glycerine, it is fit to use. This is excellent for making the hair curl. Moisten a lock of hair with it, not too wet, and brush round a warm curling-iron, or put up in papillotes. If the curl come out harsh and stiff, brush it round a cold iron or curling-stick with a very little of the cosmetic for keeping stray hair in place, or cold cream. To the recipe given in the last chapter another is added, of perhaps finer proportions: Oil of sweet almonds, five parts; spermaceti, three parts; white wax, half a part; attar of roses, three to five drops. Melt together in a shallow dish, over hot water, strain through a piece of muslin when melted, and as it begins to cool beat it with a silver spoon till quite cold and of a snowy whiteness. It is well to rub it smooth on a slab of marble or porcelain before putting in glass boxes to keep. For the hair use seven parts of almond-oil to the other proportions named. The secret of making fine cold cream lies in stirring and beating it well all the time it is cooling.
Those who have the misfortune to contract
