_Virginia vaseline pomade._--Digest for some time in the water-bath 2 lbs. of white vaseline, 2½ ozs. each of yellow wax and pulverized benzoin, and 11 drachms of Peru balsam. Then filter and perfume with bergamot oil 14 drachms, citronella oil 1½ drachms.
This pomade serves not only for preserving the scalp, but is also a good remedy for tetter, cutaneous eruptions, etc.
_Victoria vaseline pomade._--White vaseline 5 lbs., paraffin 1 lb., bergamot oil 1½ ozs., rose-geranium oil 1 oz., lavender 8¼ drachms. Color red with alkannin or lederin.
_Extra fine vaseline pomade._--White vaseline 4 lbs., ceresin 10½ ozs., bergamot oil 1⅛ ozs., lemon oil 9 drachms, palmarosa oil 2¼ drachms.
_Stick pomades._--Besides the soft, unctuous pomades thus far treated of, we have a solid product--the so-called stick-pomades. These pomades, which serve for the better fastening of the hair, are brought into commerce either as _wax pomades_ or _resin pomades_, the former being prepared from a mixture of lard, tallow, and wax, and the latter from tallow, wax, and resin, to which some Venetian turpentine may be added.
The following mixtures give good foundations for stick pomades:--
I. French flower pomade 4 parts, white wax 1½. II. Fresh beef tallow 3 parts, fresh lard 1, wax 1½. III. Best beef tallow 5 parts, yellow wax 1. IV. Tallow 10 parts, wax 2½, resin 1, Venetian turpentine ¼. V. Tallow 8½ parts, resin ¾, ceresin ¾. VI. Tallow 4 parts, pale resin 1, yellow wax ¼. VII. Tallow 10 parts, wax 2, pale resin 1. VIII. Olive oil 2 parts, pure stearin 1, yellow wax 1. IX. Tallow 9½ parts, ceresin ½. X. Best beef-tallow 10 parts, yellow wax 1½.
The usual process of manufacturing stick-pomade is as follows: Melt the fat, wax and resin in the water-bath, then strain the mixture and cool it off by constant stirring until a thin film is formed upon the surface. Then perfume and pour into tin moulds of oval, round or square form and of various sizes. A dozen of such tin moulds of the same size are generally soldered together and are provided below either with a hinged piece, or they are open. In the latter case they are placed upon a tin support with a high edge which serves for the reception for the fat escaping from any of the moulds. The cold pomades are pushed out by means of sticks of wood fitting exactly into the moulds. They are then wrapped in tinfoil, labelled and brought into commerce.