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To Color Fat Green

The same process followed in No. 1258, with fresh walnut leaves, will give a green coloring fat. In this way are prepared the pomades of balsam of Peru, benzoin, cassia, cinnamon, lavender (green), orange-blossoms, orris-root (violet), roses (colored), storax, vanilla, and several others, kept by the French perfumers, and known and spoken of in this country by their French names, as "Pomade aux Fleurs d'Oranges," "à la Rose," "à la Vanille," &c. (Cooley.) Piesse proposes a simple method by which any person can perfume pomade in small quantities; and, if desired, prepare perfumed extracts of favorite flowers. Procure 1261. Essences for Scenting Poma- an ordinary, perfectly clean, double glue-pot, tums. Millefleur-oil of lemon, 3 ounces the inner vessel capable of holding a pound of essence of ambergris, 4 ounces; oil of cloves, fat. When the flowers are in bloom, put a 2 ounces, oil of lavender, 2 ounces. Cowslip- pound of fine lard into the inner vessel of the essence of bergamot, 16 ounces; essence of glue-pot; pour sufficient boiling water into lemon, 8 ounces oil of cloves, 4 ounces; oil the outer pot, and place the whole on a stove of orange-peel, 2 ounces; oil of jasmin, 2 until the lard is melted; strain it through a drachms; eau de bouquet, 2 ounces; oil of close hair-sieve into a vessel containing cold bitter almonds, 16 drops. For general use- spring water. In order to obtain a perfectly essence of bergamot, 16 ounces; essence of inodorous grease, this process may be repeated lemon, 8 ounces; true oil of origanum and oil 3 or 4 times, using each time fresh water, conoil 3 or 4 times, using each time fresh water, conof cloves, each 2 ounces; oil of orange-peel, taining a pinch each of salt and alum. Lastly 1½ ounces. (See Nos. 1243 and 1255.) melt the purified fat and let it cool, to free it