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

XXIII

Red coral 50 parts

Cinnamon... 12 parts

Cochineal.... 6 parts

Alum........ 2 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 part