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Classic
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page 294
Hard Pomatum.
Prepare equal quantities of beef-marrow and mutton-suet as before, vising the
brandy to preserve it, and adding the scent; then pour it into moulds, or, if
you have none, into phials of the size you choose the rolls to be of. When cold,
break the bottles, clear away the glass carefully, and put paper round the
rolls.
Pomade Divine.
Clear a pound and a half of beef-marrow from the strings and bone, put it into
an earthen pan, or vessel of water fresh from the spring, and change the water
night and morning for ten days; then steep it in rose-water twenty-four hours,
and drain it in a cloth till quite dry. Take an ounce of each of the following
articles, namely, storax, gum-benjamin, odoriferous cypress-powder, or of
Florence; half an ounce of cinnamon, two drams of cloves, and two drams of
nutmeg, all finely powdered; mix them, with the marrow above prepared; then put
all the ingredients into a pewter pot, that holds three pints; make a paste of
white of egg and Hour, and lay it upon a piece of rag. Over that must be another
piece of linen to cover the top of the pot very close, that none of the steam
may evaporate. Put the pot into a large copper pot, with water, observing to
keep it steady, that it may not reach to the covering of the pot that holds the
marrow. As the water shrinks, add more, boiling hot; for it must boil four hours
without ceasing a moment. Strain the ointment through a linen cloth into small
pots, and, when cold, cover them. Don't touch it with any thing but silver. It
will keep many years.
A fine pomatum may be made by putting half a pound of fresh marrow, prepared as
above, and two ounces of hog's-lard, on the ingredients; and then observing the
same process as above.
Pot Pourri
Put into a large China jar the following ingredients in layers, with bay-salt
strewed between the layers, two pecks of damask roses, part in buds and part
blown;
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