BOTANIC STYPTIC.

Rectified spirit, 1 quart. 
Rhatany root, }
Gum myrrh, } of each, 2 oz. 
Whole cloves, }

Macerate for fourteen days, and strain.

TINCTURE OF MYRRH AND BORAX.

Spirits of wine, 1 quart. 
Borax, }
Honey, } of each, 1 oz. 
Gum myrrh, 1 oz. 
Red sanders wood, 1 oz.

Rub the honey and borax well together in a mortar, then gradually add the spirit, which should not be stronger than .920, i.e. proof spirit, the myrrh, and sanders wood, and macerate for fourteen days.

TINCTURE OF MYRRH WITH EAU DE COLOGNE.

Eau de Cologne, 1 quart. 
Gum myrrh, 1 oz.

Macerate for fourteen days, and filter.

CAMPHORATED EAU DE COLOGNE.

Eau de Cologne, 1 quart. 
Camphor, 5 oz.

SECTION XVI.

HAIR WASHES.

ROSEMARY WATER.

Rosemary free from stalk, 10 lbs. 
Water, 12 gallons.

Draw off by distillation ten gallons for use in perfumery manufacture.

ROSEMARY HAIR WASH.

Rosemary water, 1 gallon. 
Rectified spirit, 1/2 pint. 
Pearlash, 1 oz.

Tinted with brown coloring.

ATHENIAN WATER.

Rose-water, 1 gallon. 
Alcohol, 1 pint. 
Sassafras wood, 1/4 lb. 
Pearlash, 1 oz.

Boil the wood in the rose-water in a glass vessel; then, when cold, add the pearlash and spirit.

VEGETABLE OR BOTANIC EXTRACT.

Rose-water, } Rectified spirits, } of each, 2 quarts.  Extrait de fleur d’orange, } " jasmin, } " acacia, } of each, 1/4 pint. " rose, } " tubereuse, } Extract of vanilla, 1/2 pint.

This is a very beautifully-scented hair wash.  It retails at a price commensurate with its cost.

ASTRINGENT EXTRACT OF ROSES AND ROSEMARY.

Rosemary water, 2 quarts. 
Esprit de rose, 1/2 pint. 
Rectified spirit, 1-1/2 pint. 
Extract of vanilla, 1 quart. 
Magnesia to clear it, 2 oz.

Filter through paper.

SAPONACEOUS WASH.

Rectified spirit, 1 pint. 
Rose-water, 1 gallon. 
Extract of rondeletia, 1/2 pint. 
Transparent soap, 1/2 oz. 
Hay saffron, 1/2 drachm.

Shave up the soap very fine; boil it and the saffron in a quart of the rose-water; when dissolved, add the remainder of the water, then the spirit, finally the rondeletia, which is used by way of perfume.  After standing for two or three days, it is fit for bottling.  By transmitted light it is transparent, but by reflected light the liquid has a pearly and singular wavy appearance when shaken.  A similar preparation is called Egg Julep.