proportion of white wax, about the size of a pea, just flatten it upon a piece of white paper, then take on a pointed penknife, carmine equal to a pin's head, mix it gently with the pomatum, with your finger, and when you have produced the desired tint, rub it in a little compressed cotton, pass it over the cheeks till colour is clearly diffused, void of grease. Ladies will find, upon trial, that this economical rouge will neither injure the health nor the skin; and it imitates perfectly the natural colour of the complexion.

326. Another.

Take of French chalk, powdered, 4 oz.

oil of almonds, 2 drachms,
carmine, 1 do.

527. TURKISH BLOOM.

Infuse an ounce and a half of gum benzoin, 2 ounces of red saunders, in powder, and 2 drachms of dragon's blood, in 12 ounces of rectified spirit of wine, and 4 ounces of river or rain water. When the ingredients have been mixed, stop the bottle clo e, and shake frequently during seven days; then filter through blotting paper.

328. A WASH FOR SUN-BURNT FACES AND HANDS.

To each pound of ox-gall, add,

roche alum, 1 drachm,

rock salt,

oz.

sugar candy, 1 oz.

borax, 2 drachms,

camphor, 1 drachm.

Mix and shake well for 15 minutes, then often, daily, for 15 days, or till the gall is transparent; filter through cap paper; use when exposed to the sun;-always washing off before sleep.

329. MACOUBA SNUFF.

The varied flavour of snuffs of different kinds arises less from the state of the original leaf, than the factitious additions of manufacturers. The snuff of Martinico, celebrated under the term "Macouba," is made from the best leaves, which being moistened with juice from their excellent sugarcanes, undergoes fermentation, and having thrown off the offensive fetor in scum and residuum, is evaporated and ground in the usual manner.

330. CEPHALIC SNUPf.

Its basis is powdered asarum, (vulgo Asarabacca), reduced by admixture with a small portion of powdered dock-leaf, or any other innoxious vegetable. The finely levigated snuff, known as "Scotch," may be added agreeable to the taste of the

consumer; and finally a solution of spirit of wine and cam. phor, in the proportion of one drachm of the latter, in fifteen of spirit, is to be dropped upon the camphor, from five to ten drops to an ounce. Bottle your snuff immediately.

331. Another,

May be made of a very pleasant flavour, with the powder produced from sage, rosemary, lilies of the valley, and tops of sweet marjorum-of each one ounce, with a drachm of Asarabacca root, lavender flowers, and nutmeg; it should be very fine, and it will relieve the head vastly.

332. TO IMITATE SPANISH SNUFF.

Take good unsifted Havannah snuff, and grind it down to a fine powder. If the tobacco be too strong, mix it with the fine powder of Spanish nut-shells, which is by far the best mixture which can be used. Over this sprinkle some weak treacle water, and when, after mixing with the hands, it has lain in a heap for some days, to sweat and incorporate, pack it up; but take care that it be not too moist.

This snuff, in the course of twelve months, will be of one uniform and agreeable flavour; and will keep good and mending, for many years. When old, this sort will hardly be inferior to any of the plain snuffs made in Spain.

333. LONDON IMITATION OF SPANISH AND OTHER
FOREIGN SNUFFS.

The fine powder, which is the best part of the snuff as it comes from abroad, is sifted from the bale snuff; and the course and stalky part left, is ground down, previously mixed with strong cheap tobacco powder, or dust, along with savine, brick-dust, yellow sand, the sweepings of tobacco, old rotten wood, and with many other filthy vegetable substances, both dry and green, to pass as the real flavour of tobacco. All or most of these ingredients being mixed into one body. This is nothing more than colouring the filthy compound with red ochre, or umber, or other noxious red or brown colour, mixed with water and molasses!

The whole, when properly incorporated, is now passed through a hair sieve, to mix it more intimately; and is then left for some time to sweat, or become equally moist. This moistness is intended to imitate the oiliness which is peculiar to the real genuine rancia from Havannah.

This snuff is packed in barrels, tin canisters, and stone jars, so that it may come out in lumps, like the Spanish snuffs. This is done to deceive the purchaser, on whom this bad compound is imposed for real Spanish snuff. Such is the composition of a very great part of what is made and sold in this town for common Spanish snuff,

334. TRANSPARENT SOAP.

Suet is the basis of all the soaps of the toilette, known by the name of Windsor soap, because olive-oil forms a paste too difficult to melt again, and contains an odour too strong to be mixed with essences. The suet soap dissolved hot in alcohol retakes its solid state by cooling. To this fact is due the discovery of transparent soap, which, if well prepared, has the appearance of candied sugar; it may also be coloured, and the vegetable hues for this purpose, are preferable to mineral; any person may make this soap, by putting in a thin glass phial, the half of a cake of Windsor soap-shavings; fill it with one half of alcohol, and put it near the fire until the soap is dissolved; this mixture, placed into a mould to cool, produces the transparent soap.

335. WINDSOR SOAP.

Melt hard curd soap, and scent it with oil of karni, and essence of bergamot, bought at the druggists; or the essence of bergamot may be omitted.

336. ALMOND SOAP.

Upon 1 lb. of quick lime, pour 3 quarts of boiling distilled water; add 1 lb. of salt of tartar, dissolved in 1 quart of water; cover the vessel, and when cold, filter through a cotton cloth: a pint should weigh exactly 16 ounces troy; if more, add distilled water, and if less evaporate. Then add one third of oil of almonds, simmer them together for some hours, or until the oil forms a jelly; when cool, which may be tried on a small quantity, add common salt, and then continue boiling till the soap is solid; when cold, skim off the water, and then pour into moulds.

337. Another Method.

Take 2 lbs. of soap ley, made of barilla or kelp, so strong that a bottle, holding half a pint of water, will hold 11 ounces of the ley, and 4lbs of oil of almonds; rub them together in a mortar, and put the mixture into tin moulds, where let it be for some weeks, till the combination is perfect. 338. MARBLED SOAP BALLS.

Take ten pounds of white oil soap, and ten pounds of Joppa soap. Cut them into small square pieces, which set to dry for three days: the oil-soap, particularly, must be thus dried.

Scrape, very finely, five pounds of oil-soap, which dry for one day, in the open air, mix it well in the shaving-box with five pounds of powder, add an ounce and a half of the best vermilion.

In mixing, place pieces of soap, and coloured powder, in layers in the box, making, in all, four alternate layers of each. When a layer of each has been placed in the box, sprinkle a pint of rose-water over the cut soap; for if it be

much combined with the powder, it will become lumpy and hard, and consequently spoil the wash-balls. The same quaytity of rose water is to be used for moistening each of the other soap layers. Next mix a pint of thin starch, which has been well boiled in half a pint of rain water, with half a pint of rose-water, and distribute it equally well mixed among the mass, by turning it over repeatedly, and then press it down close with the hands. If a piece be now cut out from the mass the operator will perceive whether the marbling is sufficiently good; and if so, he may proceed immediately to form his wash balls.

339. TO IMITATE NAPLES SOAP.

Take of fresh ley, strong enough to bear an egg, eight pounds, and put to it deer's, goat's, or lamb's snet, (which has previously been well cleaned from all skins, &c. by rose-water,) two pounds, and one pound of olive oil, or rather behn-nut oil. Let all these simmer over the fire in a wellglazed pot, until it be pretty nearly of the consistence of crown or Naples soap; then turn it out into a large flat pan, which set on the leads or roof of the house, exposed to the heat of the sun for fifty days. The pan must be covered over with a bell glass, such as gardeners use, and the mixture must be stirred once a day during the whole of this time.

In about six weeks or two months, the operator will have a most excellent ground-work for Naples soap, which only requires perfuming, in the following manner, to render it even preferable to the foreign sorts.

Take of oil of Rhodium, one ounce, of spirit of ambergris, two ounces and half, spirit of musk, half an ounce ; mix these well together, and then put the compound into the pan of soap. Stir the whole well, and incorporate the perfumes with the soap, on a marble stone, by means of a muller. Put up into small jars, or preserve in a mass in a large jar, according to sale or convenience. If kept for twelve months, this soap will be found, by comparison, to be far preferable to the best soap that ever came from Naples.

Simple Distilled Waters.

By simple waters is meant the flavours distilled from flowers, gums, &c. without water, brandy, or spirits of wine. Infinite are the parts which this art embraces. Every thing which the earth produces, whether flowers, fruits, grains, spices, aromatical or vulnerary plants, as well as perfumed oils or essences, are objects of distillation.

There are three species of distilling. The first, called distilling per ascensum, that is to

say, by raising as vapour, is made by placing the still on the fire, or in other hot substances. The second, called descensum, that is, by depressing, and is effected by placing the fire on the top of the vessel, which precipitates the spirits. The third, called per latus, that is, sidely, and is never practised but by Chemists.

By spirits is meant the most subtile particles or elements of any bodies; and all bodies, almost without exception, are impregnated with spirits in greater or less quantities.

PREPARATION OF FLOWERS FOR DISTILLATION.

340. RUB three pounds of rose-leaves for three minutes with a pound of common salt. The flowers being bruised by the friction of the grains of salt, form a paste, which is to be put into an earthen jar, or into a watertight barrel. The same process is to be repeated until the vessel is filled, so that all the roses may be equally salted. The vessel is then to be shut up and kept in a cool place until wanted.

For distillation, this aromatic paste is, at any season, to be put into the body of the still with twice its weight of water; and when heat is applied, the oil, or essential water, is to be obtained in the common way. Both the oil and water are in this way produced in greater quantity than by using the leaves without the salt, besides, the preserved paste will keep its flavour and strength unimpaired for several years.

Other flowers, capable of affording essential oils, may also be treated in the above-mentioned way, with economy and advantage; as there is thereby no occasion to carry on a hurried process in the heat of summer, when these are in perfection.