.300

PAIN

form salves. For this purpose you may employ balm of Mecca, butterof Cacao, spermaceti, or oil of ben.

Mild Rouge. Take Briancon chalk, reduce it to a very fine powder,add to it carmine in proportion to the vividness of the red which youintend to produce, and carefully triturate this mixture, vvhic may beapplied to the skin without danger. The makers of rouge, out ofeconomy, sometimes substitute cinnabar for carmine. You may ascer-tain if carmine be genuine by its not being altered either by the mix-ture of oxalate of ammonia, or by potass. The rouge of which Ihave just given the conrposition may likewise be made up into salves ;it then produces a superior effect, being a better imitation of thenatural colours.

Common Rouge. Pound in a pint of good brandy 5SS of benzoin, 5j ofred sandal-wood, 5SS of Brazil-wood and rock alum; then put theminto red wine, which boil till it is reduced to one-fourth part. Tomake use of it, dip into it a little cotton, and rub the cheeks.

Or, Take Jss of red sandal-wood reduced to powder, Jss of cloves, andftv of sweet almonds. Pound the whole together. Upon this pastepour Jij of white wine, and 5JSS of rose water. Stir the whole wellevery day. In about eight or nine days stir this paste in the samemanner as you do to extract the oil of sweet almonds, and you willobtain a very good red oil.

Carmine Rouge. To prepare carmine boil ^j or Jij of cochineal, finelypowdered, in eleven or twelve pints of rain-water, in a tinned coppervessel for three minutes ; then add ^xxv of alum, and continue theboiling for two minutes longer, and let it cool; draw off the clearliquor as soon as it is only blood-warm, very carefully, into shallowvessels, and put them by, laying a sheet of paper over each of them,to keep out the dust, for a couple of days, by which time the carminewill have settled. In case the carmine does not separate properly, afew drops of a solution of green vitriol will throw it down immedi-ately. The water being drawn off the carmine is dried in a warmstove, the first coarse sediment serves to make Florence lake; thewater drawn off is liquid rouge. See Carmine.

Rouge Dishes. Of these there are two sorts: one is made in Portugal,and is rather scarce; the paint contained in the Portuguese dishesbeing of a fine pale pink hue, and very beautiful in its application tothe face. The other sort is made in London, and is of a dirty redmuddy colour; it passes veiy well, however, with those who neversaw the genuine Portuguese dishes, or who wish to be cheaply beau-tified. The most marked difference between these two sorts is, thatthe true one from Portugal is contained in dishes which are rough onthe outside ; whereas the dishes made here arc glazed quite smooth.