part XVI

.—Precipitated chalk 500 parts Orris root 500 parts Carmine 1 part Sugar 1 part Essence of rose 4 parts Essence of neroli 4 parts

XVII.—Cinchona bark 50 parts Chalk 100 parts Myrrh 50 parts Orris root 100 parts Cinnamon 50 parts Carbonate of ammonia 100 parts Oil of cloves. 2 parts

XVIII.—Gum arabic 30 parts Cutch 80 parts Licorice juice 550 parts Cascarilla 20 parts Mastic 20 parts Orris root 20 parts Oil of cloves 5 parts Oil of peppermint 15 parts Extract of amber 5 parts Extract of musk 5 parts

XIX.—Chalk 200 parts Cuttlebone 100 parts Orris root 100 parts Bergamot oil 2 parts Lemon oil 4 parts Neroli oil 1 part Portugal oil 2 parts

XX.—Borax 50 parts Chalk 100 parts Myrrh 25 parts Orris root 22 parts Cinnamon 25 parts

XXI.—Wood charcoal 30 parts White honey 30 parts Vanilla sugar 30 parts Cinchona bark 16 parts

Flavor with oil of peppermint.

XXII.—Syrup of 33° B. 38 parts Cuttlebone 200 parts Carmine lake 30 parts English oil of peppermint 5 parts {255}

XXIII.—Red coral 50 parts Cinnamon 12 parts Cochineal 6 parts Alum 2 1⁠/⁠8 parts Honey 125 parts Water 6 parts

Triturate the cochineal and the alum with the water. Then, after allowing them to stand for 24 hours, put in the honey, the coral, and the cinnamon. When the effervescence has ceased, which happens in about 48 hours, flavor with essential oils to taste.

XXIV.—Well-skimmed honey 50 parts Syrup of peppermint 50 parts Orris root 12 parts Sal ammoniac 12 parts Cream of tartar 12 parts Tincture of cinnamon 3 parts Tincture of cloves 3 parts Tincture of vanilla 3 parts Oil of cloves 1