Soap à la rose

—This is made of the following ingredients: 30 pounds of olive-oil soap; 20 of good tallow soap. Toilet soaps must be reduced to thin shavings, by means of a plane, with its under face turned up, so that the bars may be slid along it. These shavings must be put into an untinned copper pan, which is surrounded by a water-bath, or steam. If the soap be old and hard, 5 pounds of water must be added to them; but it is preferable to take fresh-made soaps, which may melt without addition, as soap some time kept does not readily form a homogeneous paste. The fusion is commonly completed in an hour, or thereby, the heat being applied at 212° F., to accelerate the progre , and prevent the di olution of the constituent water of the soap. For this purpose the interior pan may be covered. Whenever the ma is sufficiently liquefied, 1 1 ⁄ 2 ounces of finely ground vermillion are to be introduced, and thoroughly mixed, after which the heat may be taken off the pan; when the following perfumes may be added with due trituration:—3 ounces of e ence of rose; 1 ditto cloves; 1 ditto cinnamon; 2 1 ⁄ 2 ditto bergamot; = 7 1 ⁄ 2 . The scented soap being put into the frames, speedily consolidates. Some recommend to pa the finished fused soap through a tammy cloth, in order to free it from all clots and impurities; a very proper precaution in the act of transferring it to the frame. If the preceding instructions be observed, we obtain a soap perfect in every point of view; po e ing a delicious fragrance, equally rich and agreeable, a beautiful roseate hue, and the softest detergent qualities, which keeping cannot impair. Such a soap has, in fact, been known to retain every property in perfection during four or five years. When the e ential oils are particularly volatile, they should not be added to the soap till its temperature has fallen to about 140° Fahr.; but in this case a more careful trituration is required. The economy is, however, ill bestowed; for the cakes made of such cooler soap, are never so homogeneous and glo y.