I

Pure castor oil.. 1 pint

Cologne spirit. . 3 fluidounces Oil of winter-green........ 40 minims

Oil of sassafras. 20 minims

Oil of anise..... 15 minims

Saccharine..... 5 grains

Hot water, a sufficient quantity.

Place the castor oil in a gallon bottle.

Add a pint of hot water and shake vigorously for about 15 minutes. Then pour the mixture into a vessel with a stopcock at its base, and allow the mixture to stand for 12 hours. Draw off the oil, excepting the last portion, which must be rejected. Dissolve the essential oils and saccharine in the cologne spirit and add to the washed castor oil.

II

First prepare an aromatic solution of saccharine as follows:

Refined saccharine..     25 parts

Vanillin...........       5 parts

Absolute alcohol....   950 parts

Oil of cinnamon ....     20 parts

Dissolve the saccharine and vanillin in the alcohol, then add the cinnamon oil, agitate well and filter. Of this liquid add 20 parts to 980 parts of castor oil and mix by agitation. Castor oil, like cod-liver oil, may be rendered nearly tasteless, it is claimed, by treating it as follows: Into a matrass of suitable size put 50 parts of freshly roasted coffee, ground as fine as possible, and 25 parts of purified and freshly prepared bone or ivory black. Pour over the mass 1,000 parts of the oil to be deodorized and rendered tasteless, and mix. Cork the container tightly, put on a water bath, and raise the temperature to about 140° F. Keep at this heat from 15 to 20 minutes, then let cool down, slowly, to 90°, at which temperature let stand for 3 hours. Finally filter, and put up in small, well-stoppered bottles.

III

Vanillin......... 3 grains

Garantose........ 4 grains

Ol. menth. pip.. .. 8 minims

Aleoholis......... 3 drachms

Ol. ricinus....... 12 ounces

Ol. olivæ (imported), quantity sufficient... 1 pint M. ft. sol.

Mix vanillin, garantose, ol. menth. pip. with alcohol and add castor oil and olive oil.

Dose: One drachm to 2 fluidounces.

IV

The following keeps well:

Castor oil........ 24 parts

Glycerine........ 24 parts

Tincture of orange

peel........... 8 parts

Tincture of senega 2 parts Cinnamon water enough to make. 100 parts Mix and make an emulsion. Dose is 1 tablespoonful.

V

One part of common cooking molasses to 2 of castor oil is the best dis-

guise for the taste of the oil that can be used.

VI

Castor oil........ 1.5 ounces

Powdered acacia.. 2 drachms

Sugar........... 2 drachms

Peppermint water. 4 ounces Triturate the sugar and acacia, adding the oil gradually; when these have been thoroughly incorporated add the peppermint water in small portions, triturating the mixture until an emulsion is formed.

VII

This formula for an emulsion is said to yield a fairly satisfactory product:

Castor oil.......500 c.c.

Mucilage of acacia 125 c.c. Spirit of gaultheria 10 grams

Sugar........... 1 gram

Sodium bicarbonate. 1 gram

VIII

Castor oil........       1 ounce

Compound tincture of cardamom ..........       4 drachms

Oil of wintergreen      3 drops

Powdered acacia..       3 drachms

Sugar...........       2 drachms

Cinnamon water     enough to make 4 ounces.

IX

Castor oil........     12 ounces

Vanillin.........       3 grains

Saccharine.......       4 grains

Oil of peppermint.       8 minims

Alcohol..........       3 drachms

Olive oil enough to make 1 pint. In any case, use only a fresh oil.