Of pommades by infusion

—Rose, orange-flower, and ca ia. Take 334 pounds of hog’s lard, and 166 of beef suet. These 500 pounds are put into a pan called bugadier ; and when melted, 150 pounds of rose-leaves nicely plucked are added, taking care to stir the mixture every hour. The infusion thus prepared is to remain at rest for 24 hours; at the end of this time, the pommade is again melted, and well stirred to prevent its adherence to the bottom of the melting-pan. The ma is now to be poured out into canvas, and made into rectangular bricks or loaves, which are subjected to a pre , in order to separate the solid matter from the soft pommade. These brick-shaped pieces being put into an iron-bound barrel perforated all over its staves, the pommade is to be allowed to exude on all sides, and flow down into a copper ve el placed under the trough of the pre . This manipulation should be repeated with the same fat ten or twelve times; or in other words, 3000 pounds of fresh rose-leaves should be employed to make a good pommade. The pommade of orange-flowers is made in the same manner, as also the pommade of ca ia.