* * * * *

COLOGNE WATER.

Three quarts spirits of wine, six drachms oil of lavender, one drachm oil of rosemary, three drachms essence of lemon, ten drops oil of cinnamon—­mix them together very well.

* * * * *

SOFT POMATUM.

Get nice sweet lard that has no salt in it—­put in any agreeable perfume, beat it to a cream, and put it in small pots.

* * * * *

TO MAKE SOAP.

Put on the fire any quantity of lye you choose that is strong enough to bear an egg—­to each gallon, add three quarters of a pound of clean grease:  boil it very fast, and stir it frequently—­a few hours will suffice to make it good soap.  When you find by cooling a little on a plate that it is a thick jelly, and no grease appears, put in salt in the proportion of one pint to three gallons—­let it boil a few minutes, and pour it in tubs to cool—­(should the soap be thin, add a little water to that in the plate, stir it well, and by that means ascertain how much water is necessary for the whole quantity; very strong lye will require water to thicken it, after the incorporation is complete; this must be done before the salt is added.) Next day, cut out the soap, melt it, and cool it again; this takes out all the lye, and keeps the soap from shrinking when dried.  A strict conformity to these rules, will banish the lunar bugbear, which has so long annoyed soap makers.  Should cracknels be used, there must be one pound to each gallon.  Kitchen grease should be clarified in a quantity of water, or the salt will prevent its incorporating with the lye.  Soft soap is made in the same manner, only omitting the salt.  It may also be made by putting the lye and grease together in exact proportions, and placing it under the influence of a hot sun for eight or ten days, stirring it well four or five times a day.

* * * * *

TO MAKE STARCH.

Wash a peck of good wheat, and pick it very clean; put it in a tub, and cover it with water; it must be kept in the sun, and the water changed every day, or it will smell very offensively.  When the wheat becomes quite soft, it must be well rubbed in the hands, and the husks thrown into another tub; let this white substance settle, then pour off the water, put on fresh, stir it up well, and let it subside; do this every day till the water comes off clear—­then pour it off; collect the starch in a bag, tie it up tight, and set it in the sun a few days; then open it, and dry the starch on dishes.

* * * * *

TO DRY HERBS.

Gather them on a dry day, just before they begin to blossom; brush off the dust, cut them in small branches, and dry them quickly in a moderate oven; pick off the leaves when dry, pound and sift them—­bottle them immediately, and cork them closely.  They must be kept in a dry place.