This and similar compounds should be potted as quickly as made, and the lids of the pots banded either with strips of tin-foil or paper, to exclude air.  When the amandine is filled into the jars, the top or face of it is marked or ornamented with a tool made to the size of half the diameter of the interior of the jar, in a similar way to a saw; a piece of lead or tortoise-shell, being serrated with an angular file, or piece of an “old saw,” will do very well; place the marker on the amandine, and turn the jar gently round.

OLIVINE.

Gum acacia, in powder, 2 oz. 
Honey, 6 oz. 
Yolk of eggs, in number, 5. 
White soft soap, 3 oz. 
Olive oil, 2 lbs. 
Green oil, 1 oz. 
Otto of bergamot, 1 oz.
" lemon, 1 oz.
" cloves, 1/2 oz.
" thyme and cassia, each, 1/2 drachm.

Rub the gum and honey together until incorporated, then add the soap and egg.  Having mixed the green oil and perfumes with the olive oil, the mixture is to be placed in the runner, and the process followed exactly as indicated for amandine.

HONEY AND ALMOND PASTE. (Pate d’Amande au Miel.)

Bitter almonds, blanched and ground, 1/2 lb. 
Honey, 1 lb. 
Yolk of eggs, in number, 8. 
Almond oil, 1 lb. 
Otto of bergamot, 1/4 oz.
  " cloves, 1/4 oz.

Rub the eggs and honey together first, then gradually add the oil, and finally the ground almonds and the perfume.

ALMOND PASTE.

Bitter almonds, blanched and ground, 1-1/2 lb. 
Rose-water, 1-1/2 pint. 
Alcohol (60 o.p.), 16 oz. 
Otto of bergamot, 3 oz.

Place the ground almonds and one pint of the rose-water into a stewpan; with a slow and steady heat, cook the almonds until their granular texture assumes a pasty form, constantly stirring the mixture during the whole time, otherwise the almonds quickly burn to the bottom of the pan, and impart to the whole an empyreumatic odor.

The large quantity of otto of almonds which is volatilized during the process, renders it essential that the operator should avoid the vapor as much as possible.

When the almonds are nearly cooked, the remaining water is to be added; finally the paste is put into a mortar, and well rubbed with the pestle; then the perfume and spirit are added.  Before potting this paste, as well as honey paste, it should be passed through a medium fine sieve, to insure uniformity of texture, especially as almonds do not grind kindly.