PERFUMED SOAPS GREAT SOAP MAKER RECIPES & INSTRUCTION
This is a superb document that describes the details of soap-making, because perfumers do not manufacture that substance, but are merely "remelters," to use a trade term.
The dyer purchases his dye-stuffs from the drysalters already fabricated, and these are merely modified under his hands to the various purposes he requires; so with the perfumer, he purchases the various soaps in their raw state from the soap-makers, these he mixes by remelting, scents and colors according to the article to be produced.
The primary soaps are divided into hard and soft soaps: the hard soaps contain soda as the base; those which are soft are prepared with potash.
These are again divisible into varieties, according to the fatty matter employed in their manufacture, also according to the proportion of alkali. The most important of these to the perfumer is what is termed curd soap, as it forms the basis of all the highly-scented soaps.
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CURD SOAP OIL SOAP CASTILE SOAP MARINE SOAP MARINE SOAP YELLOW SOAP PALM SOAP FIG SOFT SOAP NAPLES SOFT SOAP ALMOND SOAP CAMPHOR SOAP HONEY SOAP WHITE WINDSOR SOAP BROWN WINDSOR SOAP SAND SOAP FULLER'S EARTH SOAP SCENTING SOAPS HOT SCENTING SOAPS COLD ROSE-COLORED SOAP GREEN SOAP BLUE SOAP BROWN SOAP OTTO OF ROSE SOAP TONQUIN MUSK SOAP ORANGE-FLOWER SOAP SANTAL-WOOD SOAP SPERMACETI SOAP CITRON SOAP FRANGIPANNE SOAP PATCHOULY SOAP SAPONACEOUS CREAM OF ALMONDS SOAP POWDERS RYPOPHAGON SOAP AMBROSIAL CREAM TRANSPARENT SOFT SOAP TRANSPARENT HARD SOAP JUNIPER TAR SOAP MEDICATED SOAPS EMULSINES AMANDINE OLIVINE HONEY AND ALMOND PASTE. (Pāte d'Amande au Miel.) ALMOND PASTE ALMOND MEAL PISTACHIO NUT MEAL, OR ANY OTHER NUT EMULSIN AU JASMIN EMULSIN A LE VIOLETTE
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