How To Make Rose Cold Cream
Rose Cold Cream.
Almond oil, 1 lb.
Rose-water, 1 lb.
White wax, }
spermaceti, } each, 1 oz.
Otto of roses, 1/2 drachm.
Manipulation.
Into a well-glazed thick porcelain vessel, which should be deep in preference to shallow, and capable of holding twice the quantity of cream that is to be made, place the wax and sperm; now put the jar into a boiling bath of water; when these materials are melted, add the oil, and again subject the whole to heat until the flocks of wax and sperm are liquefied; now remove the jar and contents, and set it under a runner containing the rose-water: the runner may be a tin can, with a small tap at the bottom, the same as used for the manufacture of milk of roses.
A stirrer must be provided, made of lancewood, flat, and perforated with holes the size of a sixpence, resembling in form a large palette-knife. As soon as the rose-water is set running, the cream must be kept agitated until the whole of the water has passed into it; now and then the flow of water must be stopped, and the cream which sets at the sides of the jar scraped down, and incorporated with that which remains fluid. When the whole of the water has been incorporated, the cream will be cool enough to pour into the jars for sale; at that time the otto of rose is to be added.
The reason for the perfume being put in at the last moment is obvious—the heat and subsequent agitation would cause unnecessary loss by evaporation.
Cold cream made in this way sets quite firmly in the jars into which it is poured, and retains "a face" resembling pure wax, although one-half is water retained in the interstices of the cream.
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