The druggist's general receipt book by Beasley Henry

Author:Beasley, Henry
Language: eng
Format: epub, pdf
Tags: Medicine, Veterinary medicine
Publisher: Philadelphia, Lindsay and Blakiston
Published: 1853-03-25T05:00:00+00:00

241 HUILES ANTIQUES.

PERFUMED OILS FOR THE HAIR.

The basis of these oils is either almond oil, olive oil, or oil of ben ; whichever is used should be perfectly fresh, and of the finest quality. The perfume is communicated in three ways : by infusing the flowers in the oil by a gentle heat; by placing layers of flowers alternately with folded cotton soaked in the oil, in proper frames, and pressing out the oil when sufficiently imbued with the odour of the flowers; or simply by adding essential oils, &c, to the fixed oil. An example or two of each method will be sufficient.

Oil of Boses, by Infusion. Heat in a water-bath 1 lb of virgin oil, and add 1 ib of picked fresh petals of Provence roses. Let these remain together in the water-bath for half an hour; then remove from the bath, and leave them together for 24 hours, stirring them twice during the time. Strain through a cloth, and express all the oil. To this oil add fresh roses, and proceed as before ; repeating this for 5, 6, or 7 times, till the oil is sufficiently perfumed.

Oil of Jessamine, Perfumed with the Flowers. Fold pieces of white cotton cloth twice or four times; moisten them with fine olive oil, slightly pressing them, and place them in proper frames. Then place on the cloths a rather thick layer of fresh gathered and dry jessamine flowers, carefully deprived of all green parts. In 24 hours carefully remove the flowers, and replace them by fresh ones till the oil is sufficiently perfumed. The oil is then expressed. The same method is employed in preparing oils from other delicate flowers ; as violet, lily of the valley, &c.

Oil of Roses, Common. Fine olive or almond oil a pint, otto of roses 16 drops. If required red, colour the oil with alkanet root and strain before adding the otto. For common sale, essence of bergamot or of lemon is often substituted, wholly or in part, for the more expensive otto. 21

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