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 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.