The modern formula for cold cream is, however, quite a different thing to that given in the works of Galen in point of odor and quality, although substantially the same—­grease and water.  In perfumery there are several kinds of cold cream, distinguished by their odor, such as that of camphor, almond, violet, roses, &c.  Cold cream, as made by English perfumers, bears a high reputation, not only at home, but throughout Europe; the quantity exported, and which can only be reckoned by jars in hundreds of dozens, and the repeated announcements that may be seen in the shops on the Continent, in Germany, France, and Italy, of “Cold Creme Anglaise,” is good proof of the estimation in which it is held.

ROSE COLD CREAM.

Almond oil, 1 lb. 
Rose-water, 1 lb. 
White wax, }
spermaceti, } each, 1 oz. 
Otto of roses, 1/2 drachm.

Manipulation.—­Into a well-glazed thick porcelain vessel, which should be deep in preference to shallow, and capable of holding twice the quantity of cream that is to be made, place the wax and sperm; now put the jar into a boiling bath of water; when these materials are melted, add the oil, and again subject the whole to heat until the flocks of wax and sperm are liquefied; now remove the jar and contents, and set it under a runner containing the rose-water:  the runner may be a tin can, with a small tap at the bottom, the same as used for the manufacture of milk of roses.  A stirrer must be provided, made of lancewood, flat, and perforated with holes the size of a sixpence, resembling in form a large palette-knife.  As soon as the rose-water is set running, the cream must be kept agitated until the whole of the water has passed into it; now and then the flow of water must be stopped, and the cream which sets at the sides of the jar scraped down, and incorporated with that which remains fluid.  When the whole of the water has been incorporated, the cream will be cool enough to pour into the jars for sale; at that time the otto of rose is to be added.  The reason for the perfume being put in at the last moment is obvious—­the heat and subsequent agitation would cause unnecessary loss by evaporation.  Cold cream made in this way sets quite firmly in the jars into which it is poured, and retains “a face” resembling pure wax, although one-half is water retained in the interstices of the cream.  When the pots are well glazed, it will keep good for one or two years.  If desired for exportation to the East or West Indies, it should always be sent out in stoppered bottles.

COLD CREAM OF ALMONDS

Is prepared precisely as the above; but in place of otto of roses otto of almonds is used.

VIOLET COLD CREAM.

Huile violette, 1 lb. 
Rose-water, 1 lb. 
Wax and spermaceti, each, 1 oz. 
Otto of almonds, 5 drops.