extra caution and
plenty of "elbow grease" must be used during the addition of the last
two pounds of oil. If the oil be not perfectly fresh, or if the
temperature of the atmosphere be above the average of summer heat, it
will be almost impossible to get the whole of the oil given in the
formula into combination; when the mass becomes bright and of a
crystalline lustre, it will be well to stop the further addition of oil
to it.

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 stewp