution and union by stirring the mass with a wooden, bone, or porcelain knife or spatula.

With the latter, after the union is complete. it is often necessary to allow the mixture t repose for a short time, and to pour it off oils and essences, and concluding the work. from the dregs before adding the essential (See No. 1261.)