•

PRACTICAL
and INDUSTRIAL

FORMULARY

MITCHELL FREEMAN, Met.E.

Mitchell Laboratories
formerly with
The Standard Chemical Compa.,y
U. S. Metals Reduction Company
Pennsylvania Manufacturers and Extract Company
Duquesne melting Corporation

CHEMICAL PUBLISHING CO., INC.

212 Fifth Avenue • New York, N. Y.
1962
 @ 1962
CHEMICAL PUBLISHING CO., INC.
New York N. Y.

Printed in the United States of America

 Preface
This volume is a collection of new, modern, up-to-date formulae. The
purpose of this work is to provide authentic, concise, and practical infor-
mation of interest to all-laymen and technologists. It is a condensed,
comprehensive, and reliahle cyclopedia of formulas for the chemist,
pharmacist, and those in allied professions. It is intended to fill a definite
need of the manufacturer, teacher, student, and layman. Here, in one
handy volume, is a wealth of new formulas and methods you can put
right to work. No other book like it has been published. Most of the
formulae may be varied to suit everybody's fancy.
This practical book offers you information equal to the services of a
private staff of experts on many problems. The formulas in it are entirely
practical-the kind you can put to use right away. Most of the formulas
have been carefully selected, tested, and thoroughly researched by tech-
nical men.
To the thousands of professional workers for whom this book is in.
tended, I extend my hope that it will prove to be a dependable and useful
source of information. It is my sincere desire that this book will prove to
be a significant contribution to the making of better things.
In keeping up with the times in this streamlined age, one is helped by
various "digests" which one has come to require as first aids to one's
knowledge. It is wise to know a little something about almost everything,
hence one seizes upon the paper-covered things that give much in little.
I wish to acknowledge my indebtedness to the various government and
scientific publications for much useful information.
Critical and constructive comments and suggestions from the users of
this book will always be welcomed by the author.
This volume comprises a comprehensive Buyer's Guide, and it is hoped
that this arrangement will enable users to find quickly an answer to their
supply problems.
1962 Mitchell Freeman, Met.E.

iii
Contents
Adhesives 1
Cleaning Preparations 3
Cosmetics and Perlumes 9
Food Products 84
Furniture and Metal Polishes 166
Inks 172
Insecticides and Rodenticides 175
Miscellaneous 189
Paints 204
Pharmaceutical and Proprietary Preparations 207
Stain Removers 220
Veterinary Preparations 223
Tests: Various 225
Appendix A: Weights and Measures; Conversion Tables 234
Appendix B: Composition of Foods 252
Appendix C: Atomic Weights; Bibliography; Suppliers 260
Index 287

V
Adhesives
Adhesive for Cellophane Films Glycerin 2.5 lb
Sugar, granulated 2.3 lb
0z
Betanaphthol 1.6 oz
Gum arabic, best grade 11.0
lsopropyl alcohol, 88% 2.4 oz
Glycerin 11.0
Mix the frst 4 ingredients, and
Glyceryl borate 9.0
beat until solution is complete. Al-
Formalin 3.0
low it to cool and stir in the beta.
Mix the gum arabic with the glyc-
naphthol, previously dissolved in the
erin and use gentle heat to effect
alcohol. Put up in suitable contain-
complete solution. Finally, add the
ers. The resultant glue has extremely
glyceryl borate, and formalin, and
good tack and flexibility, it pos-
shake well.
sesses excellent adhesive properties
Glue for Bookbinding as well as flexibility.

Skin gelatin 4.0 Ib Paste for Offices

Boiling water 3.0 lb White potato dextrin 5.0 lb
Glycerin 1.8 lb Boiling water 7.5 I
Betanaphthol 10.0 oz Borax 6.8 oz
Alcosolve 2 10.0 oz Glyceryl borate • 3.2 oz
Dissolve the gelatin in the boiling Formalin 0.8 oz
water. Mix the betanaphthol with Phenol 0.8 oz
the glycerin and heat gently to ef- Dissolve the dextrin in the boiling
fect solution. Mix the two solutions water. Stir in the borax and glyceryl
and shake well. Finally, stir in the borate. Finally, add the formalin
Alcosolve 2. and phenol, and shake well.

Glue, Flexible • Glyceryl Borate

Skin glue, powdered, parts
good quality 10.0 lb Boric acid 12.4
Water 64.0 oz Glycerin 36.8
1
2 PRACTICAL AND INDUSTRIAL FORMULARY

Dissolve the boric acid in one half Methocel (methyl cellulose)

of the glycerin at 150°C. When Glycerin
solution is complete, add the other Water
half of the glycerin and shake well. The setting time of this adhesive
can be adjusted by varying the
Paste for Labeling Tin amount of the glycerin. It is used
lb in place of usual starch pastes in
White potato dextrin l applying wallpaper to hard surfaces.
Gum arabic solution, 20% 5 This adhesive holds the paper in
Boiling water 16 place for as long as required, and it
Flake calcium chloride 1% can be stripped off easily when so
Glycerite of starch l desired.
Dissolve the dextrin in the boiling
water. Add the calcium chloride and Waterproof Cement
shake well. Finally, stir in the gum oz
arabic solution and the glycerite of
Lead monoxide, yellow,
starch.
powdered 16
Glycerite of Starch Glycerin 2%
Water I
Starch 1.27 oz
Distilled water 2.27 o or
Glycerin 11.30 oz Lead monoxide 16
Make a slurry of the starch in Glycerin 4
the distilled water. Pour this slurry Water 1%
gradually with stirring into the glyc- Mix the glycerin with the water.
erin at 140°C. When the frothing Add the lead oxide, and mix thor-
has subsided, keep the temperature oughly. The amount of water may
at 135°C. and stir the gel until it be varied, depending on the rate of
becomes translucent. set desired. The resultant product
yields a fast-setting, hard, water-
Peel Paste proof cement which will adhere
Mix suitable proportions of the firmly to china, glass, iron, stone,
following ingredients: wood and other materials.
Cleaning Preparations
For Aluminum For Cars (Paste)
oz oz
Trisodium orthophosphate 42.0 Teepol (higher alkyd
Sodium metasilicate, sulfate) " 75.0
anhydrous 36.0 Bentonite, white 30.0
Soda ash 24.0 Infusorial earth 45.0
Alkyl aryl sodium sulfonate, 30% active secondary fatty alcohol
85% active 12.0 sulfate.
Tetrasodium pyrophosphate, Heat the Teepol and stir in the
anhydrous 6.0 powders. Continue to stir until a
Mix thoroughly and put in suita- smooth paste is obtained. Put up in
ble containers. This product is satis- suitable containers. Rub the paste
factory for precleaning metal spci- on the surface of the car, then rinse
mens. it off with water.
For Brass, Copper, and Bronze
For Cars (Shampoo)
oz
Sodium dichromate 47.36 0z
Sulfuric acid, 66°Be 11.52 Dodecyl benzene sulfonate
Water 69.12 (40 active) 75
Dissolve the dichromate in the Sodium hexametaphosphate 22.5
water, add the sulfuric acid and Sodium sulfate, anhydrous 52.5
shake well. Avoid contact of the Mi the powders thoroughly and
substance with hands or any other store in suitable containers. Make
part of the body, especially the eyes. a 5 solution of this powdered
This product will remove the super- compound in water, and apply to
fcial discoloration, thus restoring the body of the car with a rag or
the original appearance and color soft brush. Rinse the car with water
of the metals. from a hose.
3
 PRACTICAL AND INDUSTRIAL FORMULARY

For Dairy Pipe Lines Sodium tripolyphosphate 4.8

No. 1 Trisodium phosphate 12
lb Wetting agent (Nekal BX) 1.2
Sodium tripolyphosphate, Have all the ingredients in a
anhydrous 18 finely granulated form and mix
Trisodium phosphate, thoroughly.
anhydrous 3.6 No. 2
Soda ash 66
Sodium metasilicate,
lb
anhydrous 6 Sodium metasilicate 24
Sodium bicarbonate 14.4 Sodium tripolyphosphate 18
Hyamine (germicide) 12 Sodium carbonate 9
Have all the ingredients in a finely Trisodium phosphate 9
granulated form and mix thor- Have all the ingredients in a
finely granulated form and mix
oughly.
No. 2 thoroughly. The metasilicate acts as
a suspending and dispersing agent,
0
and also inhibits the corrosion of
Sodium hydroxide 4 metals. As the tripolyphosphate has
Soda ash 14 water-softening properties, it acts as
Sodium metasilicate 100 a wetting and dispersing agent. The
Tripolyphosphate 70 carbonate and trisodium phosphate
Trisodium phosphate 12 augment the necessary alkalinity.
Have all the ingredients in a
finely granulated form and mix Dry-Wash for Hands
thoroughly. This now-sudsing mix-
oz
ture will minimize or prevent the
Stoddard Solvent 64.00
formation of milk stone in glass
Stearic acid 12.16
pipe lines in dairies. The sodium
Triethanolamine 5.12
hydroxide acts as a sanitizer; the
Hexalin 3.07
trisodium phosphate as a water con-
Lanolin 2.68
ditioner; and the metasilicate as a
Water 40.97
wetting and deflocculating agent.
• High fash point petroleum distillate.
Do not handle the sodium hydroxide
Melt the stearic acid with the lan-
with hare hands.
olin. Heat the triethanolamine and
Dishwashing Compounds water to the same temperature, and
No. 1 pour slowly with constant stirring
lb into the molten fats. When cool, stir
Soda ash 48 in the Stoddard Solvent and Hexa-
Sodium metasilicate 54 lin. Continue stirring until cold.
CLEANING PREPARATIONS 5

This preparation will remove oil, Have all the ingredients in a

paint, grease, grime, tar and print- finely powdered form and mix thor-
er's ink from the hands. oughly. The phosphates have deter-
gent properties and act as dispers-
Eyeglass Cleaner ing and water-softening agents. The
Ammonium soap 6.40 oz metasilicate inhibits the corrosion
Glycerin 6.60 oz of metals. The sulfate is both a de-
Water, enough to make 1.00 gal tergent and a diluent. The carboxy-
Fluorescein, soluble methylcellulose (CMC) assists in
(D & C Yellow #7) sufficient suspension of dirt.
Dissolve the soap in the water,
add the glycerin and tint it with the liquid for Floors and Walls
fluorescein. Shake well. Place a few oz
drops of this preparation on the Coconut diethanolamide 49.00
eyeglass and wipe off clean with a Triethanolamine alkyl
soft cloth. aryl sulfonate 28.00
Trisodium phosphate 14.00
Glass Cleaner Sodium tripolyphosphate 14.00
lb Water 4.65 gal
Sodium sulfate 80 Mix all the ingredients and stir
Sodium tripolyphosphate 33.34 thoroughly until everything is dis-
Triton X.101 4 solved.
Trisodium phosphate 16
Have all the ingredients in pow- Liquid Hand Soap
dered form and mix thoroughly. Coconut oil fatty acids 6% lb
Soya fatty acids 27 oz
Laundry Powder Potassium hydroxide
lb solution (50B) 8l oz
Alkyl aryl sulfonate 30.00 Potassium chloride 9 oz
Fatty alcohol ethylene oxide Distilled water 5% gal
sulfate 10.00 Perfume oil to suit
Laurie ethanol 6.00 Put the fatty acids in a jacketed
Sodium metasilicate 10.00 kettle equipped with a stirring ap-
Sodium sulfate 30.00 paratus, and heal at 65°C. Make a
Sodium tripolyphosphate 80.00 mixture of the potassium hydroxide
Tetrasodium pyrophosphate 14.00 solution. potassium chloride, and
Sodium carboxymethyl waler, and heat lo the same temper-
cellulose 1.00 ature. Pour the alkaline solution
Optical dye 0.06 into the fats with constant stirring.
Perfume and color to suit Continue to stir until saponification
6 PRACTICAL AND INDUSTRIAL FORMULARY

is complete. Stir in the perfume oil surface to be cleaned. An extremely

when the temperature is about thin protective coating remains
35°C. Ue this soap in a dispenser which prevents rusting over a pe-
in any public washroom. It may also riod of several weeks.
be used for scrubbing floors. Use
Pine OH Cleaner
extreme care when handling potas-
sium hydroxide ( caustic potash). 0oz
Pine oil 6.40
Liquid Scrub Soap Sodium carboxymethyl
Cottonseed fatty acid cellulose 0.60
( sap. value 200) 4.95 lb Renex 20 • 12.80
Pine oil 25.00 oz Water 108.20
o-phenylphenol 25.00 oz • Polyoxyethylene ester of fatty and
resin acids.
Caustic potash 100% 15.84 oz
Water 4.00 gal Heat the water and dissolve the
Mix the fatty acid, pine oil, Sodium CMC in it. Add the Renex
o-phenylphenol, and heat at a low 20 and stir thoroughly. Finally, stir
temperature. Dissolve the potash in in with mild agitation the pine oil.
the water and heat to the same tem- Use about 2 oz of this cleaner to a
perature. Pour the potash solution gallon of water for cleaning bath-
into the fats with constant stirring. room floors, linoleum, tile, etc.
Continue to stir until saponifcation
For Rugs and Upholstery
is complete. The pine oil increases
the transparency of the finished lb
product, and the o-phenylphenol im- Oleic acid 15.12
parts germicidal properties to it. lsopropyl alcohol 1.89
Stoddard solvent ( a clear,
Metal Cleaner colorless petroleum distil-
0z late of a sweet odor and a
Mineral spirits " 70.00 flub point not lower than
Triethanolamine 2.50 l00°F. It evaporates with-
Oleic acid 5.00 out leaving a stain) 19.50
Ethylene glycol monobutyl Xylene 6.00
ether (Butyl Celloolve) 1.25 Potassium hydroxide solu-
Pine oil 19.50 tion (40°B) 1.95
·A petroleum product, intermediate Potassium carbonate
between gasoline and kerosene. (granular) 1.02
Mix all ingredients thoroughly; Mix the acid with the alcohol,
add 10 or more volumes of water. xylene, and Stoddard solvent. Dis-
Spray thia mixture over the metal solve the potassium carbonate in
CLEANING PREPARATIONS 7

the hydroxide solution and add this Sucrose monostearate ll.25

solution slowly, with constant stir- Methyl p-hydroxybenzoate 0.30
ring, to the oleic acid mixture. Con- Water 108.45
tinue to stir until saponifcation is Kerosene, deodorized 15.00
complete. Mix the Veegum H.V. with the
glycerin. Dissolve the sucrose
Rust Remover monostearate and the p-hydroxy-
0z benzoate in the water, and heat to
Sulfuric acid 2.17 80°C. Stir the hot monostearate
o-Phosphoric acid 29.44 solution into the mixture of Veegum
Oxalic acid 0.38 and glycerin. Continue the stirring
Water 96.01 until a smooth product is obtained.
Dissolve the oxalic acid in the When the temperature reaches
water, add the phosphoric acid; f- 50°C., stir in the kerosene and
nally, slowly add the sulfuric acid homogenize all. Package this soft
and shake well. Immerse items in paste in tu bes.
this solution, using only a pottery,
china, or glass vessel. Care should No. 2
be exercised in handling this prod- lb
uct. Vanishing cream 25.0
Deodorized kerosene 5.0
For Steam Pipes Stir the kerosene at a low speed
lb into the vanishing cream, and con-
Soda ash 36 tinue stirring until the mass is uni-
Sodium hydroxide 30 form.
Sodium metasilicate
No. 3
(anhydrous) 38.4
Tetrasodium pyrophosphate oz
(anhydrous) 12 Kerosene, deodorized 51.00
Sodium dodecylbenzene Lanolin 4.00
sulfonate (40 active) 3.6 Sorbitan monopalmitate 3.20
Have all the ingredients in a finely Polyoxyethylene sorbitan
granulated form and mix thor- monopalmitate 9.60
oughly. Water 60.20
Methyl p-hydroxybenzoate
Waterless Hand Cleaners (preservative) 0.26
No. 1 Mix the kerosene and lanolin with
oz the two monopalmitates and heat to
Glycerin 11.25 about 60°C. Dissolve the preserva-
Veegum H.V. 3.75 live in the water and heat to about
8 PRACTICAL AND INDUSTRIAL FORMULARY

65°C. Pour the water solution into cool. Add the terpineol and stir in
the kerosene mixture and stir con- the abrasive slowly. Continue stir-
tinuously until cold. This lotion is ring until the mass is homogeneous
excellent for cleaning grease and and of proper consistency.
heavy dirt off the hands when work-
ing in garages, machine shops, etc. No. 5
It should be wiped on the hands Methy lcellulose 4000 cps. 3.32 lb
and then wiped off with a paper or Lanolin, anhydrous 1.77 oz
cloth towel. Glycerin 20.30 oz
Methyl p-hydroxyben-
No. 4 zoate 0.70 oz
0z Alcohol, specially
Carbowax Compound 4000 25.00 denatured 16.90 oz
Oleic acid 7.00 Perfume oil 1.25 01
Anhydrous lanolin 3.50 Water 16.38 lb
Propylene glycol 25.00 Dissolve the methylcellulose in
Triethanolamine 4.00 the water with heating. Add to this
Water 25.00 the lanolin, glycerin, and preserva-
Sodium bisulfite 0.15 tive. Finally, stir in the alcohol-
Mild abrasive, powdered 41.00 perfume mixture, and continue to
Terpinecol 0.25 mix until cold.
Heat the Carbowax, oleic acid, Rub this paste on the skin and
lanolin, and glycol to 45°C. Dis- allow it to dry. Then rub again
solve the triethanolamine and so- until dirt and grime roll oft the
dium bisulfite in a separate con- skin, and wipe the hands with a
tainer and heat to the same temper- towel. This paste is effective against
ature. Pour the water solution into resistant grime and soil and it leaves
the fats and keep on stirring until the skin clean and soft.
Cosmetics and Perfumes

Part I: Cosmetics

Acetylatecl liquid lanolin a warm mixture of the glycerin,

This compound is soluble in alco- lactic acid, and the remainder of the
hol. It is an excellent coupling water. Continue stirring until cold.
agent. It has many potential uses in Aerosol Antiperspirant
aerosols, emulsions, shampoos, nail oz
polish removers. and powdered cos- Specially denatured alcohol
metics.
#40, 95% l.70
Acid Cream Alun1inun1 5-ulfocarbolate 1.13
Perfume oil 0.05
ozby
Propellent mixture • 2.86
weight
• Propellent mixture: Freon 12, 5
Cetyl alcohol 19.20 parts; Freon 4, 20 pars.
Spermaceti 6.40
Sodium lauryl sulfate 2.56 Aerosol Cologne
Lactic acid, 85 1.54 oz
Water 91.90 Specially denatured alcohol
ty° + 1.80
Glycerin 6.40 70,0

Melt the cetyl alcohol and sper- Perfume oil 0.03

maceti at 50C. and then add the Propellent mixture 4.20
lauryl sulfate. Stir until the mixture • Propellent mixture: Freon 12, 5
parts; Freon Il4, 2) parts.
is uniform. Add 50 parts of the
water at the same temperature and Aerosol Hair Lacquer
stir vigorously. Continue rapid stir- Nu. 1
ring until the mixture becomes a o:
uniform emulsion. Stir slowly until Specially denatured alco-
this begins tu thicken and then add hol #40 anhydrous 2.260
9
10 PRACTICAL AND INDUSTRIAL FORMULARY

Polyvinylpyrrolidone/ and water, and heat to the same

vinyl acetate (60:40%) 0.300 temperature. Stir the aqueous solu-
Ethoxylan 0.0063 tion into the fatty mixture, and
Myristic alcohol 0.0063 continue stirring until it is cold.
lsopropyl myristate 0.0063 Stir in the perfume oil at about
Perfume oil 0.0250 40°C. Use 90 by weight of the
Propellent mixture l0.16 shaving cream to he pressurized and
• Propellent Mixture: Freon ll, l4 10% by weight of the propellent
parts; Freon l2, 6 parts.
(dichlorodifluoromethane).
Dissolve the various components
in the alcohol and shake well. Fi- Aerosol Suntan Cream
nally add the propellent mixture. 0z
Stearic acid 2.55
No. 2
Propylene glycol mono-
oz stearate 5.10
Ethyl cellulose 3.20 Mineral oil, white 9.00
Diethylene glycol oleate 1.92 Filtrosol A (Schimmel) 12.00
Absolute alcohol 58.88 Methyl p-hydroxybenzoate 0.15
Freon 12 64.00 Triethanolamine 1.20
Dissolve the ethyl cellulose and Distilled water 120.00
glycol oleate in the alcohol Finally Perfume oil 0.60
add the Freon 12. Mix the first five components and
This preparation will dry on the heat to 60C. Dissolve the trietha-
hair in about 2 minutes, leaving a nolamine in the water, and heat to
glossy film with good setting prop- the same temperature. Pour the
erties. It can be easily removed melted fats slowly into the aqueous
when required. solution with constant stirring.
When a smooth mixture is obtained,
Aerosol Shaving Cream
stir in the perfume oil, and continue
lb stirring at a slow speed until the
Stearic acid 12.30 mass is cold.
Polyoxyethylene sorbitan To 46 parts of this cream add 4
monostearate 9.00 parts of
Lanolin, anhydrous 0.75 Propellent mixture: Freon 12,
Glycerin 3.00 17.1 parb; Freon 114, 12.9 parts.
Triethanolamine 5.55
Water, soft 119.40 After-Shampoo Rinse
Perfume oil to suit oz
Melt the first three ingredients. Triton X400 16.00
Mix the triethanolamine, glycerin, Diglycol laurate 1.28
COSMETICS AND PERFUMES
Water 110.72
Perfume and color to suit
Heat 52 oz of water to 150°F.,
add the Triton X-400 and diglycol
laurate slowly, and stir slowly until
a smooth uniform emulsion is ob-
tained. Cool to room temperature.
Cool the rest of the water to a tem-
perature of about 40°F., and add
this slowly to the other mixture.
Stir slowly (rapid stirring tends to
produce a thin and unstable disper-
sion) until the finished product is
very smooth and homogeneous. Add
the perfume oil and color while
stirring in the cold water.
After-Shave Lotion
oz
Aluminum chloride N.F. 1.28
Acetic acid U.S.P. 1.92
Sodium acetate U.S.P. 0.64
Lanolin, soluble 2.56
Glycerin 4.48
Witch hazel N.F. 25.60
0.32
Perfume oil
51.20
Alcohol
Water 40.00
Dissolve the perfume oil, lanolin,
in the alcohols. Add the witch hazel
and glycerin and shake well. Dis-
solve the aluminum chloride, acetic
acid, and sodium acetate in the
water. Stir the water solution into
the alcoholic solution and shake
well. Allow the mixture to stand at
least 24 hours, and filter if neces-
sary, using kieelguhr as a filtering
medium.
11
Alcoholic Hair Dressing
oz
Odorless castor oil 23.04
Deltyl extra (Givaudan) 8.96
Alcohol 96.00
Perfume to suit
Dissolve the castor oil in the al-
cohol, add the Deltyl extra and the
perfume, and shake well. Allow the
mixture to stand at least 24
hours.
Allantoin
Allantoin is a derivative of uric
acid, known as Glyoxyldiureide
the diureide of glyoxylic acid.
Allantoin is a healing agent
which stimulates the formation of
healthy tissue. It is stable, non-toxic,
non-irritating, and soothing. When
applied to ulcers, cuts, wounds, lac-
erations, etc., allantoin has the
power to remove the objectionable
necrotic (decayed ) tissue, clear the
area, and then follow through by
causing the growth of healthy new
tissue. Strong alkalies, such as so-
dium or potassium hydroxide, de-
compose allantoin; therefore, such
alkalies must be neutralized before
the allantoin is added to the formu-
lation.
Add allantoin in a proportion of
0.05 per cent to 0.5 per cent in the
various cosmetic preparations. Such
an addition would enhance consid-
erably the healing properties of
those preparations.
12 PRACTICAL AND INDUSTRIAL FORMULARY

Allantoin Hand Lotion Add the water solution slowly to the

oz by alcohol solution, and shake well Al-
wt low the liquid to stand for at least
Glyceryl monostearate, a week, then filter.
self emulsifying
(Aldo 28) 4.48 Allantoin Night Cream
Light mineral oil 0.64 0z
Butyl p-hydroxybenzoate 0.26 Triple-pressed stearic acid 12.80
Allantoin 0.26 White beeswax 12.80
Propylene glycol 2.56 Spermaceti 10.24
Water 119.80 Sesame oil 71.68
Perfume and color q.s. Light mineral oil 79.36
Heat the monostearate together Anhydrous lanolin 9.00
with the oil and preservative to Butyl p-hydroxybenzoate 0.52
75°C. Heat the water-glycol mix- White oleic acid 2.56
ture to 75 °C and dissolve the allan- Water 51.20
toin in it. Mix the two solutions Allantoin 0.52
while stirring, and continue to stir Triethanolamine 3.84
until the lotion has reached room Perfume oil 1.02
temperature. Add some menthol Mel the first eight ingredients at
and benzocaine to this lotion, and 70-75°C. Dissolve the allantoin in
you have an effective sunburn prep- a small portion of the water and
aration. heat it to 70°C.; then pour it
into the molten fats. Add the tri-
Allantoln After-Shave Lotion ethanolamine to the rest of the
oz water, and heat to 70-75°C. Mix
Hexachlorophene 0.32 the two phases, with rapid stirring.
Allan to in 0.26 Allow the emulsion to cool. Add
Propylene glycol 2.56 the perfume oil at 35°C., and COD·
Specially denatured alcohol tinue stirring until it is cold.
#40 76.80
Water 47.68 Allantoin Lipstick
Perfume oil 0.38 0z
Color, as desired White beeswax 16.64
Dissolve the hexachlorophene and White ozokerite 2.56
perfume oil in the alcohol; color if Spermaceti 2.56
desired. Mix the water with the gly- Carnauba Wax #1 3.84
col and dissolve the allantoin in it. Anhydrous lanolin 6.40
COSMETICS AND PERFUMES 13

Castor oil ( odorless, separate container and heat to

tasteless) 71.68 85°C. Pour the water solution into
Light mineral oil 5.12 the molten fats, stirring at a me-
Butyl stearate 2.56 dium rate. Add the perfume oil
Bromo acid 2.56 when the temperature drops to
Lake colors and white about 50°C., and continue to mix
pigment 12.80 slowly until cool. Remix the fol-
Allantoin, 200 mesh 0.07 lowing day. This cream is emol-
Perfume oil 1.21 lient and has a glossy appearance.
Melt the waxes, lanolin, and one It imparts a non-greasy film to the
half of the castor oil Wet the bromo skin which may be washed off or
acid with the butyl stearate, then left on.
grind in the mineral oil and the rest
of the castor oil, slowly adding the Alum Sticks
pigments and the allantoin. Add this Aluminum potassium
ground pulp to the melted waxes sulfate, U.S.P. 7 lb
and mix thoroughly. Finally add the Glycerin 1.125 oz
perfume oil, and pour into suitable Menthol 1.125 oz
molds. Water 7 lb
Dissolve the first three ingredi-
All-Purpose Cream ents in the water by means of a
oz slow heat. Have the molds oiled with
Acetylated lanolin alcohols mineral oil, stir and pour the mix-
( liquid fraction) 15.00 ture into the molds and allow them
Diethyleneglycol mono- to cool. Polish the finished stick
stearate C 3.00 with water.
Acetylated lanolin 3.00
Stearic acid 3.00 Aluminum Methionate
Cetyl alcohol 0. 75 Astringent
Trietbanolamine I.SO Use aluminum methionate to im-
Water 123.75 prove antiperspirants. It is more
Methyl p-hydroxybenzoate 0.30 effective for this purpose than other
Perfume oil to suit common astringent agents tested. It
Place the fatty substances and the is harmless to fabrics, and it has the
methyl p-hydroxybenzoate preserva- additional advantage of being very
tive in the mixing kettle and heat to soluble, hygroscopic, and non-toxic.
82°C., stirring constantly until all Because it is hygroscopic it will pre-
is completely melted. Place the tri- vent creams containing it from dry-
ethanolamine and the water in a ing out.
14 PRACTICAL AND INDUSTRIAL FORMULARY

Anti-Dandruff Rinse Heat ingredients of (I) to 70°C.

oz Heat (2) to the same temperature
Water 108.00 and stir it into ( l). Cool, while
Glycerin 4.00 stirring, to 40°C, then add (3),
Alkyldimethyl benzyl and continue to stir until it is dis-
1 ammonium chloride 0.13 solved. Finally, stir in the perfume
Lauryl isoquinolinium oil and pack.
bromide 0.13
Antiperspirant Powder
Color to suit
,Alcohol 16.00 Talcum powder 11 lb
Perfume oil to suit Cornstarch, powdered 1.40 1lb
ix ingredients of (I) thor- Aluminum sodium
oughly until solution is complete. sulfate, powdered 4.50 lb
Dissolve the perfume oil in the al- Salicylic acid, powdered 11.25 oz
cohol ( 2), and pour this solution Boric acid, powdered 11.25 oz
slowly into (l) with constant stir- Blend the powders thoroughly,
ring. Allow to stand for 24 hours. and put the mixture through silk of
Filter if necessary. at least 120 mesh. Use a modem
mixing and sifting apparatus for
Antiperspirant Cream this operation.
oz by Antiperspirant Sticks
wt (Cologne-Type)
Stearic acid 21.0
0z
Beeswax, white 3.0
Chlorhydrol, • 40%
Polyoxyethylene stearate
solution 35.28
(Myrj 52) 7.5
Specially denatured alcohol 28.00
llPolyoxyethylene oxy-
Glycerin 2.12
propylene stearate
Sodium stearate 4.24
(G2162) 7.5
Perfume oil to suit
Mineral oil, white
• See note under Antiperspirant
( 65/75 viscosity) 1.5 Cream.
, Water 76.5 Heat the chlorhydrol solution to
Methyl p-hydroxybenzoate 0.3 60-65 °C. Stir in slowly the alco-
3 {" Chlorhydrol 33.0 hol and glycerin and maintain the
Perfume oil q.4 same temperature. Add the sodium
• Chlorhydrol (sodium aluminum chlor- stearate and continue stirring until
hydroxy lactate complex) is an excellent
astringent, which makes it effective as
the resultant soap dissolves. Finally
an anti-perspirant and deodorant. stir in the perfume oil and, after
COSMETICS AND PERFUMES 15

thorough mixing, pour the solution No. 2

into suitable molds. ( l\1ild)
The manufacture of alcohol gel 0z
sticks entails a fire hazard as well as Zinc sulfocarbolate, N.F 3.84
the possibility of excessive loss of Propylene glycol 6.40
alcohol. These problems may he re- Camphor water 119.76
duced to a minimum by using ket- Mix all the ingredients and shake
tles with reflux condensers. It well. Allow mixture to stand over-
might be advisable to use a number night and filter if necessary.
of small containers instead of a Baby Lotion
single large one during the filling
oz
operation.
White mineral oil ( 65/75
The 40% solution of chlorhydrol viscosity ) 500
t
has a pH value of 8.5. This com- Silicone oil 1.125
pound does not irritate the skin, Glyceryl monostearate S 1.500
and it does not injure or discolor Span 80 ( Sorbitan mono-
standard fabrics. oleate) 0.450
Benzalkonium chloride 0.075
Astringent lotion
Glycerin 2.625
No. I Water 61.500
oz by Perfume oil 0.225
wt Heat the first five ingredients to
[Mineral oil, white 65°C. Dissolve the glycerin in the
] (65/75 viscosity) 15.0 water and heat solution to the same
1 ~ Polyoxyethylene cetyl temperature. Mix the two solutions,
I alcohol (Texofor allowing the emulsion to cool When
l A6) 6.0 the mass is at 35C., stir in the
perfume oil and continue stirring
[Aluminum sulfate N.F. 7.5
until cold.
2/Methyl p-hydroxybenzoate 0.3
l
Water 120.0 Baby on
Perfume oil and color q.s. 0z
Heat ( 1) to 65°C. Heat (2) to White mineral oil (65/75
the same temperature and add it to viscosity) 105.00
(1 ) with constant stirring. Allow lsopropyl myristate 3.50
mixture to cool, stir in the perfume Liquid lanolin 3.50
and color at 40°C., and continue to Ethyl etearate 4.50
stir at low speed until cold. Methyl p-hydroxybenzoate 0.20
16 PRACTICAL AND INDUSTRIAL FORMULARY

Perfume oil 0.30 from the fire, stir in first the zinc
Mix all the ingredients, except the oxide, then the ammoniated mer-
perfume oil, and heat slowly until cury. Continue to stir until mix-
the solution is clear. When some- tu re is cold.
what cooler, stir in the perfume oil.
Brilliantines
Barrier Cream No. l
0z
oz
2.56 Mineral oil (sp. gr. 0.88) 109.0
Stearic acid
Chlorothymol N.F. 0.30 Sulfonated castor oil 19.0
Glycerin 7.68 Perfume and color to suit
Soap. powdered 15.36 No. 2
Sodium chloride 1.28 Henna powder 2.5 oz
Water 70.80 Olive oil 20.0 oz
Kaolin, N.F. 25. 70 Mineral oil, enough to
Bentonite 4.00 make 1.0 gal
Mix the stearic acid, chlorothy- Perfume oil to suit
mol, and glycerin, and heat to Macerate the henna powder in the
70°C. Dissolve the powdered soap olive oil for about 3 days with fre-
and sodium chloride in the water quent shaking, then filter and mix
and heat to the same temperature. with the mineral oil and perfume.
Mix the two solutions with rapid Filter the finished product hef ore
stirring, and keep on stirring until filling.
the mass is cold. Stir the kaolin- No. 3
bentonite mixture into the finished 0z
cream. lsopropyl myristate 7.04
This preparation will protect Glycerin 6.40
against cutting oils, industrial dirt Specially denatured alcohol 114.56
and grime, lacquer, etc., and it can Perfume and color to suit
be easily removed by ordinary Mix and shake well. This prepara-
washing. It also acts as a barrier to tion is a very pleasant brilliantine
harmful substances. of reduced greasiness and good fixa-
Bleaching Cream tive properties.

Petrolatum U.S.P. white 18 lb No. 4

Zinc oxide U.S.P. 6 oz oz
Ammoniated mercury, Acetylated lanolin 6.40
U.S.P. 9oz Mineral oil (65/75
Melt the petrolatum. Remove viscosity) 121.60
COSMETICS AND PERFUMES 17

Mix the acetylated lanolin with Mix and shake well. Allow to
the mineral oil and heat slightly un- stand overnight.
til clear. Oley] alcohol is a light yellow, vis-.
cous oily liquid, with a fatty odor. h
No. 5 will darken slightly if exposed to light.
(Solid) It is soluble in alcohol, aromatic hydro-
carbons, and esters; it will disperse
oz homogeneously in mineral and vegetable
oils. Oleyl alcohol is stable in the pres-
Petroleum jelly 84.48 ence of acids and alkalies. It has good
Mineral oil, sp. gr. 0.88 21.34 emollient properties. Oleyl alcohol can
be used in hair lotions, indelible lip-
Paraffin wax 19.00 sticks, and mascara; as a solvent for
Rosin, U.S.P. XI 1.90 essential oils; and as a superfatting agent
Perfume oil 1.28 in liquid soapless shampoos.

Mix the petrolatum, oil, wax, and Brushless Shaving Cream

rosin, and heat at a low temper- No. l
ature. When melted, remove from oz
the fire and stir well. Add the per. Stearic acid 54.0
fume oil, and keep on stirring while Propylene glycol mono-
pouring into jars. stearate 12.0
Anhydrous lanolin 9.0
No. 6 lsopropyl palmitate 9.0
(Solid)
Cetyl alcohol, pure 6.0
Paraffin wax U.S.P. 4 lb Glycerin 6.0
Mineral oil 6/ pt Triethanolamine 3.0
Petroleum jelly 15 lb Water 200.4
Perfume and color to suit Perfurne oil 0.6
Melt the first five components
Melt the oil, wax and jelly to- together in a suitable container, and
gether, stir, add the perfume and beat to about 80°C. In a separate
color, and pour into suitable con- container heat the glycerin and
tainers. water to the same temperature. Stir
the triethanolamine into the hot
No. 7
water, and pour this hot mixture
(With Oleyl Alcohol)
into the molten fats with constant
oz stirring. Continue to stir until the
Refined oleyI alcohol • 19.20 cream begins to thicken. Allow it
White mineral oil (65/75 to cool, and when the temperature
viscosity) 108.80 reaches about 4045 °C., stir in the
Perfume oil q.8. perfume oil. Continue to stir inter-
18 PRACTICAL AND INDUSTRIAL FORMULARY

mittently until the cream is at room water, and heat to the same temper-
temperature. Allow it to set over- ature. Stir the oily mixture into the
night, then stir it for about five min- aqueous solution, and continue mix-
utes, and fill immediately. ing until cold. Stir in the perfume
oil at 40°C.
No. 2
Stearic acid 8 lb No. 4
Anhydrous lanolin 1 lb oz
Triethanolamine 4 oz Stearic acid 37.0
Borax 2% lb Cetyl alcohol, pure 1.5
Glycerin 1 lb Mineral oil (65/75
Alcohol (S.D. 3A) ll oz viscosity ) 1.5
Distilled water 23/ lb lsopropanolamine 3.0
Perfume oil 1 ½ oz Glycerin 7.5
Melt the stearic acid and lanolin Methyl p-hydroxybenzoate 0.3
at 70°C. Dissolve the triethanol- Water 100.5
amine, borax, and glycerin in the Perfume oil to suit
water and heat to the same temper- Mix the isopropanolamine, gly-
ature. Pour the aqueous solution cerin, preservative, and water and
into the molten fats with vigorous heat to 70°C. Mix the stearic acid,
stirring. Finally stir in the perfume cetyl alcohol, and mineral oil in a
oil, previously dissolved in the spe- separate container, and heat to the
cially denatured alcohol, and con- same temperature. Pour the oily
tinue to stir until cold. mixture into the aqueous solution
with rapid stirring. Reduce the stir-
No. 3 ring and cool to 40°C. Add the per-
oz fume oil, and continue mixing un-
Diethylene glycol stearate 27.0 til cold.
Mineral oil (65/75
viscosity) 1.0 Bubble Bath Powder
Sodium lauryl sulfate 4.5 0oz
Glycerin 12.0 Powdered sodium lauryl
Methyl p-hydroxybenzoate 0.3 sulfate 15.0
Water 106.0 Powdered sodium sesqui-
Perfume oil to suit carbonate 27.0
Mix the stearate with the mineral Powdered sodium alginate 1.0
oil and heat to 65 °C. Mix the sul- Perfume and color to suit
fate, glycerin, preservative, and Mix the powders thoroughly.
COSMETICS AND PERFUMES
utylarteod Hydroxyanisole
Butylated hydroxyanisole is an
excellent antioxidant for protecting
vegetable oils from rancidity.
Use about 0.1 percent as an anti-
oxidant in foods, drugs, and cos-
metics.
Cake Mascara
Triethanolamine stearate 41/2 lb
Camauba wax 22 o
Beeswax, yellow 12 oz
Propylene glycol stearate 12 oz
Anhydrous lanolin 10 oz
Ceresin, white 4/ oz
lsopropyl palmitate 7 oz
Propyl p-hydroxyben-
zoate 164 gr
Earth pigment 9 oz
Perfume oil to suit
Only certified (mineral) colors may
be used around the eyes.
Mix all ingredients except the
perfume oil, heat gently, and stir
until all have been completely
melted. Continue to stir slowly till
the mixture begins to thicken, then
pass it through a heated roller mill
several times. Remelt the mass, mix
slowly to avoid air pockets, stir in
the perfume oil, and pour into
molds. Allow the molds to cool,
then discharge. Imprint any name
or design on the forms.
This cake mascara is non-irri-
tating, water repellent, and is easily
applied.
As aniline colors may not be used
19
the following pigments must be em-
ployed to complete the shade range
for these products (brown, blue,
red, green, violet, tan, yellow) :
Carbon black, carmine N.F.,
chromium oxide, titanium dioxide,
ultramarine and mineral blues, zinc
oxide, aluminum hydroxide, and
iron oxides.
Finely powdered aluminum and
bronze ( low copper content), may
be used to provide interesting iri-
descent color effects, especially in
eye shadow.
Cera Emulsifcans (B.P.)
Prepare this product by the fol-
lowing process:
oz
Cetostearyl alcohol 64.0
Sodium lauryl sulfate 7.0
Distilled water 3.0
Heat the alcohol to 90°C. Add the
sodium lauryl sulfate and mix thor-
oughly. Add the distilled water and
heat to 115C. Stir vigorously and
continue the heating until frothing
ceases and the product becomes
translucent. Cool quickly.
Chamomile Extract
Make the extract by percolating
7 oz of the powdered flowers with
65 oz of 95 alcohol.
This extract has a soothing action
on the skin and stimulates the hair
roots. Use l-5' in cosmetics.
20 PRACTICAL AND INDUSTRIAL FORMULARY

Cleansing Cream alcohol mixture. When emulsifca-

No. I tion is complete keep stirring more
slowly and allow the mass to cool.
oz by
Stir in the perfume oil at 35--40°C.
wt
Paraffin oil, white 120 The cetyl alcohol promotes emulsi-
fication and prevents "weeping."
Stearic acid 36
Carbitol • 12 No. 3
Ethanolamine 12 ( Cold Cream)
Water 120
Perfume oil q.s.
Paraffin wax 10% Ib
• Carbitol (diethylene glycol mono- Anhydrous lanolin 1 Ib
ethylether) enhances the stability of the Cetyl alcohol 8 oz
emulsion and makes washing easier. Olive oil 16 oz
Melt the stearic acid together with Rose water lke gal
the paraffin oil. Dissolve the carbitol Suitable perfume oil % oz
and ethanolamine in the water and Heat the first four ingredients to
heat solution to the same tempera- 65 °C. Heat the rose water, in a sepa-
ture. Pour the oily mixture into the rate container, to the same temper-
water solution slowly with constant ature. Pour the hot rose water into
stirring. Allow it to cool, add the the melted wax mixture with con-
perfume oil at 40"C., and continue stant stirring. When cooling stir in
stirring at low speed until the mass the perfume oil. Continue stirring
is cold. and pour into jars at 130-135°F.

No. 2 No. 4
( Cold Cream)
oz
Beeswax 27.0 0oz
Paraffin wax 30.0 Beeswax 27
Cetyl alcohol 3.0 Amerchol L-101 • 6
Water 102.0 White mineral oil (65/75
Borax 1.8 viscosity) 66
Perfume oil to suit Borax 1%
Melt the waxes and alcohol to- Water 49%
gether and keep the mixture at Perfume oil to suit
60°C. Dissolve the borax in the Amerchol LIOl contains cholesterol.
water and heat also to 60°C. With Heat the beeswax, mineral oil,
vigorous stirring, pour the borax and Amerchol to 65-70° C. Dissolve
solution slowly into the melted wax- the borax in the waler in a separate
COSMETICS AND PERFUMES 21

container, and heat to the same tem- No. 6

perature. Pour the borax solution ( Cold Cream)
into the wax-oil mixture slowly with oz by
continuous stirring. Stir in the per- wt
fume oil at about 45-50°C., and Paraffin oil, white 66
continue the stirring until the cream Paraffin wax, U.S.P. 66
is white and smooth. Excellent re- Stearic acid 42
sults are obtained by passing the Carbitol • 21
cream through a colloid mill. Ethanolamine 6
Water 99
No. 5
Perfume oil q.s.
(Cold Cream)
See note under No. l.
0z Melt the oil, wax, and stearic acid
Acetylated lanolin 1.5 together. Dissolve the Carbitol and
Beeswax 25.5 ethanolamine in the water and heat
Mineral oil ( 65/75 viscosity) 67.5 to the same temperature. Pour the
Amerchol L-101 4.5 oily mixture into the water solution
Methyl p-hydroxybenzoate 0.3 slowly with constant stirring. Add
Borax 1.5 the perfume oil at 40°C., and con-
Water 49.5 tinue stirring at low speed until the
Permume oil to suit cream is cold.
Place the first five ingredients in
the mixing kettle and heat to 82°C., Cleansing Lotion
stirring constantly until all is com- oz
pletely melted. Place the borax and Stearic acid 4.50
the water in a separate container Bleached beeswax 18.00
and heat to 85 °C. Pour the water lsopropyl myristate 4.50
solution into the oily mixture, stir- Polyethylene glycol mono-
ring at a medium rate. Allow the stearate (400) 22.50
emulsion to cool and add the per- Anhydrous lanolin 9.00
fume oil when the temperature is Cetyl alcohol 2.25
about 50°C. Pour into jars at the White mineral oil (65/75
same temperature. viscosity ) 33.53
This cream has a very smooth Sorhie acid (preservative) 0.45
texture, and the consistency of Propylene glycol 11.25
whipped cream. Its spreading and Triethanolamine 2.25
cleansing properties are excellent, Water 116.78
and its stability is good. Perfume oil to suit
22 PRACTICAL AND INDUSTRIAL FORMULARY

Dissolve the triethanolamine in No. 2

the water and heat to about 70°C. Triton X-400 • 12.0 oz
Heat the other components to the Polyethylene glycol
same temperature in another suita- distearate (600) 5.00 oz
ble container, and stir the aqueous Water 120.0 oz
solution into the molten fats, oils, Perfume oil 2.0 drams
and waxes with constant stirring. French pink color l0.0 min
Continue the stirring until the cream • Alkyl dimethyl benzyl ammonium
cools to room temperature. Stir in chloride with a higher alcohol.
the perfume oil at 4045 C. Heat the water lo 80°C. and dis-
pere the Aldo 28 or 600 distearate
Cold Wave Lotion in it. Place the Triton X-400 in a
separate container, and when the
oz by wt
dispersion cools to 65 °C. add slowly
Polyoxyethylene
rcetyl alcohol
l! (Texofor A6) 7.5
60 oz of this to the Triton. Stir
slowly until the mixture is smooth
and uniform. ( Rapid stirring tends
Mineral oil, white,
to produce a thin and unstable dis.
sp. gr. 0.83 3.0
persion). Cool to room tempera-
, Ammonia ·water q.s. (34.5)
2 ture, and add slowly the rest of the
)Water 105.0
dispersion. Stir slowly until the fin-
Ammonium thio-
ished product is very smooth and
glycolate 35% 30.0
homogeneous. Add the perfume oil
Heat (l) to 65°C. Heat (2) to and color while stirring in the rest
the same temperature and add it to of the dispersion.
(l) with constant stirring. When Cream hair rinse softens the hair,
the emulsion has cooled, stir in the imparts luster, and facilitates comb-
thioglycolate, and continue stirring ing. It is excellent after shampooing
until it is cold. or cold waving. In use, mix I oz of
cream hair rinse with 3 oz of warm
Cream Hair Rinse water. Distribute mixture evenly
No. 1 and work well into the hair for 2 or
3 minutes, then rinse thoroughly.
Triton X400 12.0 oz
Aldo 28 (glyceryl No. 3
monostearate) 5.0 oz oz by
Water 120.0 oz wt
Perfume oil 2.0 drams Quaternary ammonium
French pink color 10.0 min base (Pendit CA) 10.50
COSMETICS AND PERFUMES 23

Poly-ethylene glycol and finely powdered pigment with

distearate (400) 1.50 continuous agitation and cooling.
Water 136.50 Stir in the perfume oil, and pass
Sodium chloride 0.45 the resultant mass through a colloid
Perfume oil and color q.s. mill.
This cream mascara is uniform
Mix the quaternary base with the
in texture, it is easily applied, it
400 distearate and heat, while stir-
dries readily, and it is somewhat
ring, until the mixture is a thick
water-resistant.
translucent gel. Stir this mixture
into the water which has been heated Cream Rinse for Hair
to 72°C. Continue stirring for about
20 minutes. Allow the batch to cool oz
slowly with moderate agitation. Add Triton X40O 16.0
the sodium chloride and color at Diglycol laurate 0.64
60°C.; then add the perfume oil at Acetic acid 0.64
40°C., and continue stirring at low Water 110.72
speed until the man is cold. Fill Perfume and color to suit
into bottles. Mix the acid with the water and
heat to 65°C. Disperse the Triton
Cream Mascara X-400 together with the diglycol
laurate in the acidulated water, with
Tegin 36 oz constant stirring. Stir in slowly the
Petrolatum, white 131 oz perfume and color and stir until
lsopropyl linoleate 4 oz cold.
Oleyl alcohol 3 01
Methyl p-hydroxyben- Cream Lotion for Hair
z0ate 131 gr
Water 75 0z oz
Earth pigment 15 0z Amerchol L-101 (lanolin
Veegum 3 oz derivative) 8.96
Perfume oil to suit Modulan (lanolin deriva-
• Only mineral colon or lakes may be tive) 13.44
used around the eyes; see note under lsopropyl palmitate 19.20
Cake Mascara. Stearic acid 2.11
Melt the first four components. Glyceryl monostearate 0.64
Dissolve the preservative in the Glycerin 4.48
water and heat to the same temper- Triethanolamine 0.45
ature. Mix the two solutions with Water 78.72
constant stirring. Add the Veegum Perfume oil to suit
24 PRACTICAL AND INDUSTRIAL FORMULARY

Melt the first five ingredients at the perfume oil, and pour into con-
about 65 ° C. Dissolve the triethanol- tainers, avoiding excess of air.
amine in the water, add the glyc-
erin, and heat this solution to the Dandruff Remover and
same temperature. Pour the aqueous Scalp Stimulant
solution into the oily mixture slowly
with constant stirring and continue Absorption base (Falha) 3 oz
to stir until the mass is cold. Pilocarpine hydrochlo-
ride 20 gr
Colloidal sulfur 132 gr
Cream Rouge Water ½ oz
(Anhydrous)
Melt the absorption base. Dis-
oz
solve the pilocarpine hydrochloride
Petrolatum, white 82.50
r
Isopropyl rnyristate
Wecobee SS
12.00
10.50
in hot water, and pour it slowly,
with constant stirring, into the
molten base. Stir in the colloidal
Carnauba wax 8.48
sulfur, and continue to stir until the
l!Beeswax, white 3.00
mass is cold.
Cetyl alcohol 3.00
Super Hartolan 0.75
Deodorants (liquid)
Methyl p-hydroxyben-
No. 1
zoate 0.15
Crystal O Castor oil 12.00 oz by wt
Bromo acid ( D &C Aluminum chloride, N.F. 10.0
Red 21) 0.38 Urea 5.0
Pigments 11.25 Perfume oil 0.8
Albatex 6.00 Water 35.0
Perfume oil 0.75 Specially denatured alcohol 49.2

Dissolve the aluminum chloride

!\fix and melt ( 1). Heat the
bromo acid and castor oil together,
and stir them into (l), when a clear
solution results. Premix the Albatex
and pigments, and then blend it with
the molten mixture. Continue to
stir until cool, and then pass the
resultant mass through a roller mill
twice. Finally, remelt the mass, add
and the urea in the water, and
shake well. Dissolve the perfume oil
in the alcohol, and mix the two solu-
tions. Allow mixture to stand over-
night, and filter if necessary. You
may use l5 parts of aluminum chlo-
ride instead of IO parts, and 30
parts of water instead of 35 parts
if desired.
COSMETICS AND PERFUMES 25

No. 2 Place the components in a suita-

oz ble vessel and melt them. When
• Sodium zirconium lactate 19.20 somewhat cooler, stir in the follow-
Glycerin 6.40 ing solution:
Alcohol, specially denatured oz
#40 25.60 Urea 8.00
Water 76.80 Aluminum chloride 16.00
Perfume oil q.s. Water 16.00
Dissolve the perfume oil in the Continue stirring until mixture is
alcohol, and add the glycerin. Dis- cold.
solve the sodium zirconium lactate
in the water. Mix the two solutions Deodorant Powder
and shake well. Allow to stand oz
overnight. Filter if necessary. Sodium zirconium lactate,
• Sodium zirconium lactate is an ex- finely powdered 6.40
cellent deodorant. It is conceivable that Talcum powder 64.00
the soluble zirconium salt has a direct Zinc stearate 6.40
affinity for the proteins of the skin. Hence
its prolonged action as a deodorant. Precipitated calcium car-
Check all perfume mixtures before using bonate 32.00
them, as some components may be inac- Colloidal kaolin 19.20
tivated by the zirconium compound.
Perfume oil q.s.
No. 3 Rub the perfume oil into some of
(Cologne) the calcium carbonate and screen in
oz order to break all caked particles.
Aluminum acetotartrate 10.24 Add the perfurned calcium carbo-
Water 85.76 nate to the rest of the powders and
Glycerin 6.40 mix thoroughly for sometime until
Eau de cologne 25.60 a good distribution is effected. F-
Dissolve the aluminum acetotar- nally, sift the mixture through a
trate in the water; mix the glycerin 120 mesh silk screen.
with the eau de cologne, and pour
Deodorant Stick
it into the aqueous solution. Shake
No. 1
well and allow it to stand overnight.
lb
Filter if necessary.
Sodium zirconium lactate 1.10
Deodorant Cream Sodium stearate U.S.P. 1. 71
0oz Propylene glycol 1.10
White petrolatum 32.00 Specially denatured alcohol
Cetyl alcohol 7.00 #40 17.50
Wool wax alcohol 1.00 Perfume oil q.s.
26 PRACTICAL AND INDUSTRIAL FORMULARY
Melt the stearate together with the
propylene glycol; remove it from
the fire and allow it to cool. Dis-
solve the perfume oil and the so-
dium zirconium lactate in the al-
cohol, and stir this mixture into
the molten fats. Continue to stir and
pour into suitable molds. Allow the
molded sticks to cool slowly in
order to prevent the formation of
air pockets. Wrap the cooled sticks
in foil.
No. 2
0oz
Sodium stearate 16.00
Specially denatured al-
cohol 150.00
Glycerin 10.00
Hexachlorophene 0.5l
Water 20.00
Perfume oil 3.50
Melt the sodium stearate together
with the glycerin and water; remove
it from the fire and allow it to coo1.
Dissolve the hexachlorophene, per-
fume oil, in the alcohol, and stir this
mixture into the molten fat mixture.
Continue to stir and pour into suita-
ble molds. Allow the molded sticks
to cool slowly in order to prevent
the formation of air pockets. Wrap
the cooled sticks in tin foil.
Deodorant Talcum Powder
Use antiseptics such as hexachlo-
rophene, bithionol, benzoic acid, or
p-chloro-meta-cresol. Add 8 oz of
any one of these to 100 lb of talcum
powder. Grind and mix thoroughly.
Emollient Oil
0z
White mineral oil ( 65/75
viscosity) 57.6
lsopropyl palmitate 32.0
Lantrol 38.4
Perlume oil to suit
Mix all the ingredients except
the perfume oil, and heat slowly
just until the solution is clear. As it
cools stir in the perfume oil.
Emollient Vanishing Cream
0z
Glyceryl monostearate 17.500
Lanolin, anhydrous 2.500
Glycerin, U.S.P. 5.000
Methyl p-hydroxybenzoate 0.125
Water 99.250
Perfume oil 0.625
Mix all the ingredients, except
the perfume oil. Heat the mixture
to about 80°C. Allow it to cool, stir
in the perfume oil at 45-50°C., and
continue stirring until it is cold.
Ethoxylan
Ethoxylan is an odorless, lanolin
product, which forms crystal-clear
solutions with water and dilute
alcohol. It is a modified lanolin de-
rivative with the full emollient prop-
erties of natural lanolin, but with-
out its greasy and sticky effects. I
is surface-active, whereas ordinary
lanolin is not, and it therefore en-
hances the foaming qualities of
other materials. Ehoxylan is an
ideal compound for anti-perspi-
rants, hair and shaving prepara-
COSMETICS AND PERFUMES 27

lions, pharmaceutical ointments, Antipyrine, U.S.P. 1 09.0 gr

and shampoos. Water, distilled, enough
to make 100.0 oz
Eyebrow Pencil
Bring the water to a boil, and
0oz
dissolve the powdered ingredients
Paraffin 57.0
in it.
Petrolatum, yellow 57.0
Use extreme care and the most
Ceresin 6.0
sanitary conditions in preparing
Hychol 3.0
the eye lotion. Fill only into steril-
Methyl p-hydroxybenzoate 0.3
ized bottles.
Pigment " 27.0
Perfume oil to suit Eye Shadow (Pencil)
See note on pigment under Cream
Mascara. Petrolatum, white 1.50 lb
Mix all ingredients except the Beeswax, yellow, U.S.P. 15 oz
perfume oil, heat gently until the Carnauba wax 9 oz
mixture is fluid. Stir slowly till the Ceresin 7.50 oz
mass is slightly thickened, then pass Cottonseed oil, hydro-
it through a heated roller mill sev- genated 7.50 oz
eral times. Remelt the mass, stir in lsopropyl palmitate 6 oz
the perfume oil, and pour into alu- lsopropylan 2.25 oz
minum molds. Allow molds to cool, Crodacol O deodorized 2.25 oz
then discharge. Loramine 0M 10l 0.75 oz
Eye Cream Methyl p-hydroxyben-
Sesame oil, N.F. 80 oz zoate 131 gr
Lanogene l o
Pigments 15 oz
Beeswax, white, U.S.P. 20 oz Perfume oil to suit
• See note on pigments under Cream
WVecobee R 32 oz Mascara.
Methyl p-hydroxyben-
Mix all the ingredients, except
zoate 120 gr
the perfume oil, heat gently and stir
Mix, heat gently and stir until
until melted. Continue to stir slowly
melted. Continue the stirring until
till th mixture is slightly thickened,
the mixture is cold. Fill into suitable
then run it through a heated roller
containers.
mill several times. Remelt the mass,
This eye cream is valuable as an
stir in the perfume, and pour it into
emollient for the delicate thin skin
molds. Allow them to cool, then dis-
around the eyes.
charge.
Eye Lotion The eye shadow in pencil form
Boric acid, U.S.P. 1.0 oz can be easily applied, thereby keep-
Sodium borate, U.S.P. 74.0 gr ing the fingers and container clean.
28 PRACTICAL AND INDUSTRIAL FORMULARY

Face and Hand lotion Kaolin 3.2

Magnesium carbonate 17.4 Lb
oz
• Perfume oil 3.2 oz
White mineral oil ( 65/75
• Certified colors q.s.
viscosity) 45
Beeswax, white, U.S.P. 15 • See notes under No. 3.
Spermaceti, U.S.P. I1
No. 3: HEAVY WEICHT
Liquid lanolin 12
(for very oily skin)
Borax %
Water 66 Titanium dioxide 3.6 lb
Perfume oil Zinc stearate 2.4 Ib
Place the fatty substances in the Talcum powder 25.8 lb
mixing kettle and heat to 70°C., Kaolin 3.6 lb
stirring constantly until all is com- Magnesium carbonate 4.0 1b
pletely melted. Place the borax and • Perfume oil 4.5 oz
the water into a separate container • Certified colors q.a.
and heat lo 75°C. Pour the water • The basic colors in face powder are
solution into the molten fats, stir- the earth pigments ochre, umber, si-
ring at a medium rate. Stir in the enna, and cosmetic brown. arious tones
may be produced by adding other certi.
perfume oil when the temperature fied colors. The lake colors must be
drops to 40-35°C., and continue to chosen and used with caution as they are
stir until the mass is cold. very powerful. It is best to dilute these
colors with an absorbent inert powder,
such as kaolin.
Face Powders
No. 1: LIGHT WEIGHT Pour the perfume oil into the
(for dry skin) magnesium carbonate, stir the mix-
Zinc oxide 8.0 lb ture thoroughly, and allow it to
Zinc stearate 3.2 Ib stand overnight. Force the magne-
Tale um powder 14.0 lb sium carbonate through a wide-
Kaolin 2.4 lb meshed screen, place it in a suitable
Magnesium carbonate 12.2 lb mixer together with the rest of the
• Perfume oil 3.2 oz powders and mix thoroughly for
• Certified colors q.s. about 45 minutes. Store the base for
• See notes following No. 3. future use; or add the pigments di-
rectly to portions of it, and continue
No. 2: MEDIUM WEICHT to mix for another 45 minutes. Fi-
(for normal or slightly oily skin) nally pulverize the powder through
Zinc oxide 8.0 lb a fine-mesh screen.
Zinc stearate 3.2 lb For suggestions on perfumes for
Talcum powder 8.0 face powders, see Part II.
COSMETICS AND PERFUMES 29

Foam Wash Facial Cream reaches about 35°C., stir in the per-
0z fume oil. This preparation may be
White petrolatum 112.00 packed in an aerosol dispenser.
Lanolin 2.56 A suitable colored powder may
. sulfate
Sodium lauryvl 11.64 be composed of the following:
Water 1.80 oz
Perfume to suit Titanium dioxide, powdered 15.0
Melt and mix the first four in- Kaolin N.F., powdered 6.0
gredients thoroughly ; then stir in Burnt Sienna, powdered 1.2
the perfume, and pour into suitable Blue lake, powdered 0.3
jars. Orange lake, powdered 0.6
This product is a combination of Yell ow lake, powdered 0.6
cold cream and soap. Apply it like Mix thoroughly.
cold cream, massage with wet finger
tips to a light lather for a minute, Germicides for Soap
then rinse it off with a face cloth. Soap containing 1% of tetra-
Foundation Cream, Colored methvlthiuram
, disulfide, after one
week of use, effected a reduction in
oz
transient and resident bacterial
Colored powder with pre-
population of the hands. The germi-
servative 22.5
cidal activity persisted for at least
Lanolin absorption base 22.5
2 days after application was discon-
Coconut fatty acids 9.0
tinued.
Cetyl alcohol 6.0
A soap containing 2% of hexa-
White mineral oil (65/75
chlorophene was less effective.
viscosity) 4.5
Triethanolamine 6.0 Greaseless land Cream
Soft water 79.5 or Lotion
Perfume oil q.a.
Grind the colored powder with The following greaseless prepara-
the lanolin in a triple roller mill. tion will leave the skin on the hands
Add to this mixture the fatty acids, feeling soft, and it will aid in heal-
cetyl alcohol, and mineral oil, and ing rough and chapped hands.
heat to 70° C. with constant stirring. Stearic acid 11.52 oz
Dissolve the triethanolamine in the Cetyl alcohol 1.92 oz
water and heat to the same temper- Deity) extra 11.52 oz
ature. Mix the two solutions with Triethanolamine 1.92 oz
constant stirring. Allow the mass to Carbitol 19.20 oz
cool, and when the temperature Glycerin 3.00 oz
30 PRACTICAL AND INDUSTRIAL FORMULARY

Water 2.40 gal Mir the mineral oil and isopropyl

Perfume oil to suit myristate with the acids, and heat
Melt the first three ingredients, to 70°C. Dissolve the glycerin and
and maintain the temperature at triethanolamine in the water and
75 ° C. Mix the triethanolamine, heat to the same temperature. Stir
Carbitol, glycerin, and water in an- the oily mixture into the aqueous
other container, and heat to 75°C. solution with rapid stirring until
Pour the water solution into the emulsification is complete. Stir in
melted fats, stirring at a medium the silicone oil and allow the mix-
rate of speed, and allow the mix- ture to cool to 40°C. Add the per-
ture to cool. Add the perfume at fume oil, and continue stirring until
45 °C., and continue to stir until the it is cold.
cream is cold. Allow it to stand over No. 2
night and stir again before filling. oz by
wt
Hair Bleach
Mineral oil, white
0z
( 65/75 viscosity) 75.0
Hydrogen peroxide solu-
Petrolatum, white 15.0
tion, 3% U.S.P. 124.29
Lanolin 6.0
Alkyl ethyl morpholinium
--I3Wax, w Ate 4.0
ethosulfate 1.92
Sorbitan sesqui-oleate
Adipic acid 1.03
(Arlacel 83) 6.0
Sodium stannate 0.76
Zinc stearate, U.S.P. 2.0
Mix thoroughly until solution is
Borax 1.0
complete. This acid bleach is good
2 Methyl p-hydroxybenzoate 0.4
for partially decolorizing the hair. {Water 91.0
The pH value of this lotion is 44.5.
Perfume oil q.a
lair Dressings Heat (1) to 75°C. Heat (2) to
No. 1 the same temperature and add it to
0z ( 1) slowly with moderate but thor-
White mineral oil (65/75 ough agitation. Stir in the perfume
viscosity) 98.20 oil at 40°C., and continue stirring
lsopropyl myristate, pure 4.40 at low speed until cold.
Searic acid 3.65
Stripped coconut fatty acids 1.21 No. 3
Glycerin 4.05 (Liquid)
Triethanolamine 6.48 Glyceryl monostearate
Water 80.20 (Aldo 28) 5.12 01
Silicone oil 96-100 0.81 lsopropyl palmitate 12.80 01
Perfume oil to suit Lantrol 7.68 01
COSMETICS AND PERFUMES 31

Lanfrax 1.28 oz Hair lotions

Oleic acid U.S.P. 3.20 oz No. 1
Tegosept M 0.26 oz
Tegosep P
oz
0.13 oz
Butoxy-polyoxypropylene
Triethanolamine 1.54 oz
glycol 25.60
Water 6.00 pt
Monoester polyoxyethylene
Perfume oil to suit
glycol with coconut fatty
Mix the first seven ingredients acids 2.56
and heat slowly until a clear solu- Propylene glycol mono-
tion results. Dissolve the triethanol- laurate 1.41
amine in the water, and heat to the Cetyl-dimethyl benzyl
same temperature. Then pour ammonium chloride 50%
slowly the water solution into the solution 1.28
melted fats with constant stirring. Capsicum tincture 0.66
When cool, add the perfume oil Menthol 0.64
and continue stirring until cold.
Specially denatured alcohol
No. 4 #40 65.60
(Cream) Perfume oil 0.50
Water 29.75
0z
Glycerin monostearate 24.0 Dissolve the organic compounds
Mineral oil, white 48.0 in the alcohol. Add the water with
Cetyl alcohol 2.0 vigorous stirring.
lsopropyl palmitate 2.0
Lanolin anhydrous 2.0 No. 2
Triethanolamine lauryl
0z
sulfate 3.0
Specially denatured alcohol
Water 119.0
#40 64.0
Perfume oil to suit
Ethoxylan 100 9.6
Melt the first five ingredients at lsopropyl palmitate 19.2
70°C. Mix the triethanolamine Water 35.2
lauryl sulfate with the water and Perfume oil to suit
heat to 70°C. With the agitator run-
ning, pour the water solution slowly Dissolve the palmitate and eth-
into the melted fats and allow the oxyIan in the alcohol. Add the per-
mixture to cool. When the temper- fume oil and shake well. Finally add
ature has dropped to 40°C., stir in the water with vigorous stirring.
the perfume oil, and continue to Allow solution to stand overnight,
stir until cold. and filter if necessary
32 PRACTICAL AND INDUSTRIAL FORMULARY

Hair Pomade D &CBrown #l 25.5 gr

(for Negroes) Citric acid 9 oz
Petrolatum 18 lb Water, enough
Lanolin, anhydrous 2 lb to make 1 gal
Mineral oil (65/75 Foilow same procedure as for
viscosity) 3/ pt No. I.
Bergamot perfume oil 3 dr
Drug and cosmetic color to suit Directions for Application
Melt the fats and oil. Remove
from the fire, and stir in first the Shampoo hair thoroughly; rinse
color, then the perfume oil. Pour completely free of all soap and oil;
into glass jars. dry with towel, leaving the hair
slightly moist. Dissolve 16 drops
Hair Rinses: liquid of the Slate Hair Rinse in 4 oz of
No. I: BRONZE RED warm water (more or less, as de-
D&CRed #13 1.192 oz sired). Apply the rinse with a
D &C Brown # 0.860 oz brush until all coloring has been
D & C Black #1 0.150 oz absorbed, and comb hair well to
Citric acid 12.000 oz distribute the color evenly. Then
Water, enough to make l.000 gal dry the hair as usual. The bottle
Dissolve the citric acid in the should bear the following label in
water, add the colors and shake well. some conspicuous place:
Put up in 4 oz or 8 oz bottles. CAUTION: This product contains
No. 2: JET BLACK ingredients which may cause skin
irritation on certain individuals,
D&CBlack #1 1 oz4 27 gr hence a preliminary test, according
D &CBrow #l oz 4 82 gr
to accompanying directions, should
D&CRed #13 96 gr
first be made. This product must
Citric acid 11 oz
not be used for dyeing eye-lashes
Water, enough
or eyebrows. To do so may cause
to make 1 gal
blindness.
Follow same procedure as for
No. I. To TEST: Mix rinse to strength to
be used. Apply behind ear or to skin
No. 3: SLATE
in bend of elbow. Allow to dry and
(for silver gray hair) remain 24 hours. If no itching,
Black #12186 swelling, or redness appears during
(Leeben Chem. test period, then rinse may be ap-
Co., Inc.) 3.5 oz +5 gr plied.
COSMETICS AND PERFUMES 33

Hair Rinses: Powdered Water 111.6

No. l: JET BLACK Perfume oil 0.6
0z Heat the first four ingredients to
D& C Black #1 8.00 65°C. Dissolve the glycerin in the
D & C Brown #1 2.25 water and heat to the same temper-
D&CRed #M13 1.10 ature. Mix the two solutions and
Powdered citric acid U.S.P. 55.00 continue stirring until cold. Stir in
Mix the powders thoroughly and the perfume oil when the mass is at
pack the dry mixture in glassine or 35°C.
similar water-resistant envelopes at No. 2
the rate of 30 grains of mixture per
envelope. Add the contents of each parts
envelope to one gallon of water for by wt
.
use as a rinse. Stearic acid 7.5
lsopropyl myristate, pure 1.5
No. 2: JET BLACK Polyoxyethylene sorbitan
D & C Black No. 1 1. 20 oz monostearate 3.0
D& C Brown No. I 0.36 oz Sorbitan monostearate 3.6
Ext. D& C Red No. l 0.44 oz Gh·cerin
, 7.5
Citric acid U.S.P., Methyl p-hydroxybenzoate 0.3
powdered 4.05 lb Water 126.9
Procedure as for No. 1. Perfume oil q.s.
Melt the acid, myristate, mono-
No. 3: PLATINUM stearates, and bring to 75 ° C. Dis-
D&C Violet No. I 0.25 oz solve the glycerin and preservative
Citric acid U.S.P., in the water and heat to 80C.
powdered 2.84 lb Slowly pour the water solution into
Procedure as for No. l. the melted fats with rapid stirring.
Stir in the perfume oil at 40°C.,
Hand Creams and continue to mix at slow speed
No. I until cold.
0z
Hand lotions
Glyceryl monostearate S
(Aldo 28) 18.0 No. 1
Lanolin 3.0 Stearic acid 12.00 oz
White mineral oil (65/75 Mineral oil ( 65/75
viscosity) 1.5 viscosity 20.00 oz
Methyl p-hydroxy benzoate 0.3 Cetyl alcohol 4.00 0
Glycerin 15.0 Glycerin 20.00 oz
34 PRACTICAL AND INDUSTRIAL FORMULARY

Triethanolamine 6.00 oz No. 3

Water 19.25 pt oz
• Quince seed mucilage 14.00 oz Change the lanolin to 3.53
Specially denatured al- and the water to 29.30
cohol 20.00 o For both No. 2 and No. 3, melt
Perfume oil to suit the stearic acid together with the tri-
Place the stearic acid, mineral oil, ethanolamine. Add the water and
and cetyl alcohol in a separate con- stir until a creamy soap is formed.
tainer, and heat to 70°C. Dissolve Add the lanolin and continue the
the triethanolamine and glycerin heating until it has melted. Continue
in the water and heat to 80°C. Mix the stirring until a creamy emulsion
the two solutions and continue to is formed. Stir intermittently until
stir until the dispersion is uniform, the mass has cooled to room temper-
and then slowly until the tempera- ature. Then add the thymol and
ture cools to about 50°C. At this perfume, previously dissolved in a
point stir in the quince mucilage small amount of alcohol, and put it
and then the alcohol, to which the through a hand-operated homoge-
perfume oil has been added. Con- nizer. These lotions are very satis-.
tinue to stir until the lotion has ac- factory, because very little is neces-
quired room temperature. sary to soften the skin of the hands
and face.
Quince Seed Mucilage
No. 4
Clean quince seed I oz 0z
Water 33 oz Glyceryl monostearate S
Methyl p-hydroxybenzoate 30 gr (Aldo 28) 16.00
Dissolve the preservative in the Lanolin 4.00
water. Stir in the quince seed and Cetyl alcohol N.F. extra 1.00
allow it to stand overnight. Finally, Glycerin and propylene
strain the mucilage through a fine glycol 4.00
screen. Alcohol, specially denatured 4.00
Perfume oil 0.75
No. 2 Chlorophyll color to suit
oz Water enough to make l gal
Stearic acid 1.77 Melt the monostearate, lanolin,
Anhydrous lanolin 1.77 and cetyl alcohol. Heat the water to
Triethanolamine 0.64 the same temperature and dissolve
Distilled water 31.04 in it the glycerin and propylene
Thymol 0.04 glycol. Pour the water solution into
Perfume oil 0.04 the molten fats with constant stir-
COSMETICS AND PERFUMES 1522014 35

ring. Continue to stir until cool. and butyl p-hydroxybenzoate to.

Mix the perfume oil with the alco- gether in a suitable container and
hol, and stir it into the finished heat to 80°C. Heat the water and
product. Color it with chlorophyll. glycol to the same temperature. Add
No. 5 the triethanolamine to the hot water
parts and pour this mixture into the
by wt molten fats with constant stirring.
Glyceryl monostearate 4.5 Continue the agitation until the
lsopropyl myristate pure 1.5 cream has cooled to 45°C., and etir
l!Anhydrous lanolin 1.5 in the perfume. This cream has a
Alkyl dimethyl benzo- very pronounced pearly appearance.
nium chloride 1.5 If the pearliness is to be enhanced,
Glycerin 7.5 allow the cream to age for a week
Methyl-p-hydroxyben- or two, and agitate it from time to
zoate 0.3 time during the aging period.
Water 133.5
No. 7: AEROSOL
Perfume oil q.s.
Mix ( 1) and melt. Dissolve the 0z

glycerin and preservative in water Polyethylene glycol (400)

and heat to the same temperature. distearate 3
Pour slowly the water solution into lsopropyl palmitate 6
the melted fats with rapid stirring. Sodium lauryl sulfate paste 30
Stir in the perfume oil at 40°C., and Glycerin 15
continue mixing at slow speed until Water 96
cold. Perfume oil to suit
No. 6: CREME Mix all the ingredients, except
0z the perfume oil, and heat to l60-
Diglycol stearate 2.56 180°F. to effect complete solution.
Stearic acid 5.12 Stir in the perfume oil while cool-
Olive oil 2.56 ing, and continue to stir until cold.
Propylene glycol 3.84 Mix about 90 parts of this lotion
Triethanolamine 1.41 with about 10 parts of a propellent
Lanolin 2.56 mixture.
Stearyl alcohol 0.90
0.13 Hollywood Face Mask
Butyl p-hydroxybenzoate
Water 109.05 0z

Perfume to suit Gelatin, in small pieces 19.20

Place the stearate, stearic acid, Powdered zinc oxide or
olive oil, lanolin, stearyl alcohol, calamine 19.20
36 PRACTICAL AND INDUSTRIAL FORMULARY

Glycerin 44.80 The lanolin derivatives are pro-

Distilled water 44.80 duced in two forms: ( 1) Com-
Soak the gelatin in the water, till pletely acetylated for use in prepa-
soft. Add the glycerin and heat on a rations of high alcohol content; and
water bath until the gelatin goes (2) partially acetylated for use in
into solution. Stir in the zinc oxide, aqueous and weak alcoholic prepa-
and fill warm in tubes. This tube rations.
must be warmed everytime in a
water bath before use. Apply this Lather Shaving Cream
paste to the face and leave it for
Coconut oil 6.38 lb
about 20 minutes when it becomes
Stearic acid 40.50 1b
like a piece of gum. It can be re-
Potassium hydroxide,
moved in one piece, with all the
45°B 17.00 lb
impurities of the skin adhering to
Sodium hydroxide, 50 3.37 1L
it.
Lanolin 0.63 lb
Lanette Wax Glycerin 19.75 lb
Neutral soap 0.25 lb
Prepare Lanette wax by melting
Water 29.50 Ib
and mixing the following ingredi-
Perfume oil 7.00 oz
ents:
0z Heat the coconut oil, stearic acid,
Cetyl alcohol 90.0 and lanolin together in a stainless
Sodium lauryl sulfate 10.0 steel container to a temperature of
l80°F. Heat the water to the same
Lanolin Derivatives temperature and add the soap, with
Polyoxyethylene derivatives of stirring, until it is dissolved. When
acetylated lanolin are completely solution is complete add the glyc-
soluble in water, alcohol, many oils erin, potassium hydroxide, and so-
and solvents. These derivatives yield dium hydroxide. Pour this soapy
persistent, emollient films and have solution into the hot fats with slow
solubilizing properties desirable in mechanical agitation (8-10 rpm).
cosmetics, pharmaceuticals, toilet- Continue heating until the product
ries, and aerosol formulations. They starts to boil. Remove from fire, but
are non-greasy clear liquids, de- keep stirring the cream until it has
signed to give a soft, non-tacky acquired room temperature. Stir in
after-feeling when incorporated into the perfume oil, and age for about
water-alcohol preparations and two weeks in order to develop a
emulsions. pearl.
COSMETICS AND PERFUMES 37

leg Make-Up Lipstick

( Liquid Stockings) No. 1
Colloidal China clay 10.22 o 0z
Powdered titanium Castor oil, very high grade 53.25
dioxide 1.30 oz lsopropyl myristate 13.50
Talcum powder 6.40 oz Glyceryl monostcarate
e
60.75
Lake color 5.12 oz Petrolatum 6.00
Polyvinyl alcohol ( me- Carnauba wax 6.00
dium molecular Bromo Acid 3.00
weight) 3.84 oz * Color lakes 7.50
Sulfonated lauryl alco- Raspberry or strawberry
hol, liquid 3.84 oz flavor to suit
Glycerin 12.80 oz • See suggestions following No. 2.
Water, enough to make 1.00 gal
Mix the castor oil with the iso-
Mix the powders with the lake propyl myristate and heat on a
color, add the alcohols and glyc- steam bath to l60°F., with moder-
erin: stir in the water and shake ate agitation. Dissolve the bromo
well. acid in this mixture. Weigh out the
pigments into a email mixer, and
light-Screening Cream
agitate the mass until the color is
0oz uniform.
Glyceryl tristearate 50.0 Place the petrolatum, carnauba
Cocoa butter 2.0 wax, and glyceryl monostearate into
Cetyl alcohol 1.0 a separate container and heat until
Glycerin 20.0 the mixture is completely melted.
Triethanolamine 2.0 Stir the lake colors into the molten
Distilled water 125.0 man, and mill it to ensure uniform
Perfume to suit dispersion of the colors. Add this
Melt the tristearate, cocoa butter, milled mixture to the bromo acid
and cetyl alcohol at about 55°C. solution and stir until it is homoge-
Mix the triethanolamine, glycerin, neous. Evacuate any air that might
and water, and heat to the same have been trapped in the material
temperature. Pour the aqueous solu- during mixing. When the temper-
tion into the oily mixture, stirring ature has dropped to about ten de-
constantly until an emulsion forms. grees above the solidification of the
Add the perfume oil and stir until mass, pour it into molds to f onn
cold. sticks, and chill quickly by passing
38 PRACTICAL AND INDUSTRIAL FORMULARY

the molds through a refrigerating pleasant odor and bland taste. It

unit. Remove the sticks and pass a is a better dye solvent than castor
flame over them to make the sur- oil, and it is not hygroscopic.
face glossy. The sticks are now
ready for packaging and storage. Lipstick Colors
Red: Bromo
No. 2 0oz
0z D and C Orange No. 5 1.5
Ceresin 13.50 D and C Red No. 21 1.5
Lanolin anhydrous, U.S.P. 7.50
Cocoa butter, U.S.P. 4.12 Red: Color Lakes
Beeswax, white, U.S.P. 3.38 0oz
Carnauba wax 3.15 D and C Red No. 11 Ca Lake 2.0
Glyceryl mono-oleate 5.25 D and C Red No. 31 Ca Lake 2.5
Mineral oil ( white, high D and C Red No. 19 Al Lake 3.0
viscosity ) 21.98 D and C Red No. 9 Ba Lake 2.5
Olive oil fatty acid mono-
ethanolamide 15.00 Pink: Bromo
Tetrabromofluorescein 1.68 0z
Insoluble lakes 7.32 D and C Orange No. 5 3.0
Perfume oil 1.50
Mill the insoluble lakes with the Color, not Lalces
mineral oil and glyceryl mono- oz
oleate in a triple roller mill. Melt D and C Red No. 19 6.0
the fatty acid monoethanolamide D and C Red No. 37 2.8
and dissolve the tetrabromofluores- D and C Red No.13 1.0
cein in it. Melt the other waxes and D and C Red No. 11 0.2
fats at 650°C. and stir into it the
hot solution of the tetrabromofluo- liquid Make-Up
rescein, pouring it through a fine leopropyl myristate 51.00 oz
metal strainer in order to remove Liquid lanolin 9.00 oz
insoluble impurities. Finally stir in Stearic acid, triple-
the milled insoluble lakes, add the pressed 4.50 oz
perfume oil, and pour into lipstick Methyl p-hydroxyben-
molds. You may replace some of z0ate 60.00 gr
the olive oil fatty acid mono- Triethanolamine lauryl
ethanolamide with some castor oil. alcohol sulfate 1.50 oz
Olive oil fatty acid monoethanol- Distilled water 83.52 o
amide is a pale yellow wax with a Perfume oil 0.50 oz
COSMETICS AND PERFUMES 39

Heat the first four ingredients to Glycerin 3.84

70°C. Dissolve the triethanolamine
lauryl alcohol sulfate in the water
and beat to the same temperature.
Mix the two solutions and continue
to stir until cold. Stir in the perfume
oil at a temperature of 40---35 ° C.
Mineral Filler
Micro-Cel (Synthetic calcium sili-
cate) will absorb six times its
weight in water, and will remain a
free-ffowing powder even after ab-
sorbing twice its weight in liquids.
Because of its high absorbing
power, Micro-Cel will prevent cal-
ing and will control deliquescent
products. Because its particle size is
only 0.02 micron ( one millionth of
a meter), Micro-Cel will ensure bet-
ter suspension of heavy solids, and
will provide even dispersion and
blending. The physical properties
of Micro-Cel suggest many uses in
the manufacture of pharmaceutical
and cosmetic products.
Moisture Cream
oz
White mineral oil (65/75
viscosity) 25.60
Glyceryl monostearate
(Aldo 28) 10.24
Polyoxyethylene lauryl
ether (Brij 35) 10.24
Lantrol 6.40
Microcrystalline wax 155 6.40
Cetyl alcohol 2.56
Tegosept M 0.26
Tegosept P 0.13
Sodium lauryl sulfate paste 1.28
Water 61.06
Perfume oil to suit
Melt together the first eight in-
gredients and keep at 70°C. Dis-
solve the glycerin and sodium
lauryl sulfate paste in the water and
beat to the same temperature. Add
the water solution to the melted
fats and stir vigorously. When
emulsification is complete, stir
more slowly until cold. Stir in the
perfume oil at 40° C.
Nail Enamel
0z
Dibutyl phthalate 20.25
D&CRed #19 0.15
D&CRed #31 0.30
Oil Pink 0.15
Nitrocellulose 17.10
Ethyl acetate 47.25
Butyl acetate 45.00
Tri-o-cresyl phosphate 12.45
Alcohol, anhydrous 7.35
Mix the colors in the dibutyl
phthalate, and grind the mixture in
a pebble or ball mill. Dissolve the
nitrocellulose in the ethyl acetate,
and add the butyl acetate to this
mixture. Incorporate slowly the
color dispersion in the nitrocellulose
solution and mix with thorough stir-
ring. Finally, stir in the rest of the
ingredients, and continue to stir un-
til the product is homogeneous. Add
some perfume oil if so desired. For
best result fll the enamel at once.
40 PRACTICAL AND INDUSTRIAL FORMULA.RY

Nail Enamel and continue stirring until the mass

oz is homogeneous.
Aeryloid B66 18 This preparation leaves the nails
Arochlor 5460 13.20 shiny. It does not have such a
Arochlor 1254 20.25 strong defatting action as is the
Ethyl acetate 47.25 case with liquid removers, and the
Butyl acetate 45 nails are not left so brittle.
Alcohol, anhydrous or
No. 2
lsopropyl alcohol (99%) 5.60
Dye 0.60 oz
Perfume to suit Acetic ether 54.40
Acetone 54.40
1\f ix the dye with Arochlor 1254
Specially denatured alcohol
and grind the mixture in a pebble
#40 12.80
or ball mill. Dissolve the resins in
Ethoxylan 100 1.28
the butyl-ethyl acetate mixture. In-
Water 5.12
corporate slowly the color disper-
Dissolve the Ethoxylan 100 in the
sion in the resin solution and mix
acetone-alcohol-ether mixture. Add
thoroughly. Use a tumbling and
the water slowly, with constant
rolling action for quick solution.
stirring.
When solution is complete, add the
alcohol and the desired perfume. Oleyl Oleate
Continue to stir until the finished
Oley I oleate is sold under the
product is homogeneous.
trade name of Cetiol-V. When puri-
Nail Polish Removers fed, it has the properties of a thin
No. l: CREAMY
oil with an interesting feeling. It is
a colorless liquid mixture of un-
0oz
saturated wax esters of animal ori-
Stearic acid 36 gin. Its uses are manifold: as a su-
Castor oil 8 perfatting agent for creams and
Butyl acetate 280 ointments, and as a base for cos-
Triethanolamine 14 metic oils.
Water 60 It is manufactured in Germany,
Melt the stearic acid with the and distributed in the U.S.A.
castor oil. Dissolve the triethanol-
amine in the water and heat to the Preservatives
same temperature. Pour the water Methyl para-hydroxybenzoate is
solution into the melted fats and a good preservative for cosmetics.
keep on stirring until the mass Use one part of it to 500 parts of
cools; then stir in the butyl acetate, finished product (0.2). Fifteen
COSMETICS AND PERFUMES 41

grains of methyl p-hydroxybenzo- Pine perfume compound 6.4

ate dissolve in about l4 oz of water, Distilled water 12.8
1.5 oz of warm oil, 2.5 oz of warm Dissolve the perfume compound
glycerin. It is freely soluble in alco- in the olive oil, and add the water.
hol. Color and filter if desired.
The alpha-glyceryl ether of
p-chlorophenol has good possibil- Polyethylene Glycols
ities as a preservative for cosmetic Substitute polyethylene glycols
emulsions. It is a colorless, almost for castor oil in the compounding
odorless solid which is more solu- of hair dressings. The polyethylene
ble in water than are many phenolic glycols are of two types, namely,
preservatives. Its toxicity is rather water-soluble and aqueous-alcohol-
low, and it does not act as a pri- soluble. These compounds require
mary irritant. about half as much alcohol as castor
Emulsified ointment bases when oil.
inoculated with cultures of penicil-
lium, aspergillus, and dermato-. Powder Cream
phytes were kept sterile by the oz
addition of 0.3% of chlorophenyl Cetvl alcohol 5.12
glyceryl ether, whereas living molds Polyoxyethylene lauryl
were isolated from control samples. ether (Brij 35) 1.28
Permanent Wave Solution Zinc oxide powder 32.00
Talcum powder 12.80
oz
Glycerin 15.36
Triethanolamine 14. 72
Water 61.44
Sodium sulfite I. 92 Color to suit
Borax 5.12
Mi the powders and color thor-
Sodium carbonate 2.56
oughly with the glycerin and half
Water I 03.68
the water. Melt the cetyl alcohol and
Mix the triethanolamine with the
lauryl ether in the rest of the water;
water, add the powdered chemicals,
cool. and reheat to 70°C. with stir-
and shake well until solution is com-
ring. When this emulsion is cold
plete. Perfume and color may be
again, stir it into the powder mix-
added if so desired.
ture. Finally pass through a colloid
Pine Bath Oils mill.
oz
2.6 Preshave Lotion
Bornyl
~ acetate
Sulfonated olive oil 125.4 oz
or Specially denatured alcohol
Sulfonated olive oil 108.8 #40 64.00
 PRACTICAL AND INDUSTRIAL FORMULARY

Glycerin 6.40 Heat (l) to 80°C. Heat (2) to

Lactic acid U.S.P. 2.56 the same temperature. Pour (2)
Water 55.04 into (l) with steady agitation, and
Perfume to suit continue to stir until the temper-
Mix the perfume oil with the al- ature has dropped to 40°C. Stir in
cohol. Mix the water with glycerin the perfume oil and homogenize it.
and acid. Pour the water solution Rolling Massage Cream
slowly into the alcohol mixture, oz
and shake well. Allow to stand over- Paraffin wax 1.28
night, and filter if necessary. This Cetyl alcohol 7.68
preshave lotion is excellent for elec- Mineral oil 3.84
tric shavers; it helps to tauten the Glycerin 6.40
skin and stiffen the whiskers. Distilled water 85.22
Borax 3.84
Pressing Oil-For Negroes
Com starch 19.24
Petrolatum, white 28 lb Perfume 0.50
Mineral oil (65/75 Melt the wax, alcohol, and min-
viscosity) 3 pt eral oil together with the glycerin.
Lanolin, anhydrous 24 oz Dissolve the borax in the waler and
Silicone fluid 555 7½ oz heat to the same temperature. Pour
Bergamot perfume oil 4 dr the borax solution into the melted
Drug and cosmetic yellow to suit fats with constant stirring. Work
Melt the fats and oil. Remove the starch into the emulsion while
from the fire, and stir in the silicone it is still very warm and liquid. Add
fluid, then the color and perfume the perfume and keep on stirring
oil. Pour into glass jars. until the mass cools.
Protective land Cream Shampoo Base
0z
oz
Texapon BS (Sodium
Stearic acid 16.92
lauryl polyglycol ether
4Lanette wax 1.20
sulfate) 64.00
Lanolin, anhydrous 3.39
Water 62.72
Zinc stearate 8.60
Sodium chloride 1.28
Mix thoroughly. Mix one part of
Triethanolamine 6.78
this base with seven (7) parts of
Glycerin U.S.P. 16.92
water.
2Sorbo 10.17
Sodium benzoate 0.15 Shampoo for Aerosols
Water, distilled 111.75 Sodium lauryl sulfonate
Perfume oil q.s. paste 53 oz
COSMETICS AND PERFUMES

lsopropyl myristate l ½ oz Heat to 85°C. with constant stirring

Polyethylene glycol (400) until homogeneous. Add the per-
stearate 4% oz fume, and continue stirring until
Water 92 oz cold.
Perfume oil 4 dr
Mix the first four components No. 3
and heat lo 160-180°F. to effect 0oz
complete solution. Allow to cool. Duponol WA paste 128.00
and stir in the perfume oil. Con- Polyethylene glycol (400)
tinue to stir until cold. Mix 90 distearate 13.00
parts of this shampoo with 10 parts Lanolin anhydrous 2.56
of a propellent mixture. (See sug• Water 104.96
gestions under Aerosols.) Perfume to suit
Heat to approximately 85 °C.,
Cream Shampoos stirring at a medium rate of speed.
No. 1 Allow the mixture to cool, add the
Sodium lauryl sulfate perfume oil at 45 °C., and continue
(30% active) 5.625 lb stirring until the mass is cold. The
Polyethylene glycol resultant product is a thick white
(400) distearate 8 paste with a pearly appearance.
Cetyl alcohol 1.500 oz
Water 3.125 pt No. 4
Perfume oil to suit Sodium lauryl sulfate
Mix the first four ingredients and paste 9 lb
heat to 160-180°F. to effect com- Stearic acid 15 oz
plete solution. Allow to cool, and lsopropyl myristate 3 oz
stir in the perfume oil. Continue the Sodium hydroxide 21/ oz
stirring until cold. Water 130 oz
Perfume oil to suit
No. 2 Mix the first three components
0oz and heat to 160-l80°F. to effect
Duponol WA paste 64.00 complete solution. Dissolve the so.
Polyethylene glycol (400) dium hydroxide in the water and
dis tear ate 6.50 heat to the same temperature. Add
Water 54.48 the aqueous solution to the melted
Lanolin 1.28 fats with thorough agitation. Con-
Sodium polyphosphate 2.50 tinue the heating and stirring until
Perfume to suit saponifcation is complete. Stir in
Sodium polyphosphate is used in the perfume oil during cooling, and
this formula a, a foam builder. continue to stir until it is cold. Do
 PRACTICAL AND INDUSTRIAL FORMULARY

not handle the sodium hydroxide Alcohol, specially dena-

with bare hands. tured 10.00
Water 110.00
No. 5 Perfume oil q.s.
Duponol WA paste 15 I Mix (l) and melt at the lowest
Emcol MAS 21/s lb possible temperature. Dissolve ( 2)
Ninol AA 62 (foam in the water and heat to the same
stabilizer) 2 lb temperature. Pour (2) into (l)
Coconut fatty acids 21 oz slowly, with constant stirring, and
Lantrol 14 oz continue to stir until all is emulsi-
Triethanolamine 11, oz fed. Adjust the shampoo neutral to
Sodium chloride 7 oz phenolphthalein ( in neutral or acid
Water 21 pt solutions, it stays colorless) and only
Perfume oil to suit faintly alkaline to litmus (the red
Mix all the ingredients, except the litmus paper is sensitive to 0.0005N
perfume oil, and heat to 160-180°F. NaOH). Sir in the alcohol, then the
to effect complete solution. Allow perfume oil, and continue stirring
the mixture to cool, add the perfume until the mixture is homogeneous.
oil, and continue to stir, using mild Tint it with D. & C. Naphthol Green
agitation, until the mass is cold. if desired.
This shampoo lathers exception-
No. 6 ally well.
oz
Coconut oil 25.00 No. 7
Coconut fatty acids 25.00 (Liquid)
Stearic acid 25.00 Sodium ethoxylated
Castor oil 10.00 lauryl alcohol sulfate
,jTriethanolamine lauryl paste 3.5 lb
sulfate 7.50 Magnesium stearate 2.56 oz
Glyceryl monostearate Polyvinyl alcohol (10%
(self-emulsifying) 5.00 solution) 7.68 oz
Stearyl alcohol pure 5.00 Anhydrous lanolin 1.28 oz
tPropylene glycol 5.00 Glyceryl monolaurate 2.56 oz
Potassium hydroxide, Cetyl alcohol 2.56 oz
89% KOH 13.75 Water, enough lo make 1.00 gal
Triethanolamine 5.00 Perfume oil to suit
?1 sodium hydroxide, 98 Mix the first three ingredients
NaOH 1.87 with the water and heat to l68°F.
Borax 1.25 Mix the lanolin, glyceryl mono-
COSMETICS AND PERFUMES 45

laurate, and cetyl alcohol, and heat Borax 4 oz

to the same temperature. Add the Polyvinylpyrrolidone
water solution to the melted fats (PVP), type NP 8 oz
with thorough agitation. Stir in the Perfume oil 3 oz
perfume oil, and continue stirring Color 6 oz
until cold. Distilled water 6.75 gal
Mix the perfume oil with the
No. 8 Polyterge 102, and add 3 pt of the
(Liquid) distilled water. Shake well and allow
Sodium lauryl sulfate, to stand overnight. Now mix the
86% active 4 Ib sodium lauryl sulfate, Miranol, di-
Lauryl diethanolamide 33 oz stearate, and borax, in about 4
Ethylene glycol mono- gallons of the water and heat to
stearate 15 oz 160°F. Remove the heat and stir the
Phosphoric acid 3 oz glycerin and PVP into about 1 gal-
Water 178 oz lon of the water. Continue to stir
Perfume oil q.s. while adding the perfumed Poly-
Dissolve the acid in the water. terge 102. Stir in the rest of the
Mir the lauryl diethanolamide to- water while adding the color.
gether with the ethylene glycol
monostearate and melt at the lowest No. 2
possible temperature. Heat the Sodium lauryl sulfate 2 Ib
acidulated water to the same tem- Miranol "MM" conc. 2 lb
perature, and gradually add it with Ultrapole S 4 pt
constant stirring, then incorporate Glycerin 24 oz
the sodium lauryl sulfate. Finally, Borax 4 oz
add the perfume oil, and continue Perfume oil 3 oz
the stirring until cold. The resultant Color 6 oz
product is a pearly and viscous liq- Water, distilled 6.75 gal
uid cream shampoo. Mix the perfume oil with the Ul-
tropole S, and add 4 pt of the dis-
Liquid Shampoos tilled water. Shake well and allow
No. 1 to stand overnight. Now mix the so-
Sodium lauryl sulfate 2 Ib dium lauryl sulfate, Miranol, borax,
Miranol "MM" conc. 2 IL and with about 4 gallons of the water
Polyethylene glycol heat to 160°F. Remove the heat, and
(400) distearate 4.25 oz stir in the glycerin with about l
Polyterge 102 5 pt gallon of the water. Continue to stir
Glycerin 24 oz while adding the perfumed Ultra-
 PRACTICAL AND INDUSTRIAL FORMULARY

pole S. Stir in the rest of the water No. 6

while adding the color.
Sipon ES 17.500 lb
No. 3 Ethoxylan 50 3.875 lb
Triethanolamine lauryl Ninol AA62 (foam
sulfate 76.80 stabilizer) 3.500 lb
Fatty alkylolamide 2.56 Polyethylene glycol
Water 48.00 (400) distearate 14.000 oz
Perfume oil 0.64 Sodium chloride 7.000 oz
Dissolve the triethanolamine Versene Na, 3.500 oz
lauryl sulfate in the water, add the Water 2.125 gal
perfume oil to the fatty alkylol- Perfume oil to suit
amide, and mix the solutions. Shake Mix all the ingredients, except the
well, and allow to stand overnight. perfume oil, and heat to about
No. 4 160° F. to effect complete solution.
Allow it to cool, then stir in the
Triethanolamine lauryl perfume oil. Stir occasionally until
sulfate 2.0 lb cold.
Sodium alginate 3.2 oz
Glycerin 2.0 oz No. 7
Water, enough to make 1.0 gal Sodium lauryl sulfate
Perfume and color to suit (28% active) 7.5 lb
Mix all the ingredients and heat Ethanolamide of coconut
to about 50°C. Keep on stirring un- fatty acids 15 oz
til solution is complete. The re- Lanolin 3 oz
sultant shampoo has good body and Ethylene glycol mono-
appearance. Use distilled water if stearate 4.5 oz
necessary. Water 10 pt
No. 5 Hydroxyacetic acid (gly-
Triethanolamine lauryl colic acid) q.s. for pH
sulfate (40 active) 8.75 Ib of 7.4
Propylene glycol 6 oz Perfume oil 1.5 oz
Oleic monoethanolamine 3 oz Mix the first five components and
Water (distilled) enough heat to 160-l80°F. to effect com-
to make 26 active plete solution. Stir in enough of the
lauryl sulfate acid in order to bring pH value to
Perfume oil to suit 7.4. Allow to cool, and stir in the
Mix and stir until solution is com- perfume oil Continue to stir until
plete. cold.
COSMETICS AND PERFUMES 47

No. 8 Dissolve the alkalies in the 7.50 lb

lb of water, and when solution is com-
Ammonium lauryl sulfate 20 plete, stir in the sodium hexa-
Lauric diethanolamide metaphosphate. Now stir this caus-
(62% amide) 3--5 tic solution into the mixture of
Water (soft) 75--77 molten oils and acids. Introduce it
Diuolve the aulfate in the water. in small portions, especially at the
Melt the amide, then add with stir- beginning, and stir constantly.
ring to the sulfate solution. Adjust When saponifcation has taken
the pH to 7.0 or 7.5 with a little place. stir in some of the alcohol.
citric acid. Stir in any desirable Reserve some of the alcohol for dis-
color and perfume, and add about solving the perfume oil. When the
0.1% formalin U.S.P. to act as a temperature has fallen sufficiently,
preservative. Finally, adjust the pH and after the rest of the water has
of the finished shampoo to 7.2 in been thoroughly incorporated, stir
order to avoid the odor of ammonia. in the perfume solution. Finally,
filter the shampoo through a little
Liquid Soap Shampoos talcum. If proper filtering equip-
No. 1 ment is not available, use brewers'
lb bags.
Coconut oil 8.00
No. 2: PIE TAR
Castor oil, U.S.P. 0.50
Laurie acid 2.50 Pine tar, U.S.P. ( obtained
Oleic acid, U.S.P. 0.75 from pine wood) 1.0 oz
Water, distilled 5.00 Bomyl acetate 0.5 oz
Potauium hydroxide Liquid soap shampoo
U.S.P., 88-90% 3.38 No. 1 5.0 gal
Sodium borate, U.S.P. 0.25 Substitute the pine tar and hornyI
Triethanolamine 0.12 acetate for the perfume oil, dissolve
Sodium hexametaphosphate 0.15 them in some alcohol, then mix the
Water, diatilled 7.50 alcoholic solution thoroughly with
Alcohol, specially denatured 3.00 the shampoo.
Perfume oil 0.45
Water, distilled 68.40 No. 3: HENNA

Melt the oils and acids together.
Stir in the 5 lb of water cold, just
before the alkaline mixture is
added. This prevents frothing-over
when the caustic solution is added.
A henna shampoo may be pro-
duced by stirring in a fraction of
one per cent of synthetic Lawsonia
(hydroxynaphthoquinone-the col-
oring matter of henna leaves).
48 PRACTICAL AND INDUSTRIAL FORMULARY

Shampoo Thickener and ature. Stir in the hot alkaline mix-

Hair Conditioner ture slowly into the molten fatty
acids, and continue the stirring for
Use l to 5% of polyethylene gly-
about half an hour at about 165°F.
col (400) distearate for the purpose
Now stir in gradually the remaining
of thickening both the cream and
glyceryl tristearate and myristic
the liquid synthetic detergent sham-
acid, previously melted. Cool the
poos. This compound definitely has
mixture to about 125°F., then stir
"hair conditioning" properties.
in the glycerin, Eutanol, and Texa-
Polyethylene glycol 400 distearate is
pon.
non-ionic and therefore its effect on
Allow the cream to cool to about
reducing the lather is less than that
85°F., then incorporate the menthol
of sodium stearate.
and perfume oil. Use some surplus
water to make up for loss by evapo-
Shaving Creams
ration. Stir the finished product
No. l
again and then pass it through a
lb suitable homogenizer. Repeat the
Glyceryl tristearate 16.80 operation after 24 hours. Finally,
Myristic acid 8.40 fill the finished cream in tubes.
Undecylic acid 4.80
Potassium hydroxide, No. 2
U.S.P. 5.64 lb
Sodium hydroxide, U.S.P. 0.27 Stearic acid 30.0
Triethanolamine 0.81 Myristic acid 6.0
Glycerin, U.S.P. 4.50 Coconut oil 12.0
Eutanol G (saturated fatty Castor oil, U.S.P. 2.4
alcohol) 1.50 Potash (89-90%) 11.4
Texapon CS ( fatty alcohol Borax 0.6
sulfate) 2.25 Water 6.0
Menthol, U.S.P. 0.15 Diethylene glycol stearate 2.4
Perfume oil 0.75 Stearyl alcohol, U.S.P. 1.2
Water (soft) enough to White mineral oil ( 65/75
make 84.00 viscosity) 1.8
Heat half of the glyceryl tristear- Glycerin 6.0
ate and myristic acid and all of the Dissolve the potash and borax in
undecylic acid in a water-jacketed the water in a stainless steel con-
kettle to about 194°F. Dissolve the tainer. Add the fatty acids and oils
alkalies and triethanolamine in the to the alkaline solution; the heat
water and heat to the same temper- from this reaction will start upon-
COSMETICS AND PERFUMES

ifcation. Heat this mixture on a Benzoic acid,U.S.P. 2.50

water hath and stir it occasionally Menthol, U.S.P. 0.13
until saponifcation is complete. Perfume oil 0.89
Add the remaining components, ex- Water 75.39
cept the glycerin, and continue to Mix the glycol with the water.
stir the batch slowly. Cover it, al- Dissolve the zinc phenolsulfonate
low it to stand on the bath for and the acids in the water-glycol
about one hour, and then stir in solution, and stir until the solids
the glycerin. are completely dissolved. Dissolve
Allow this shaving cream to age the perfume oil and the menthol
for some time. The resultant prod- in the alcohol, and stir this alco-
uct has good stability and cutane- holic solution into the water-glycol
ous properties. solution. Continue the stirring until
the product is well mixed. Allow it
Skin Bracer to age for at least two weeks and
Camphor, U.S.P. 93 gr then filter it through kieselguhr.
Menthol 31 gr Add color if desired.
Specially denatured al-.
cohol 46% oz Sodium Tripolyphosphate
Perfume oil I dr This compound is a crystalline
Witch hazel extract 131 oz substance which can soften water
Glycerin 6 oz without precipitation. 5oap manu-
Water 66 oz facturers using sodium tripoly-
Dissolve the camphor, menthol, phosphate find it superior to other
and perfume oil, in the alcohol. phosphates for sequestering mag-
Mix the witch hazel and glycerin, nesium and iron. It is far more eco-
with the water. Finally mix the two nomical and better able to adjust
solutions with vigorous shaking. and buffer the pl of solution. It is
Allow mixture to stand 48 hours, more soluble in water than some
and if necessary filter it through of the other complex phosphates;
kieselguhr. and more stable at higher temper-
atures in the presence of free alka-
Skin Freshner lies.
oz
Sunscreen Compounds
Specially denatured alcohol
#40 36.35 The ideal sunscreen compound
Propylene glycol 8.58 has very slight or no absorption for
Zinc phenolsulfonate, N.F. 1.4l the long ultraviolet rays beyond
Boric acid, U.S.P. 2.75 3400 Angstroms which produce tan-
 PRACTICAL AND INDUSTRIAL FORMULARY

ning without appreciable erythema ate as a screening agent in sunburn

( abnormal redness of the skin). Its preventive preparations. Its cost per
decomposition products should be pound is less.
nontoxic and nonirritating.
The dialkyl-p-aminobenzoate es- Sun Screen Evalution
ters meet all the requirements of the Of five screening agents tested,
ideal sunscreen compound. They tannic acid and p-aminobenzoic
are neutral, relatively non-volatile, acid were the best; in 5% solutions,
very soluble in the vehicle, slightly tannic acid was slightly the better
soluble in water, and have no ab- of the two. The other three screen-
sorption beyond 3500 Angstroms; ing agents, namely, phenyl salicyl-
they are nontoxic and nonirritating. ate, glyceryl p-aminobenzoate, and
Ethyl-p-dimethyl aminobenzoate menthyl anthranilate, showed no
is a very effective sun screen. As significant differences. The last-
little as 0.5 to 1% would be suffi- named compound was the poorest of
cient for the necessary filtering of the lot.
harmful radiation.
p-Aminobenzoic acid, or espe- Sunscreen indices Applying
cially its sodium salt, may also be to 3080 Angstrom
used for filtering out the dangerous Sunscreen
ultraviolet rays without preventing Compound Index
initial reddening or subsequent Ethyl p-dimethylamino-
tanning of the skin. This substance benzoate 14..80
will prevent or mitigate the unde- Ethyl p-aminobenzoate 9.60
sirable and dangerous effects of sun- lsobutyl p-aminobenzoate 9.20
burn. p-Aminobenzoic acid 7.40
The following compounds are ap- Methyl umbelliferone 7.70
proved for use in sunscreening Umbelliferone acetic acid 6.00
preparations for preventing sun- Salicylic acid 4.30
burn: Menthyl salicylate 4.00
% Salicylamide 3.90
Monoglyceryl p-aminobenzoate 3 Sodium salicylate 2.40
Escalol 75 A 5 Salicyl aldehyde 2.20
2-Ethylhexyl salicylate 5 Digalloyl trioleate 2.30
Digalloyl trioleate 3 Dipropylene glycol sali-
Menthyl salicylate 8 cylate 1.90
Dipropylene glycol salicylate 4 p-Aminosalicylic acid 1.90
Propylene glycol salicylate may Ethyl gallate 1.40
be used instead of menthyl salicyl- Lauryl gallate 0.85
COSMETICS AND PERFUMES 51

This table shows the relative ab- Alcohol 62.72

sorption capacity of a number of Water 38.40
sunscreens. The value of Ethyl Dissolve the umbelliferone in the
p-dimethylaminobenzoate is clearly alcohol, stir in the propylene gly-
shown. col and then the water. Shake well.

Sunburn Preventives No. 4

No. l Stearic acid 8.06 oz
oz Triethanolamine 1.03 oz
Petrolatum U.S.P. 45.63 Carbowax 1540 3.84 oz
White mineral oil (65/75 Stearyl alcohol 5.76 oz
viscosity) 19.00 Benzocaine, U.S.P. 3.84 oz
Stearyl alcohol U.S.P. 4.38 Coumarin 26.30 gr
Digalloyl trioleate 3.75 Titanium dioxide 1.28 oz
Sesame oil, N.F. 2.50 Calamine, prepared,
Calcium stearate 12.50 N.F. 1.28 oz
Kaolin, N.F. 37.50 Iron oxide, brown 83.13 gr
Melt together the first five in- Methyl p-hydroxyben-
gredients, and stir thoroughly until zoate 110.13 gr
a clear solution results. Finally stir Glycerin 12.80 oz
in the powdered ingredients, and Water 89.50 oz
continue the stirring until cold. Melt the stearic acid together with
No. 2 the triethanolamine. Add the Car-
oz bowax and the stearyl alcohol and
1.18 continue the heating until all are
Glycerin
0.42 completely melted. Stir the benzo-
lsobutyl-p-aminobenzoate
0.25 caine and coumarin into this mix-
Tannie acid, U.S.P.
ture. Then stir in the finely pow-
Specially denatured alcohol
dered titanium dioxide, calamine
70% 11.80
and iron oxide, and keep on mix-
Dissolve the isobutyl-p-amino-
ing with continued heating. Dis-
benzoate in the alcohol. Add the
solve the preservative in the water-
glycerin, then the tannic acid, and
glycerin mixture, and heat to about
shake well. Allow to stand over-
75°C. Slowly stir this hot water solu-
night.
tion into the melted mixture with
No. 3 constant stirring. Remove from the
oz fire and continue the stirring until
-Methyl umbelliferone 1.28 the emulsion is cold and has an oint-
Propylene glycol 25.60 ment-like consistency.
52 PRACTICAL AND INDUSTRIAL FORMULARY

Suntan Creams benzamine, and continue to stir un-

No. I til cool. Package in air tight con-
oz tainers.
Absorption base 44.80 Suntan Lotion,
lsopropyl myristate 6.20 No. 1
Light-protective agent 3.84 oz
Water 73.16 Methyl cellulose 0.64
Perfume oil to suit Glycerin 2.56
Mix the fatty substances with the Alcohol 13.44
light-protective agent and heat to Water 102.40
55°C. Then stir in the water (pre- Menthyl salicylate 8.96
viously heated to 55 °C.), a small Wet the cellulose with the alco-
amount at a time, making sure that hol, add the glycerin and water, and
each portion added is thoroughly stir until solution is complete. Add
emulsified. Maintain the tempera- the menthyl salicylate and mix thor-
ture at 55 °C. until all the water has oughly.
been added. Finally, stir in the per-
fume oil, and continue stirring until No. 2
cold. oz
lsobutyl p-aminobenzoate 6.40
No. 2 Alcohol 76.80
oz Glycerin 12.80
Stearic acid 32.00 Water 32.00
Cocoa butter 1.28 Mix the alcohol with the glycerin
Cetyl alcohol 0.64 and dissolve the amino-benzoate in
Triethano1amine 1.28 the mixture; add the water and
Glycerin 12.80 shake well. Add 2% of tannic acid;
Distilled water 80.00 it will help in tanning the skin and
• Pyribenzamine 6.40 it will also increase the sunburn-
• Pyribenzaminc is as synthetic drug, preventive action of the lotion.
which can be obtained from Ciba Phar-
maceutical Products, Inc., Summit, N. J. No. 3
Melt the first three ingredients at 0oz
about 65 °C. Dissolve the triethanol- Specially denatured alcohol 76.80
amine in the water, add the glyc- Silicone (alcohol-soluble) 6.40
erin, and heat to the same temper- Light-protective agent 6.40
ature. Pour the oily mixture into Glycerin 6.20
the aqueous solution with constant Water 32.20
but gentle stirring. Add the pyri- Perfume oil to suit
COSMETICS AND PERFUMES 53

Dissolve the silicone, perfume oil, keep stirring until cold. If desired,
and light-protective agent in the al- replace menthyl salicylate with 6.40
cohol; then stir in the water and oz of Filtrosol and 30.08 oz of
glycerin a little at a time. Allow the white mineral oil
mixture to stand overnight, and
No. 6
filter, if necessary, through kielsel-
(Water Repellent)
guhr.
oz
No. 4 Dipropylene glycol sali-
oz cylate 6.40
Propylene glycol ricinoleate 15.00 Alcohol-soluble silicone 6.40
Glycerin 15.00 Alcohol 115.20
Glyceryl-p-aminobenzoate 4.50 Perfume to suit
Perfume oil 0.33 Dissolve the silicone and perfume
Specially denatured alcohol 97.50 in the alcohol, and stir in the sali-
Water 18.00 cylate. Allow it to stand overnight.
Color to suit Suntan Oils
Dissolve the first four compo- No. 1
nents in the alcohol; add the water 0z
and color with rapid agitation. Liquid lanolin 1.00
No. 5 Petrolatum liquid, U.S.P. 10.00
lsopropyl myristate 8.60
oz
Menthyl salicylate 2.00
White mineral oil
Perfume oil to suit
465/75 viscosity) 26.24
Mix and shake well.
Sorbitan monostearate
l! (Span 60) 5.12 No. 2
Polyoxyethylene sorbi- 0:

tan monostearate White mineral oil 70.40

Tween 61) 7.68 Isopropyl myristate 26.00
Methyl p-hydroxyben- Sperm oil 25.20
2{ zoate 0.26 Light-protective agent 6.40
Water 78.72 Perfume oil to suit
., {Menthyl salicylate 10.24 Mix and shake well.
)Perfume oil to suit Tar Soap
Heat ( I ) to 55 ° C. ; heat ( 2) to lb
60°C. Stir (2) into (1) with mod• Pine tar, U.S.P. 2.76
erate agitation. When the temper- Sodium hydroxide. 38°8e 2.04
ature cools to 40°C. stir in (3) and Coconut oil 2.76
54 PRACTICAL AND INDUSTRIAL FORMULA.RY

Place the pine tar in a kettle and Vanishing Creams

liquefy it by means of heat. Add No. 1
the sodium hydroxide and con-
tinue the heating until the mass Stearic acid 2.00 lb
becomes syrupy. Now stir in the Glyceryl monostearate 6.00 oz
coconut oil and the batch is ready Cety l alcohol 2.00 oz
to be poured into molds where the
Almond oil (sweet),
process of saponifcation is com- 1 U.S.P. 2.00 oz
pleted. Tar soaps are frequently White mineral oil
used in the treatment of eczema, ( 65/75 viscosity) 2.00 oz
psoriasis, dandruff, and other Methyl p-hydroxy-
chronic skin diseases. benzoate 0.20 oz
Propylene glycol 12.00 o
Transparent Soap Water 8.94 pt
lb 2 Sodium hydroxide 0.32 oz
Pressed tallow 21.61 Potassium hydroxide 0.40 oz
Coconut oil 46.96 Perfume oil to suit
Castor oil, U.S.P. 25.35
Heat (1) at 75°C. Heat (2) in
Sodium hydroxide, 38°8e 46.96
another container to the same tem-
Specially denatured
perature. Pour (2) into (1) while
alcohol 32.4l
the whole mass is briskly stirred.
Glycerin, 28°B 6.17
Keep stirring while cooling until a
Sugar crystals, refined 26. 90
creamy product results; stir in the
Sodium chloride 0.44
perfume oil at 4S--50°C. Exercise
Water 13.67
great care in handling the hydrox-
Perfume oil 1.50
ide as it is very caustic.
Use a high grade of fats, clear
lye, and thorough saponifcation in
No. 2
order to obtain a soap of good
transparency. Mix the perfume oil [Stearic acid 2.00 lb
with an equal amount of alcohol and Glyceryl monostearate 1.00 01
add it to the soap at a temperature Cetyl alcohol 1.20 oz
of 65°C. Run the soap into frames Sweet almond oil,
at a temperature of 63°C. in winter 1 U.S.P. 0.40 oz
and about 55°C. in summer. Use White mineral oil
shallow frames in order to speed (65/75 viscosity) 2.00 oz
solidification, because transparency Methyl p-hydroxyben-
is greatly improved by it. zoate 0.20 01
COSMETICS AND PERFUMES 55

Water 8. 75 pt Sodium borate, U.S.P. 1.05

Glycerin 1.00 pt Glycerin 5.25
, Triethanolamine 1.20 oz Water 112.50
Potassium carbonate, Rose oil 0.38
exsiccated 1.20 oz
Borax 0.20 oz Heat the acid, cetyl alcohol, oil,
Perfume oil to suit and preservative at 170°F. Heat the
Follow the same procedure as in potash, sodium borate, glycerin,
Formula No. 1. and water at 175 ° F. and add it to
the melted fats slowly while stir-
No. 3 ring rapidly for a few minutes until
oz by emulsification is complete. Allow
t the mixture to cool while stirring
Stearic acid 66 slowly. When the temperature has
Cetyl alcohol 2 dropped to 130-125°F., stir in the
Carbitol (diethylene glycol perfume oil. Stir intermittently at
monoethylether) 30 low speed until cold. Pack this
Ehanolamine 3 cream in air-tight jars.
Water 201
No. 5
Perfume oil q.s.
(Pearly}
Melt the stearic acid with the
cetyl alcohol. Dissolve the Carbitol oz
and ethanolamine in the water and Stearic acid 20.480
heat to the same temperature. Pour Diethylene glycol
slowly the oily mixture into the stearate 4.480
water solution with constant stir- Almond oil 1.920
ring. Stir in the perfume oil at 1/White mineral oil
40°C., and continue stirring at low ( 65/75 viscosity) 1.920
speed until cold. Cetyl alcohol 1.280
Propyl-p-hydroxyben-
No. 4 zoate 0.260
0z Glycerin 9.600
Searic acid 27.00 2}Potassium hydroxide 0.512
Cetyl alcohol 1.00 Distilled water 87.550
Isopropyl myristate 2.00 Perfume oil to suit
Methyl p-hydroxybenzoate 0.23 Heat ( 1) at 170°F. Heat (2) at
Potassium hydroxide, 175°F. Pour (2) into (1) while the
U.S.P. 0.75 whole is briskly stirred. Keep stir-
56 PRACTICAL AND INDUSTRIAL FORMULARY

ring while cooling until a creamy in the perfume oil. Exercise great
product results. When the temper- care in handling the potassium hy-
ature has dropped to 130°F., stir droxide, as it is very caustic.

Part II: Perfumes

Aromatic Chemicals
BENZYL ACETATE: A colorless liquid with a fruity odor and a strongly
marked jasmin character. It is found in many flower oils such as
gardenia, hyacinth, jasmin ( up to 65), neroli, tuberose and ylang ylang.
Benzyl acetate has a wide use in soap and cosmetic perfumes. It is espe-
cially suitable for floral bouquets such as gardenia, hyacinth, jasmin, lilac,
mimosa, muguet and rose, and may be used in fruity flavors such as
apple, plum and raspberry. This fragrant substance may be used to
increase the top notes of floral compositions. hen used in minute
quantities, it helps to produce a harmonious blend of the many ingredients.
Benzyl acetate is an excellent pre-fixer, it adds mellowness and round-
ness to alcohol, thus covering its harsh, raw notes. Because of this fact it is
widely used in such products as aftershave lotions and colognes. It is of
paramount importance that benzyl acetate be free from chlorine, because
its presence, even in trace amounts, may cause discoloration, or break
down the composition of the perfume.
CEDRYL ACETATE: This is an ester with a woody undertone, which pro-
vides body to many florals and floral bouquets, and also acts as a blender
and a binder. Cedryl acetate is stable in compositions designed for both
cosmetics and soaps. Use it in concentrations of 2-5%.
CINNAMYL ESTERS: Cinnamyl acetate has a sweet flowery odor, with a
spicy character. It has good fixative qualities for rose and hyacinth. Use
this material only in small quantities.
Cinnamyl butyrate has a fruity odor, which blends well with hydroxy
citronellal, cananga oil, and linalool. Use this product sparingly in floral
perfumes.
Cinnamyl cinnamate has a sweet but powerful balsamic odor. Use it
sparingly in oriental perfumes and heavy florals.
Cinnamyl formate has a sharp balsamic odor. Use this ester in heavy
and oriental perfumes of the vetivert-santal type.
COSMETICS AND PERFUMES 57

Cinnamyl propionate has a fruity grape odor. Use this product in floral
narcissus, and in fruit flavors, particularly pear and grape.
Cinnamyl isovalerate has a pungent, spicy-fruity note. Use it in rose
perfumes, and in flavors such as maple and walnut.
CYCLAMEN ALDEHYDE: This has an intensely floral note, and it is excel-
lent for honeysuckle, lilac, lily-of-the-valley, linden, or cyclamen types
and in all fancy floral bouquets. Because of its resistance to alkalies and
the absence of skin irritating properties, it is most useful in association
with hydroxycitronellal when used in perfume oils for cream and soap.
Cyclamen Aldehyde Extra may be used as an extender or even as a sub-
stitute for hydroxycitronellal. It is a colorless to pale yellow oil and, like
most other aldehydes; as it is not entirely stable, it must be properly
stabilized. Use about 5% of it as a base for lily-of-the-valley and muguet.
Use 0.25 to 5as a floral modifier.
DIETHYL ANTHRANILATE: This product is found naturally in some
essential oils, and has a mandarin-grape-like odor. It can be used in such
fancy floral compositions as gardenia, jasmin, neroli, orange flower and
tuberose. Because of its stable and long lasting qualities it has become a
valuable adjunct in colored soaps. Use it in perfumery at concentrations
ranging from two to five per cent. It is widely used in peach, mandarin
and grape flavors.
ETHYL AMYL KETONE: This product has a somewhat fruity, banana-like
odor, and must be employed sparingly. It can he used advantageously in
fougere, lavender and other fancy perfume compositions. Ethyl amyl
ketone, when mixed with the less expensive lavandin oil, will convert it
into a substitute for lavender oil.
IsosAFROLE: This compound has a sweet sassafras-type odor. lt may
he used in the perfurning of disinfectants, detergents, insecticides, soaps,
and many other products. Isosafrole has a stabilizing action in preventing
the rancidifcation of certain types of oils and fats commonly used in
the preparation of low cost products. Use isosafrole in very minute quan-
tities to strengthen and modify chypre, fruity odors I root beer and sarsa-
parilla), oriental compounds, and spicy compositions.
METHYL HEPTINE CARBONATE: This compound is a colorless to pale
yellow liquid, not found in nature. When it is used in minute quantities
it develops the fine leafy fragrance of fresh violets. In this concentration,
it has become very valuable in the compounding of perfumes. It is a
desirable raw material for many floral compositions such as gardenia,
honeysuckle, jasmin, and violet. When used in minute quantities, it is
58 PRACTICAL AND INDUSTRIAL FORMULARY

very useful in the blending of perfume compositions for soap. In low

concentrations, methyl heptine carbonate blends well with ionones and
methyl ionones. It is a good fixative, as it is stable and will not discolor.
When used wisely, it can impart a pleasing freshness lo lavender and
rose fragrances.
n-OCTYLALDEHYDE (C,): This aldehyde in concentrated form has a
powerful, pungent odor, but when used in minute quantities, it imparts
the odor of citrus peel to perfume compositions. It is widely used in
colognes, as it fortifies such oils as bergamot, lemon, mandarin, and
orange. In very minute quantities, it can be used in jasmin, lilac, neroli,
and rose compositions for which it helps to round out the formulation.
Dissolve 1% to 5% in alcohol and use this as a working solution.
n-NoNYLALDEHYDE (Cs): This aldehyde has a warm, fatty, rose-type
odor and it is widely used in floral compositions. In minute quantities,
it may be used in colognes, and in blends for artificial jasmin and orris-
type fragrances. It imparts power and top note to perfume oils for de-
tergents and soaps. Dissolve 1% to 5% in alcohol and use this as a
working solution.
n-DECYLALDEHYDE (C,): This aldehyde has an orange-like, fatty
odor, used as a bolsterer and intensifier for citrus oils. It is widely med
in many classical perfumes. In minute quantities, it may be used in all
types of ff oral compositions, especially in gardenia, jasmin, lilac, mimosa,
and rose. Dissolve 1% to 5% in alcohol and use this as a working solu-
tion.
UNDECYLALDEHYDE (C,,): Thi aldehyde has a fatty, pungent odor,
and because of its stability it is useful in perfume compositions for soap.
In minute quantities, it may be used to round out blends for gardenia,
jasmin, rose, and tuberose. This aldehyde gives the desired depth to these
fragrances without its aldehydic top note. Dissolve 1% to 5% in alcohol
and use this as a working solution.
LAURIC ALDEHYDE (C) : This aldehyde has a powerful, sweet, fatty-
like odor, useful in all types of floral compositions, especially in jasmin,
lilac, muguet, and violet. It has a wide application in perfume composi-
tions for soap. When this aldehyde is used together with Aldehyde C10
it yields one of the happiest combinations found in modern perfume
compositions. Dissolve l; to 10% in alcohol and use this as a working
solution.
MRISTALDEHYDE (C,,): This aldehyde has an orris:type, fatty odor
and it can be used in blends that require ionone and orris notes, such as
gardenia, jasmin, and violet. It has a wide application in extending orris
COSMETICS AND PERFUMES 59

absolute. This aldehyde, when used in perfume compositions, serves as a

fixative effect for the other components. Dissolve 1 to 10 in alcohol
and use this as a working solution.
SALICYLATES: Isosmyl salicylate has a powerful, persistent odor which
is reminiscent of both orchids and clover. It is stable and has remarkable
covering power. It is indispensable to perfumes of the types of orchid,
dover, chypre, fougere and new mown hay. It imparts interesting tonal
characters to cyclamen, carnation, camelia, and chrysanthemum types.
Isoamyl salicylate is offered on the market in two grades: prime and
extra. The former is used in soap perfumes, and the latter, having a
somewhat finer odor, is used in handkerchief perfumes.
lsobutyl salicylate is similar to isoamyl salicylate, but its odor is softer
and more floral in character. It can be used either alone or in conjunction
with the latter. lsobutyl salicylate is useful in blackberry and currant
flavors.
Benzyl salicylate has a faint but sweet odor; it is used as solvent for the
nitro musks, and as a fixative for carnation, lilac, lily, jasmine, and tube-
rose florals.
Phenylethyl salicylate with its soft balsamic-rose character is used as a
modifier and fixative for such types as carnation, gardenia, honey-suckle,
hyacinth, mimosa, tuberose, and ylang ylang. It is also used in flavors
of the peach type. Great care must be exercised to keep all salicylates
out of contact with iron salts in order to prevent the formation of color
effects.

Aromatic Chemicals in White Soaps

ALPHA AMYL CINNAMIC ALDEHYDE: This compound has a strong jasmin
odor; it can be used in white soaps without danger of discoloration.
CaNNAMIC ALDEHYDE: This compound has a strong cinnamon odor,
and should not be used in perfume compositions for use in white soaps
since it tends to cause discoloration.
CrTRAL: This compound has a citrus-lemon odor; it produces a yellow-
brown color and a resin-like odor when used in soaps.
CITRONELLAL: This compound has an intense odor of lemon-citronella-
rose, and it can be used in soaps without danger of discoloration.
JASMIN AND NERoLI: These compounds, because of the presence of
indole and methyl anthranilate, tend to cause strong discoloration in
soaps. Indole and methyl anthranilate should be omitted from synthetic
jasmin and neroli oils which are intended for use in white soaps.
MUSK XYLENE: This musk-of all the nitro musks-tends to cause the
60 PRACTICAL AND INDUSTRIAL FORMULARY

least discoloration, and it imparts a persistent sweet freshness to the soaps.

Benzyl salicylate, because of its ability to minimize the reactions of alkali
on the nitro musks, is very often used as a solvent for the musks.
VANILLIN: This compound, being sensitive lo light, darkens more
rapidly in the presence of alkali, and it is also sensitive to traces of iron.
A white soap will quickly turn brown if perfumed only with vanillin. As
vanillin is a constituent of gum benzoin, balsam peru, balsam Tolu, Styrax,
oakmoss, and oil of cloves, it is the source of the brownish discoloration
which appears in white soaps containing these resins and this oil.

Flash Points of Some ner, to its fixation, producing a

Aromatic Chemicals film-like veil over the perfume.
Acetone 2°F. Gums, resins, and balsams very
Amyl alcohol 105-115°F. often act as stabilizers as well as
Ethyl acetate 31 °F. fixatives in good soap perfumes.
Ethyl alcohol 57°F. In labdanum and Mousse de
lsoamyl acetate 77°F. Chene we have complementary and
lsopropyl alcohol 56°F, indispensable fixatives, especially
Methyl alcohol 57°F. for Orientals and Chypres. Styrax
• The fash point of a volatile liquid is and labdanum are excellent fixa-
that temperature at which the liquid tives, which will reinforce most
gives off vapor in sufficient quantity that,
when mixed with air, it will flash, or ig- types of odors in soaps.
nite momentarily, on the application of RESINOIDS AND ABSOLUTE RESINS:
a flame or spark. Balsam Peru, Tolu, Styrax, benzoin
The flash point of ethyl alcohol gum, opoponax, myrrh, olibanum,
when mixed with water is as fol- fir balsam, mate, labdanum, orris
lows: root, costus, and oakmoss are resi-
Ethyl alcohol 10% 120°F. noids of vegetable origin and are
20% 98°F. found in different parts of the plant.
40% 80°F. These crude resinoids contain for-
60% 73°F. eign matter, such as bark, twigs,
80% 66°F. sand, and it is for the purpose of
100% 57°f. removing this foreign material that
the crude resinoids are extracted
Natural Aromatic Materials with alcohol. The extract is then
GUMS, RESINS, AND BALSAMS not filtered and the volatile solvent is
only impart to a perfume compound distilled off, thus leaving the so-
their pleasant sweetness, but also called absolute resins.
contribute in a very efficient man- Ambergris, castoreum, civet, and
COSMETICS AND PERFUMES
musk are aromatics of animal ori-
gin, and are classified as resinoids.
Ambergris is a pathological secre-
tion of the sperm whale. It is the
result of an intestinal irritant
around which the ambergris is de-
posited. At times the whale is able
to eliminate the solidified mass but
sometimes the whale is killed by it.
In either case the mass is finally
washed ashore, where some lucky
one finds it. It is very seldom that
absolute resin of ambergris is of.
fered on the market. The consumer
prefers to prepare his own tincture
or infusion directly from the crude
resinoid.
The other three animal products
are glandular secretions. Castoreum
and civet are found in animals of
both sexes, whereas musk is found
in the male only. Castoreum is a
product of the beaver of Canada
and Siberia. Canadian castoreum is
the more highly regarded. Civet is
obtained from the Civet cat of
Africa or Asia. Moak is a product
of the musk deer of Tibet, Northern
India and China. The scent glands
of the caged animals are drawn off
at regular intervals by hand. As
with ambergris, the perfumer pre-
fers to prepare his own tincture
from the dried musk glands, called
pods.
The absolute resins of vegetable
origin have warm, balsamic odors,
and are indispensable to the creator
of oriental-type odors. These resins,
61
when used in moderation, impart
warmth to almost all floral odors.
Labdanum and oakmoss are espe-
cially used in perfumes of the
fougere and chypre type.
Ambergris has an earthy note;
castoreum has an animal-like odor;
civet has a fecal odor when concen-
trated, but in great dilution it ac-
quires a floral character.
The absolute resins are mostly
used as fixatives. Styrax and oak-
moss are especially used as fixatives
in soap perfumes. The animal resin-
oids are used in all high-quality
perfumes; they impart a warmth,
a tonal character, a oneness which
cannot be accomplished in any
other way.•
Tindure of Oakmou
Dry ground oakmoss 2.65 lb
Alcohol, 95% 4.23 pt
Macerate for ten days, with fre-
quent shaking for some minutes
everyday. Filter and press the resi-
due. Macerate the residue again for
10 days in 4.23 pts of 95% alcohol.
Wash the resulting residue with 2.12
pts of 95% alcohol. Mix the alcohol
of the two macerations and the one
washing, thus yielding about 10.56
pts of tincture of oakmoss.
Tragacanth Gum
Experiments have shown that the
presence of gum tragacanth and
other vegetable gums exerts a
strong neutralizing effect on the
62 PRACTICAL AND INDUSTRIAL FORMULARY

bactericidal potency of chlorbu- Styrolyl acetate 0.74

tanol, p-hydroxybenzoate, benzal- Anisic aldehyde, C.P. 0.64
konium chloride, and to a lesser Rhodinol extra 0.63
extent on other bactericides. The Geranyl acetate pure 0.62
reduction of the bactericidal po- Alpha-amyl cinnamic
tency is a function of the concen- aldehyde 0.42
tration of gum tragacanth, and it Phenylethyl alcohol, extra
is found that jellies of this composi- fine 0.40
tion undergo a continuous loss of Amyl salicylate, extra 0.38
bactericidal potency on storage. Linalyl acetate 0.33
Methy I ionone 0.32
Perfumes for Cosmetics
Methyl anthranilate, extra 0.26
For lrilliantlne Cyclamen aldehyde, extra 0.40
(Rose Oil) Cinnamic alcohol (from
oz Styrax) 0.24
Palmarosa oil 3.00 Ylang-Ylang oil, Bourbon 0.24
Geraniol, palmarosa 2.25 Methyl isoeugenol 0.22
Ginger grass oil 1.50 lsoeugenol 0.12
Bois de Rose oil 1.50 Geranium oil, Bourbon 0.08
Clove oil, twice rectified 0.75 Dimethylbenzylcarbinol 0.92
Phenylethyl alcohol, extra Musk ambrette 0.51
fine I.SO Heliotropine, recrystallized 0.33
Diphenylmethane 1.05 Vanillin, 100%, U.S.P. 0.06
Musk ambrette 0.45 Coumarin, N.F. 0.19
Terpineol, extra 3.00 Octyl aldehyde, 100% 0.014
Benzyl benzoate 1.50 For Cleansing, Cold, and
Mix and allow to stand a week Massage Creams
or more.
oz
For Cleansing, Cold, and Citronellol, extra 4.00
Vanishing Creams Sophora 55 (Givaudan) 4.00
oz Phenylethyl alcohol, extra
Terpineol extra 3.37 fine 2.60
Hydroxycitronellal extra 2.80 Linalyl acetate, extra 2.00
Geraniol pure 1.90 Terpineol, extra 2.00
Sandalwood oil, Mysore l.46 LiliaI (Givaudan) 2.00
Bergamot oil 0.84 Geranyl acetate pure 1.00
Benzyl acetate, F.F.C. 0.82 Cinnamic alcohol pure 1.00
Linalool (from Bois de lonone pure 1.00
Rose) 0.74 Versalide (cyclic musk) 0.40
COSMETICS AND PERFUMES 63

For Emollient Creams perfume oils to mature for one

0z
month before use. Dissolve the Ver.
Bergamot oil 3.00 salide in the isopropyl myristate.
Geraniol pure 2.90 Use about 0.5 of perfume oil
Phenylethyl alcohol, extra for cleansing, cold, and vanishing
fine 2.00 creams.
Sandalwood oil, Mysore 2.00 Use about 0.75% of perfume oil
Geranium oil, Bourbon 1.00 for emollient and lubricating
Terpineol, extra 3.00 creams. Incorporate the perfume
Linalool (from Bois de after the temperature of the cream
Rose) l.00 has dropped to about S0°C. Con-
Rhodinol, extra 0.60 tinue the stirring after the addition
Sage clary oil, extra 0.80 of the perfume for at least ½ hour.
Palmarosa oil 0.40 No. 2
Linalyl acetate, extra 0.40
0oz
Patchouli oil, Singapore 0.50
Petitgrain oil, Paraguay 0.50 Lilac oil 16
Ylang-Ylang oil, Bourbon 0.40 Jasmine oil 2
Neroli oil, synthetic 0.20 Ylang-Ylang oil 2
Musk ketone 1.00 Mix well and allow to stand a
Veraroma Tolu (Stafford week or more. Use 2 oz of this oil to
Allen & Sons) 0.30 50 lb of vanishing cream.

For Vanishing Creams For Face Powder

No. 1 No. I
oz oz
Cinnamic alcohol, pure 2.00 Musk ketone 0.50
Citronellol, extra 2.00 Benzyl benzoate, F.F.C. 2.50
Linalool (from Bois de Benzoin gum.. Sumatra, tinc-
Rose) 1.00 ture ( 1: 10 in alcohol) 10.20
Linalyl acetate, extra 2.00 Ylang-Ylang oil, Bourbon
Phenylethyl alcohol, extra Premier 1.20
fine 5.00 Jasmia A 1.00
Sophora 53 (Givaudan) 4.00 Muguet fleur 0.80
Vetiverol 1.00 Tuberose, extra fine 0.70
Ylang-Ylang oil, Bourbon 0.40 Sandalwood oil, Mysore 0.60
Lilial (Givaudan) 0.20 Rose otto (Fritzsche Bros) 0.56
Versalide (cyclic musk) 0.40 Neroli (Fritzsche Bros.) 0.48
lsopropyl myristate, pure 2.00 Vetivert oil (English) 0.40
Mix thoroughly, and allow all Lavender oil (English) 0.16
64 PRACTICAL AND INDUSTRIAL FORMULARY

Vanillin 0.80 Nerol, extra 5.12 dr

Civettine ( I : IO in alcohol) 0.06 Geranium oil, Algerian,
Orris concrete 0.04 extra 6.40 dr
Santalol 6.40 dr
No. 2 Raldeine A (Givaudan) 3.84 dr
oz Aldehyde Ch+ 2.56 dr
Opoponax, L.G. (Givaudan) 4.40 Mix and allow to stand a week or
Jasmia A 4.40 more. This perfume oil has a spicy
Lilas fleur 3.00 note.
Fougere (Givaudan) 2.80
Rose Rouge (Givaudan) 1.00 No. 4
Phenylacetaldehyde dimethyl- 0z
acetal 0.80 Rose Otto 0.75
Bouvardiol (Givaudan) 0.40 Vetivert oil, extra 0.75
Musk ketone 1.20 Jasmine absolute 0.30
Coumarin 1.00 Vanillin 0.30
Aroma benzoin Siam 0.86 Coumarin 0.40
Ambreine 0.12 Musk ambrette 0.50
Exaltolide ( 1: 10 in alcohol) 0.02 Tincture of benzoin, 10 7.50
Mix all the ingredients in order Tincture of Tolu, 10% 4.50
named, and allow the mixture to Benzyl benzoate, U.S.P. 1.00
mature one month before use. Do Mix well and allow to stand a
not use more than l of the per- week or more.
fume in the face powder, because
larger amounts may cause the pow- Perfuming of Face Powders
der to become damp and lumpy. Mix the perfume compound with
These two tested formulas will pro- a part of the magnesium carbonate
duce fine powder perfumes of high in any suitable vessel. Put the face
stability. powder ingredients, after a pre-
liminary mixing in a powder mix-
No. 3 ing machine, through a micro-pul-
Opoponax oil, extra 6.40 oz verizing apparatus. As this micro-
Cyclamen aldehyde, extra 1.60 oz pulverizer generates an appreciable
Jasmine oil, artificial 1.60 oz amount of heat when in operation,
Phenylethyl alcohol, extra it is best to micro-puh·erize the per-
fine 1.60 oz fume oil with a small portion of
Bergamot oil 7.68 dr the pre-mixed face powder before
Lilac oil, artificial 2.56 dr the machine has become hot. Then,
Rhodinol, extra 3.84 dr put the rest of the face powder
COSMETICS AND PERFUMES 65

through the micro-pulverizer, return been freed from the air that was
it to the powder-mixing machine entrapped during milling and mix-
together with the perfurned portion, ing, and just before the material is
and mix for twenty minutes. to he poured into the molds. These
oils are non-irritating and stable,
For Lipsticks and will not discolor.
No. 1
0z No. 3
lsopropyl myristate, pure 4.6 Rose-Strawberry
Phenylethyl alcohol coeur 4.0 oz
Sophora 55 (Givaudan) 3.0 Rhodinol, extra 5.0
Aldehyde C 2.0 Hydroxycitronellal dimethyl-
Cinnamic alcohol ( from acetal 4.0
Styrax) 2.0 Phenylethyl alcohol, extra
Methyl ionone, extra ( D.&O.) 2.0 fine 3.0
Alpha ionone 1.0 Aldehyde C-16, pure 2.0
Rose rouge (Vidal-Charvet) 0.6 Geranium oil, Algerian, extra 2.0
Vanillin, U.S.P. ( from Methyl ionone gamma
Eugenol) 0.6 (D.&O.) 2.0
Versa Iide (polycyclic musk) 0.2 Alpha ionone 1.6
lsobutyl phenylacetate 1.6
No. 2 Dimethyl phenylethyl car-
oz binyl acetate 1.6
Citronellol, extra 6.0 Phenyl acetic acid, pure 1.6
Phenylethyl alcohol coeur 6.0 Dimethylbenzylcarbinyl
Geraniol ( from palmarosa) 4.0 acetate 2.0
Rose rouge (Vidal-Charvet) 2.0 Cinnamyl isovalerate 1.2
Methyl ionone gamma Hydrocinnamic alcohol 1.0
(D.&0.) 1.0 Musk ambrette l.0
Vanillin, U.S.P. ( from Musk ketone l.0
Eugenol) 0.4 Methyl cinnamate 1.0
Versalide (polycyclic musk) 0.4 Phenyl propyl acetate 1.0
Aldehyde Co 0.2 Ethyl vanillin 0.8
Mix well and allow to stand a lsoeugenol, extra 0.8
week or more with frequent shak- Terpineol. extra 0.6
.mng. Allyl cyclohexane propionate 0.2
Use from l to 3% of this oil for Coumarin, N.F. 0.2
perfuming purposes. Stir in the per- Ethyl benzoate 0.2
fume oil after the lipstick mus has Mix well and allow to stand a
66 PRACTICAL AND INDUSTRIAL FORMULARY

week or more with frequent shak- Phenyl propyl alcohol 0.4

.
mg. Ethyl vanillin 0.4
Benzyl acetate, F.F.C. 1.0
For Shampoo,
Mix thoroughly. Allow to stand
oz
a week or more with frequent shak-
Soap perfume oil 5.50 .
1ng.
Alpha amyl cinnamic alde-
hyde (Buxine) 4.00 Soaps, Germicides, Fly Sprays
Phenylethyl alcohol, extra
oz
f6ne 4.50
Terpineol 10.0
Rose oil 0.50
Lemongrass oil 2.0
Benzyl benzoate l.50
Steam-distilled pine oil 1.0
Mix and shake well. Allow to
Bornyl acetate 1.0
stand a week or more.
Ti-Tree oil 1.4
For Soaps Terpinolene, soluble 1.0
No. 1 Benzyl acetate 1.6
Citronella oi1, Ceylon 2.0
oz
Musk xylol, 100% 1.25 Mix and allow to stand a week or
Terpineol, extra 4 more.
Ion one for soap 2.50 (Many additional perfumes for
Geraniol for soap 4 soaps are given under various indi-
Amyl cinnamic aldehyde 2.50 vidual odors in the next section.)
Methyl isoeugenol 0.50
Benzyl benzoate, F.F.C. 2.50 Compounding of Perfumes
Mix well and allow to stand a
week or more with frequent shak- Amber Oil
.
mng.
0oz

No. 2 Methyl ionone 4

(Rose) Labdanum absolute 2
Rose oil 2
oz
Vanillin 2
Diphenyl oxide 4.0
Musk ambrette 1
Diphenyl methane 2.0
Musk ketone 1
Terpineol, extra 5.0
Benzyl salicylate 1
Phenylethyl alcohol 5.0
Geranyl acetate, pure 1.0 Mix well, and allow to stand a
Methyl phenylacetaldehyde 0.8 week or more with frequent shak-
lsoeugenol 0.4
.
1ng.
COSMETICS AND PERFUMES 67

lergamot Oil, Artlflclal week or more with frequent shak-

No. 1 •
ang.
lso-bergamate 5.00 oz Bergamot Perfume Oil
Menthanyl acetate 3.00 oz
Orange oil, cold Menthanyl acetate
pressed 2.00 oz (Givaudan) 8.00 oz
Lemon oil, cold Lemon oil, cold
pressed 2.00 oz pressed 3.00 oz
Bois de Rose oil, Orange oil, cold
Brazilian 2.25 dr pressed 1.00 oz
Petitgrain oil, Bois de Rose oil,
Paraguay 3.20 dr Brazilian 0.40 oz
Citral, C.P. 1.28 dr Citral, pure oz
0.20
Aldehyde C 28.80 min Geranyl acetate, pure 0.20
oz
Aldehyde C, " 9.60 min Ethyl acetate • 20.00
min
Eth y I acetate • 20.00 min Aldehyde C-10 • 10.00
min
Geranyl acetate 1.60 dr Musk ketone 35.00
gr
Musk ketone 44.00 gr Deer's tongue (Vanilla
Dextro-limonene 6.50 oz plant) resinoid • 10.00 min
Linalyl acetate 75% 1.75 dr Dextro-limonene 6.75 oz
10% in benzyl benzoate, U.S.P.
Dissolve l oz in 10 oz diethyl phthal-
ate. Mix thoroughly. Allow to stand a
week or more with frequent shak-
Mix thoroughly and allow to ing.
stand a week or more.
Carnation Oil, Synthetic
No. 2
oz
lso-bergamate 8.0 oz Eugenol, U.S.P., extra 3.75
Lemon oil 3.0 oz Eugenyl phenylacetate 2.25
Orange oil, sweet 2.6 oz Hydroxycitronellal dimethyl-
Linalool (from Bois de acetal 2.25
Rose) 1.2 oz soeugenol, extra 3.00
Citral, pure 0.8 oz Cinnamic alcohol ( ex
Geranyl acetate, pure 0.2 o styrax) 1.80
Aldehyde C-10, 10% in Citronellol, extra 1.80
benzyl benzoate, Geranyl acetate, pure 1.50
U.S.P. 20.0 min Musk ketone 1.50
Dextro-limonene 4.2 oz Phenylethyl alcohol ( extra
Mix thoroughly. Allow to stand a fine) 1.20
68 PRACTICAL AND INDUSTRIAL FORMULARY

Terpineol, extra 1.20 Ylang-Ylang oil ( Bourbon

Diethyl hydroquinone 0.90 Premier) 1.5
Heliotropine, recrystallized 0.75 Amyl salicylate, extra 1.0
p-Cresyl caprylate 0.75 Bergamot oil, extra, N.F. 0.7
Benzyl acetate coeur 0.60 Musk ketone 0.6
Anisic alcohol 0.60 Heliotropine, recrystallized 0.5
Aubepine liquid 0.60 Benzyl acetate coeur 0.3
Ylang-Ylang oil, Bourbon lsobutyl phenylacetate 0.3
Premier 0.60 Dimethyl hydroquinone 0.3
Ethyl vanillin 0.45 Lavender oil, U.S.P.,
Dimethyl octanyl acetate 0.45 Barreme, 42% 0.3
Hydratropyl alcohol 0.45 Palatone, 5 in phenylethyl
Hydratropyl propionate 0.45 alcohol 0.3
Amyl cinnamic aldehyde 0.30 Acetophenone 0.2
Cumin ketone 0.30 Oakmoss resin 0.2
Methyl ionone Gamma Tuberyl acetate 0.2
(D.&0.) 0.30 Vanillin, U.S.P. (from
Musk xylol 0.30 Eugenol) 0.2
Phenylethyl propionate 0.30 Benzyl alcohol, N.F.F.F.C. 1.3
Rhodinol, extra 0.30 Mix well and allow to stand a
Bay leaves oil, redistilled, week or more with frequent shak-
N.F. 0.15
.
1ng.
Birch tar oil, rectified, N.F.,
5% in dimethyl phthalate 0.15 Crepe De Chine Perfume Oil
Benzyl propionate 0.15 Bergamot oil, natural 2.00 oz
Citronellyl oxyacetaldehyde 0.15 Oakmoss resinoid
Methyl isopropyl acetophe- (Green) 2.00 oz
none, 10% in dimethyl Linalyl acetate 2.40 oz
phthalate 0.15 H yd roxycitronellal 1.00 oz
Mix well and allow to stand a Lemon oil 1.00 oz
week or more with frequent shak-
Rose otto type 1.00 oz
.
mng.
Linalool 0.80 oz
Sandalwood oil, natural 0.80 oz
Vetiverol 0.60 oz
Clover Flower Oil,
Styrolyl acetate 0.48 oz
Synthetic
Musk ambrette 0.36 oz
0z Musk ketone 0.50 oz
Orchid oil, artificial 25.0 Musk xylol 0.50 oz
Coumarin, N.F. 1.6 Octadienol 1453 0.50 oz
COSMETICS AND PERFUMES 69

Rhodinol extra 0.50 oz Hydroxycitronellol 3.0

Coumarin 0.36 oz Hydroxycitronellal dimethyl-
Ethyl Vanillin 0.24 oz acetal 1.0
Petitgrain oil, extra 0.32 oz Linalool, extra 1.5
Benzyl acetate, F.F.C. 0.30 oz Benzyl acetate coeur 1.0
Aldehyde Cn, 10% Terpineol, extra 1.0
solution 0.24 oz Rhodinol, extra 0.8
Methyl nonyl acetalde- Lemon oil, Italian 0.6
hyde Ci., 10% solu- Geranium oil, Algerian 0.5
tion 0.24 oz L.mna I y I acetate, extra, 96-0z8- ,-,
/o 0.5
Veronol aldehyde, 10% Methyl ionone 0.5
solution 0.12 oz Tolyl alcohol 0.5
Civettiane 0.20 oz Ylang-Ylang oil. Bourbon
Ylang-Ilang absolute 0.20 oz Premier 0.5
Orange oil, hitter 0.20 oz Musk ketone 0.4
Phantolid 0.20 oz Alpha ionone 0.4
Yara-Yara 0.18 oz Cinnamic alcohol, pure 0.4
Amyl cinnamic alde- Petitgrain oil, S.A. 0.4
hyde 0.16 oz Phenylacetaldehyde dimethyl-
Methyl ionone 0.16 oz acetal 0.4
Alpha ionone 0.12 oz Hydratropyl alcohol 0.3
Citronellyl oxyacetalde- Cumin ketone 0.2
hyde 0.12 oz Amyl cinnarnic aldehyde 0.2
Eugenol, extra 0.12 oz Aldehyde C,,, 10% in di-
lsoeugenol 0.12 oz methyl phthalate 0.1
Nutmeg oil, natural 0.12 oz Benzyl propionate 0.2
Cumin ketone 0.10 oz Coumarin, N.F. 0.1
Cardamom oil 40 min Phenylethyl propionate 0.l
Estragon oil, extra, Ben:yl alcohol, N.F.F.F.C. 1.4
French 20 min Mir well and allow to stand a
Mix and shake well. Allow to week or more with frequent shak-
stand a week or more with frequent
.
mg.
shaking.
Cyclamen Flower Oil Eau de Cologne Oil
(Synthetic) oz
oz Bergamot oil, Melito (N.F.
p-lsopropyl alpha-methyl Sanderson's) 10.59
hydrocinnamic aldehyde Lemon oil, U.S.P.
(Alpine Violet) l.5 (Sanderson's) 10.94
70 PRACTICAL AND INDUSTRIAL FORMULARY

Neroli oil, Portugal 3.53 Orris root 45.6

Rosemary oil, extra 3.53 Cassia flowers 6.0
Lavender oil, U.S.P., Cloves 37.2
Barreme 2.82 Coriander 16.8
Olibanum resin soluble 1.41 Pimento 3.6
Pinus sylvestris oil, extra 1.41 Ambrette seeds 7.2
Wintergreen oil, Northern, Saint Lucia wood 7.2
U.S.P. 0.71
Have the flowers, leaves, seeds,
Auranthiol, pure, 2% in
and spices ground together and
alcohol 0.35
pack weighed portions into enve-
Mix well and allow to stand a
lopes of gauze or paper.
week or more with frequent shak-
.
1ng. Fougere Oil
Cologne Stick
oz Bergamot oil 5 oz
Sodium stearate I 0.24 Lavender oil 5 oz
Isopropyl myristate 12.80 Oakmoss absolute 1.33 oz
Glycerin 3.84 Coumarin 2.33 oz
Cologne perfume oil 3.84 Musk ambrette 75 gr
Alcohol 97.28 Patchouli oil 1 dr
•
Melt the stearate together with Orange blossom oil 30 mun
the myristate and glycerin; remove Benzyl benzoate 1 oz
it from the fire and allow it to cool. Mix well, and allow to stand a
Mix the alcohol with the perfume week or more with frequent shak-
oil, and stir this mixture into the •
1ng.
molten fats. Continue to stir and
pour into suitable molds. Allow the Gardenia Flower Oil, Synthetic
molded sticks to cool slowly in or- 0z
der to prevent the formation of air Hydroxycitronellal dimethyl-
pockets. Wrap the cooled sticks in acetal 3.0
tin foil. Glycerin helps to slow p-Methylbenzyl propionate 2.6
down the evaporation rate of the Tolyl acetate 2.0
alcohol, and it also helps to en- Civettiane 1. 7
hance the translucent appearance Rhodinol, extra 1.2
of the finished stick. Geranium oil, Algerian, extra 1.0
Floral Sachets Amyl cinnamic aldehyde 1.0
parts by Phenylethyl dimethylcarbinol 0.8
weights Musk ketone 0.8
Dried orange flowers 74.4 Linalyl acetate, 96-98% 0.8
Rose leaves 60.0 Musk xylol 0.8
COSMETICS AND PERFUMES 71

Ylang-Ylang absolute Amyl cinnamic aldehyde 1.12 oz

(Fritzsche) 0.8 lsoeugenol 0.75 oz
Musk ambrette 0.3 Methyl p-cresol 2.00 dr
Amyl salicylate, extra 0.6 Methyl acetophenone 0.75 oz
Citronellyl acetate 0.5 Dimethyl benzyl carbinol 1.00 oz
Petitgrain oil, extra 0.5 Phenylethyl alcohol 2.00 oz
Phenylacetic acid 0.5 Diphenyl oxide 3.00 dr
Sandalwood oil, N.F. 0.5 Methyl anthranilate 0.75 oz
Tuberyl acetate 0.5 Styrax resinoid 1.25 oz
Bay oil, N.F., extra 0.4 Bromstyrol 0.50 oz
Citronellyl oxyacetaldehyde 0.4 Terpineol, extra 2.75 oz
Heliotropine, recrystallized 0.4 Benzyl alcohol 1.50 oz
Mandarin oil, Italian 0.4 Benzyl benzoate 1.00 oz
Methyl ionone 0.4 Mix and shake well. Allow to
Palatone, 5% in phenylethyl stand a week or more, with frequent
alcohol 0.4 shaking.
Phenylethyl dimethyl carbinyl
acetate 0,4 No. 2
Styrolyl propionate 0.4 oz
Cumin ketone 0.2 Terpineol, extra 4.0
Jasmine absolute 0.1 Hydroxycitronellal 4.0
Rose otto 0.1 Benzyl acetate, F.F.C. 2.0
Astrotone, 100% 1.5 Benzyl phenylacetate 1.8
Mix well and allow to stand a Geraniol 1.6
week or more with frequent shak- Cinnamic alcohol 1.0
ing. Linalo6l 1.0
Styrolyl acetate 1.0
Gardenia (For Soaps) p-Methyl benzyl propionate 0.8
No. 1 Heliotropine 0.8
Styrolyl acetate 1.50 oz lonone, alpha and beta 0.4
Heliotropin 2.50 oz Amyl salicylate 0.2
Nerolin 164.00 gr Methyl ionone 0.2
Dimethyl hydroquinone 219.00 gr Aldehyde Ci, 10% in di-
Indole, extra pure methyl phthalate 0.4
(Givaudan) 54.00 gr Dimethyl hydroquinone 0.4
Bois de Rose oil 1.25 oz Hydratropyl acetate 0.2
Artificial bergamot oil 1.25 oz Phenylacetic acid 0.2
Artificial ylang-ylang oil 0.75 oz Mix well and allow to stand a
Petitgrain oil, Paraguay 1.75 oz week or more with frequent shak-
Benzy 1 acetate 2.00 oz
.
mng.
72 PRACTICAL AND INDUSTRIAL FORMULARY

Honey (Miel) Potassium nitrate, powdered 0.6

(Synthetic) Benzoin Siam 3.0
0z Balsam Peru 0.6
Citronellol, extra 3.00 Oleo-resin orris 0.2
Hydroxycitronellal dimethyl- Bergamot oil 0.6
acetal 3.30 Neroli oil 0.4
Phenylacetic acid, pure 2.70 Cassia oil 0.3
Phenylethyl alcohol, extra Patchouli oil 0.2
fine 1.80 Clove oil 0.1
Dimethyl octanyl acetate 0.90 I so-huh· I cinnamate
e
0.6
Benzophenone, C.P. 0.75 Methyl ionone 0.2
Ethyl phenylacetate 0.75 Musk grains 0.1
Methyl ionone 0.75 l\f ix the aromatic powders with
Rhodinyl phenylacetate 0.75 the charcoal and potassium nitrate.
Terpineol, extra 0.75 Mix the oils with the gum resins,
Amyl cinnamic aldehyde 0.60 aromatic chemicals, and musk
Benzyl propionate 0.60 grains. Shake well and allow to
Methyl acetophenone 0.60 stand until solution is complete.
lsoeugenol, extra 0.45 Add the oils-gum resins mixture
Musk ambrette 0.45 to the powders in such proportions
Alpha ionone 0.30 that the finished powder is damp
Benzyl acetate coeur 0.30 and adherent. Finally, press the
lsobutyl phenylacetate 0.30 finished powder into shapes of
Methyl phenylacetate 0.30 cones. Place each cone on an ash
Veronol aldehyde, 10 in tray and light it.
dimethyl phthalate 0.30
Benzyl salicylate 2.25 Jasmin Absolute
Mix well and allow to stand a Amyl cinnamic aldehyde 8.0 oz
week or more with frequent shak- Benzyl acetate, F.F.C.,
.
mng. coeur 5.0 oz
Phenylethyl alcohol,
Incense extra fine 5.0 oz
oz Guaiac wood resin 10.0 oz
Sandalwood, powdered 6.0 lndol extra, pure, 10%
Cascarilla, powdered 3.0 in dimethyl phthalate 4.0 oz
Cardamom, powdered 0.8 Ylang-Ylang absolute
Cubebs, powdered 0. 7 (Fritzsche) 5.0 oz
Myrrh, powdered 0.2 Linalyl acetate, extra,
Willow charcoal, powdered 2.4 96-98% 3.0 oz
COSMETICS AND PERFUMES 73

Tolyl acetate 2.0 oz pure 2.75 dr

Eugenol, extra, U.S.P. 1.0 oz Cumin ketone 2.00 dr
Benzyl alcohol, F.F.C., Hexyl cinnamic alde-
N.F. 2.0 oz hyde 2.00 dr
Hexyl cinnamic aldehyde 1.0 oz Hydratropyl alcohol 2.00 dr
Hydratropyl alcohol 1.0 oz Mandarin oil, Italian 2.00 dr
Lemon oil, Italian 4.0 dr Orange oil, sweet 2.00 dr
Linalool extra 4.0 dr Phenylethyl alcohol,
Orange Rower absolute, extra fine 2.00 dr
50% in dimethyl Tepyl acetate 2.00 dr
phthalate 4.0 dr Benzyl formate 1.00 dr
Tepyl acetate 4.0 dr Myrrh oil, extra 45.00 min
Celery seed oil, extra 45.0 min Tarragon oil, extra 45.00 min
Ethyl phenylacetate 45.0 min Aldehyde C,a, pure,
Mix well and allow to stand a 10 in dimethyl
week or more with frequent shak- phthalate 45.00 min
ing. This jasmin composition may Mix well and allow lo stand a
serve as an extender for the natural week or more with frequent shak-
absolute of jasmin flowers. ing. Do not use this jasmin in soaps,
because indole often causes dis-
Jasmin, White
coloration.
Benzyl acetate, F.F.C. 6.00 oz
Amyl cinnamic aldehyde 2.00 oz Jasmin (for Soaps)
Linalool ( from Bois de Benzy l acetate, F.F.C. 11.20 oz
Rose) l.75 oz Linalool (from Bois de
Hydroxycitronellal di- Rose) 3.20 oz
methylacetal 2.50 oz Linalyl acetate 1.12 oz
p-Methyl benzyl pro- Benzyl propionate 1.12 oz
pionate 1.50 oz Citronellol special 6.40 dr
Benzyl butyrate 6.00 dr Hydroxycitronellal 5.12 dr
Indol, extra pure, 10% p-Cresyl phenylacetate,
in dimethyl phthalate 6.00 dr 10, in dimethvl
Tolyl acetate 4.00 dr phthalate 5.12 dr
p-Cresyl phenyl acetate, Ylang-Ylang oil, Bour-
10 in dimethyl hon Premier 1.60 dr
phthalate 4.00 dr Benzyl isoeugenol 122.00 gr
Ylang-Ylang oil, Phenylacetic acid 140.00 gr
Bourbon Premier 4.00 dr Dimethyl phthalate 4.00 cir
lonone, alpha and beta, Mix well and allow to stand a
74 PRACTICAL AND INDUSTRIAL FORMULARY

week or more with frequent shak- Methyl anthranilate 0.10 oz

ing. This jasmin blends well with p-Cresol 10.00 min
lilac and rose. lndole, extra pure 10.00 min
Orange blossom oil 3.00 oz
Jasmin Oil Tuberose oil 2.00 oz
No. 1 Bergamot oil 0.50 oz
0z Mix and shake well. Allow to
Benzyl acetate, F.F.C. 9.60 stand a week or more, with fre-.
Linalool (from Bois de quent shaking.
Rose) 3.00
Benzyl alcohol, F.F.C. 2.00 No. 3
Linalyl acetate, extra 1.50 Benzyl acetate, F.F.C. 8 oz
Buxine (Givaudan) 0.80 Linalool (from Bois de
Benzoin resinoid, Siam 0.80 Roe) 2oz
Ylang-Ylang oil, Bourbon Amyl cinnamic aldehyde 3 oz
Premier 0.60 Linalyl acetate, 97% l oz
Geraniol 0.50 Phenylethyl alcohol 1 oz
Benzyl propionate 0.40 Musk ketone 70 gr
Methyl anthranilate 0.30 Orange blossom oil 2 oz
Terpineol, extra 0.20 lndole, extra pure 40 min
Geranyl acetate 0.10 Benzyl benzoate, U.S.P. I oz
p-Cresyl phenylacetate 0.10 Mix well, and allow to stand a
lndole, extra pure week or more with frequent shak-
(Givaudan) 0.10
.
1ng.
Mix and shake well. Allow to
stand a month or more. No. 4
Benzyl acetate, F.F.C. 2.50 oz
No. 2 Jasmin absolute 1.60 oz
Benzyl acetate, F.F.C 7.00 oz Amyl cinnamic alde-
Linalool, extra 4.00 oz hyde 1.20 oz
Linalyl acetate, extra 2.00 oz Benzyl alcohol,
Amyl cinnamic alde- N.F.F.F.C. 2.40 oz
hyde, pure 3.26 oz Linalool, extra 1.30 oz
Phenylethyl alcohol, Phenylethyl alcohol 1.75 oz
coeur 1.00 oz lndole, extra pure 23 min
Benzyl alcohol, N. F. 2.00 oz Alpha ionone 0.80 oz
Benzyl benzoate, U.S.P. 1.00 oz Benzyl salicylate 0.80 oz
Cinnamic alcohol, pure 0.60 oz Dimethylbenzyl car-
Musk ketone 35.00 gr binyl acetate 0.64 oz
COSMETICS AND PERFUMES 75

Methyl anthranilate 0.64 oz Tolyl acetate 2.2

Rhodinol 0.80 oz p-Cresyl phenylacetate l.5
Rose de Mai, essence Benzyl acetate, F.F.C., coeur 0.8
( Schmoller & Eugenyl phenylacetate 0.8
Bompard) 0.32 oz Phenylethyl alcohol, extra fine 0.8
p-Cresyl phenylacetate 0.32 oz Amyl cinnamic aldehyde 1.2
Isojumone 0.20 oz Benzyl salicylate 1.2
Rhodinyl isobutyrate 38 min Neroline crystals 1.0
Benzoin Siam resinoid 0.58 oz Sandalwood oil, N.F. 1.0
Mix well, and allow to stand a Vanillin, U.S.P. ( from
week or more. Filter if necessary. Eugenol) 1.0
Rhodinol, extra 0.8
Jasmin OIi " Alpine Violet 0.6
(for Brilliantine) Aubepine 0.6
oz Musk ketone 0.6
Benzyl acetate, free from p-Cresyl caprylate 0.6
chlorine 3.00 Phenylacetic acid, pure 0.6
Bois de Rose oil 3. 75 Petitgrain oil, extra 0.6
Bergamot oil 0. 75 p-Methyl hydratropic aldehyde 0.6
Amyl cinnamic aldehyde 1.00 Ylang-Ylang, Bourbon Pre-
Cinnamic alcohol, pure 0. 75 mier 0.6
Orange oil, sweet 1.50 Heliotropine, recrystallized 0.4
Hydroxycitronellal 0. 90 Phenylethyl acetate 0.2
Methyl anthranilate I.OS Tarragon oil, extra 0.2
Phenylethyl alcohol, extra Paraisopropyl alpha-methyl hydrocin-
namic aldehyde.
fine 1.50
Ylang-Ilang oil, Bourbon 0.75 Mix well and allow to stand a
week or more with frequent shak-
Undecalactone (Aldehyde .
1ng.
C) 0.15
Civet tincture (4 oz to I gal) 0. 75 Lavender Oil
Benzyl benzoate 1.50 (AriRcial)
Mix and allow to stand a week oz
or more. lso-bergamate 2.00 oz
Menthanyl acetate 4.00 oz
Jonqullle Flower OIi Spike lavender oil,
(Synthetic) extra, Spanish 2.00 oz
oz Lavandin absolute 2.40 oz
Hydroxycitronellal dimethyl- Coumarin 1.20 oz
acetal 2.0 Moskene 175.00 gr
76 PRACTICAL AND INDUSTRIAL FORMULARY

Bois de Rose oil, Mix thoroughly and allow to

Brazilian 2.40 oz stand a week or more.
Geraniol, pure 1.00 oz
Geranyl acetate 1.20 oz Lily of the Valley
Linalyl acetate, 75% 1.00 oz No. I
Terpinyl propionate 2.00 oz Hydroxycitronellal,
Mix thoroughly and allow to extra 4.00 oz
stand a week or more. Phenylethyl alcohol
coeur 1.50 oz
lavender Cinnamic alcohol, pure 1.00 oz
(For Soaps) Terpineol, extra 1.00 oz
oz Rhodinol, extra 0.80 oz
Lavender oil, French 6.0 Linalool, extra 0.50 oz
Spike lavender oil, Spanish 2.0 Heliotropine, recrystal-
Linalyl acetate 4.0 lized 175.00 gr
Isoamyl salicylate l.0 Musk ketone 20.00 gr
Bornyl acetate, pure 1.0 Amyl cinnamic alde-
Musk xylol 1.0 hyde, pure 0.50 oz
Geranium oil, Reunion l.0 Benzyl acetate, F.F.C. 0.10 oz
Patchouli oil, Sumatra 0.6 Ionone alpha 0.20 oz
Galbanum resinoid 0.6 Jasmine oil 2.25 oz
Oakmoss resinoid 0.4 Orange flower oil 2.25 oz
Cedarwood oil 2.4 Ylang-Ylang oil 1.50 oz
Mix thoroughly. Allow to stand a Cassie oil 1.50 oz
week or more with frequent shak- Mix and shake well. Allow to
.
1ng. stand a week or more, with fre-
quent shaking.
Lilac Oil
Terpineol, extra 4 oz No. 2
H ydroxycitronellal 1.5 oz oz
Phenylethyl alcohol 1.5 oz Hydroxy citronella) 6
Phenylacetaldehyde di-. Linalo6l (from Bois de Rose) 3
meth y lacetal 1 oz Terpineol, extra 3
Amyl cinnamic aldehyde 1 oz Rhodinol 2
Cinnamic alcohol, pure 1 oz Phenylacetaldehyde dimethyl-
Linalyl acetate, extra 0.5 oz acetal, 10 solution 2
Styrax resinoid l dr Benzyl benzoate I
Benzyl benzoate, U.S.P. 1.5 0z Mix well, and allow to stand a
Musk amhrette 0.5 oz week or more.
COSMETICS AND PERFUMES 77

No. 3 (Synthetic) • Alpine violet 1.00

oz Bergamot oil, extra, N.F. 0.90
Hydroxycitronellal dimethyl Benzyl acetate coeur 0.75
acetal 6.0 Lemon oil, Italian 0.75
Phenylethyl alcohol, extra fine 5.0 Vetiverol 0.75
Rhodinol, extra 3.0 Isoeugenol, extra 0.60
Linalyl acetate, extra, 96-98% 2.4 Amyl cinnamic aldehyde 0.50
Heliotropine, recrystallized 2.0 Cinnamic alcohol, pure 0.50
Tolyl acetate 1.6 Musk ambrette 0.50
Benzyl acetate coeur 1.0 Sandalwood oil, N.F., Mysore 0.50
Hydratropyl alcohol 1.0 Indole, extra pure, 10% in
Linalool, extra 1.0 dimethyl phthalate 0.40
Terpineol, extra 0.6 Aldehyde Ca. 10% in di-
Cumin ketone 0.4 methyl phthalate 0.25
Dimethyl octanyl acetate 0.4 Dimethyl anthranilate 0.25
Auhepine 0.2 Ethyl vanillin 0.25
Lemon oil, Italian 0.2 Phenylethyl propionate 0.25
Ylang-Ylang absolute 0.2 Rose otto 0.20
Styrolyl propionate 0.20
Mix well and allow to stand a Citronellyl oxyacetaldehyde 0.15
week or more with frequent shak- Aldehyde C,, MNA, 10% in
.
1ng. dimethyl phthalate 0.10
Oakmoss resin 0.05
Magnolia Flower Oil
Dimethyl phthalate 1.15
(Synthetic)
" p-lsopropyl alpha-methyl hydrocin-
0z
namic aldehyde.
Musk ketone 2.50 Mix well and allow to stand a
Hydroxycitronellal dimethyl- week or more with frequent shak-
.
mng.
acetal 2.00
Methyl ionone, extra
(D.&O.) 1.50 Narcissus Flower Oil
Phenylethyl alcohol, extra (Synthetic)
fine 1.50 No. 1
Rhodinol, extra 1.50 Hydroxycitronellal di-
Linalyl acetate, extra, methyl acetal 6.0 oz
96-98% 1.25 Sandalwood oil, N.F., East
Ylang-Ylang oil, Bourbon India 5.0 oz
Premier 1.25 Nerolin 5.0 oz
Auranthiol, 100% 1.00 Musk ketone 4.0 oz
78 PRACTICAL AND INDUSTRIAL FORMULARY

Petitgrain oil, S. France 4.0 oz Phenylacetaldehyde,

Phenylethyl alcohol, extra 100% 5.12 dr
fine 4.0 oz Pure linalool 5.76 dr
Amyl cinnamic aldehyde 2.0 oz Oil Ylang-Ylang 1.92 dr
Benzyl acetate, F.F.C., Oil petitgrain, French 5.12 dr
coeur 2.0 oz lndole, extra pure,
p-Cresyl caprylate 2.0 oz 10% (Givaudan) 2.56 dr
p-Cresyl phenylacetate 2.0 oz Aldehyde Ca, 10% 2.56 dr
Rosacetol (Givaudan) 2.0 oz lsoeugenol 5.12 dr
Tolyl acetate 2.0 oz Bezoin resinoid, Siam 5.12 dr
Ylang-Ylang oil, Bourbon p-Cresyl phenylacetate 420.00 gr
Premier 2.0 oz Heliotropine, recrystal-
Aubepine 1.6 oz lized 140.00 gr
Amyl salicylate, extra 1.6 oz Methyl naphthyl ketone 175.00 gr
Heliotropine, recrystallized 1.6 oz Benzyl benzoate, U.S.P. 2.00 oz
Methyl ionone 1.6 oz Mix and allow to stand for one
Musk xylol 1.6 oz or two months.
Cumin ketone 1.0 01
Hydratropyl acetate 1.0 oz Neroli Flower Oil
Orange oil, hitter 1.0 oz (Synthetic)
Labdanum oil, distilled, Linalyl acetate, extra,
10% in dimethyl 96-98% 4.0 oz
phthalate 1.0 oz Petitgrain oil, extra 4.0 0z
Patchouli oil, Singapore 1.0 oz Phenylethyl alcohol,
Sage clary oil, extra 1.2 oz extra fine 4.0 oz
Phenylacetic acid, pure 1.0 oz Geranyl acetate, pure 2.0 oz
Vetivert acetate 1.0 oz Ethyl decylate 6.0 oz
Sweet basil oil, S. France 3.0 dr Hydratropyl alcohol 2.0 Oz
Benzyl salicylate 2.4 oz Hydroxy citronella)
Mir well and allow to stand a dimethylacetal 2.0 oz
week or more with frequent shak- Linalool, extra 2.0 oz
.
1ng. Benzyl phenylacetate 1.50 oz
Methyl anthranilate,
No. 2 extra 1.0 0z
Terpineol, extra 4.80 oz Coriander oil, U.S.P. 3.0 dr
Benzyl acetate, F.F.C. 2.56 oz Ethyl anthranilate 3.0 dr
p-Cresyl acetate 2.56 dr Orange flower absolute 3.0 dr
Ethyl phenylacetate 5.12 dr Ylang-Ilang oil, Bourbon
Bromstyrol 1.92 dr Premier 3.0 dr
COSMETICS AND PERFUMES 79

Celery seed oil, extra 1.5 dr Rhodinyl butyrate 1.0

Cuminic aldehyde 1.0 dr Benzyl phenylacetate 1.0
lndol, extra pure 17.0 gr Cumin ketone 0.5
Methylnonyl acetal- Linalool, extra 0.5
dehyde, 10% in di- Methyl ionone, extra (D.&O.) 0.5
methyl phthalate 38.0 mmn
. Musk ketone 0.5
Citronellyl oxyacetal- Oranger crystals 0.5
dehyde 20.0 min Phenylethyl alcohol, coeur 1.0
Dimethyl phthalate 5.75 dr Phenyl ethyl phenyl acetate 1.0
Mix well and allow to stand a Ylang-Ylang, Bourbon
week or more with frequent shak- Premier 0.3
ing. Cinnamyl butyrate 0.2
Phenylacetic acid, pure 0.2
Neroli for Soaps Amyl phenylacetate 0.1
Limonene 10.0 oz Civettiane 0.l
Geranyl acetate, special 4.0 oz Resin castoreum absolute,
Bois de Rose oil 2.0 oz 10% in benzyl alcohol 0.1
Methyl anthranilate 2.0 oz Mix well and allow to stand a
Amyl cinnamic aldehyde 1.2 oz week or more with frequent shak-
•
Benzyl acetate, F.F.C. 1.6 oz 1ng.
Linalyl acetate 6.4 dr
Citral 1.5 dr Orchid Flower Oil
Nerolin 88.0 gr (Synthetic)
Mix well and allow to stand a 0z
week or more with frequent shak- Amyl salicylate, extra 5.5
•
1ng. lsobutyl salicylate 4.0
Rbodinol, extra 3.0
Orange Flower Oil Aubepine 2.5
(Synthetic) Phenylethyl alcohol, extra fine 1.6
0z Linalool, extra 1.5
Auranthiol, 100% 2.0 Heliotropine, recrystallized 1.0
Petitgrain oil, extra 2.5 Hydroxycitronellal dimethyl-
Rhodinyl acetate 2.0 acetal 1.0
Bergamot oil, N.F., extra 1.5 Phenylacetaldehyde, 50% in
Phenylethyl dimethylcarbinyl benzyl alcohol 1.0
acetate 1.5 Acetophenone 0.5
Mandarin oil, Italian 1.0 Cumin ketone 0.5
Orange oil, bitter, N.F. 1.0 Ylang-Ylang oil, Bourbon
Rhodinol, extra 1.0 Premier 0.5
80 PRACTICAL AND INDUSTRIAL FORMULARY

Coumarin, N.F. 0.4 Rose Absolute

Methylionone, extra ( D.&0.) 0.4 (Synthetic)
Phenylacetic acid, pure 0.4 oz
Citronellyl oxyacetaldehyde 0.2 Rhodinol, extra 7.50
Dimethyl hydroquinone 0.2 Phenylethyl alcohol, extra
Palatone, 5 in phenylethyl fine 4.50
alcohol 0.2 Geranium oil, extra, Algerian 1.50
Vanillin, U.S.P., from Eugenol 0.2 Hydratropyl alcohol 1.50
Veronol aldehyde, 10% in Orange flower absolute, 10
dimethyl phthalate 0.2 in dimethyl phthalate 0. 75
Alpha ionone 0.1 Citron ellyl phenylacetate
Oakmoss resin 0.l ( D.&O.) 0. 75
Dimethyl phthalate 0.6 Guaiac wood acetate 0.75
Phenylacetic acid, pure 0.60
Mix well and let stand a week or Benzyl propionate 0.45
more. Eugenyl phenylacetate 0.30
Geranyl benzoate 0.30
Peitgrain Oil Mimosa absolute. 10% in
(Artificial) dimethyl phthalate 0.30
Palatone, 2% in phenyl ethyl
lso-bergamate 3.00 oz
alcohol 0.30
Menthanyl acetate 4.00 oz
Citronellyl oxyacetaldehyde 0.15
Petitgrain oil, French 3.00 oz
Ethyl pelargonate true
Bois de Rose oil,
( D.&0.), 10% in dimethyl
Brazilian 2.00 oz
phthalate 0.15
Orange oil, sweet,
Eugenol, U.S.P., extra 0.15
distilled 1.00 oz
lsobutyl phenylacetate 0.15
lndol, extra fine ( 1 oz
Labdanum absolute, 10% in
in 10 oz diethyl
dimethyl phthalate 0.15
phthalate) 1.60 dr
Dimethyl phthalate 2.25
Methyl anthranilate,
Mix well and allow to stand a
C.P. 1.20 oz
week or more with frequent shak-
Linalyl acetate, 75% 2.00 oz .
1ng.
Geranyl acetate 1.20 oz
Oranger crystals (beta- Rose Garden Oil
naphthyl methyl
0z
ketone) 262.5 gr
Rhodinol, extra 5.00
Phenylethyl alcohol 1.8 oz
Citronellol, extra 1. 75
Mix well and allow to eland a Phenylethyl alcohol, extra
week or more. fine 2.00
COSMETICS AND PERFUMES 81

Dimethyl octanol, pure 1.00 Hydratropyl acetate 0.10

0ctadienol 1473 1.25 Terpineol, extra 0.20
Guaiac wood oil 1.00 Mix well and allow lo stand a
Benzyl salicylate I.SO week or more with frequent shak.
Citronellyl acetate 0.80
.
mng.
Musk ketone 0.75
Musk xylol 0.40 Rose Oil, Basic
Cinnamic alcohol, pure 0.50 0z
Hydratropyl alcohol 0.50 Citronellol 10.5
Hydroxycitronellal dimethyl Phenylethyl alcohol, extra
acetal 0.60 fine 4.8
Phenylethyl phenylacetate 0.50 Cinnarnic alcohol, pure 1.5
Tolyl alcohol 0.50 Phenylethyl phenyI acetate 0.9
Dimethyl octanyl acetate 0.40 Citronellyl acetate 0.6
lsobutyl phenylacetate 0.40 Palatone, 5 in phenylethyl
Geranium oil, Bourbon 0.40 alcohol 0.6
Phenylethyl propionate 0.30 Methyl ionone, gamma
Isoeugenol 0.30 (D.&0.) 0.6
Lemon oil 0.30 lsoeugenol, extra 0.6
Ambergris tincture, 4 oz to Hydratropyl alcohol 0.45
gal 0.30 lemon oil, U.S.P., cold
Civettiane 0.20 pressed 0.45
Methyl ionone 0.20 Benzyl propionate 0.30
Bergamot oil 0.20 lsobutyl phenylacetate 0.30
Galhanum oil, distilled, 10% Phenyl acetic acid, pure 0.30
solution 0.20 Mix well and allow to stand a
Rose oil natural 0.20 week or more with frequent shak-
Tolyl acetate 0.20
Cumin ketone 0.10
Phenylacetaldehyde dimethyl- Rose Otto
0.10 (Synthetic)
acetal
Ylang-Ylang, Bourbon, extra 0.10 0z
Amyl salicylate, extra 0.10 Geraniol, from palmarosa 6.00
Muguet aldehyde 0.10 Rhodinol, extra 6.00
Methylnonyl acetaldehyde Geranium oil, terpeneless,
(Ci), 10% solution 0.10 Algerian 1.50
Mousse de Chene (Oak Moss Phenylethyl alcohol, extra 1.50
Resinoid) 0.10 fine 1.50
Methyl heptine carbonate, Geranyl acetate, pure 1.40
10% solution 0.05 Alpha ionone 0.90
82 PRACTICAL AND INDUSTRIAL FORMULARY

Hydratropyl alcohol 0.75 Geranyl acetate, pure 6.4 dr

Dimethyl octanyl acetate 0.45 Diphenyl oxide 4.3 dr
Hydroxycitronellal dimethyl- Lemon oil 1.5 dr
acetal 0.45 Benzophenone 1.0 oz
Aldehyde C-14 (Myristic), Benzyl acetate, F.F.C. 1.0 oz
10% in dimethyl phthalate 0.30 Terpineol, extra 1.7 oz
Aldehyde C-16, pure, 100% 0.15 Benzyl benzoate, U.S.P. 1.0 oz
Mix well and allow to stand a Mix well and allow to stand a
week or more with frequent shak- week or more. Add traces of clary
•
1ng. sage oil in order to hasten the
process of maturity.
Rose Oil
No. 1 No. 3

Geraniol, from palma-

Musk ketone, 100% ¼ 01

rosa 3.70 oz
Rosacetol ½ oz
Citronellol, extra 2.50 oz
Alcohol C+ 1 dr
Oil geranium rose, French 1 dr
Phenylethyl alcohol,
Geraniol, pure 2 oz
coeur 3.00 oz
Citronellol, extra 2 oz
Geranyl acetate, pure 0.10 oz
Phenylethyl alcohol, extra
lonone alpha 0.20 oz
fine 2 oz
Linalol, extra 0.40 oz
Dihydrocitronellol (di-
Aldehyde C, 0.10 oz
methyl octanol) 1 oz
Musk ketone 10.00 gr
Orange blossom oil 2.00 01
Hydroxycitronellal ½ oz
Natural rose otto 1.50 01
Benzyl benzoate, F.F.C. k oz
Mix and shake well. Allow to
Mix and shake well. Allow to
stand a week or more.
stand a week or more, with frequent
shaking. No. 4
Geraniol, palmarosa 6 oz
No. 2 Rhodinol 5 oz
Rhodinol, extra 1.0 oz Phenylethyl alcohol 5 oz
Geraniol, pure 6.0 01 Linalo5l l oz
Citronellol, extra 2.0 01 Orange blossom oil 1 oz
Phenylethyl alcohol, coeur 3.0 01 Musk ketone 80 gr
Ethyl acetate 1.0 oz Rose oil, Bulgarian 1 ½ dr
Acetic acid 1.6 dr Benzyl benzoate 1 oz
Cinnamic alcohol, pure 3.2 dr Mix well, and allow to stand a
Bois de Rose oil 6.4 dr week or more with frequent shak-
Aldehyde Ci, 10% 1.6 dr
.
1ng.
COSMETICS AND PERFUMES 83

Tuberose Flower Oil Aldehyde Ca, pure,

(Synthetic) 10% in dimethyl
Amyl cinnamic alde-. phthalate 45.00 min
hyde 2.5 oz Methylnonyl acetalde-
Mimosa absolute hyde (C,), 10% in
( Fritzsche) 2.0 oz dimethyl phthalate 45.00 min
Phenylethyl alcohol, Mix well and allow to stand a
extra fine 2.0 oz week or more with frequent shak-
Tolu oil. distilled 2.0 oz •
mng.
Auranthiol, 100% 1.5 oz
Ylang-Ylang oil, Bour- Tearose Oil
bon Premier 1.2 oz
oz
Hydroxycitronellal Geraniol 5.0
dimethylacetal 1.0 oz Phenylethyl alcohol 15.00
Methyl ionone 1.0 oz Pelargol 7.00
Rhodinol, extra 1.0 oz Algerian Rose Geranium 7.00
Civettiane 0.5 oz Cinnamic alcohol 7.50
Heliotropine, recrystal- Diphenyl oxide 2.75
lized 0.75 oz Geranyl formate 2.50
Tuberyl acetate 4.75 dr Guaiac wood oil I 0.00
Hexyl cinnamic alde- Guaiol acetate 1.00
hyde 4.00 dr Musk ambrette 1.254
Amyl salicylate, extra 3.00 dr
Tolyl acetate 3.00 dr Violet Oil
Glycidol 3.00 dr
Methyl ionone 6 oz
Cinnamyl isobutyrate 3.00 dr
Alpha ionone 3 oz
Celery seed oil, extra 1.50 dr
Bergamot oil 2 oz
Cumin ketone 1.50 dr
Ylang-Ylang oil 3 dr
Cuminic aldheyde,
Orris root resinoid 3 dr
10 in dimethyl Methyl heptine carbon-
phthalate 1.50 dr
ate 48 min
lsoeugenol, pure 1.50 dr
Heliotropine recrystal-
Palatone, 5% in
lized 350 gr
phenylethyl alcohol 1.50 dr
Benzyl benzoate l oz
Phenylpropyl alcohol I.SO dr
Phenylethyl isobutyrate 1.50 dr Mix well, and allow to stand a
Veronol aldehyde, 10% week or more with frequent shak-
in dimethyl phthalate 1.50 dr
.
mng.
Food Products

Agar-Agar Glaze for Cakes Almond Crescents

Water 2 lb l \ Almond paste 21/.a lb
A gar- A gar •l/
;; 0z )Egg whites ¾ oz
Corn syrup 1%, lb Powdered sugar I½ lb
Sugar 1, lb Butter 2%4 Ib
Water 1 lb 2 Sal 82 gr
Citric acid, liquid 20 min Certified yellow color
Soak the agar-agar in the water and flavor to suit
for 4 to 6 hours. Bring it to a boil J Egg whites ( this can
3
to effect solution, then strain it } be varied) 24 oz
through a fine sieve. In a separate {Cake flour 3%4 Ib
enameled container bring to a boil )Baking powder 1 ½ oz
the corn syrup, sugar, water, and Mix ( 1) to a smooth paste. Stir
the liquid citric acid, then stir in in (2) and cream it thoroughly.
the strained agar-agar solution, and Add (3) and mix thoroughly. Mix
continue to simmer for about 4 (4) by sifting, add it to the other
minutes. Use the glaze while hot. mixture, and mix only enough to
accomplish a thorough incorpora-
Allyl Cyclohexane Propionate tion.
Use this unexcelled ingredient in Chill the finished dough, then roll
pineapple, strawberry and rasp- it into strings, and cut it into slices
berry flavors. Strengthen lavender weighing about one ounce. Roll into
and other ff oral compositions by us- a thick thread-like form of about 3
ing 3-5% in such compounds. The inches long, tapering the ends
fresh fruity pineapple odor of allyl slightly. Dip them into a heavy
cyclohexane-propionate does not egg wash, roll them in grated
predominate, but it adds fullness. almonds, then place them on paper-
84
FOOD PRODUCTS 85

lined greased pans and shape them sure during the mixing-and-cook-
into crescent form. ing operation in order to avoid
Dry the crescents slightly by roasting the nuts. Try to maintain
allowing them to stand for about an a pressure of about 30 4 0 pounds
hour, then bake at 375°F. per square inch (psi). When the
Prepare the egg wash by mixing batch is cooked to the proper con-
thoroughly the following ingredi- sistency, turn off the steam and
ents: mix for about 4 minutes. Empty the
Egg 1 1b batch onto cooling slabs. When its
Fresh milk 5 oz temperature reaches 80°F., pack
Corn syrup or honey 21/2 oz into suitable containers, and place
a sheet of waxed paper over the
Almond Paste paste before putting the lids into
lb position.

I 1
[Blanched, broken
almonds
Granulated sugar
48.0
4.0
It is expedient to brush the sur-
face of the paste lightly with a thin
film of glycerin or invert sugar at
, Granulated sugar 28.0 130°F. You may substitute 5 lb of
)Invert sugar 4.0 blanched bitter almonds if a
3 {Water 9.6 slightly hitter-flavored paste is de-
Put some water in a steam- sired.
jacketed kettle and bring it to a
boil. Now place the almonds of (I) Almond Pastry
into the kettle, and boil for about {Egg whites 3%, lb
2 minutes until they are fairly soft. 1
Sugar 1 lb
Drain the water, and add the 4 1b i
I Salt
I
1 ½ 6 oz
of sugar, and run ( 1) several times Cream of tartar 3%a oz
through a peanut-butter mill. Grind , Almonds 4 lb
the almonds to a fine particle size, / Sugar 41/s lb
and then add (2). Place the batch Mix (l) and whip very lightly.
into a combination mixing-cooking Grind together (2) until the nut-
kettle, equipped with double agi- meats are fine, add this to ( I ),and
tator, and add (3). Mix and cook mix only enough to incorporate
the batch slowly until it becomes thoroughly. Mold the paste into
quite plastic (the paste will not any desired shape and place the
stick to the back of the hand). Have patties on greased and flour-dusted
the moisture content of the paste baking sheets. Sprinkle thinly sliced
about 14%. almonds over the tops, then bake in
Do not use too much steam pres- moderate oven (325-350F.). Re-
86 PRACTICAL AND INDUSTRIAL FORMULARY

move from baking sheets, and cover Mix the eggs and egg yolks with
the bottoms with a chocolate coat- the sugar and heat to 120°F. over a
.
mng. hot water bath, then beat until quite
light and firm. Pulverize the anise
Almond Rings
seeds and mix them with the flours.
Almond paste 1 Ib Finally, fold the flour mixture into
Butter 3% Lb the whipped mus thoroughly, but
Icing sugar 2%% Lb carefully. Deposit on greased and
Eggs 15 oz dusted pans, and bake in a slow
Cake flour 5 lb oven at 300-325°F.
Break up the almond paste, add Antioxidants in Foods
a little of the butter to it and cream
Confine the following to foods li-
thoroughly. When the paste ac-
able to oxidative rancidity, and add
quires the consistency of the butter,
only to edible oils, fats, and essen-
add the remainder of the butter and
tial oils:
sugar, and cream thoroughly. While
creaming, add gradually the eggs, Propyl, or octyl, or
and continue to mix until light. Fi- dodecyl gallate, or a
nally, fold in the cake flour. Con- mixture thereof in
tinue the mixing until the batter is edible oils and fats 0.1 %
smooth. Bag out into rings, cres- in essential oils 0.01%
cents, or any desired shape. Bake Butylated hydroxy-
at 350°F. anisole in essential
oils 0.1 %
Alpha Furfuryl Mercaptan Edible oils and fats 0.02%
This compound is an essential Antioxidants for
constituent of the aroma of roasted Essential Oils
coffee. Use it in concentrations of
1:1,000,000. Propyl gallate 0.01%
Butylated hy-
Anise Drops droxyanisole 0.02%
Sugar, powdered 5 lb These two antioxidants give cit-
Eggs 423 oz rus oils in particular protection
Egg yolks 20 oz against becoming "terpeny."
Anise seed 2/ oz These preservatives are approved
Cake flour 2 1b for food use by the Food and Drug
Bread flour -
21' 1b Administration.
FOOD PRODUCTS 87

Apple Crunch Cake Apple Sauce Cake

oz
Sugar, fine granulated 27 Cake four, high mois-
Shortening 9 ture 3%4 1b
~ Baking soda 3/4 Baking powder 21 oz
1 Salt Baking soda 14 oz
% 1/s oz
Salt
Cinnamon ½
Raisins, ground 6 Non-fat dry milk 3 oz
2 (Egg» 10 1 Sugar, fine granula-
Cream thoroughly ( 1), and add tion 47 lb
.
gradually, while creaming, (2). Shortening, emulsify-
Finally add alternately the follow- ing type 30 oz
.
1ng: Cinnamon ¼ oz
oz Allspice 40 gr
Cake four 34% Cloves 40 gr
sifted together with the Nutmeg 40 gr
Baking powder % 2( Applesauce 2% IL
Applesauce 33 Eggs 39 oz
Buttermilk 6 Applesauce 3% Lb
Continue the mixing until a Sift the flour, baking powder, and
smooth product is obtained. Weigh baking soda together, and mix ( 1)
into heavily greased suitable molds very thoroughly. Add at slow speed
lined with a liberal amount of the (2) and mix until smooth. Now mix
following crunch: together the eggs and applesauce,
Coconut, long shred 13 ox and add this in three separate por-
Sugar, powdered 6 oz tions, mixing until smooth after
,,Si Nutmeats, chopped
40 gr each addition.
Scrape the bottom and sides of
fine 9 oz the mixing howl several times dur-
Egg 3% o ing the mixing operation. Finally,
2 {'Lemon gratings I½ oz scale into loaf tins and bake at
Mix together (l), then spread the 365°F.
mass evenly over a pan, and toast
at 325° F. until dry-not too dark. Apple Wine, Stabilization of
When dry and not too hot, run it Add 0.15% of glucose oxidase
through a coarse food chopper and and catalase to apple wine in order
mix it together thoroughly with to prevent oxidation and the devel-
(2). opment of acetic acid.
88 PRACTICAL AND INDUSTRIAL FORMULARY

The flavor of this stabilized wine the sugar, corn syrup, and salt, and
is superior to the wine stabilized by bring all to a rolling boil. While
the addition of sulfur dioxide, or stirring, add to this boiling mass
by pasteurizing. Any discoloration the starch suspension, and continue
that develops disappears with the to mix until thick and clear. Finally.
aging of the wine. add this thickened juice-water to
the drained apricots and mix thor-
Apricot Glaze oughly-but gently-so as not to
Water 2 lb crush the apricots. Allow the mass
Agar-Agar % oz to cool, then use as required.
Granulated sugar 314 lb
Corn syrup 2 lb agels
Apricot pulp, strained 4, lb No. I
Soak the agar-agar in the water High gluten flour (a wheat
for 4 to 6 hours, then cook it slowly flour from which a large
to effect solution, and strain through part of the starch has
a fine sieve. Cook for 12 minutes the been removed) 7 lb
sugar, corn syrup, and strained Water (variable) 3 pt
apricot pulp, and then stir in the Sugar 9 oz
agar-agar solution. Use the glaze Yeast I½ oz
while hot. Salt l½ oz
Corn oil, refined 3% oz
Apricot Pie Filling Eggs 6 oz
Dried apricots (washed) 5 lb Mix all the ingredients until the
Water, hot 10 lb dough is smooth and pliable. Re-
Sugar 5 lb move the dough from the mixer at
Com syrup 2 lb approximately 80°F. Allow it to
Salt 3/4 oz ferment for about 30 minutes. Shape
Starch 5 oz into bagel form, and let them rest
Juice and water 12 oz for 15 minutes, then place them in
Wash the dried apricots twice and boiling water. As soon as the bagels
discard the water. Now soak the appear on the surface, remove them
apricots in the hot water until they from the water, and bake at about
are soft and tender ( about 20 450°F.
hours). Drain the fruit and then, if
necessary, add enough of the water No. 2
to yield 5 lb. Retain 12 oz of the (With Eggs)
juice-water to suspend the starch. High gluten Hour 4.00 lb
Place the rest of the juice-water in Water (variable) 27.00 oz
a cooking utensil, and stir into it Yeast 0.80 oz
FOOD PRODUCTS 89

Salt 1.00 oz several minutes before the mixing

Corn oil, refined 2.00 oz operation is completed.
Eggs 9.50 oz
Sugar 4.75 oz No. 5
(Whole Wheat)
Mix all the ingredients to a
smooth dough of somewhat firm High gluten flour 2.00 lb
consistency. Remove the dough Whole wheal flour 2.00 lb
from the mixer at about 80°F. Al- Water (variable ) 2.00 lb
low it lo ferment for about 30 min- Eggs 6.50 oz
utes or longer, then shape the ba- Sugar 4.75 oz
gels. Let them lie for 15 to 20 Yeast 0.80 oz
minutes before placing them in boil- Salt 0.80 oz
ing water. After properly condition- Corn oil, refined 1.60 oz
ing the bagels in boiling water, re-
lee the same procedure as for
move them. drain, and then bake at
egg bagel.
about 450°F.

No. 3 Baking Powder Equivalents

No. I
High gluten flour 4.00 lb
Water 35.00 oz Cream of tartar
Yeast 2.00 oz (potassium bitartrate,
Salt 1.00 oz U.S.P.) 2 oz
Corn oil, refined 1.20 oz Baking soda
Barley malt 1.20 oz ( sodium bicarhonate.
U.S.P.) l oz
Use the same procedure as for is equivalent to
egg bagel. Baking powder 4 oz
No. 4
No. 2
( With Onions)
High gluten flour 4.00 lb Cream of tartar 3 oz
Water (variable) 26.00 oz Baking soda l/ 0z
is equivalent to
Sugar 4.75 oz
Yeast 1.00 oz Baking powder 6 oz
Salt 1.00 oz
No. 3
Eggs 3.00 oz
Com oil, refined l.60 oz Cream of tartar I lb
Onions, dehydrated 1.60 oz Baking soda 8 oz
lse the same procedure as for egg is equivalent to
bagel. Add the onions to the dough Baking powder 2 lb
90 PRACTICAL AND INDUSTRIAL FORMULARY

Banana Cake Tomato paste (30%

Sugar, granulated 5.7 lb solids) 8 oz
Butter 1.5 Ib Sugar 6 oz
Emulsifying shorten- 2/White wine vinegar (5%
. 1.5 lb acetic acid) 8 oz
14 s Salt I oz
Cinnamon 132.0 gr
Salt 1.0 oz Water 2 pt
Honey 4.8 oz Barbecue seasoning I oz
Bananas 6.0 lb Mix ( 1) thoroughly until a
Eggs 2.4 Ib slurry is formed. Now mix (2)
Cake flour 5.4 lb thoroughly, and then apply some
Baking powder 3.0 oz heat While heating, stir in the
Mix ( l) and cream thoroughly. starch-watery slurry and continue
While creaming, add gradually the the heating until the starch devel-
eggs. Now mix the cake flour with ops. Finally stir in the barbecue
the baking powder and sift it, then seasoning. (See Barbecue Season-
add it to ( I ), and continue mixing ing.)
until the hatch is smooth. Scale, and
Barbecue Sauce
bake at about 375°F. Nuts OT COCO-
nut, or both, may be added if de- Tomato juice 8 lb
sired. Corn oil 1 lb
Worcestershire sauce l½ lb
Banana Jam Distilled vinegar 4 qt
Sugar 10 lb Capsicum %oz
Water 4 pt Mustard, dry 4 oz
Cream of tartar 262 gr Garlic, minced 3 oz
Lemon juice l pt Onion, grated 2% lb
Ripe banana pulp 10 lb Paprika 4 oz
Pepper, ground 4 oz
Mix the sugar, water, and cream Salt 2 oz
of tartar and cook to 230°F. Finally Mix all the ingredients and shake
add the lemon juice and banana well. Allow to stand overnight.
pulp, and boil to 224 ° F.
Barbecue Seasoning
Barbecue Sauce
0z
~ Starch ( cold thickening) I oz Onion, grated 10%
1
)Water I pt Mustard, dry I
FOOD PRODUCTS 91

Paprika I Baking powder (sift

Pepper, ground 1 together with cake
Salt ½ flour) 3% oz
Garlic, minced ½ Mix (l) and cream lightly, scrap-
Capsicum % ing the bowl very often. When the
Mix well together, and pack in mixture is light, add (2) slowly
glass containers. while creaming. Then add the milk.
Finally stir in the cake flour-baking
Basic Cream Icing powder, and continue mixing until
smooth.
Icing sugar 12 Ib
Use this formula for layers, sheet
Butter 3 Ib
cakes, loaf. or wine cakes.
Shortening, emulsifying
type 2% lb Bavarian Cheese Cake
Salt 33 gr
Baker's special cheese 6.0 lb
Condensed milk 331 oz
Granulated sugar, fine 2.4 lb
Flavor to suit
Corn starch 3.6 oz
Cream thoroughly at medium l!Non-fat dry milk solids 1.2 oz
speed the sugar, butter, shortening, Lemon juice, pow-
and sail Then add the condensed dered 0.6 oz
milk very slowly, at slow speed on Salt 0.6 oz
a three-speed mixing machine. Fi- Shortening, emulsify-
nally stir in the flavor. Chocolate ing type 2.4 oz
or cocoa, candied fruits, coconut, Eggs 28.8 oz
nutmeats, etc., may be added to this Egg yolk 9.6 oz
..
1cIng. Vanilla and lemon
flavor to suit
Basic Yellow Cake Wann water ( 120°F.) 12.0 oz
Sugar, fine granulated 6 lb Mix ( 1) until it is very smooth.
Shortening 17 IE Add the shortening and mix thor-
~ Butter 12 oz oughly. Mix the eggs, egg yolk, va-
1
Corn starch 12 0z nilla and lemon flavor, and add this
Salt 1 01 mixture in four portions to ( 1,) ,
Vanilla I½ oz mixing thoroughly after each addi-
[Fs Eggs
I½
1
lb
lb
tion. Scrape the aides and bottom
of the mixing bowl at frequent in-
Milk 3% pt tervals to ensure a smooth and
Cake flour 6% lb lump-free batter. Finally, stir in
92 PRACTICAL AND INDUSTRIAL FORMULARY

slowly the warm water, and con- Long-shred, desiccated

tinue the mixing until the mass is coconut 7.50 lb
smooth. Use spring forms. Line the Sliced Brazil nuts 3. 75 lb
pans (bottom and sides) with a Salt 1.88 oz
cookie dough. Fill the tins to within Vanilla flavor q.s.
one-half inch of the lop. Bake for Mix well.
about 13 minutes at 485°F. in
order to brown the dough, then bake Meanwhile, place in a separate
at 225°F. until done. container the following:
lb
Boiled Icing Fine granulated sugar 6.56
0oz Corn syrup 4.69
, [Egg whites 21% Invert sugar 2.81
)Sal % Sweetened, condensed milk 8.44
2 {Icing sugar 21% Hard coconut butter I.SO
, [Glucose 15 Heat to 260°F., with constant stir-
)Vanilla flavor to suit ring. Pour this batch into the mix-
Whip ( 1) until light. Add (2) ture of fondant, coconut, and Brazil
gradually while whipping and con- nuts and mix for about lO minutes,
tinue heating until the mass is stiff. or until the batch is firm enough to
Heat it to 180-200F., and add ( 3) be spooned into kisses.
to it slowly, continuing to beat until You can also spread this batch
the desired consistency is obtained. onto waxed paper, mark it, and cut
it like fudge.
Brazil Nut Fudge Kisses
Fondant
Bread Stuffing
lb
Fine granulated sugar 45.00 Clean, light ly toasted bread
Corn syrup 11.25 crumbs 10.00 lb
Invert sugar 5.63 Mono-sodium glutamate 0.20 oz
Water 11.25 Mustard powder 0.15 oz
Celery salt 0.10 oz
Place the ingredients in a suitable
Sage 0.10 oz
container and heat to 246F. Cool
White pepper 0.10 oz
the syrup to 125°F. and beat it into
fondant (thick creamy paste). Mix thoroughly in order to ob-
Heat 46.88 lb of the fondant to tain a uniform distribution of all
125-130°F. in a warm mixing ket- the substances. The seasoning mate-
tle, then add the following: rials may he varied if so desired.
FOOD PRODUCTS 93

utterream lcing tinue to cream until the desired

Powdered sugar 71, 1b icing consistency is obtained.
f
l ts

Butter lb Butter Cream Icing or Filling

1
]Egg whites oz
Flavor and salt to suit lb
2 {Whipping cream 1 o/i 6 lb Butter 2.00
Powdered sugar 1lb Emulsifying type
4 j Meringue powder (see 1 shortening 1.17
Meringue Powder) 3 oz Icing sugar 4.00
Water 1 pt l Sa1t and vanilla flavor to suit
(Whipping cream, about
Cream ( l ) thoroughly at a slow
speed. While creaming it add (2) 21 36% butterfat
Condensed milk
1.67
1.33
very slowly and continue creaming
3 {Finished marshmallow 1.17
at the same speed until the mixture
Cream (I) thoroughly until
is very light. Place (3) in another
fairly light. Mix (2) and add slowly
bowl and whip very light. Fold thor-
to ( l) while mixing at a slow speed.
oughly and carefully the creamed
Finally fold (3) in thoroughly. Use
mass into (3) and add a trace of
this cream immediately or place it
certified aquamarine blue color in
in the freezer and hold it for several
order to produce a whiter colored
hours to several days at 812°F.
icing. Use the icing as required.
Remove from freezer as needed,
Buttercream Icing and allow it to thaw at room tern-
perature.
Fondant 5 lb
Emulsifying type short- 1 ½ lb Butter Oil
•
enmng (Synthetic)
1! Butter 1% Ib Diacetyl, very pure 6.0 oz
Salt (variable) 28 gr Methylacetylcarbinol 4.5 dr
, Vanilla to suit Capryl butyric esters 3.0 dr
(Rum flavor to suit Acetyl isobutyryl 1.5 dr
Condensed milk 8 02 Acetyl propionyl l.5 dr
Water 3 oz Acetal acetate l.5 dr
Egg whites 8 oz Mix well and allow to stand over-
Cream the first 6 ingredients night.
thoroughly. Mix the condensed
Butterscotch
milk with the water, and add slowly
to the creamed mass. Finally, add Sorghum syrup 3 Lb
gradually the egg whites, and con- Sugar 4 lb
 PRACTICAL AND INDUSTRIAL FORMULARY

Butter 1 lb Butterscotch Icing

Vinegar 6 oz
Sugar, granulated 2½ lb
Vanilla to suit
Sugar, brown 2½ lb
Place the first 4 ingredients in a
Butter 20 oz
kettle and cook to 250 ° F. Remove
Condensed milk,
the kettle from the fire and stir in
sweetened 2% Ib
the vanilla flavor. Pour the batch
Water (variable) 17 oz
onto a greased slab, and score it
Fondant 4% Lb
into any desired shape and size.
Sugar, powdered 2 lb
Pack in wax-lined boxes.
Corn syrup 6% oz
Buttermilk Custard Mix the sugars with the butter
Buttermilk, liquid 42 oz and melt over heat until a medium
Milk, fresh 42 oz caramel color is obtained. Mix the
l!Sugar 30 oz condensed milk with the water, then
Com syrup 6 oz add it to the butter-sugar mixture.
Salt 55 gr Allow it lo cool slightly, then add
Eggs 18 oz the fondant, powdered sugar, and
Sugar 9 oz corn syrup, and continue mixing
2{Milk 9 oz until the finished product is smooth.
Com starch, U.S.P. 7½ oz Use this icing at a temperature of
Vanilla flavor q.a. 90°F. If necessary, thin it with aim-
Bring (l) to a boil. Mix (2) and pie syrup.
add it to (I) • Continue to stir the
mass until it thickens. Allow it to Buttencotch Topping
cool, then use it as required. No. 1
Water 2.8 1L
Butter Pecan FIiiing Sodium bicarbonate 175.0 gr
1
Sugar, granulated 3 lb Sodium citrate 175.0 gr
Eggs 18 oz Butter 19.2 oz
Salt 75 gr Brown sugar 3.2 1b
2
Cinnamon %4 oz Cane sugar 10.0 lb
Milk (variable) 42 oz Condensed skim milk,
Cake crumbs 4 oz 3 sweetened 12.8 oz
Pecans, finely chopped 24 oz Water 12.8 oz
Mix the ingredients thoroughly. [Condensed skim milk,
In case the filling does not spread 4{ sweetened 2.4 lb
readily, add enough egg whites to [Water 2.0 lb
make spreading easier. 5 {Com syrup 16.0 Lb
FOOD PRODUCTS 95

Orange color to suit Water, warm (variable) 12.00 oz

6!Butter flavor to suit Salt 1.00 oz
Salt 2.0 oz Flavor to suit
lace ( l ) in a steam-jacketed Cake flour 4.50 lb
kettle and heat batch until the butter Baking powder 0.75 oz
is melted. Now add (2). Mix (3) Butter, melted 30.00 oz
and introduce it into the kettle and Heat the first seven ingredients
heat to 240°F. Mix (4), slowly in- over a hot waler bath to ll0°F.
troduce it into the kettle, and bring Then whip this mixture until it is
the whole batch to a boil. Finally light and somewhat firm. Sift to-
pour this hot mixture into (5 )- gether the cake flour and the baking
previously heated to l70°F. At this powder, and fold it into the whipped
point add (6), homogenize the mixture. Finally, fold in the molten
whole at a pressure of 200 psi., and butter, thoroughly and carefully.
fill at 190°F. Scale into pans and bake at a tem-
No. 2 perature of 390°F.

lb No. 2
Brown sugar 25.0
Sugar 47, lb
Corn syrup, Stanley's 25.0
Water 16.5 Eggs, mixed 7% Ib
Salt 0.5 Water 12 oz
Vanilla flavor to suit Lemon oil 1 dr
Place the first four ingredients in Salt 34 oz
a steam jacketed kettle and cook Cake flour, high moisture
rapidly to 228°F. Turn off the heat type
and stir in the flavor. Then fill hot
Butter
into quart containers and seal Use Mix first five ingredients and
the product as is, or add 2 oz of heat to about 120°F., then beat un-
melted butter to each quart of the til it is of a light and firm con-
topping, stirring thoroughly before sistency. Sift the cake flour and fold
.
serving. it in by hand carefully (avoid over-
mixing). Finally, melt the butter
utter Sponge Cake and fold it in gradually. Scale into
No. 1 pans of any desired shape and size,
Sugar 5.25 lb and hake at about 400° F. Immedi-
Egg» 6.00 lb ately upon removal from the oven,
Egg Yolk 1.50 lb turn the cake out on dusted cloth
Corn syrup 12.00 oz to cool, with the pans inverted on
96 PRACTICAL AND INDUSTRIAL FORMULARY

cake for the purpose of retaining the batch while mixing it. This icing
moisture. will keep soft for a long time.

Cake Filling No. 2

Fresh milk 3 lb Granulated sugar 7.5 lb
1 Granulated sugar 12 oz Corn syrup 12.0 oz
{ Salt 39 gr Cream of tartar 55.0 gr
Fresh milk 6 oz Water 30.0 oz
,Corn starch 7 oz Place in a clean kettle and cook to
222°F., then cool to 90°F. Add this
Granulated sugar 6 oz
Whole eggs 10½ oz sugar solution gradually to the fol-
Butter 1 ½ lb lowing shortening mixture which
3 Granulated sugar 4 oz has been creamed light at a medium
{ Vanilla flavor q.s. speed:
Emulsifying type vegetable
Bring ( 1) to a boil and stir. Add
shortening 5.0 lb
(2), stirring constantly until the
Puff pastry margarine ( high
mass thickens. Cream it until very
melting) 2.5 lh
light, and cook it for several min-
Continue the creaming until the
utes. Cool the batch lo 75°F., and
desired icing consistency is ob-
add (3) after it has been well
tained.
mixed. Use as required.
Cake Topping
Cake Icing
No. I Granulated sugar 1% lb
Light brown sugar 12 oz
Meringue powder 2/ oz l/Margarine or butter 1% lb
l/4X sugar ½ lb Corn Syrup 4 oz
Cold water 3 pt Fresh milk 12 oz
Glucose % p _) Chopped almonds or
Glycerin ½ pt 2
} pecans 2 lb
214X sugar 2 1b Bring ( I ) to a boil. Remove
Liquid certified blue as needed from the fire, and add (2). Cool
Flavor as desired slightly, then use as required.
Dissolve contents of (l) in mix-
ing machine. Add sugar and liquid Calcium Cyclamate
blue of ( 2) and mix together. Heat (Sweetening Agent)
the glycerin and glucose of (2) Calcium cyclamate is an ideal
together at 120°F., and when icing sweetener for dietetic and diabetic
stands up clear and sharp, add it to products. It is very stable, and its
FOOD PRODUCTS 97

sweetening properties are not af- and cut into caramel size, while still
fected by cooking, canning, baking, warm. Wrap in waxed paper when
or freezing. It is safe and pure, free cold.
of salt, and it has no bitter off-taste
or after-taste. All flavorings are Caramel Corn
compatible with it. [Sugar 9.00 Ib
l]Corn syrup 4.50 lb
Caramels
No. 1
L
Water 3.50 lb
, {Butter 2.25 1b
Sugar 6 lb )Salt to suit
Corn syrup 4% lb Popped corn 15 gal
Butter 6 oz Cook (l) in a steam-jacketed ket-
Sweet Cream 20 6 pt tle lo 285 ° F. While agitating the
Mix and cook all the ingredients batch, stir in (2). Now stir in the
except the cream over a slow fire popped corn.
to 238°F.; add one half of the
cream gradually and cook to Caramel Flavor
242°F.; add the rest of the cream Coffee extract 12.000 oz
and stir. Cook to 248°F. Pour the )Butter flavor 6.000 oz
mass onto an oiled slab between Prolo,·anol C 0.125 oz
bars. When cold, mark with a cutter Palatone 0.100 oz
and cut into the desired shapes.
You may use the above formula
r Ethyl vanillin
Vanillidine
0.125 oz

for making chocolate caramels by 2 J acetone 0.125 oz

just adding 12 oz of chocolate Absolute resin
liquor after all the cream has been I
vanilla 0.250 oz
added. I Absolute resin

No. 2
l Tonka bean 0.125 oz
Propylene glycol 3.000 pt
Sorghum syrup 4 lb Caramel 1.000 pt
Brown sugar 1% Ib Water, enough to
Milk 18 oz make 1.000 gal
Chocolate 9 oz Heat the propylene glycol to
Butter 41h oz about 75°C. and stir in (2). When
Vanilla flavor ½ oz solution is complete, add ( I ) , with
Place the first 5 components into constant stirring. Continue stirring
a kettle, and cook to 244°F. Re- while adding about 2 pts of water.
move kettle from fire, and stir in Finally stir in the caramel and
the flavor. Pour onto a greased slab, enough water to make one gallon.
98 PRACTICAL AND INDUSTRIAL FORMULARY

Catsup 4 oz of the desired color per gallon,

Ripe tomatoes, sliced 5 qt slowly with constant stirring. Con-
Onions, chopped l cups tinue to mix until solution is com-
Cinnamon (3-inch plete, then strain through cheese-
pieces) 2 cloth. Use alcohol or glycerin as a
Garlic clove, large, preservative if desired. Use con-
chopped 2 tainers made of glass, enameled
Whole clove ½ oz metal, Monel, or stainless steel.
Vinegar (56% acetic The following coal tar dyes are
acid) I pt no longer certified colors; therefore
Sugar 8 oz they can no longer be used in food
Salt ½ oz products.
Paprika ½ oz FD&C Orange No. 1 and 2.
Capsicum powder 3-5 gr FD&C Red No. 32.
Mix together the tomatoes with FD&C Yellow Nos. 1, 2, 3 and 4.
the onions and boil gently for about
Challis
30 minutes, then squeeze them
(Jewish Egg Bread)
through a sieve. Place the cinnamon
sticks, cloves, and garlic in a clean, Strong bread flour 25 lb
thin, white cloth, and tie the top Water (variable) 14 lb
tightly; add this spice mixture to Yeast 1 lb
the vinegar and boil gently for Sugar 15 oz
about 30 minutes, then remove it Dry malt l5 oz
from the vinegar. Boil the strained Salt 5 oz
tomato mixture rapidly until the Com oil, refined 15 oz
original volume is reduced one-half. Eggs ( half yolk) 24 oz
Keep on stirring to prevent sticking. Mix all the ingredients until the
Now stir the spiced vinegar, cap- dough is smooth and pliable. Keep
sicum, salt, sugar and paprika into the dough al approximately 86°F.,
the tomato mixture and boil rapidly and allow it to ferment for about
with constant stirring for about I 0 2% hours. Puncture and continue
minutes. Finally, pour into clean, the fermentation for an additional
hot, sterile bottles. Fill bottles to hour before weighing the dough.
top and seal tightly. Divide the dough into pieces, allow-
ing l/ lb for each loaf. Shape into
Certified Food Colon strands tapering a little at one end.
In preparing a solution of food Plait the strands as desired. Wash
colors, use distilled water and boil the loaves with egg wash, then be-
it. Then cool it to l80°F., and add sprinkle with sesame seds. Allow
FOOD PRODUCTS 99

them to proof 15 minutes or more Cheese Filling for Strudel

before panning, then bake at about Baker's cheese 4 lb
425F. Flour 2/ oz
Cheese Buns Egg yolks 11¼ oz
Sugar 25 oz
Baker's cheese 9 oz
Raisins 14 oz
Flour 21 oz Lemon rind to suit
Eggs 27 oz Egg whites 14/ oz
Sugar 2/ lb Mix the cheese with the flour until
Salt l oz smooth. Whip up the egg yolks and
Lemon juice enough to flavor sugar and fold into the cheese mix-
Carefully mix all the ingredients ture. Add the raisins and lemon
until the batch is of smooth con- rind and mix thoroughly. Finally,
sistency. Scale as required, then whip the egg whites until firm, then
bake it at a temperature of 325° to fold them into the cheese mixture.
350°F.
Cheese Pie
Cheese Cake Milk 2 Ib
Cream cheese 4 lb Sugar l lb
Hoop cheese
lEgg whites
Egg yolks
3 lb
18
30 oz
oz
Salt
Milk
C omstarc h
l.
max together 115 oz
oz

oz
Vanilla to suit Baker's cheese 4 lb
Egg whites l lb Eggs 211 oz
2Salt 80 gr Vanilla to suit
Sugar 6 oz Egg whites 16 oz
Graham cracker meal 5 lb Sugar 10% oz
]Butter 1 Ib Mix the milk, sugar, and salt, and
Sugar, white 12 oz bring to a boil. Add the cornstarch-
Sugar, brown 12 oz milk mixture, and continue heating
Mix ( 1) until smooth, and whip it until clear. Blend together the
until it is of the proper consistency, cheese, eggs, and favor, and con-
then fold (2) into the creamy mass. tinue mixing until smooth. Now add
Scale into spring molds, the bot- the cooked custard while hot and
toms of which are lined with about keep on mixing until smooth. Mix
¼ inch of the thoroughly mixed together the egg whites with the
( 3), and tightly packed. Finally, sugar and whip until light and firm,
bake at a temperature of about then add this to the cheese-custard
350°F. mixture. Place the batter into pre-
100 PRACTICAL AND INDUSTRIAL FORMULARY

baked pie shells. Besprinkle the top m-Methylbenzyl pro-

with cake crumbs, and bake at pionate 0.5 oz
400°F. The batter yields 12 eight- Vanillin 40.0 gr
inch pies. Mix well and allow to stand a
week or more.
Cherry Oil
No. 1 No. 3
Benzaldehyde, F.F.C. 2.0 oz
0z
Allyl benzoate 0.75 oz
Ethyl acetate 6.12
Allyl isovalerate 0.50 oz
Ethyl acetoacetate 1.50
m-Methylbenzyl formate 0.50 oz
Ethyl oenanthate 1.50
Cyclohexyl formate 0.75 oz
Ethyl caprate 1.50
Benzyl alcohol 0.25 oz
lsoamyl butyrate 0.75
Ethyl caproate 0.75
Aldehyde C,, 2.00 oz
Eth y 1 acetate 3.00 oz
Ethyl caprylate 0.75
Vanillin 40.00 gr
Benzaldehyde, F.F.C. 0.75
Essence of hitter almond, Mix well and allow to stand a
F.F.P.A. 0.45 week or more.
p-Tolyl aldehyde 0.30
Chewing Taffy
Vanillin 0.15
Terpenyl butyrate 0.075 Granulated sugar 5 lb
Geraniol, pure 0.075 Corn syrup 5 lb
Geranyl butyrate 0.075 Invert syrup 2 lb
Essence of cloves, Bourbon 0.075 Water 1 lb
Essence of cinnamon 0.075 Vegetable fat, 86 to 96 0.5 Ib
Acetyl methylcarbinol 0.075 Salt 0.5 oz
Essense of wine dregs 0.030 Color and flavor to suit
Mix well and allow to stand a Place the syrups, sugar, and
week or more. water in a kettle and heat to the
boiling point. Wash down the sides
No. 2 of the kettle. Add the fat and cook
to medium firm ball (254-262F.).
Benzaldehyde, F.F.C. 2.0 oz Pour the batch onto an oiled cool-
Aldehyde Ch; 2.0 oz ing slab, add the salt, and fold in
Ethyl acetate 4.0 oz the edges when partly cool. When
lsoamyl butyrate 0.5 oz sufficiently cool, pull well on the
Tolyl aldehyde 0.5 oz hook. Add the flavor and color
Allyl benzoate 0.5 oz while pulling. Spin, cut, and wrap
Cyclohexyl formate 0.5 oz in cellophane or waxed paper.
FOOD PRODUCTS 101

Chiffon Cake, Plain Sugar, ,;ranulated 42

oz
Cake flour 45.00 oz Lemon juice 30
oz
Baking powder 2.30 oz f Lemon peel 1 oz
l!Sugar, finely granu- Water 18 oz
lated 31.66 oz l . Salt ½ oz
Salt 1.00 oz Eggs 12 oz
Corn oil 23.33 oz Egg yolk 24 oz
Egg yolks 25.83 oz 1I Color
Egg whites
q.s.
3% lb
Flavor to suit
Water 5.00 oz ( Sugar, granulated 3 lb
Lemon juice 3.33 oz Soak the gelatin in the cold water
Lemon rind, grated 1.67 oz for 15 minutes or more. Mix (1)
Egg whites 46.67 oz and cook over hot water until it
Granulated sugar 30.00 oz begins to thicken, then fold in the
Cream of tartar ( po• softened gelatin and allow the mix-
tassium bitartrate) 91.50 gr ture to cool. Whip the egg whites,
and, while whipping, add gradu-
Carefully mix and sift together ally the sugar. Continue whipping
(l). Stir in the corn oil, egg yolks, until firm. Now fold the whipped
and flavor. and continue mixing mass into the cooled gelatin mix-
until a smooth mixture is obtained. ture. Finally, fill into pre-baked pie
Stir in slowly the water, lemon shells and chill. Use any desired top-
juice, and lemon rind. Now place ping.
the egg whites, granulated sugar,
and cream of tartar in another No. 2: PUMPKIN

mixer and whip slightly-not too Cold water 24 oz

firm. Finally, fold the batter, care- 50 mesh, high-)
fully but thoroughly, into the Gelatin, melting,
3 oz
whipped mass. Scale as required. U.S.P. quick-set-
then hake at about 365 ° F. Invert ting.
after the baking is completed. Allow Sugar, brown 3 lb
it to cool, then remove from the tine. r
Evaporated milk 3 lb
I
Salt % oz
Chiffon Pie Fillings l{Pumpkin, cooked 7% Ib
No. I: LEMON I Cinnamon 1% oz
Cold water 24 oz I
Ginger l oz
50 mesh, high- [Mace ½ oz
Gelatin, I melting,
3 oz
Egg yolk 27 oz
U.S.P.1 quick-set- Egg whites 3 lb
ting. Sugar. granulated 3 Ib
102 PRACTICAL AND INDUSTRIAL FORMULARY

Soak the gelatin in the cold water Soak the gelatin in the cold water
for about 15 minutes. Beat the egg for 15 minutes or more. Mix (I)
yolk until foamy, then add ( 1) and and cook over hot water until it
mix thoroughly. Cook this mixture begins to thicken, then fold in the
over hot water for about 10 min- softened gelatin and allow the mix-
utes. Remove from fire, then fold ture to cool. Whip the egg whites,
in immediately the softened gelatin. and, while whipping, add gradu-
Place in refrigerator for about one ally the sugar. Continue whipping
hour to chill. Whip the egg whites, until firm. Now fold the whipped
and, while whipping, add gradually mass into the cooked gelatin mix-
the sugar. Continue whipping until ture. Finally, fill into pre-baked pie
firm. Now fold carefully the shells, and chill. Ue any desired
whipped mass into the chilled pump- topping.
kin mixture, and 611 into pre-baked
pie shells. Finally, chill for 3 hours Chill Sauce
before selling. Ripe tomatoes, finely
chopped 8 qt
No. 3: SQUASH Sweet red peppers,
Follow the procedure for pump- chopped 4 cups
kin pie filling, except for substi- Onions, chopped 4 cups
tuting 7 lb of cooked squash in Hot pepper, chopped 2
place of the pumpkin. Celery eed 2 0z
Mustard seed 1 0z
No. 4: STRAWBERRY Bay leaf 2
Whole clove oz
Cold water 24 oz Ginger, ground / oz
50 mesh, high- Nutmeg / oz
Gelatin, I melting and Cinnamon (3-inch
U.S.P.] quick-set-
3% oz
pieces) 4
ting Sugar, brown 1 lb
Sugar, granulated 42 oz Vinegar (5%-6%
Strawberry juice, acetic acid) 3 pt
drained of frozen Salt I½ 01
l] strawberries 30 oz Mix the tomatoes together with
Strawberries, drained 3 Ib the sweet peppers, hot pepper, and
Egg yolk 2 Ib onions. Place the bay leaf, celery
Salt % oz seed, cinnamon, cloves, ginger,
Egg whites 3% Ib mustard seed, nutmeg in a thin
Sugar, granulated 3 Lb white cloth, and tie top tightly. Add
FOOD PRODUCTS 103

this spice combination to the tomato Dissolve the egg albumen in the
mixture and boil until the original 12 oz of water. Heat the honey to
volume is reduced one-half. Stir fre- 240°F. (the distinctive flavor of
quently in order to prevent sticking. honey is lost when honey is heated
Now stir in the salt, sugar, and vine- to temperatures above 280°F.).
gar, and boil rapidly with constant Pour the honey into the mixing
stirring for about 5 minutes. Re- bowl of beater. Mir at slow speed,
move the spice bag, and pack into and when the temperature has
clean, hot, sterile containers. Fill dropped to 160°F. or lower, add
containers to top, and seal tightly. the dissolved egg albumen. Beat un-
til the batch is light and fluffy.
Chocolate Butter Cream Place (2) in a separate container
Butter 30 oz and heat to 265°F. Put the mixer
Icing sugar 3% lb in second speed, and slowly add
Cinnamon oz ( 2) to the whipped batch. Continue
Heavy cream 12 0z the beating until the batch begins
Chocolate liquor, to stiffen. Add the flavor, melted
melted 7-9 oz butter, and nut meats and mix well.
Mix the sugar, butter, and cinna- Pour the mus onto an oiled cool-
mon, and cream thoroughly at slow ing slab to a thickness of about ½
speed. Add gradually the heavy inch. As soon as the hatch is cold,
cream while creaming al slow speed. cut to any desired size and immedi-
Finally stir in the chocolate liquor, ately dip in previously prepared
and make sure that it is thoroughly chocolate, either by hand or ma-
incorporated. Use this as a filling chine. You may replace the dried
in layer cakes. egg albumen and the 12 oz of water
with % oz powdered egg alhnmen
Chocolate Coated Nougat Bar in 15 oz fresh egg whites. Some of
Honey 2¼ lb the honey may be replaced with in-
I ~ Dried egg albumen 3 oz vert sugar.
Water 12 oz
8/, Lb Chocolate Coating for
Sugar
Ice Cream Ian
2Corn syrup 5% Ib
Water 2 pt oz
Plastic ,·egetable but- Coconut oil 82.00
a. ter, 92 degrees
f 12 oz Sugar, powdered 44.90
'[ Vanilla fta,·or % oz Non-fat milk solids 7.50
Nut meals ( optional) ½ lb Non-fat chocolate solids 15.00
104 PRACTICAL AND INDUSTRIAL FORMULARY

Lecithin 0.45 Cocoa (partly dutched) 1lb

Salt 0.15 Fondant 6¼ lb
Mix the sugar, milk solids, choc- Emulsifying type short-
olate solids, and salt, very thor-
.
enmng 10 oz
oughly. Add the lecithin to the oil, Water 10 oz
and heat the oil-lecithin mixture to Vanilla flavor ¼ oz
120°F. Add +4 of this oil mixture Mix the butter with the corn oil.
to the dry mixture and mix thor- and heat to 110°F. Sir in the cocoa
oughly. Finally, stir in the remain- and continue to mix until smooth.
ing oil-lecithin mixture, and con- Add and incorporate thoroughly
tinue to mix until the resultant the fondant, shortening, water, and
product is very smooth. Cool and vanilla flavor.
store the coating until ready to use. Use this icing at a temperature
Before the dipping is begun, heat of 90-95°F. If the icing is too thin,
the chocolate coating to 150°F., add simple syrup.
and then cool to 110°F. Dip the ice
Chocolate Syrup
cream bars at temperatures rang-
No. 1
ing from 102 to 10°F.
Sugar 3 lb
Chocolate Fudge Icing Corn syrup l ½ lb
Water 3 Ib
Sugar 18 lb
Cocoa powder l lb
12Salt ½ oz Vanilla extract ¾ oz
Water 5% pt Bring the water to a strong boil
~ Bitter chocolate 9 lb
2 and dissolve the sugars in it. Add
Invert sugar 43 lb
the cocoa powder, rubbing it into
.Powdered XXXX
a smooth paste. When cool, stir in
sugar 6% lb
the vanilla extract and continue
~ Shortening Jry.. ~ lb
stirring until the product is homoge-
4 Margarine l/, lb neous.
{ Vanilla flavor l/ oz
Boil (I) to 230°F. Remove from No. 2
fire and add (2), stir until smooth, Sugar 2½ lb
and then transfer the whole to a Corn syrup 12 oz
mixing bowl. While mixing the Water 5/, Ib
hatch at low speed, add (3). When Chocolate liquor, bitter 5 oz
the hatch stiffens, add (4). Vanilla extract oz
Place all the ingredients, except
Chocolate Icing the vanilla extract, in a clean kettle
Butter 10 oz and cook to a density of 30° Baume.
Corn oil 10 oz Stir in the vanilla extract when cool.
FOOD PRODUCTS 105

No. 3 ~lushrooms, sliced 4.50 lb

Sugar 4 lb 4 Green pepper, sliced 4.50 lb
{ Bean sprouts 13.50 lb
Water 6 lb
Cocoa, good grade 13 oz Place (l) in a kettle and lightly
Salt 87 gr brown it. Introduce (2) into (1)
Vanilla flavor ½ oz and simmer for ½ hour. Now add
Mix thoroughly the sugar and (3), dissolved in a little water.
cocoa and add the water at 180°F. Next, add (4) and bring to a boil.
with constant stirring. Stir in the Finally, thicken the whole batch
salt and heat to a rolling boil. Boil with the following paste:
for about 3 minutes, cool to room Cornstarch l.50 lb
temperature, and stir in the vanilla Cold water 2.25 pt
flavor. Store at 40°F. until used. Mix thoroughly. Fill into suita-
ble containers, and freeze.
Chocolate Topping for Ice Cream,
Pies and Bakery Cakes Chow Mein Noodles

oz Flour 23.67 IL
Cocoa 3.0 Eggs 4.78 Ib
Sugar 11.0 W atcr 4.84 lb
Nonfat dry milk solids 10.0 Salt 8.00 oz
Vegetable fat 32.0 Mix thoroughly to form a smooth
Water 44.0 dough. Roll out the dough very thin,
Mix thoroughly. Pasteurize at dry partially and cut into thin
165°F. for about 30 minutes. strips. Dry the resultant noodles,
Homogenize and cool. Whip it at and then deep-fat fry them at
40 ° F. until the desired consistency 375°F.
is attained. Top the ice cream, pies, Cinnamon Bun Smear
or baked cakes with this whipped
product. Sugar, light brown 25 oz
Sugar. granulated 25 oz
Chop Suey Corn syrup 16 oz
(To Freeze) Honey 8 oz
~ Onions, sliced 28.12 Ib Salt 48 gr
1
]Lard 4.50 lb Baking soda 80 gr
Celery, ~/1 inch Shortening l6 oz
2 pieces 18.00 Ib Hot waler (variable) 6 oz
{ Water 3.38 gal Flavor to suit
t\teat conce:1trate Mix the first six components
3 (Armours thoroughly. Incorporate thoroughly
{ Vitalox) 3.38 Ib the shortening. Add the hot water,
106 PRACTICAL AND INDUSTRIAL FORMULARY

then the flavor, and continue mix- Coconut Macaroons

ing until a smooth product is ob- Sugar, granulated 5% Ib
tained. Invert syrup 1 Ib
Coconut Filling Corn syrup 10 oz
Coconut, pulverized 64 Lb
Granulated sugar
Water
1Corn syrup
3
14
1% lb
lb
lb
Salt
Egg whites (variable)
Vanilla flavor
28
3,
to suit
gr
Lb

Invert sugar l¾
Salt 13
2 {Macaroon coconut 5 lb
3 {Eggs 8 o
Bring (I) to a rolling boil. Pour
the hot mixture over (2) and mix
together thoroughly, then set aside
to cool. When cool, stir in (3).
Use as required.
Coconut Mounds
Sugar
Water ( variable-the fin-
ished mix should be firm)
Corn syrup
Invert syrup
Macaroon coconut, desic-
cated 30.00
Mix the sugar and water and heat
to about 180F., but do not boil.
Add the syrups and mix thoroughly.
Finally, incorporate thoroughly the
desiccated macaroon coconut. Use
a wire cut machine to deposit the
cookies, or shape into mounds by
hand, on paper-lined pans. Bake al
465°F. only long enough to brown
the outside surface.
Do not allow the cookies to he
baked through.
lb
l\fix the sugar, syrups, coconut,
gr
and salt, and heat to 170° F. Cool
to about 120°F., then gradually
work in the egg whites and flavor,
and mix the whole mass thoroughly.
Roll into balls by hand, and de-
posit these on paper-covered pans.
Bake at about 375°F. Brown the
macaroons but do not bake them
through. If a softer macaroon is
wanted, increase the amount of in-
lb
vert syrup.
15.00
Coconut Meringues
6.00
11.25 Egg whites 3.0 lb
15.00 jugar, granulated 19.2 oz
Salt 64.0 gr
Cream of tartar 65.6 gr
{Cake flour 4.8 oz
1 Sugar, powdered 1.5 lb
Whip (1) light. Fold in (2)
thoroughly hut carefully. Use a
pastry bag and a plain tube for de-
positing mounds on greased and
flour-dusted tins. Sprinkle macaroon
coconut on the tops, allow them to
dry for an hour or more, and then
bake them in a cool oven (250-
300°F.) until thoroughly dried. Put
two units together with a liberal
FOOD PRODUCTS 107

amount of apricot preserves be- into round tins measuring 8x 1

tween them. inches.
Top each one with about 2 oz
Coconut Topping of moistened coconut. Bake at
Sugar, granulated 3 lb 370°F.
Egg whites 6 oz
Macaroon coconut 1 ½ lb Coffee Crunch
Mix thoroughly the sugar with Sugar, granulated 71,_ 1b
the egg whites. Add the macaroon Water 4½ lb
coconut and continue mixing until Com syrup 17 Ib
a good distribution is effected. Salt oz
Spread a layer (about one inch Macaroon coconut l lb
thick) over a grea1ed and flour• Nutmeats, chopped 1 lb
dusted pan and bake it until golden Instant coffee 18 oz
brown. Allow it to cool, then crush Mix the sugar, water, corn syrup,
into small pieces. Use when re- and salt, and heat to 280°F. Stir in
quired. the coconut and nutmeats, and heat
to 300°F. Add the instant coffee and
Coffee Crumb Cake stir thoroughly. Remove from fire,
Sugar, granulated 4 lb and pour onto pans in thin layers.
Honey 10% oz Allow it to cool, then break into
Brown sugar 10% o pieces of any desired size.
Shortening, emulsi-
Coffee Extrad
1 fying type 2/ Ib
Non-fat dry milk 6% oz oz
Eggs 8 oz Ground, roasted coffee 6.0
Salt I½ oz Glycerin 24.0
Flavor to suit Water 12.0
Eggs (part yolks) 30% oz Mix the coffee with the glycerin,
Water (variable) 66%4 oz and heat to 90°C. Strain, and wash
Cake flour 94%4 oz with the water, previously heated
Baking powder 41, oz to 90°C., then filter.
Mix the cake flour with the bak-
ing powder and sift it. Cream (l) Cole Slaw
thoroughly. Add while creaming Cabbage, white 14.00 lb
( 1) the eggs ( part yolks), water, Carrots 2.00 lb
and the sifted four mixture. Weigh Salad dressing (see
out about l4 oz into tin pans. meas- Salad Dressing) 3.25 Ib
uring 5 x 10% x 1 inches; or Milk 1.75 lb
108 PRACTICAL AND INDUSTRIAL FORMULARY

Vinegar, white 10.50 oz Eggs 3.00

Sugar 7.00 oz Bread flour 12.00
Sal 2.50 oz Corn meal, fine 3.00
Pepper, white 193.00 gr Corn meal, coarse 3.00
Paprika, Spanish 0.50 oz Baking powder 0.75
Shred the cabbage and carrots Milk 15.00
slowly in a slicer. Blend the salad Cream the sugars and butter-
dressing, milk, vinegar, salt, sugar, shortening mixture for 5 minutes.
paprika, and pepper, in a small Add slowly, while creaming, the
mixer equipped with an agitator. eggs. Finally, add successively the
Next. stir in this dressing into the bread flour, baking powder, corn
cabbage-carrot mixture, and mix meals, and milk, and continue mix-
thoroughly. Finally, fill the finished ing until a smooth batter is ob-
product into trays or into individual tained. Spoon this batter into
containers. Keep this product at a greased cups, and bake at 400°F.
temperature around 36 ° F. in order
to prevent spoilage. If a superior Corn Relish
flavor is desired, store the cabbage- Corn (52-56 ears) 8 qt
carrot mixture overnight in a Sweet red peppers, diced 4 pt
charred wood barrel. Green peppers, diced 4 pt
Celery, chopped 4 qt
Concord Grape Oil
Onion, sliced 4 cups
0z
Sugar 32 oz
Methyl anthranilate, C.P. 2.00
Vinegar (56 acetic
Ethyl anthranilate 0.25
e
acid) I gal
n-Butyl anthranilate 0.50
Salt 3 oz
Cinnamyl anthranilate 0.50
Celery seed 2 oz
lsoamyl butyrate 0.25
Mustard, dry 3 oz
Ethvl, oenanthate 0.80
Flour 4 oz
Ge ranyl acetate 0.25
Water I pt
Ethyl acetate 8.00
Remove the husks and silks from
.T\f ix well and allow to stand a
the corn, and place it in boiling
week or more.
water. Allow to simmer for about
Corn Muffins 10 minutes. then dip the ears into
lb cold water. Drain and remove com
Sugar 6.75 from the cob, then measure out 8
Invert sugar 1.50 quarts of it. Mix the peppers with
.
Butter and shortening max- the celery, celery seed, onion, salt,
ture 4.12 sugar, and vinegar, and boil for
FOOD PRODUCTS 109

about l5 minutes. Mix the mustard Mix all the ingredients very thor-
with the flour, stir in the water, and oughly at a slow speed until the re-
add this mustard-Hour combination sultant product is smooth. Give the
and the com to the pepper mixture. dough a 4-fold roll as for Danish
Stir and boil for about 5 minutes. pastry, then place it in a refriger-
Pack the mixture into clean, hot, ator for 20-24 hours. Roll out
suitable containers, filling to ' rather thin, then cut into small tri-
inch from lop. Attach the lids and angles, and roll up as for crescents.
boil containers for about 10 min- Place in pans and bake at about
utes in boiling-water bath. Remove 375°F.
containers, and seal tightly. If more
yellow color is desired, mix about Cream Filling for Sugar Wafers
I oz of curcuma powder with the No. I
mustard-flour mixture. Coconut butter 18.75 1b
Icing sugar 36.00 lb
Cream Cheese Filling Non-fat dry. milk 1.50 lb
Cream cheese 3.75 lb Citric acid, powdered 0.75 oz
Sugar, powdered 21.00 oz Flavor to suit
Butter 6.00 oz Stir the coconut butter until it is
1 J Corn starch 6.00 oz creamy and smooth. Mix the other
ingredients and add them gradually
Milk powder 6.00 oz
Salt 70.00 gr to the cream, incorporating well
Vanilla to suit after each addition.
Egg 9-12 oz No. 2
Mix (1) thoroughly. Add the Coconut butter 20.0 Ib
eggs gradually while creaming (1) Icing sugar 18.0 Lb
and continue mixing until the eggs Non-fat dry milk 2.0 lb
are thoroughly incorporated. Use as Corn starch 13.0 oz
required. Salt 175.0 gr
Icing sugar 18.0 lb
Cream Cheese Cookies
Tartaric acid 44.0 gr
Butter 3 lb Flavor and color to suit
Cream cheese 3 lb Cream thoroughly the coconut
Salt ½ oz butter at medium speed. Add very
Flour, high gluten 1 lb gradually while creaming, the icing
Flour, pastry 1 lb sugar, dry milk, corn starch, and
Vanilla flavor q.s. salt. Then stir in gradually the rest
Sugar, powdered 12 oz of the icing sugar until it is thor-
110 PRACTICAL AND INDUSTRIAL FORMULARY

oughly incorporated, shift the mixer Diabetic Bread

to high speed, and continue cream-
ing until the desired consistency is
Water 7 lb
Gluten flour 9 Ib
obtained. Finally, stir in the tar-
Butter 5 oz
taric acid, flavor, and color.
Salt l oz
Cream Topping, Imitation Yeast 9 oz
• Wheat flour from which a large part
oz of the starch has been removed.
Gelatin 0.75
Mix all the ingredients until the
Hot water 7.50
dough is fully developed. Allow a
Egg whites 25.50
rather long mixing period. Remove
Powdered sugar 12.00
the dough from the mixer at about
Whipping cream 48.00
80°F., and allow it to rise and ma-
Powdered sugar 6.00
ture (about l} hours before scal-
Stir the gelatin in the hot water
ing it off) . Round out the scaled
until solution is complete. Whip the
loaves, and allow them to rest, free
egg whites with the 12 oz of sugar
from all drafts, for 20 minutes.
until the hatch is firm. Stir the
Mold them into desired shape, and
gelatin solution into the egg whites
place them in lightly greased pans.
until the mass stands up. Then, in
Pan-proof them at a uniform tem-
another bowl, whip the cream to-
perature of 96-98°F., and a relative
gether with the 6 oz of sugar. Fi-
humidity of 82%. The pan-proofing
nally, combine the two mixtures,
period may range from 30 to 60
and use as required.
minutes.
Dehydrated Garlic Bake I-pound loaves for 30 min-
Remove the skin from the cloves utes at a temperature of 425° F.
of garlic, either by hand or by an Each slice of bread contains about
abrasive machine, and then slice it. 47 calories.
Place the sliced garlic into shallow
Dietetic am-like Product
receptacles, allowing l6 to 20 oz per
square ft. of drying area, and dry Pitted fresh apricots,
it at a temperature not to exceed crushed 37.50 lb
140°F. When the moisture content Glycerin, U.S.P. 4.50 lb
is about 4, remove it from the Low-methoxyl pectin
dryer, and finish the drying in a ( Exchange #466) 9.00 oz
bin. Finally. grind the dried garlic Water 30.00 Ib
in a hammer-mill, and put it Citric acid, U.S.P. 4.00 oz
through a sifting machine. Sucaryl sodium 4.12 oz
FOOD PRODUCTS 111

Pour the glycerin into a stainless of tartar, and water in a kettle. and
steel kettle and stir in the pectin. bring the mixture to a boil. Add the
Add the water and stir until no gelatin solution and mix thor-
lumps remain. Heat and add the oughly. Finally, add the icing sugar
fruit. Stir and boil for 5 minutes. and fondant, and continue to mix
Add the sucaryl and citric acid, until the glaze is of a smooth con-
and boil again for about 5 minutes. sistency.
Pour into suitable containers while
hot and seal immediately. No. 2
Suear
q I lb
Doughnut Fllllng
Agar-Agar, U.S.P. 87% gr
Icing sugar 6% lb Pectin 87 gr
Butter 24 oz Water (varied to produce
Shortening, emulsifying the desired consistency
type 24 oz of glaze) 8 oz
Salt 35 gr Powdered sugar 4 lb
Condensed milk, Liquid citric acid '/ oz
sweetened 14 oz l\Ux the first four ingredients and
Com syrup 5 oz bring to a boil. Add the powdered
Flavor to suit sugar and mix until smooth. Finally,
Cream thoroughly the sugar, but- add the citric acid and mix thor-
ter, shortening, and salt. Mix and oughly.
heat over hot water to 180°F.• then
stir in slowly the condensed milk, Dry Spaghetti Sauce Seasoning
com syrup, and flavor. Continue
Salt, finely ground 5.00 lb
creaming at slow speed until the
Starch ( cold water) 5.50 lb
resultant product is of the desired
Sugar, finely ground 2.50 lb
consistency and volume.
Dehydrated onion powder 1.85 lb
Doughnut Glaze Dehydrated garlic powder 1.85 lb
No. 1 Sweet basil, finely ground 1.20 lb
Gelatin, U.S.P. ¼ oz Baking soda 0.95 lb
Hot water 2 oz Black pepper, finely
Corn syrup 2l os ground 2.25 oz
Cream of tartar 27 gr Oregano, finely ground 1.50 oz
Water 8 oz Fennel, finely ground 1.50 oz
Icing sugar 3 lb Mix thoroughly. Add about ½
Fondant 8 oz oz of this powdered seasoning to
Dissolve the gelatin in the hot the following mixture:
water. Place the com syrup, cream Tomato paste l 6oz can
112 PRACTICAL AND INDUSTRIAL FORMULARY

Water 2 6oz cans Cream the sugar and butter and

Refined corn oil I tablespoon place it in a beating kettle. Add
Mix and simmer for 15 minutes. the eggs gradually, stirring and
This is sufficient for 8 oz spaghetti beating well after each addition.
(before cooking). Finally, stir in the flour, currants,
sultanas, and mixed peel. Blend
Egg Twist, Jewish thoroughly and weigh the mixture
Strong spring wheat flour 25 lb into a heavy paper-lined cake mould.
Water (variable) 13 lb Bake at a slow heat for about 3
Yeast 6% oz hours.
Eggs 26 oz
Corn oil 24 oz Fig Bars
Corn sugar 24 oz Shortening 3 lb
Salt 5 oz Sugar, powdered 6% lb
Diastatic malt 2 oz Honey 12 oz
Mix all the ingredients until a Salt I oz
smooth dough is obtained. Remove Baking soda 1¼ oz
the dough from the mixer when the Vanilla flavor to suit
temperature reaches about 80°F. Milk, liquid (variable) 3 lb
Ferment it for about I¾ hours. Ammonia, U.S.P. (vari-
Knead the dough and allow to fer- able) /2
1 oz
ment an additional %4 hour. Scale Pastry flour 15 lb
the dough into 6.oz individual Eggs 30 oz
pieces; make them round and allow
about 20 minutes for proofing. r.fix the shortening, sugar, honey,
Shape the individual strips, and salt, soda, and vanilla flavor, and
braid them together. Brush with cream thoroughly. Add the eggs
egg wash and bake. gradually while creaming. Mix the
milk with the ammonia and add
English Fruit Cake this to the cream-just stirring it
Sugar 1% lb in. Finally, stir in the pastry flour
Butter 1% 1b and continue mixing until the fin-
Eggs 1½ lb ished product is of smooth con-
Flour 17 1b sistency.
Currants, thoroughly Fig filling:
cleaned 18 oz Figs (% Smyrna, %
Sultanas, thoroughly Adriatic Calimyrna) 31/2 lb
cleaned 15 oz Invert syrup 28½ oz
Mixed peel, finely cut 6 oz Corn syrup 6 oz
FOOD PRODUCTS 113

Corn sugar 6 oz Filling for Apfel Strudel

Sugar, granulated 22/ oz Cake crumbs, partially
Soak the figs in water overnight. toasted % lb
drain, and put them through a Puffed raisins, finely
grinder. Mix the ground figs with chopped 1 lb
the syrups and sugars, and continue Chopped apples 33 lb
mixing until the mass is smooth. Butter 6 oz
Bake the bars in a medium oven. Sugar 12 oz
lt is best that you have the special Mix the first three ingredients
dough sheeting and the filling ex- thoroughly. Rull and stretch the
trusion equipment used by com- dough gently until it is paper-thin
mercial producers of fig bars. and in an oblong shape. Spread the
Fig FIiiing for Cookies crumb-apple-raisin mixture and
some pieces of butter evenly over
Ground dried Calimyrna the dough, then place on top some
figs 6.0 lb sugar and specks of butter. Leave
Dextrose 14.4 oz some dough at each end and fold
Corn syrup 14.4 oz this over to keep the filling in. Brush
Invert syrup 14.4, oz the top with butter, besprinkle it
Sugar, fine granulated 5.2 oz with sugar, and bake at 400°F.
Corn flakes, confectioner's
(may be varied) 4.8 oz Filling for Ravioli
Lemon and orange oil to suit Beef, ground 5.250 lb
Mix all the ingredients slowly for Parmesan cheese,
about 40 minutes. Ground dried grated l l.250 oz
apricots or ground dried peaches Eggs, whipped 1.625 lb
(or both) may be substituted for Butter 0.750 lh
the figs, if desired. Parsley, minced 0.500 oz
Lemon peel, grated 0.250 oz
Fig Jam for Fig Bars
Salt and pepper to suit
lb Blend the ingredients thoroughly
Sugar 15.00 into a smooth mixture: package it
Water 4.88 and freeze.
Dextrose, U.S.P. 1.50
Figs, ground 16.13 Flavor Compounds
Place the sugar, dextrose, and Use isobutyl furyl propionate and
water in a clean kettle and boil to methyl beta-methylthiol propionate
222°F., then stir in the ground figs as good modifiers in pineapple
and continue to boil to 222°F. flavor compositions.
 PRACTICAL AND INDUSTRIAL FORMULARY

Florentines run about 0.44, and its protein

(A Continental Favorite) should run from 9.0 to 9.5%. The
oz pH of the flour should be about 6.0.
Sugar, granulated 21.00
Fluffy Icing
Cream 15.00
Almonds, finely chopped 12.00 Granulated sugar 4.0 Ib
Orange peel, candied and Water 19.2 o
finely chopped 9.00 Dextrose 6.4 oz
Butter 1.75 Egg whites 1.6 pt
Flour 3.00 Standardized invert sugar 12.8 oz
Mix and cook to 220°F. Bag the Vanilla 3.2 dr
mixture out, as pats I 1/s to I¼ inch Mix together the sugar, water,
in diameter, onto slightly greased, and dextrose, and heat to 236-
flour-dusted pans. Place small heaps 242°F. Brush down the sides of the
of the following topping on the container to make sure that all
distended units: sugar grains are thoroughly dis-
solved. While this combination is
Topping Mixture
being cooked, place the invert
0z sugar, egg whites, and vanilla in a
Sugar, granulated 9.00 beating kettle. Arrange the time of
Almonds, finely chopped 6.00 heating the eggs so that they will
Cherries, chopped 6.00 be about % beaten up by the time
Cream 4.50 the temperature of 236-242°F. i5
Flour 1.50 attained. Pour the boiling syrup into
Egg whites 1.13 the beaten eggs very slowly, and
Corn syrup 0.75 continue to beat on high speed until
Mix and cook to 235°F. the desired consistency is obtained.
Bake the Florentines at about For a quick drying surface, stir
365°F. Use a spatula to remove the in from % to 1 ½ 1h of icing sugar
cookies from the pans immediately before the machine is stopped. Ap.
after baking. Place them on a level ply this icing while it is warm. It
surface to cool. When cool, cover can be used for a wide variety of
with a chocolate coating. icings and icing fillings. Any de-
sired type of icing may be produced
Flour for Frozen Pies by adding chopped fruits, jams,
Use a good grade of unbleached preserved fruits, melted chocolate,
pastry flour. Its ash content should nuts, or other ingredients.
FOOD PRODUCTS
Fondant
No. I
Granulated sugar 12.75
Invert syrup 0.75
Com syrup 1.50
Water 3.38
Place the sugars and water in a
kettle, and cook to 240-244°F. A
the cooking proceeds, wet a pastry
brush with water, and brush this
against the sides of the kettle to
keep the sugar from graining. When
the thermometer registers the proper
temperature (240-244°F.), remove
from the fire and pour the mass into
a fondant beater. Allow the syrup to
cool to about ll0°F., then agitate.
Continue the agitation until the
syrup thickens to a firm chalky
white mass. Place the finished fon-
dant in sterile containers.
To use fondant for a dipping
icing, heat it over a hot water bath
to a temperature of approximately
l00°F. (If heated much beyond
100°F., the fondant will lose its
gloss.) If the fondant is too stiff for
easy pouring, thin it to proper con-
sistency with the following simple
syrup:
Cane sugar 2 lb
Corn syrup 6 oz
Water 11 oz
Mix the sugar, syrup, and water,
and bring it just to boiling. Add
color and flavor to fondant icing as
required.
115
No. 2
lb
Granulated sugar 15.00
Corn syrup 3.00
Invert syrup 1.50
Water 3.75
Place all the ingredients in a
kettle, and cook to 242°F. As the
cooking proceeds, wash the sugar
from the sides of the kettle in order
to prevent graining. When the
proper temperature is reached, re-
move from the fire and pour the
mass into a fondant beater. Let the
syrup cool to about 125°F., then
agitate. Continue the agitation until
the syrup thickens to a firm chalky
white mass. Place the finished fon-
dant into sterile containers.
No. 3
lb
Sugar, granulated 15
Water 4%
Corn syrup 2%
Mix and cook lo a temperature
of 240°F. Wash down the sides of
kettle as cooking proceeds. Remove
from the fire and pour the mass into
a mixing bow l. Besprinkle the top
of the syrup in mixing bowl lightly
with cold water, and then allow it
to stand until it has cooled to about
110°F. Start to agitate at slow-to-
medium speed until the batch be-
comes chalky white and firm. As
soon as fondant turns white and be-
gins to harden, remove it from the
116 PRACTICAL AND INDUSTRIAL FORMULARY

mixing bowl and place it in sterile
containers. Allow the fondant to
mellow for several day before using
it.
Food Antioxidants
Butylated hydroxyanisole and
propyl gallate are excellent pre-
servatives for natural peanut oil.
Hydroquinone is best for hydro-
genated oil.
Butyl-p-hydroxybenzoate is excel-
lent for coconut oil.
Di-tert-butyl-p-cresol may be used
as an antioxidant and preservative
to prevent rancidity in lard and
shortenings-all animal fats. This
compound meets all requirements
Cook the corn syrup to 245°F.
Add the invert sugar and mix thor-
oughly. Dissolve the egg albumen
in the water, and beat it into the
hot mixture. The resultant product
yields about 6 pounds to the gallon,
and its moisture content is about
l6 per cent. This frappe will not
separate, nor grain prematurely, nor
ferment.
French Creme Icing
Icing Sugar 7½ lb
! Butter
Salt
l Vanilla extract
Condensed milk
3½ lb

1
oz
oz

of the Food and Drug Administra- (variable) 1 ¼ pl

tion as a food additive. It can be Mix (l) thoroughly at medium
obtained from the Koppers Co., speed, and heat to 140°F.; then stir
Pittsburgh, Penn. in the condensed milk very slowly
The following anti-oxidants and at slow speed. Continue cream-
should retard or inhibit the develop- ing at slow speed until the resultant
ment of rancidity in batches of product has the proper consistency
cream: for icing.
Butylated hydroxyanisole
I BHA) : 0.02% in propylene glycol French Fried Popcorn
without propyl gallate.
Place some coconut oil (m.p.
Brewers' veast:
•
1-1.5.
76°F.) in a steam-jacketed kettle,
Add about 1 of glycerin as a
and heat it to 380 ° F. Place the corn
protection against the development
in a sieve and submerge it in the
of free fatty acids (hydrolytic
hot oil. When the corn stops pop-
rancidity).
ping, remove the sieve from the oil,
Frappe and empty the popped corn on a
Corn syrup 15 lb metal-topped table. Add some salt,
Invert sugar 15 lb and separate the unpopped corn.
Egg albumen 4% 0z Finally package into moisture-
Water 9½ oz proof, heat-sealable bags.
FOOD PRODUCTS 117

Frozen Deuert of the Fudge

Mellorine Type No. 1 : VANILLA
Sugar 6lb
Cocoanut oil 13½ lb Corn syrup 2 lb
Powdered skim milk 41% Lb Sweet cream, 18 4 pt
Sugar 41 lb Butter 4 oz
Irish moss stabilizer 44 oz Evaporated milk 2 pt
Glyceryl mono8learate Vanilla flavor to suit
(Aldo 33) 4 oz Mix all the ingredients and cook
Water 171 lb to 242°F. Remove from the fire.and
Mix all the components, pasteur- keep stirring while adding the
ize and homogenize them, then cool vanilla flavor. When the mass is
to below 40F., and store at that thick, pour it onto oiled wax paper
temperature. All kinds of fruits may spread over a wooden tabletop.
be added to this product. When cold, mark with cutter and
cut into squares.
Fruit Cookies This recipe may be used for mak-
ing chocolate fudge by adding 16
Sugar 2 lb oz of sweet chocolate and 8 oz of
Shortening 2 lb chocolate liquor at the end of the
Eggs 12 oz cooking.
1 ~ Mace oz
No. 2: CHOCOLATE
Vanilla % oz
Baking soda % oz ~ Granulated sugar 45.00 lb
1
Salt 1 oz )Water 12.00 lb
Water 6 oz Corn syrup 22.50 lb
Invert sugar 7.50 lb
Cake flour 4% lh
2 Skim milk solids (in
Raisins 2% lb
Candied cherries, solution) 0.75 lb
finely chopped 12 oz Salt 1.50 oz
Ground orange 6 oz Extra-high-strength
3! gelatin in 2/4 lb of
Cream (l), then stir in the flour hot water 0.60 lb
and water. Finally stir in the cher- \ Chocolate liquor and
4
ries. ground orange, and raisins. } flavor 9.00 lb
Cut the dough into pieces the size Bring (I) to a boil and add (2.
f a walnut, flatten them with the Continue to boil to 236F. Cool
hand, brush them with egg wash, the batch to 165°F. and add (3).
and bake at about 380°F. Stir the mass thoroughly and add
118 PRACTICAL AND INDUSTRIAL FORMULARY

(4). Whip the whole at l30°F. until Mazetta

the weight per gallon is 9 Ib, and Caramel starch 3.50 oz
deposit it in trays. Water 1.50 pt
No. 3: MAPLE
Glucose 4.50 Lb
Sugar 2.25 1b
Sugar 18.0 lb Albumen 2.00 oz
Sugar, dark brown 7.5 Ib Water 4.00 oz
Corn syrup 4.5 lb Mi the starch with the water and
Sorbitol solution 3.0 lb bring to a slow boil for about 30
Vegetable butter, m.p. minutes. Cook the glucose and
92° (refined coconut sugar to 236 ° F. Add the albumen
oil) 18.0 oz to the water in a separate container
Cream (20) 9.0 pt and whip it. Finally, add the glu-
Evaporated milk 3.0 pt cose-sugar solution, then the starch
Maple flavor q.s. solution, and stir thoroughly.
Butter 1.5 lb
• Mazetta 18.0 oz Fudge Bar
Salt 0.75 oz Cane sugar 36 oz
Walnuts or pecans 6.00 lb Milk solids, non-fat 28 oz
Egg whites, fresh 3.00 oz Cocoa powder 6 oz
Mix the sugars, syrup, sorbitol, Gelatin, U.S.P. I oz
vegetable butter, and cream, and Water 1 gal
heat to boiling point Add the evap- Place all the ingredients in a
orated milk and flavor and cook clean kettle, stir constantly and heat
until the temperature reaches to 238°F. Remove the heat and stir
244°F. Remove from fire and pour the mass until it begins lo thicken.
into a clean cream beater ( prefer- Pour it into molds and freeze.
ably ball-type). Allow it to cool lo
150°F., then add the butter, Fudge Base
mazetta, and salt and start the Microfine cocoa (10-
beater. As soon as signs of graining 12% fat) 9 lb
appear, add the walnuts. When it Shortening 8 lb
appears that the hatch would hold Corn syrup, 43° Baume 4 lb
its shape if the beating were Seaken Type l04 Sabi-
stopped, add the egg whites, and lizer 1 oz
allow about four more turns. Ladle Icing sugar 10 oz
the mass out immediately in "globs" Lecithin ¾ oz
on paper-lined trays, and slice these Vanillin 54 gr
"globs" for packaging. Ethyl vanillin 55 gr
FOOD PRODUCTS 119

Melt the shortening at 120° F., No. 2

add the com syrup, and cream thor- Sugar 6.0 lb
oughly. Mix the stabilizer with the Sugar, brown 1.0 1b
icing sugar and add these with one- Corn syrup 4.0 lb
half of the lecithin and the cocoa. Milk and cream 4.8 pt
When the mass is stiff. add the re- Chocolate base 1.8 lb
maining lecithin and then the Salt 0.5 oz
vanillins. Use this fudge base for Butter 6.4 oz
making icings. Vanilla 0.5 oz
Such an icing may be prepared as Agar-Agar solution 2.4 oz
follows: Mix thoroughly all the compo-
Fudge base 8 oz nents and boil to 228°F. Reheat as
Hot water 8 oz required.
Icing sugar 30 oz
Agar-Agar Solution
Blend this mixture until the re-
Agar-Agar, U.S.P. 88 gr
sultant product is smooth.
Water 1 pt
Fudge icing Mix thoroughly, and bring solu-
No. 1 tion just to boiling.
[Fresh milk 17.0 oz Fudge Typo ling
l{Granulated sugar 3.0 lb
Fondant 7.50 lb
[Com syrup 8.0 oz
Chocolate liquor, melted 19.50 oz
, {Water 3.0 oz
Condensed milk,
]Gelatin, U.S.P. 0.5 o
sweetened 6.00 oz
[Bittersweet chocolate,
Butter, melted 6.00 01
I melted 1.0 lb
Corn oil, refined 0. 75 oz
3 ~ Shortening 7.0 oz
Salt 40.00 gr
I Cocoa butter 2.0 oz
Vanilla flavor to suit
ICorn oil 0.5 oz
Mix ingredients thoroughly. Place
(Fondant 3.0 lb
4 in a double boiler and heat to
)Vanilla q.a
l00°F. before using it. If thinning
Cook (1) to 226°F. Add (2) and is necessary, add simple syrup to
stir thoroughly. Cool this mixture to get the desired consistency. Do not
about 110°F.• then add (3), and use water under any circumstances.
mix thoroughly. Finally add ( 4),
and mix until a smooth product is Ginger Ale Oil
obtained. Use this icing at 95 ° to Oleo-Resin ginger 6.0 oz
100°F. Ginger oil 2.0 oz
120 PRACTICAL AND INDUSTRIAL FORMULARY

Citral, C.P. 2.0 oz Gelatin, U.S.P. % oz

Aldehyde Cij } lOct • 1.0 dr lcing sugar 5 lb
Aura c. a co o
{{',
2.0 dr Bring ( l) to a boil. Cool slightly,
Aldehyde C 1.0 dr then stir in the gelatin which has
1\1 ix well and allow to stand a been soaked in 5 oz of water. Fi-
week or more. nally, stir in the icing sugar and
any desirable flavor. Thin down
Gingerbread with the following hot simple syrup
Sugar 45 oz if necessary.
r
Shortening
[ Eggs, mixed
15
5
oz
oz Simple Syrup
1
1 Baking soda 134 oz Sugar 2 lb
Salt oz Corn syrup 8 oz
[Ginger, ground l/ oz Water I pt
lCinnamon, ground %/ oz Mix and stir, and heat just to
Eggs, mixed 22½ oz boiling.
Light molasses 88 oz
Cake flour 5 lb Glaze for Banana Cream Pies
Bread flour 22½ oz Water 3/ lb
Cream of tartar oz ¾ Sugar, granulated 23 oz
Water (variable) 60 oz Agar-Agar, U.S.P. 1 oz
Mix and cream ( 1) thoroughly. Glycerin 5 oz
While creaming. add gradually, first Vegetable oil 2 oz
the eggs and then the light molasses, Apricot pulp 3¼ lb
and incorporate them thoroughly. Sugar, granulated 3/, lb
Sift together the cake flour and Corn syrup 8 oz
bread flour, and add it to the mix- Lemon juice ½ oz
ture, alternating with the cream of Soak the agar-agar and sugar in
tartar dissolved in the water. Con- the water for about 11 hours, then
tinue the mixing until the batter is place them in a copper kettle and
smooth. Scale as required, and bake cook until the agar-agar is in solu-
at about 375°F. tion. Add the glycerin and oil, mix
thoroughly for five seconds, and
Glaze for Baked Goods then remove from the fire. Place the
Granulated sugar 1 ½ lb pulp, sugar, corn syrup, and lemon
Corn syrup % lb juice, in a separate kettle and bring
Water I lb them to a boil. Stir frequently while
1
Potassium bitartrate, cooking, and continue to cook un-
U.S.P. (cream of til the mass thickens. Now add the
tartar) agar-agar mixture, and cook quickly
FOOD PRODUCTS 121

for a few minutes. Remove from the Grape Oil

fire, and pass the mass through a oz
fine sieve. Use as required. Methyl anthranilate, C.P. 2.000
Never use a metal knife for slic- Ethyl oenanthate 0.800
ing bananas; use a string or a Cinnamyl anthranilate 0.500
wooden blade. lso-butyl caproate 0.250
Geranyl acetate 0.125
Glaze for Fruit Cakes Ethyl acetate 8.000
Sugar, granulated 2 lb Mix well and allow to stand a
Acacia, U.S.P. 8 oz week or more.
Apricot jam 1% lb
Com syrup 1% lb Halvah Candy
.,,
Water 34 73 0z Sugar 30.0 lb
Water 38.4 oz
Mir the sugar and acacia thor-
Glucose 6.0 lb
oughly. Stir in the jam, corn syrup.
Colee 92 coconut fat 3.6 lb
and water, and bring slowly to a
Sesame seed 36.0 lb
boil. Finally, remove from the fire,
Salt 2.4 oz
and force the mass, while hot,
Place the water, sugar, and glu-
through a fine screen.
cose in a double-action, agitator-
Glaze the cakes as they are re-
type, steam-jacketed kettle, and
moved from the oven.
cook to 268 270°F. Stir in the coco-
Glaze for Hams nut fat. Finally. shut off the steam,
and add the sesame seed and salt.
Karo corn syrup ~ 2 5-lb
Pour the finished batch onto a cool-
cans) 10 lb
ing slab. Flatten it to desired thick-
Gelatin, U.S.P. 4 lb
ness and cut to any desired size.
Paprika 12 oz
Cloves 8 on Hard Candy (Coffee)
Water 2 gal
Granulated sugar 7.00 lb
Caramel, N.F. 4 lb
Water 1.68 lb
Place the first five ingredients in Invert sugar 11.20 oz
a jacketed kettle and heal to about Dry. soluble coffee (this
125° F. Add the caramel, for its car- can be varied to suit
amelizing effect, and mix well. You one's taste) 6.00 oz
may increase or decrease the Place the sugars and water in a
amount of caramel. depending on gas-fired copper vessel and gradu-
the color desired. Dip the hams into ally bring to a boil. Wash down the
this glaze or apply it with a brush. sugar crystals adhering to the sides
This glaze sets immediately. while bringing it to a boil. Cover
122 PRACTICAL AND INDUSTRIAL FORMULA.RY

the boiling syrup for 3 minutes. Mix thoroughly by sifting the

Remove the cover, and quickly heat flour, baking powder, honey and
to 320° F. Pour the batch onto a salt. Add the egg yolk, com oil, and
greased cooling slab. Wait 3 min- water and stir until thoroughly
utes, then turn in the cool edges. blended. Add the vanilla and water
When partly cooled, fold the batch, and stir thoroughly, but do not
add the dry coffee, and then work it over-aerate. Beat the egg whites,
into the hot portion of the batch. cream of tartar, and sugar at me-
Finally, form into suitable shapes dium speed until stiff. Finally, fold
and cut. Allow it to cool, and then the hatter into the beaten egg whites,
wrap. thoroughly but carefully. Scale as
needed and hake at 350°F.
Honey Cake
Honey Cookies
Honey 7 lb
Egg» 2 lb Diamalt 24 oz
Water 3 lb Honey 24 oz
Rye flour, medium 3¾ lb 1Egg yolks 6 oz
Cake flour, good grade 3¾ lb Allspice 4l gr
Baking soda 11/s oz Salt ½ oz
Mix and sift the flour and baking Baking soda l/ ot
soda. Mix thoroughly the honey Ammonium bicarbon-
with the eggs. Add the water and the ate ¾ oz
flour mixture alternately and mix Water 10½ oz
thoroughly to effect a smooth mass. Cake flour 39 oz
Weigh as required and then bake at Bread flour 39 oz
approximately 370° F. Sugar 1 oz
• Blend ( 1) together. Dissolve the
Honey Chiffon Cake
baking soda and bicarbonate in the
Cake flour 40 oz water, and stir this into (I). Fi-
Baking powder 2 oz nally, stir in the flour and sugar
Honey 1 lb and mix thoroughly. Roll out the
Salt % oz finished dough and cut with a
Egg yolks 21 oz cookie cutter. After baking, brush
Corn oil 21 oz slightly with the following icing:
Water 191 oz Egg whites 3 oz
Vanilla to suit Water 9 oz
Water (variable) 6 oz Sugar, 6X q.s.
Egg whites 42 0z Vanilla to suit
3/
Cream of tartar 78 oz Whip the egg whites lightly. Dis.
Sugar 30 oz solve enough sugar in the water to
FOOD PRODUCTS 123

make a thick syrup, then add the Dimethylbenzylcarbinyl

hot syrup to the beaten egg whites, acetate 0.150
and whip up light. Stir the vanilla Rose oil, Bulgarian 0.150
into the hot syrup. p-Methyl tetrahydro-
quinoline 0.225
Honey Cake Methylnonyl acetaldehyde,
(German) 5c,
y 0.075
Shortening 24 oz Cyclotene, 10, 0.075
Safflower oil I½ oz Exaltolide, 2% 0.075
[
Sugar, granulated 2¼ lb Mix and shake well. Allow it to
Sugar, brown 24 oz stand a week or more with frequent
Honey 12 01 shaking.
Baking soda l/ oz
Molasses 9 oz Honey Paste
Cinnamon % oz oz
Ginger % oz Sugar, granulated 12%%
Salt ½ oz Sugar, brown 12%
Eggs
Pastry flour,
24 oz Baking soda v~
l!Salt 1/s
unbleached 4 lb Corn syrup 5
Mix (l) and cream thoroughly. Honey 5
While creaming add the eggs Water, hot (variable) 3
gradually. Finally, add the flour and Butter 4
continue mixing until the batch is Margarine 4
smooth. Place it in a cool room to Mix ( I ) together, then stir in the
age for an hour, then roll it out and butter and margarine, and continue
cut it as desired. Bake at about to mix until a smooth paste is ob-
375°F. tained.

Honey Flavor (Synthetic) Hydroxymethylcyclopentenone

oz Hydroxymethylcyclopentenone is
Ethyl phenyl acetate 5.250 a crystalline solid having a maple-
Propyl phenylacetate 4.500 licorice taste with a walnut note.
Phenyl ethyl salicylate 1.500 It is sold under the trade name of
Phenyl ethyl phenyl acetate 1.050 Cyclotene. Use l0-15 parts of Cy.
Allyl phenylacetate 0.750 clotene per million parts to give a
Ethyl pelargonate 0.750 maple flavor; and only 5 parts of
Vanillin 0.300 cyclotene per million parts for a
Protovanol "C" 0.150 walnut flavor.
 PRACTICAL AND INDUSTRIAL FORMULARY

Ice Cream Mix No. 5: 10% FAT

No. 1: 4% Fat Cream, 40% 57
lb
Cream ' 40% 7 lb Skim milk 125½ lb
I
Concentrated skim milk, Nonfat dry milk solids 11 ¼ lb
30% 31Lb Sugar 34 lb
Cane sugar 9 Ib Stabilizer 10 oz
Corn syrup solids 4 lb Emulsifier 5 oz
Stabilizer 6 oz Mix together all the ingredients
Water 22 Ib in a pasteurizing tank and heat to
155°F. for 30 minutes. Homogenize
No.2: 4% FAT at 2500 lb pressure, then cool to be-
lb low 40°F., and store at that tem-.
Butter 3.53 perature.
Dry skim milk 8.51 No. 6: 10%% Far
Sugar 12.00 (Soft)
Gelatin, U.S.P. 0.38 Cream, 40% 21.0 Ib
Egg yolks (fresh yolks) 0.75 Concentrated skim milk,
Water 49.85 30% 29.0 Ib
Liquid sugar 17.0 lb
No. 3: 6% Fr
Water 20.0 lb
lb Egg yolk, powdered 8.0 oz
Butter 5.25 Stabilizer 4.4 oz
Dry skim milk 9.19 Mix the skim milk with the water
Sugar 12.00 and stir in the liquid sugar, pow-
Gelatin, U.S.P. 0.34 dered egg yolk, and stabilizer. Now
Glyceryl monostearate stir in the 40% cream, and mix well
(Aldo 28) 0.11 Pasteurize this mixture and then
Water 48.07 homogenize it. Allow it to cool, then
place the mixture in a freezing tank
No. 4: 10% FAr where it is beaten until smooth. Fi-
nally, stir in any desired flavor.
lb
Butter Pasteurize at 165°F. for about 30
8.81
Dry skim milk minutes. Homogenize at 3500
8.50
Sugar
pounds pressure.
12.00
Gelatin, U.S.P. 0.34 No. 7: 12% Fxr
Glyceryl monostearate lb
(emulsifier) 0.11 Butter 10.50
Water 45.24 Dry skim milk 8.10
FOOD PRODUCTS 125

Sugar 12.00 Mix the skim milk with the water,

Gelatin, U.S.P. 0.30 and dissolve in it the sugar, corn
Emulsifier 0.11 syrup solids, and stabilizer. Stir in
Water 44.17 the 40 cream, and mix well. Pour
Disperse the emulsifier and gela- this mixture into a tank in which it
tin in hot water. Dissolve the sugar is mixed and pasteurized, then
and skim milk in the water. Finally, homogenized. Allow it to cool, then
add the butter and proceed as out- place the mixture in a freezing tank
lined under Ice Cream Mi, 14% where it is beaten until smooth. Stir
Fat. in the flavor, and nuts or fruits if so
desired. Remove the ice cream from
No. 8: 12% FAr the freezing tank when partially
Cream, 40% 24 lb frozen, and pack it into containers
Concentrated skim milk, which are then stored in a refriger-
30% 24 lb ating room until the cream is hard.
Cane sugar
Corn syrup solids
Stabilizer
3,
10% lb

4/
Ib
oz
Ice Cream
lb
Water 16 lb Butter, unsalted 25.0
Nonfat dry milk solids 22.0
No. 9: 12% FAT Sugar 32.0
Cream, 40% 73.6 1b Stabilizer and emulsifier 1.0
Nonfat dry milk 15.6 1b Water 120.0
Stabilizer 9.6 oz
Sugar 33.2 Lb Ice Cream, Chocolate
Water 61.0 lb Cream, 36% 125.0 lb
Dissolve the dry milk, stabilizer, Nonfat dry milk solids 7.0 lb
and sugar in the water, then stir in Sugar 37.0 lb
the cream and mix well. Com syrup solids, dried 5.0 lb
Cocoa 10.0 Lb
No. 10: 14% FAT Whole milk 5.0 lb
Cream, 40% 28 lb Stabilizer 4.0 oz
Concentrated skim milk, Water 60.0 lb
30% 21% 1b Pasteurize all the components at
Cane sugar 10% Lb l60°F. for about 30 minutes, homog-
Com syrup solids 3½ lb enize at 2500 lb pressure, and cool
Stabilizer 4 oz quickly to 40F. or lower. Use
Water 16% Lb water that is free of excessive
Flavor to suit amounts of iron and sulfur. See pro-
126 PRACTICAL AND INDUSTRIAL FORMULARY

cedure as outlined under Ice Cream, Icing for Dipping

14% fat. Fondant 9 lb
Ice Cream with Vegetable OIi Butter, melted 1 lb
Non-fat dry milk 3 oz
lb Corn oil, refined % oz
Sugar 6.00 Salt 18 gr
Corn syrup solids 2.50 Simple syrup 3%/4 oz
Milk solids, nonfat 6.25
Mix all the ingredients thor-
Stabilizer 0.20
oughly at a slow speed until smooth.
Vegetable oil (Safflower
Heat this icing to 100° F. before
oil) 4.50
using it. If too thick, thin it down
Water, enough to make 50.00
with simple syrup.
Mix the milk solids with the
water, and dissolve in it the sugar, Icing for Doughnuts, etc.
corn syrup solids, and stabilizer.
Stir in the vegetable oil, and mix Granulated sugar 4 lb
thoroughly. Pasteurize and homog- Water 2 lb
enize in the same manner as for Corn syrup 9/ oz
regular ice cream. Gelatine, U.S.P. 2-3 oz
Cold water 10% oz
Ice Cream Stabilizers Icing sugar 4 lb
Commercial stabilizers contain Fondant 4 lb
one or more of the following col- Salt 36 gr
loids: Flavor to suit
Carboxymethylcellulose, Irish Bring the granulated sugar,
moss derivatives, gelatin, locust water, and corn syrup to a rolling
bean gum, guar seed gum, algin de- boil, and cook for about 3 minutes.
rivatives. Soak the gelatine in the cold water
for about 20 minutes. Add the gela-
leing for Cookies tine to the solution of sugar-water-
Fondant 3%, lb corn syrup, and stir until all is in
Invert syrup 1 ½ oz solution. Now add the icing sugar,
Corn syrup l oz and mix thoroughly for about 5
Butter, melted 3 oz minutes. Finally add the fondant,
Corn oil, refined 2¼ oz salt, and flavor, and mix for about
Blend together all the ingredients. 5 minutes until a very smooth prod-
Heat to 105°F. before applying this uct is obtained. Use the icing while
icing. If necessary, thin down with warm. If too thick, thin it down with
simple syrup. simple syrup.
FOOD PRODUCTS 127

king for Layer Cakes to about 100F., then stir in vigor-

Sugar, powdered 10 lb ously the icing sugar. Use a trace of
Shortening 2 lb certified liquid Marine Blue color in
Butter I lb order to enhance the whiteness of
Nonfat milk solids 12 oz the icing.
Salt 1 oz
Vanilla 1 oz Vanilla (Synthetic)
Water 2 lb (Army and Navy Specifications)

Place all the ingredients except Vanillin ¾ oz

the water in a beater-type mixer, Ethyl vanillin oz
and cream thoroughly for about 5 Protovanol "" 5 cc
minutes. Finally add slowly the Propylene glycol, U.S.P. 1 pt
water, and continue to cream until Caramel 14 dr
the batch is light. Water, to make I gal

Icing for Wedding Cake Heat the propylene glycol, and

dissolve in it the vanillin, ethyl
oz vanillin, and Protovanol "C". Dis-.
Sugar 37 solve the caramel in the water, and
Water 16 add this to the vanillin solution with
Cream of tartar / vigorous stirring.
Agar-Agar, powdered e
Egg whites 17 Icing for Cakes and Pies
Sugar 4
Flavor to suit Sugar 3 lb
Icing sugar 24 1 Fresh milk 1!a lb
Corn syrup 9l,4 oz
Bring the water to a boil and dis-
solve the cream of tartar in it, then
Butter 10 oz
Bitter sweet choco-
add the sugar-agar mixture slowly
and cook to 240°F. Mix the egg
whites, sugar, and flavor, and whip
2 late, melted
Fondant
Flavor
3,
171' 4 oz
'
.
. lb
to suit
lightly. Add the cooked syrup to
this, and continue the beating until Place (1) in a clean kettle and
meringue is of proper consistency. cook to 228°F., then remove from
The beating of the egg white mix- the fire and allow it to cool to about
ture should be timed so that its con- lI5°F. Stir in (2) and mix thor-
sistency is reached at the same time oughly. Use icing while warm. If
the syrup reaches the desired tem- necessary, thin it down with simple
perature. Allow the meringue to cool syrup.
128 PRACTICAL AND INDUSTRIAL FORMULA.RY

Invert Syrup tion of the eggs. Then whip until

Sugar 15 lb the beaten mass will hold a crease
Water 5 lb for a few seconds when drawing a
Tartaric acid, U.S.P. } oz spatula through the top of the bat-
or ter. The crease should not close
Cream of tartar, U.S.P. % o completely for 25 seconds. Mix and
dissolved in water l2 oz sift the cake flour, baking powder,
Place the sugar and water in a and sugar, and fold this carefully
steam-jacketed kettle and bring the into the whipped mass. Finally, mix
contents to a boil. As soon as the the butter, milk, and flavor, heating
boiling point is reached, add the slowly until the butter is melted,
tartaric add or the cream of tartar and then fold this in, carefully but
previously dissolved in the 12 oz thoroughly. Scale into standard
of waler. Allow the mass to boil sheet pans. 18 by 26 inches and bake
slowly for 30 minutes more. Re. at 380° F. Roll as usual. This makes
move the heat and cool as quickly as a jelly roll of excellent keeping qual-
possible. ities.

Jams Jumble Cookies

To prevent crystallization in jams, Sugar, granulated 4/ lb
add about ' oz of glycerin to each Butter 3 lb
pint of jam. The resultant product 1 ~ Shortening, vegetable 1lb
will be more transparent and less Salt ¼ oz
sugar will be required. Flavor to suit
Eggs 18 oz
Jelly Rolls Milk, liquid 12 oz
Eggs 4 lb Cake flour 7Lb
Sugar 4 lb Baking powder 3, oz
Salt oz Cream ( l) thoroughly. Add the
Cake flour, high moisture eggs during creaming, and continue
content 4% lb creaming until light. Stir in the
Sugar 10 oz milk. Sift together the flour and bak-
Baking powder 2 oz ing powder, and incorporate the
Butter 1 lb mixture into the creamed mass.
Milk 2914 0z Continue to mix until smooth. De.
Flavor to suit posit on paper-covered pans through
Mix the eggs, sugar, and salt, and a star-shaped tube into any desired
heat over hot water to l40°F., stir- shape and size. Bake at about
ring constantly to prevent coagula- 390°F.
FOOD PRODUCTS 129

Kaiser Rolls Salt 55 gr

Hard bread ff our 20 lb Lemon juice (variable) 21 oz
Water (variable) 10 lb Lemon rind I¼ oz
Yeast 8 oz Dissolve the gelatin in the boiling
Sugar 83 oz water. Add slowly the eggs, egg
Malt 8 oz yolks, and salt to the hot gelatin
Salt 3 oz solution while heating it lightly. Stir
Corn oil, refined 1 I% oz in the lemon juice and lemon rind,
Egg yolk 12 oz then chill while stirring occasionally
Mix all the ingredients until a until the mass thickens. When thick-
smooth dough is obtained. Remove ened, fold this mass into the
the dough from the mixer at about meringue which is made as follows:
78°F., and allow it to ferment for
about 2½ hours. Puncture, then Meringue
take the dough to the work-bench Egg whites 3 Ib
after about 45 minutes, and shape it Granulated sugar I½ lb
as required. Bake, in the presence
Whip the egg whites to a foam.
of low-pressure steam, at about
Add the sugar gradually and con-
425°F.
tinue whipping until wet peaks
Kisses form. Fill about 1 ~..'2 lb of the fin-
Sorghum syrup 4 lb ished product into prebaked pie
Sugar 3 lb shells. Chill thoroughly. If desired,
Vinegar 4 oz top with whipped cream.
Butter 6 oz
lemon Cream Filling
Vanilla flavor "% oz
Place the first four components Water 4 pt
into a kettle, and cook to 245 °F. Corn syrup 14 oz
Remove kettle from fire, stir in the
flavor, and pour onto a greased
f
I Sugar
[ Salt
26
96
oz
gr
slab. As soon as the candy can be l Lemon rind, grated oz
handled, pull it on a candy hook, Water 8 oz
and cut into any desired size.

lemon Chiffon Pie

Boiling water 7½ lb
2
! Cornstarch
Tapioca starch
Eggs
Butter
514
11
9 oz
21 oz
oz
oz

Gelatin, lemon flavored 2 lb Lemon juice 3 oz

Eggs 17 IE Egg whites 9 oz
Egg yolks 6 oz Sugar 9 oz
130 PRACTICAL AND INDUSTRIAL FORMULARY

Mix (l and bring to a boil. Mix Rub the sugar up with the lemon
(2) and stir it into ( 1 ) . Continue oil. Allow it to dry a little and then
to stir until the mass thickens. Now mix thoroughly with the citric acid.
remove it from the fire and stir in
the butter and lemon juice. Whip Lemon Oil Stabilizers
the egg whites and sugar to a wet
The following compounds will
peak, fold it into the cooked filling,
preserve lemon oils from citral oxi-
then pour this into pre-baked shells
dation for 30 to 120 days:
while warm.
Ethyl gallate 0.0l to 0.04%
lemon Cookies or
Propyl gallate 0.01 to 0.04%
Sugar 45 oz
, Butter 10 oz The removal of closures from cit-
Shortening 10 oz rus oil containers permits the air to
Salt 110 gr enter, thus oxidizing the unsatu-
Eggs, mixed 10 0z rated constituents of the oil. The
Milk 10 oz oftener the closure is removed, the
Baking soda 34 oz greater the deterioration. This oxi-
Lemons (peeling and dation can be prevented by drop-
juices) 2 ping a small piece of dry ice into
Cake flour, good grade 55 oz the container before closing. The
Cream of tartar , oz carbon dioxide gas will form a pro-
Mix and cream (1 ) until it is of tective blanket.
light consistency. Add the egg mix-
ture in small portions, whipping Lemon Crunch
well after each addition. Now stir
in the milk, lemons, and baking
Sugar, granulated 73 IE
soda. Finally, sift together the cake f Water 4 lb
55 gr
flour and cream of tartar, and add 1 lSaJt
this to the batter. Continue mixing
Lemon gratings 4% oz
Corn syrup 30 0z
until smooth. Spread out with a roll-
Macaroon coconut 3 lb
ing pin and cut with a3-inch cutter.
Brush with egg wash, and bake at
Lemon juice 12 oz
about 380°F. Mix ( 1) and heat to 280°F. Sir
in coconut and lemon juice and heat
Lemonade Powder to 300°F. Remove from the fire, and
Powdered sugar 5 lb pour into pans in thin layers. Al-
Powdered citric acid 1 lb low the candy to cool, then break
Terpeneless lemon oil 2 dr it into pieces of any desired size.
FOOD PRODUCTS 131

Llnzer Torte acid has no effect on the flavor tex-

Powdered sugar 23 lb
Butter 3 lb
Eggs 1 lb
Almonds, finely ground 2 lb
Cake flour 54 lb
Baking powder l oz
Mix the sugar with the butter, and
cream thoroughly. While creaming,
stir in the eggs. Finally add the
ground almonds, cake flour, and
baking powder. Continue to mix un-
til a smooth product is obtained.
Chill, then scale as required. Shape
into balls, then roll these fairly thin
as for cookies. Line the bottom and
sides of round pans with this rolled
paste. Fill with preserves or any
desired fruit fillings. Cover with lat-
lice strips made from this paste.
Now brush with egg wash, and bake
at 375°F. Cool, and besprinkle with
powdered sugar.
Low-Calorie Soft Drinks
Use calcium cyclamate instead of
sugar in compounding low-calorie
soft drinks, and use algin, pectin,
methoxycellulose, or carboxymethyl-
cellulose as a bodying agent. These
hydrophilic colloids improve the
carbonating ability of the beverages.
ture, or processing of the product.
This essential amino acid balances
the protein of wheat bread and
cookies. It also improves breakfast
cereals, rice, rye flour, etc.
Add about 0.25% of this water-
soluble amino acid to cereal foods.
The cost of this addition ranges
from to 2 cents per pound of
product.
Macaroon Coconut Cookies
lb
Sugar 7½
Water 3
Invert syrup 7%
Corn syrup 5%
Flavor to suit
Macaroon coconut, desic-
cated 15
Heat the sugar and waler to about
180°F.do not boil. Remove from
the fire and stir in the syrups and
flavor. Finally, add the macaroon
coconut and mix thoroughly-the
product should be fairly stiff. Cut
with wire-cut cookie machine or
shape into balls by hand. Bake at a
somewhat high temperature for a
short time. This cookie should be
toasted, not baked.

L-Lysine Macaroon Crunch Topping

The protein content of many Almond pule 7½ lb
cereal products can be boosted by Sugar, granulated 6% Ib
direct addition of the essential Macaroon coconut 6 lb
amino acid LLysine monohydro- Egg whites (variable) I½ lb
chloride. The addition of this amino Non-fat dry milk solids 18 oz
132 PRACTICAL AND INDUSTRIAL FORMULARY
Salt 1/s oz
Cocoa butter, melted 6 oz
Flavor to suit
Mix all the ingredients very thor-
oughly, then place in a revolving
heated compartment until the batch
has been toasted to a golden brown
color. Cool, then break up the prod-
uct into pieces of any desired size,
or shape into balls by hand. Bake
at a somewhat high temperature for
a short time. This cookie should he
toasted-not baked.
Maple Cream or Butter
Mapie syrup can be made into
maple cream by boiling it. The
cream made from the maple syrup
is a candy-like spread that is good
on bread, pancakes, toast, and waf-
fles. Maple syrup consists princi-
pally of sucrose with a little invert
sugar. It is the sucrose that crystal-
lizes to make the cream. Sucrose and
invert sugar are made up of the
same simple sugars, namely, dex-
trose and fructose. In sucrose these
sugars are united, whereas in in-
vert sugar they occur separately.
Because of this difference, sucrose
crystallizes easily and invert sugar
does not. Invert sugar tends to pre-
vent the crystallization of sucrose.
The degree of prevention depends
on the amount of invert sugar pres-
ent. If too much invert sugar is pres-
ent, the sucrose in the maple syrup
will not crystallize to make the
cream. Maple syrup needs but a
small amount of invert sugar in
order to he made into cream. This
small amount aids in the formation
of extremely small sucrose crystals.
Syrup containing 0.5-2% invert
sugar is suitable for making a fine-
textured cream; 24% invert sugar
can he made into cream if the syrup
is heated until it is 2-4° F. hotter
than temperature specified in instruc-
tions for making the cream. Syrup
containing 4 or more of invert
sugar is not suitable for making
maple cream.
Place the maple syrup in a clean
kettle and heat it to 232°F. Cool
rapidly to about 70°F., and stir con-
tinuously until the sucrose in the
syrup crystallizes or "creams."
Avoid using maple syrup of a
high invert sugar content, because
cream made from it will be too fluid
and more likely will separate a few
days after it is made.
Marshmallow
No. 1
eater 7/ lb
Gelatin, medium strength 12 oz
Sugar 18 Lb
Plastic invert sugar 7½ lb
Corn syrup 7½ lb
Place the water in a kettle and,
while mixing. sift the gelatin into it.
Apply a little heat and continue to
stir until the gelatin is in solution.
Add at once the sugar, and continue
the heating and stirring until the
sugar is dissolved. Remove the heat,
FOOD PRODUCTS 133

stir in the invert sugar and corn Egg albumin ½

syrup, and mix thoroughly. Trans- Gelatin, U.S.P. ¼
fer the batch to a beater and whip ater 87/
until light Add color and flavor if 1'1ix the gelatin, albumin, and
so desired. Use this marshmallow com starch, and stir in the cane
for bagging on top of biscuits, sugar. Then very carefully, with a
cakes, crackers, sugar wafers, etc. minimum of agitation, stir this dry
mixture into the water. Allow it to
No. 2 soak for 15 minutes and work out
Water 28 oz any lumps that may have formed.
Gelatin 6 oz Mix the syrups and heat to 110° F.
Granulated sugar 9% Ib Then slowly blend the sugar-gelatin
Water 43 oz mixture with the heated syrups. Pas-
Invert syrup 2¼ lb teurize the mass with very little agi-
Corn syrup 12 oz tation, then cool. Partially freeze
Vanilla q.s. this cream while whipping it.
Place the gelatin in the 28 o Marshmallow Powder
water, and allow it to soak for about oz
20 minutes. Dissolve the sugar in Sugar 4X 43.85
the 43 oz water, and cook to Corn syrup, powdered
225 ° F. Stir in the syrups and bring (Frodex) 26.00
the temperature back to 225°F. Re- Dextrose, powdered 26.00
move from the fire, stir in the gela- Gelatin, 200 bloom, 100
tin mixture, and continue stirring mesh, or finer 0.50
until the gelatin is in complete solu- Kelcoloid 0.15
tion. Pour into a sterile container Soy albumin 2.50
and allow it to cool. Use any amount Salt 0.16
required at a time for beating and Vanilla sugar 0.50
continue beating until the desired Have all ingredients in a finely
consistency is reached. Add the va- powdered form and mix thoroughly,
nilla flavor just before the beating then store in moisture-proof con-
is completed. tainers. To use, dissolve 9 oz of
Marshmallow Creme this mixture in 3 oz of hot water
and whip it for about 4 minutes at
lb high speed.
Corn syrup 6%
Marshmallows
Invert syrup 3
Cane sugar 5 Gelatin (225 bloom) 14.00 oz
Corn starch ½ Granulated sugar 20.75 Ib
134 PRACTICAL AND INDUSTRIAL FORMULARY

Corn syrup 10. 75 lb the amount of sugar by about 25%,

Sorbo 7.00 lb and increase the amount of invert
Water 10.75 lb syrup by about 100%. It may also
Mix the gelatin with 3.5 lb of the be necessary to decrease slightly the
water and set it aside. Place the amount of water employed.
remaining 7.25 lb of the water in
a kettle with a beater, add the corn Marshmallow Powder
syrup and sugar, and keep on mix- lb
ing and heating, but do not boil. Powdered sugar 7.62
Remove the heat and stir in the Powdered, edible gelatin 0.24
sorbo and the soaked gelatin. Con- Powdered egg albumin 0.24
tinue mixing until the gelatin is Powdered gum arabic,
completely dissolved, then beat the U.S.P. 0.24
batch until it is white. Flavor with Mix thoroughly and flavor to suit
vanilla if so desired. with vanillin. Use 2.25 lb of this
powder to a quart of warm water,
Marshmallows and beat up stiff.
Cold water 18 oz
Gelatin, U.S.P. 6 oz Marshmallow Topping
Sugar 8 lb Sugar, granulated 2 lb
Water 75 oz Water 1 lb
Invert syrup 39 oz Cream of tartar, U.S.P. '/ oz
Com syrup 36 oz Corn syrup 1 lb
Mix the gelatin with the cold Invert sugar l lb
water, allow it to soak for about 15 Water, warm 18 oz
minutes, then heat it to 145°F. on a Gelatin, U.S.P. 2 oz
hot water bath to effect solution. Egg whites 8 oz
Mix the sugar with the water and Mix the sugar, water, cream of
heat to about 160°F. Stir in the in- tartar, and cook to 240°F. Add the
vert and corn syrups and mix thor- corn syrup and invert sugar, and
oughly. Finally, add the gelatin mix thoroughly. Dissolve the gela-
mixture and whip the batch to the tin in the warm water, add to it the
desired consistency. Pour on a slab egg whites, place this mixture in a
previously powdered with XXXX beater and whip it. As soon as the
sugar. Allow it to stand about 4 gelatin-egg white mixture begins to
hours, then cut into the usual size thicken, add, while whipping, the
for marshmallows. syrup-sugar mixture to it. Continue
During the winter season reduce to beat until the mass becomes of
FOOD PRODUCTS 135

the desired consistency. Use this 2( Egg whites 25½

topping immediately. Flavor to suit
Blend together (I) by sifting sev-
Matzoth Sponge Cake eral times. Place (2) in a mixing
Eggs 6.00 lb bowl and whip with a wire whip un-
Egg yolks 6.00 lb til light and firm. When (2) is firm,
~ Sugar, granulated 6.00 lb fold in t 1) and add the flavor. Use
1
Honey or invert syrup this meringue as a topping for pies,
(variable) 1.00 lb and brown it at 425°F.
Salt 1.00 oz
Almonds, ground 2.86 lb No. 3
Matzoth flour 2.30 lb oz
Mix (I) and whip light. Fold , {Gelatin, 200 bloom %
in, thoroughly but carefully, the )Cold water 3
mixture of ground almonds and , SFgg whites 25
matzoth flour. Scale as required, }Sugar, granulated 18
then bake in a fairly hot oven. ~ Flavor to suit
3
)Sugar, granulated 12
Meringue Allow the gelatin to soak in the
No. l water for 20 minutes, then heat it
oz to 140°F, over a hot water bath.
Egg whites 12.75 Mix (l) and (2) and whip until
I Cream of tartar (potas- light. Now add (3) slowly while
{ sium bitartrate) 0.19 whipping, and continue to whip
2{Granulated sugar 15.00 until the meringue is firm.
Whip (I) to the point where the
egg whites are no longer a foam but Meringue Powder
begin to stiffen. Add (2) and con- 0z
tinue the whipping until the batch Powdered albumen 10.000
is stiff. Add sufficient vanilla (or Cornstarch 4.500
other) flavor. Color may be added Powdered sugar 6.000
with the flavor if desired. Gelatin, U.S.P. (powdered) 0.125
Aluminum sodium sulfate,
No. 2 U.S.P. (powdered) 1.500
oz Salt, powdered 0.500
Granulated sugar 25 Blend together all the powders by
I Tapioca flour 1 sifting several times. Add 3 oz of
{ Salt this mixture and 1 ½ lb of sugar to
%o
136 PRACTICAL AND INDUSTRIAL FORMULARY

a pint of water, and whip until etiff. by drawing a spatula through it).
Flavor to suit. Mix the cake flour, starch and bak-
ing powder by sifting, then fold this
Meringue Shells carefully into the batter. low mix
Sugar, granulated 4 lb thoroughly the hot milk, melted but-
Water 38/ oz ter and invert syrup, and fold this
Egg whites 37/ oz carefully into the batter. Finally,
Mix the sugar and water, and boil scale into pans, and bake at 390°F.
until the temperature reaches
242° F. Beat the egg whites until Mincemeat
firm, then add the cooked syrup to Raisins 18.00 lb
the egg whites while beating slowly Currants 2.50 lb
all the time. Continue the beating 1 Orange peel 2.40 lb
until the batch is cool. Do not add Evaporated apples 10.00 lb
the hot syrup faster than the egg Citron peel 1.00 lb
white can take it up. Decorate Water 3.60 gal
through a star tube as desired. Al- Sugar 20.00 lb
low the meringue to cool for a few Corn syrup 10.00 lb
hours, then brown it in an oven at 2 Molasses 3.20 pt
about 225°F. Vinegar 1.60 pt
Milk Sponge Cake Salt 8.80 oz
Benzoate of soda l.40 oz
Sugar, granulated 5 1h Cinnamon 5.60 oz
Eggs, mixed 4 lb Dry mustard 1.80 oz
Salt ¾ oz Allspice 0.70 oz
Flavor to suit 3
Nutmeg 0.35 oz
Milk, hot ( 140°F.) 1 lb Cloves 0.20 oz
Cake flour 5%, lb Ginger 0.15 oz
Starch 8 oz
Baking powder (variable) 2 oz Grind (l ) and soak overnight.
Milk, hot (140°F.) 1%4 lb Place (2) in a steam-jacketed kettle
Butter, melted 1 lb and mix thoroughly. Add (l) to the
Invert syrup l lb kettle and bring it to a boil Tum
Mix the sugar, mixed eggs, salt, off the steam and blend (3) into
and flavor, and whip at medium the batch. While the batch is cool-
speed until light. While whipping, ing. stir in 6.40 oz of rum and 6.40
add slowlv, the hot milk. Continue oz of artificial rum flavor.
the heating until the batter holds a Allow this mincemeat to age in a
crease for about 20 seconds (made wooden barrel.
FOOD PRODUCTS 137

Molasses Spice Cookies Mix thoroughly. Pack into suita-

Sugar 21 oz ble containers and freeze it.
Dark honey 12 oz Niacin in Coffee
Shortening 15 oz (J. Ser. Fooo AcR.)
Baking soda 2% oz
I ~ Salt 3 oz Niacin (Nicotinic acid amide) is
4
one of the important vitamins of the
Cinnamon %4 oz
B complex.
Ginger %« oz
Coffee prepared by infusion, us-
Cloves 3/i 6 oz
[Egg» 9 oz ing ' oz of ground coffee bean for
each 3% oz of water, gave 3.4 mg
Molasses, light 2 lb
Water (variable) 21 oz of niacin per 3},4 oz of liquid coffee.
Pastry flour 6 lb Noodles
Mix (I) thoroughly. Add the Yolks 25 oz
light molasses and stir in the water. Salt 1 oz
Finally, stir in the flour and con- Water (variable) 15 oz
tinue to mix until it is thoroughly I-lard wheat flour, un-
incorporated. Cut out the cookies bleached 5 lb
with wire-cut machine, and top them Soya flour 20 oz
with sugar. Bake at 375°F., using Mix the yolks, salt. and water,
steam freely while baking them. If and beat to a light froth. Add the
there is no steam, brush the cookies mixed flours, and continue mixing
with water before baking. until the dough is smooth and pli-
able and can be rolled very thin
Mushroom Chop Suey without breaking.
Brown rice, cooked 35 lb
Pork (l-in. cubes) 115 lb Nut Brittle
Veal (l-in. cubes) 11 lb lb
Chicken gravy 11 ½ lb Butter 45.00
Bean sprouts ( not Granulated sugar 50.00
drained) 57, 1b Invert sugar 5.00
Celery, chopped 4% lb ater 1.25
Mushrooms, sliced 6 lb Nuts 15.00
Onions, chopped 19 oz Melt the butter in a steam-jack-
Soy Sauce ( Chinese, eted kettle. Add the sugars and the
made from fermented water. and cook. with continuous
soybeans) 1% Ib stirring, until the temperature
Salt to suit reaches 300°F., then add the nuts
138 PRACTICAL AND INDUSTRIAL FORMULARY

and pour the mixture to 1/1 -inch corporate this mixture with the
thickness on an oiled slab. When acidulated syrup. This syrup will
the batch is somewhat cooled, turn substitute for the U.S.P. product.
it upside down. Allow it lo become
cold, then coat both sides with milk Orange Glaze
chocolate and sprinkle it with sliced Icing sugar 7.50 Ib
nuts. Finally, break it into suitable Whole oranges, ground 1.50 lb
pieces and package them. Gelatin 2.25 oz
Water 12.00 oz
Oatmeal Cookies Mix the sugar with the ground
Sugar 49 oz oranges until smooth and free of
Shortening 183 oz lumps. Soak the gelatin in the water
r Raisins, ground 20 oz for about 18 minutes, then heat it
11 Milk
Egg8 1
4
lb
oz
to 140°F. Stir the gelatin solution
into the sugar mixture. and continue
Baking soda 1%, oz lo mix at a slow speed until the fin-
[Salt 1 oz ished product is smooth.
Honey 18%, 0z Use this glaze hot ( 115 °F.). If
Pastry flour 5 lb necessary, thin it down with simple
Oats. rolled 1% Ib syrup.
Cinnamon ½ oz
Blend l ) and mix thoroughly. Pastry Shells
Stir in the honev;, then add the Water 3% lb
flour, rolled oats, and cinnamon, Shortening 18 oz
and continue mixing until the mass Salt /6 oz
is of smooth consistency. Cut the Bread flour 27 oz
cookies with a 2½-inch cutter, and Cake flour 9 oz
place them on baking sheets about Eggs 2% Ib
1 inch apart. Bake at 350°F. Egg whites 18 oz
Milk, liquid (variable) 9 oz
Orange Syrup Ammonia 2 dr
oz Mix the water, shortening, and
Tween 20 7.68 salt, and bring to a rolling boil.
Orange oil, U.S.P. 1.28 Add the flours and stir vigorously
Glycerin, C.P. 12.80 until the whole mass forms a ball
Citric acid solution 1.00 following the stirring paddle. Place
Syrup. enough to make 128.00 it in a cake mixer, mix at medium
Mix the orange oil with the speed until slightly cool. then add
Tween 20 and the glycerin, and in- the eggs and egg whites in four (4)
FOOD PRODUCTS 139

portions, mixing thoroughly after on a lightly floured board, then

each addition. Finally, dissolve the roll it to the desired thickness, and
ammonia in the milk, add it to the cut it into 2-inch biscuits. Place
mixing bowl, and continue to mix them on an ungreased baking sheet
until smooth. Bake at 425 ° F., using and bake at 450°F. for about 15
a small amount of steam at the be- minutes.
ginning of the baking period.
Peanut Bread
Peach and Apricot Oil Sifted flour I½ lb
Aldehyde C,, 4.00 oz Sugar 8 oz
Aldehyde No. 15 2.00 oz Baking powder 1 oz
Allyl cyclohexane Salt % oz
valerate 1.00 oz Shortening 2½ oz
Allyl butyrate 1.00 oz Milk 30 oz
Ethyl acetate 1.00 oz Eggs 3
Allyl cyclohexane Peanuts, finely chopped 3 cups
acetate 0.50 oz Mix and sift the dry ingredients.
lsobutyl ketone 0.25 oz Work in the shortening. Beat the
Ethyl sebacate 0.25 oz eggs with the milk and stir this into
Rhodinol 15.00 min the dry mixture. Finally, stir in the
Allyl cinnamate 0.50 oz chopped peanuts. Put into lightly•
n-Propyl cinnamate 0.50 oz greased loaf pans (8/x4/x2
Benzaldehyde, F.F.C. 0.20 oz inches) and bake at 350°F. for
Mix well and allow to stand a about one hour.
week or more.
Peanut Brittle
Peanut Butter Biscuits No. 1
0oz Liquid sugar 9.94 lb
Sifted flour 16 Corn syrup 3.75 lb
Baking powder 1 Spanish peanuts 5.25 Ib
Salt ¼ Butter 3.75 oz
Shortening 1%4 Baking soda 2.25 oz
Peanut butter 4% Salt 0.50 oz
1\f ilk 12 Mix the sugar with the com
Mix and stir the dry ingredients, syrup, and bring to a boil Stir in
then work in the shortening and the Spanish peanuts, and cook to
peanut butter. Add the milk slowly about 290F. Now stir in the butter
and keep on stirring until a soft and cook to 295° F. Remove from
dough is formed. Knead the dough the fire and stir in the baking soda
140 PRACTICAL AND INDUSTRIAL FORMULARY

and sail Continue the stirring until stretch the sheet as thin as possible.
the baking soda is thoroughly mixed When cooled to about 95°F., mark
and the whole batch becomes soft and break the candy into pieces of
and fluffy. Pour this onto a greased the desired sizes and pack them into
slab and spread it out as thin as air-tight containers.
possible. When the batch is some-
what cool and stiff enough to han- Peanut Butter Cookies, Filled
dle, cut it into pieces of desired size, Shortening 5 oz
and stretch out to the desired thick- Peanut butter 8/ oz
ness. Finally, when the batch be-. Sugar, brown 10% 0oz
comes brittle and cool, break it into Fggs 2
pieces of the desired size suitable Milk 5 0a
for packing. Vanilla 1/4 OZ
Baking powder % oz
No. 2 Salt oz
Granulated sugar 8 lb Sifted flour 1% lb
Water 35 oz Peach filling or raisin
[ Corn syrup
i
I l\[olas~, New
Orleans
57½ oz

13 oz
I Spanish peanuts,
[ raw 6% lb
Butter 6% oz
Salt 350 gr
Baking soda 350 gr
Bring ( 1) to a boil, and allow it
to boil for two minutes with occa-
sional stirring. Continue the cook-
ing, stirring occasionally, until the
peanuts become light brown in
color. (The temperature at this stage
should be 315°F.) Now stir in the
butter and mix thoroughly. Remove
from the fire and stir in the salt and
baking soda. Mix thoroughly and
pour onto an oiled surface, spread-
ing the mass as thin as possible
with a heavy knife. When cooler,
turn the batch upside down and
filling
Mix and cream together the pea-
nut butter, shortening, and sugar.
Stir in the eggs, milk, and vanilla,
and mix thoroughly. Now mix and
sift the dry ingredients and stir this
into the first mixture. Chill. Roll
the dough thin and cut it into
rounds with a 2-inch cooky cutter.
Drop a spoonful of the chosen fill-
ing in the center of one round and
cover with another round. Then
press the edges together. Finally,
place them on an ungreased baking
sheet and bake at 425° F. for about
10 minutes.
Peach FIiiing
Peaches, dried and
ground l cups
Sugar 5 oz
Water 1 pt
FOOD PRODUCTS 141

Lemon juice {4 oz them on baking sheets about I inch

Lemon rind, grated 3 oz apart, and flatten them with a fork.
Peanuts, finely chopped cup Bake at 375° F. for about 8 minutes.

Raisin Filling Peanut Butter Muffins

Raisins, ground 13/ oz Sifted flour 1 ½ lb
Sugar 6 oz Sugar 6 oz
Water 8 oz Baking powder l oz
Lemon juice 1% oz Salt 1/., oz
Lemon rind, grated ½ oz Peanut butter 8% oz
Peanuts, finely chopped 3/4 cups Eggs 6
For both: Mix all the ingredients Milk 1½ pt
except the peanuts and cook on a Vegetable oil 3/ oz
slow fire until thickened, with fre- Mix and sift the dry ingredients
quent stirring. Finally, remove from and work in the peanut butter. Beat
the fire and stir in the finely the eggs, mix them with the milk.
chopped peanuts. then pour this into the dry mixture.
Add the vegetable oil and stir just
Peanut-Oatmeal Cookies enough to moisten the ingredients.
Shortening 12 oz Finally, put the batter into greased
Sugar, brown l½ lb muffin pans % full, and bake at
Eggs 3 400°F. for about 25 minutes.
Milk 3 oz
Pecan Cookies
Vanilla ¼ oz
Sifted flour I¼ lb Sugar, brown 24 oz
Salt oz Sugar, powdered 24 oz
Baking soda % oz Butter 19 02
Rolled oats, quick- Shortening 24 oz
cooking 3 cups Salt ½ oz
Peanuts, finely chopped 1 ½ cups Vanilla flavor to suit
Mix and cream the shortening Eggs 18
and brown sugar. Stir in the eggs, Cake flour 33 lb
milk, and vanilla, and mix thor- Nutmeats 12 oz
oughly. Mix and sift the flour, salt, Mix and cream the first six.
and baking soda, and stir this com- Add the eggs gradually while cream-
bination into the first mixture. ing. Finally, stir in the cake flour
Finally, add the rolled oats and and nutmeats, and continue to mix
chopped peanuts, and mix well. Cut until a smooth batter is obtained.
cookies with a 2½-inch cutter, place Deposit pats about the size of a
 PRACTICAL AND INDUSTRIAL FORMULARY

large hazelnut on lightly greased Pectin Glaze

and flour-dusted pans. Decorate the 1 {ater 1 pt
tops with finely chopped nuts, and Fruit pectin ( 100
bake at about 370° F. 2 J grade) 1 oz
Granulated sugar 3 oz
Pecan Pies
Corn syrup 2%/ lb
Sugar 3% lb 3 Granulated sugar 2%/ lb
Corn syrup 2% lb Water 3 lb
'-
Honey 2 lb Bo il (l); mix (2) and stir it
1Eggs 3 lb into the boiling water. Mix (3),
Butter 1 lb stir it into the hot mixture, and boil
Salt l oz for 3 minutes. Finally, stir in
Vanilla to suit enough lemon juice (or %/ to ? oz
~ Pecans, chopped 4 lb of citric acid solution) to thicken
2
Macaroon coconut 11 lb the mass to the desired consistency.
Mix ( 1) thoroughly, then heat it Use it on fruit tarts.
to 110°F. over a hot water hath.
Pepper-Onion Relish
Add (2) and stir well together. Fi-
nally, fll into pie shells and bake at Onions, finely chopped 4 qt
about 350° F. If desired, sprinkle Sweet red peppers, finely
the pie shells with graham cracker chopped 8 cups
crumbs. Green peppers, finely
chopped 8 cups
Pecan Wafers Salt 2 oz
Sugar 32 oz
lb
Vinegar (56 acetic
, {Granulated sugar 3.00
acid) I gal
)Margarine 1.50
Mix all the ingredients, bring
Whole eggs 1.12
slowly to a boil, and cook until
2 Melted chocolate 0.58
{Cake flour slightly thickened. Finally, pour into
0.75
clean, hot, sterile containers; fill
3 { Chopped pecans 0.38
containers to top, and seal tightly.
Cream (l); mix (2) and add to
( I ); then add (3) and mix all until Piccalilli
smooth. Weigh 2½ lb dough into Green tomatoes,
each 18x24 inch bun pan. Bake chopped 4 qt
light. Mark into l-inch squares, Sweet red peppers,
while warm. This batch produces 2 chopped ( medium
sheets. size) 8
FOOD PRODUCTS 143

Green peppers, chopped the particles of shortening to

(medium size) 8 almond-like size. Dissolve the salt in
Onions, mild, chopped the water, add it to the shortening-
(large) 8 flour mixture, and mix only enough
Cabbage, chopped for thorough incorporation. Chill,
(small head) 4 and use as required.
Salt 12 oz
Vinegar (5 6% acetic Pio Meringue
acid) 6 pt Granulated sugar I½ 1h
Sugar, brown 4 lb Cold water starch 1 oz
Mixed pickle spices '/ cup Egg whites 25% oz
Mix the tomatoes with the pep- Blend together the sugar and the
pen, onions, cabbage, salt, and al- cold water starch. Mix the egg
low them to stand overnight. Put whites with half of the sugar-starch
the vegetable mixture in a dean, mixture, and whip at medium speed
thin, white cloth and squeeze out all until the mass begins to thicken,
the liquid. Dissolve the sugar in the then change to high speed, and keep
vinegar. Put the pickle spices in a on whipping until the mass is firm.
thin, clean, white cloth and tie top When the consistency of the me-
tightly. Place this spice hag in the ringue is satisfactory, add slowly
vinegar mixture and bring to a boil. the remaining sugar-starch mixture.
Stir in the vegetable mixture and Mix only a minute or two after the
simmer for about 30 min. Finally, last portion has been incorporated.
remove the spice bag, and pack the Top pies with the meringue, and
piccalilli into clean, hot, sterile con- brown the meringue in the oven at
tainers. Fill containers to top, and 400 to 425° F.
seal tightly.
Pineapple @laze
Pie Crust
Pastry flour, unbleached, lb
low protein 30 lb [Unsweetened pineapple
Shortening 20 lb l{ juice 7.50
Salt 12 oz l Sugar 5.25
[Cornstarch 9.75
Dextrose 7/ oz
2 ~ Unsweetened pineapple
Non-fat dry milk 7¼ oz
Ice water (variable) 9 lb l juice 1.50
Mix the flour. shortening, dex- Bring ( l) to a boil. Mix ( 2) and
trose, and non-fat dry milk and rub add it to the boiling juice and sugar.
them together sufficiently to reduce Stir and cook until clear.
144 PRACTICAL AND INDUSTRIAL FORMULARY

Pineapple Oil Water 9.50

No. 1 Cornstarch 1.50
1.0 oz Water 4.25
Allyl caproate
Place the pineapple, sugar, salt,
Allyl cyclohexane pro-
2.0 oz and water in a suitable vessel, and
pionate
Methallyl caproate 1.0 oz bring to a boil. Dissolve the corn-
Cyclohexyl caproate 0.5 oz starch in the 4/ lb of water, and
Ethvl acetate 1.0 oz add it to the boiling fruit. Cook
et

Allyl heptoate 0.5 oz until clear.

Aldehyde No. 19 1.5 oz Pizza Pio Crust
Vanillin 25.0 gr
Mix well and allow to stand a Bread ff our 20 lb
week or more. Sugar 1 lb
Corn oil 13 oz
No. 2 Eggs 3 oz
Ally) caproate 2.00 oz Non-fat dry milk solids 10 oz
Ally l cyclohexane pro- Salt 6 oz
pionate 1.00 oz Water (variable) 9%4 pt
Allyl cyclohexane acetate 0.50 oz Yeast (variable) 7 oz
Aldehyle No. 19 2.00 oz Mix all the ingredients until a
Ethyl acetate 1.00 oz smooth product is obtained. Re-
Methyl beta-methyl thiol- move the dough from the mixing
propionate 0.06 oz bowl at 82°F. Allow it to ferment
Ethyl heptanoate 0.50 oz for about 52 minutes, then scale as
Amyl valerianate 0.25 oz required, and make up in the usual
lsobutyl butyrate 0.25 oz manner.
Butyl propionate 0.25 oz
Pizza Pe Dough
Allyl caprylate 0.33 oz
No. l
Propyl propionate 0.33 oz
Allyl heptoate 0.50 oz Spring wheat flour 8.0 lb
Vanillin 20.00 gr Water 4.6 lb
Mix well and allow to stand a Yeast 3.2 oz
week or more. Salt 1.0 oz
Corn oil 5.2 oz
Pineapple Pie Filling Corn syrup 3.2 oz
lb Eggs 3.2 oz
Crushed pineapple 24.75 Dissolve the yeast, corn syrup,
Sugar 10.50 and salt in some of the water. Place
Salt 0.25 the four in a mixing bowl and add
FOOD PRODUCTS 145

the rest of the water. Finally, stir in % hour at 350°F. Sliced, fresh
the yeast mixture, then the eggs and mushrooms may be substituted for
corn oil, and continue mixing until half of the garlic sausage.
a smooth dough is obtained. Re-
Popcom Balls
move the dough from the mixer at
about 82°F., and allow about 50 Sorghum syrup 6 lb
minutes for fermentation before Sugar 2 lb
making it up. Butter 4 oz
Salt I½ teaspoon
No. 2 Popped corn q.s.
Place the first 4 components in a
Flour 6 lb
kettle and cook to 230°F. Sir in the
Water 6 lb
freshly popped corn, and fonn the
Yeast 2 oz
popcorn into balls by molding them
Salt 1 oz
with the hands, previously dipped in
Shortening (8 tablespoons) 4 oz
cold water.
Olive oil enough for kneading
Potassium Metabisulfite
Dissolve the yeast and salt in
some of the water. Place the flour in Add 2 oz of potassium metabisul-
a mixing bowl, make a depression, fite per I 000 lb of wine-making
and add the rest of the water. Stir grapes to control the activity of un-
in the yeast-salt solution, and mix desirable micro-organisms.
thoroughly. Now stir in the melted Pound Cake
shortening, and knead the dough oz
until it is elastic. Pour a little olive Shortening 28%
oil over the dough and knead for
several minutes more. Finally roll
the dough into thin sheets the size !Sugar, granulated
I Non-fat dry milk
40%
2%

l
Cake flour 6
of the baking pans. Salt 1
2 {Fegs 33
Pina Filling Flavor q.s.
Chopped garlic sausage 4 lb a Sugar 18
Tomatoes, peeled and cut 4 lb Water (variable) 30
Olive oil 8 oz q»Cake flour 54
Cook the chopped sausage for 5 Baking powder 3/i 6
minutes in the olive oil. Pour the Mix and cream (I) thoroughly.
oil-cooked sausage over the dough, Add (2) gradually while creaming.
add the cut tomatoes, and press this Make a solution of (3), add it alter-
mixture into the dough. Bake about nately with the mixture (4), and
 PRACTICAL AND INDUSTRIAL FORMULARY

continue to mix until the finished Mix and shake well. The resultant
product is smooth. Scale as re- product is a good French dressing.
quired, and bake at 340°F.
Puff Pastry
Pound Cake Flavor Bread flour 7½ lb
Lemon oil 1 oz 1 Butter 17/ lb
{Salt I oz
Orange oil 1 oz
Mace oil 1 dr Water, cold (variable) 5/ lb
Nutmeg oil l dr Color q.s.
Vanillin 1 oz Pastry butter 5j lb
Alcohol, U.S.P. 8 oz Mis; (l) at low speed for about
2 minutes. Add the cold water and
Mix and shake well. Allow to
color and mix until the dough is
stand overnight Use an amber bot-
mature. Remove dough from the
tle, and keep it well corked.
agitator with a scraper, then add
Powdered French Salad the pastry butter, and stir only
Seasoning enough to incorporate it. Roll and
fold the dough a few times. Now
Salt, finely ground 9.00 lb roll out the finished dough to a
Sugar, finely ground 4.50 lb thickness of about { inch, then cut
Black pepper, finely from it disks five inches or more in
ground 1.50 lb diameter. Brush the outside edge
Dehydrated onion powder 1.20 lb with egg wash, then fill center with
Monosodium glutamate, the following mixture:
finely ground 1.20 lb Currants or raisins 3. 75 lb
Soluble celery ( sugar Cake crumbs 15.00 oz
base) 9.50 oz Juice and rind of 5 lemons
Dehydrated celery stalk, Cinnamon 0. 75 oz
finely ground 9.50 oz Raspberry or other
Mustard flour 8.00 oz jam, enough to
Red pepper, finely ground 3.25 oz make a paste.
Curcuma, finely ground 2.25 oz When the disks of puff paste are
Mix all thoroughly. Add % oz filled, fold the edges into the center,
of this powdered seasoning to the with minimal overlapping. Flatten
following liquid mixture: them by pressing down, then turn
oz them over and place on wet pans.
Vinegar, 10% acetic acid Allow them to rest for one hour,
(100 gr) 2 then bake at 375 ° F. When baked
Water I and cool, cover the tops with pow-
Com oil, refined 5 dered sugar.
FOOD PRODUCTS

Pumpkin Pie Filling No. 10 can pumpkin 1 can

No. I Non-fat dry milk 18 oz
Non-fat dry milk 16 oz Water ( variahie) 10 pt
Dark brown sugar 24 oz Blend together the sugar, corn

fIFlour
Salt
6
½
oz
oz
starch, spices, and salt. Add the
corn oil, eggs, and pumpkin, and
1 ~ Cinnamon ¾ oz mix well. Finally, stir in the dry
Cloves 54 gr milk and water. Pour this filling
Allspice 55 gr into the pastry shells, and bake at
Ginger 55 gr 425°F. for 45 minutes.

I Butter, melted
[Pumpkin, No. 10 can
4
1
oz
can
Pure Vanilla Flavor
No. I
2/Water 2 IL oz
I Com syrup 24 oz Oleoresin vanilla 6.0
, [Fe 2 I Propylene glycol, U.S.P. 48.0
} Water (variable) 60 oz Simple syrup 26.0
Blend (l) together. Add (2) and Water 48.0
mix thoroughly. Mix (3), stir it into Mix the oleoresin vanilla with
the other mixtures, and continue to the propylene glycol, and stir well.
stir until the mass is rather firm. Stir in the simple syrup, then add
Allow it to stand for about 60 min- the water slowly with vigorous stir-
utes, then stir well, and continue to ring. Allow the mixture to stand 2 to
stir while the pie shells are being 4 days and filter clear.
filled. Bake in deep tins in a mod-
No. 2
erately hot oven for about 30 min-
utes. Remove the pies from the oven Chopped vanilla beans 2.50 lb
when they quiver like a gelatin Glycerin 1.25 gal
dessert when tested. Do not over- Water 1.25 gal
hake because it will impair the pies. Mix the glycerin with the water
and heat to about 75°F. Add the
No. 2 vanilla beans, and allow to stand for
Sugar 3 lb 2 to 3 weeks. Stir occasionally. Then
Corn starch 6 oz press and strain the batch through
Cinnamon, ground or muslin and add enough glycerin to
Cloves, ground /4, oz make 3% gals.
Ginger, ground 3, oz
Nutmeg, ground l4 oz No. 3
Salt oz Oleoresin vanilla 6 oz
Corn oil, refined 6 oz Glycerin % gal
Egg» 3 lb Hot water gal
148 PRACTICAL AND INDUSTRIAL FORMULARY

Heat the glycerin to 230°F. Sir Grind the meat. transfer it to a

in the oleoresin vanilla, and gradu- steam-jacketed kettle with enough
ally add the hot water, with constant water to cover it, and bring it to a
agitation. Allow to stand for several boil. Now stir in the hay leaf,
hours, and strain through cheese onions, salt, tomato catsup, white
cloth. pepper, and Worcestershire sauce,
and cook at a slow heat until the
Raspberry 011 meat becomes tender. Transfer the
0z ingredients to a mixing machine
Ethyl methyl phenyl and, while mixing, sprinkle with the
glycidate 2.00 non-fat milk solids, and add the
Aldehyde No. 20 2.00 broth from the kettle. While mixing
lsobutyl acetate 0.40 thoroughly, fill into 6-lb shallow
Amyl acetate 0.20 pans to chill. When the product be-
Beta-ionone 0.25 comes somewhat hard, stuff it into
Ketone No. 18 0.50 artificial casings.
p-Methylbenzyl propionate 0.25
Ethyl acetate 0.65 Rum Chiffon Cake
Vanillin 0.25 oz
Propyl acetate 0.50 Cake ff our 40½
Mix well, and allow to stand a
week or more. As beta-ionone is
f
I i Sugar, light brown
Sugar 15
12
found in fresh raspberries, it must Baking powder 2
be incorporated in all synthetic I Sal %
raspberry oils. Corn oil 21
2 Egg yolk 21
Roast Beef Loaf { Water (variable) 1
Chuck meat, boneless 50 lb 3{Rum 71
• Plate beef 16½ lb [Egg whites 42
Bay leaf, crushed I 4]Sugar 28
Onions, grated I½ lb [Cream of tartar $
Tomato catsup 6 lb Mix ( 1 ) thoroughly by sifting.
Salt l¼ 1h Add (2) and stir until the mix is
White pepper, ground 5 oz smooth. Add the rum (3) and stir
Worcestershire sauce 2 oz thoroughly, but do not over-aerate.
Non-fat milk solids 8 lb Now mix (3), beat this to a firm
Broth 26 lb peak, and fold the batter portion
·A thin cut from the lower end of
into this whipped mass, thoroughly
the ribs. hut carefully. Scale as required, and
FOOD PRODUCTS 149

bake at 365° F. Remove the cake Rye ftour 15 lb

from oven, allow it to cool, then dip 2 Water (variable) 6 lb
it in the following rum glaze: {Salt 5 oz
Mix (I) thoroughly until smooth.
Rum Glaze Allow it to ferment until sponge
Sugar 4 lb drops. Mix (2) thoroughly until
Corn syrup l2 oz smooth. Add (2) to (l) and mix
Cream of tartar 64 gr until dough is of smooth consist-
Water 19 0z ency. Remove the dough from the
White rum 3% oz mixer at about 80°F., and allow it
Mix all the ingredients except the to attain a full rise. Scale into 18 oz
white rum and bring just to boiling. units, round them, and allow them
Remove the heat and allow it to cool to rest, free from all drafts, for 18
to ll0°F., then stir in the white rum. minutes before molding them into
loaves.
Rum Cake Finish Mold the dough into any desired
Sugar, granulated 6.0 lb shape, and place it in greased
Water 1.5 lb 24x24x4 inch tins. Brush the sides
l!Corn syrup 1.5 lb and ends with molten butter. Place
Invert syrup 3.0 oz them in a pan proofing cabinet and
Salt 20.0 gr allow one-half proof before baking.
Rum or rum flavor q.s. While in the proofer, wash the
Butter flavor q.s. loaves with water in order to pre-
Mix ( 1) and bring it to just boil- vent tearing. Bake at 400°F., for
ing. Remove from fire, allow it to about 55 minutes. As soon as the
cool, and then stir in the flavors. loaves are set, break them apart and
Dip the cakes in this rum syrup, return them to the oven for 18 min-
then allow them to drain on screens utes more at 375°F. This procedure
long enough for excess syrup to run will prevent gumminess.
off.
* Sour Dough
Rye Flour Bread
(Without Shortening)
(Soft Sponge)
!
Rye flour, medium
1 Water
[Yet 1 oz
16 oz
16 oz

• Sour dough 3 lb \ Rye flour 2 lh

2
~ Rye flour, medium 73 Ib
12? ) Water 3 1b
1
Water 6 lb Mix (I) thoroughly, and allow it
Yeast 5% oz to ferment for 24 hours. Mix ( 2)
(Dough) thoroughly and add it to (l). Al-
150 PRACTICAL AND INDUSTRIAL FORMULARY

low the batch to ferment for 4 hours before cooking, except when pro-
more. Rye flour is rich in Vitamin B longed boiling is necessary.
and has considerable of Vitamins
Shelf-Life of utter Cream
A and E. It is lower than wheat in
Candies
protein, carbohydrates, fat and min-
erals. One or two per cent of glyc-
erin added to butter cream candies
Salad Dressing
will lengthen their shelf-life by sup-
0z
pressing the formation of free fatty
Cornstarch 1.25
acids.
Water 22.50
AU the ordinary butter cream
Corn oil, refined 13.00
candies show the presence of about
French mustard 6.00
1 per cent of free fatty acids after
Salt 1.00
5 to 10 weeks in storage. This small
Sugar 2.50
amount imparts a disagreeable taste
Vinegar, white 10.50
and odor to the butter creams.
Mix the cornstarch with a little
Butter cream candies with 1 per
cold water. Heat the remaining
cent glycerin, stored at 86°F., had
water and stir in the cold cornstarch
their shelf-life prolonged from 9
mixture. Boil this mixture until it
weeks to l4 weeks; 2 per cent glyc-
stiffens, then allow it to cool. Place
erin indicated a much longer time.
the mustard into a bowl and gradu-
ally add the corn oil with constant Shelf Life of Baked Goods
stirring. Finally, stir in the salt,
The shelf life of biscuits and
sugar, vinegar, and the cooled-down
other baked goods may be length-
starch.
ened by adding the following anti-
Salt Substitute oxidants:
parts by fat weight
weight Butylated hydroxyanisole
Calcium formate 10.0 (BHA) 0.005%
Calcium citrate 9.0 Dodecyl gallate 0.01%
Lithium formate 1.0 Wrappers impregnated with anti-
Magnesium formate 10.0 oxidants were also effective, but
Starch 1.5 less so than incorporating the anti-
Mix thoroughly. oxidant directly in the fat used for
Magnesium citrate may be sub- baking. Brushing with very dilute
stituted for the Magnesium formate. (0.025) aqueous solutions of
Add this salt substitute to dough propyl gallate has also given good
before baking and to other foods results.
FOOD PRODUCTS 151

Sherbet Powder Simple Syrup

Cane sugar 15 lb
Dextrose 4 Ib
Citric acid 4 oz
Non-fat dry milk solids
( soluble in cold water) 3% 1b
Stabilizer (soluble in
cold water) 6 oz
Color and flavor to suit
Mix the color and flavor with the
dextrose. Stir in the other ingredi-
ents, and mix thoroughly. Use 8 oz
of this powder to 17½ oz of water.
Sherbet Mix with Yogurt
Cane sugar 5.25 lb
Corn syrup solids 5.25 lb
Pectin 3.00 oz
Yogurt (a thick, fer-
mented liquor made
from milk) 13.50 lb
Fruit juice 2.00 qt
Water, enough to make 3.75 gal
Mix together the sugar, com
syrup solids, and pectin in a small
amount of water and heat suff.
ciently for complete solution. Cool
to about 50°F., stir in the yogurt,
then the fruit juice, and water
enough to make 3. 75 gal. Use a mix-
ing machine for this operation. If
additional tartness is desired, stir
in a small amount of a 50% solu-
tion of citric acid. Run the mixture
into molds, and put these in a refrig-
erator or pack them in ice and salt
until frozen. If desired, coat the
finished product with chocolate.
lb
Sugar 12
Corn syrup 3
Water 3
Bring the water to a boil. Remove
from the fire and stir in the sugar
and corn syrup. Continue to stir un-
til solution is complete.
Sorghum Syrup
Sorghum syrup is obtained from
a certain variety of sorghum-a tall,
earless, corn-like grass with a head
of small seeds forming the tip.
Sorghum is cultivated in Africa,
Southern Europe, China, and the
United States as a livestock food,
and for the syrup made from its
sweet juice. Sorghum syrup has the
following composition:
average
Sucrose 39.72
Invert sugar 29.27
Mineral matter 2.03
Organic non-sugars 4.97
Sorgo and the Manufacture
of Sorgo Syrup
Sorgo is a member of the grass
family, which is grown most exten-
sively for syrup in the Southeastern
states. The stalks put out side
branches l2 to 15 inches long, but
these side branches should not be
used for syrup production. Sorgo
syrup is a product of good quality;
it is light colored and mild, and it
has a good, sweet flavor. It is a
152 PRACTICAL AND INDUSTRIAL FORMULARY

healthful food, and it is used as a good variety should be resistant to

table syrup.
The percentage of juice extracted
depends chiefly upon the juiciness
of the stalks and the milling equip-
ment. The yield of syrup is deter-
mined by the total content of solu-
ble solids in the juice.
All commercial varieties of sorgo
are subject to some diseases. A
disease; a satisfactory one should
grow rapidly enough to mature be-
fore the first killing frost.
The following table gives brief
descriptions of some varieties of
sorgo known to yield a syrup of
good quality; and the approximate
number of days required for sorgo
to mature:

Gal. Yield
per Acre Days to Quality of
Variety %
. .
Maturity Syrup
Hodo 100 129 Excellent
Atlas 62 100 Good
Honey 85 115 Excellent
Iceberg 63 106 Excellent
Sart 107 126 Excellent, mild
Sugar drip 76 100 Good
Tracy 88 106 Good
White African 78 106 Fairly good
Wiley 124 - Good
Williams 86 106 Excellent

In a fairly fertile soil a small conditions of moisture and tempera-

quantity of fertilizer to assist this
early growth may be all that is
necessary for the entire season.
Most of the fertilizer used for sorgo
is a 4-84 or 5-10-5 mixture of
nitrogen, phosphorus, and potas-
sium, respectively.
The best planting time is from
early April to the middle of May.
The )ate-maturing varieties usually
produce the highest yields of syrup
per acre. Under the most favorable
ture sorgo seeds germinate within
3 to 5 days.
The plants should be spaced from
8 to 12 inches apart It is very im-
portant that the farmer be skilled in
judging the right time for harvest-
ing. The plants are generally con-
sidered mature when the seeds are
firm, sometimes hard, and not easily
crushed with the fingers.
Use the following procedure in
the making of sorgo syrup:
FOOD PRODUCTS 153

Cut the stalks close to the sur- Soft Freeze Mix 6%

face of the soil If cut higher there lb
is a loss in the production of syrup. Sugar 6.50
Remove all the leaves before mill- Non-fat dry milk 6.00
ing, or else the yield and quality of Vegetable fat 3.00
syrup will suffer. Use a small, up- Stabilizer and emulsifier 0.25
right, 3-roller mill propelled by ani- Water 34.25
mal power to crush the stalks, or a
larger mill, consisting of 3 hori- Use the same procedure as out-
zontal rollers, and propelled by lined under "lce Cream Mix, Soft."
motor power. 100 pounds of This mixture will yield 5% gal.
stripped and lopped stalks should Soy Flour
furnish 50 to 60 pounds of juice.
Use a continuous-type, shallow, Wheat flour is especially deficient
open evaporator, made of copper or in the amino acid, lysine, whereas
galvanized-iron. Use a direct fire to soy flour, being rich in lysine, will
heat the bottom of the evaporator, satisfy this deficiency and supple-
or place steam coils in the evaporator ment the other amino acids as well.
to heat the juice. Clarify the juice The following table shows the per-
in the evaporator by removing all centages of the important amino
skimmings ( coagulated proteins and acids in the protein of soy ff our:
nonsugar substances), which rise Amino Acid Content
to the surface. After clarification, r
y0
evaporate the juice to the density of
syrup as quickly as possible. Deter- Arginine 6.99
mine the desired density by means Cystine 1.48
a

of a syrup hydrometer, 35 to 36 ° Glycine 5.49

Baume, or a good thermometer, Histidine 2.40
226°F. Use the thermometer test in- lsoleucine 5.46
stead of the hydrometer, because it Leucine 7.42
provides an accurate and continu- Lysine 6.36
ous observation of the syrup den- Methionine 1.31
sity. Filter the finished syrup as effi- Phenylalanine 4.80
ciently as possible, cool to the right Threonine 3.71
temperature, and store in suitable Tryptophane 1.31
containers. Fill half-gallon and Tyrosine 3.06
smaller containers with syrup at a Valine 5.24
temperature of 190°F., gallon con- Soy flour will enrich the protein
tainers, at 180F., and barrels at composition of cakes, as it contains
120°F. about 50% protein. Soy flour, be-
154 PRACTICAL AND INDUSTRIAL FORMULARY

ing rich in vitamins and minerals,
will improve the properties of any
cake in numerous ways.
As it is naturally hydrophilic, soy
four will absorb and retain mois-
ture, thus prolonging the shelf life
of the baked product. It not only
produces a more uniform, richer,
appearance, but it also imparts a
rich golden sheen to the crust be-
cause of the carmelizing of its pro-
teins.
Soy flour imparts a finer texture
and a better firmness to cakes. It
minimizes shrinkage and adds more
stability. It increases the bulk of
the batter and produces larger vol-
umes, since its absorption values
are high. Soy flours are classified
according to their fat or oil content.
The following tables give the
amounts of vitamins and minerals,
respectively, found in soy flour used
in cakes.

Vitamins In One Pound of Soy Flour, mg.

High Fat Low Fat Extracted
Vitamin A (I.U.) 204.00 I 10.00 71.00
Niacin 10.10 11.30 11.50
Pantothenic acid 10.50 11.80 12.00
Pyridoxine 3.40 3.70 3.80
Riboflavin 1.53 1.36 1.58
Thiamine ,. 3""'t
• 6.04 6.13
Biotin 0.29 0.26 0.30
Choline 1171.00 1308.00 1330.00
Inositol 1518.00 1706.00 1730.00

Minerals in Soy Flour, %

Calcium 0.33 0.38 0.38
Copper 0.001 0.001 0.001
Iron 0.009 0.010 0.010
Magnesium 0.250 0.280 0.280
Manganese 0.00 0.004 0.004
Phosphorus 0.680 0.760 0.780
Potassium 1.640 1.840 1.870

The high-fat flour is generally
preferred for all-around bakery pro-
duction, because its high oil con-
tent supplies additional fat for
lubrication. The low-fat or extracted
flours are mostly used for the pro-
duction of white cakes.
The extracted soy flour, being
lowest in fat content, has the high-
est protein value. Soy flour, being a
FOOD PRODUCTS 155

natural vegetable protein product, Milk, liquid 15 oz

is an excellent ingredient for en- Cake flour 3%, lb
riching baked products. It is best Cream (1) thoroughly. Add the
that the baker start with low per- eggs while creaming, then add the
centages of soy flour and increase ground raisins. Finally stir in the
the amount as he familiarizes him- buttermilk, milk and cake flour, ro-
self with the use of it. tating successively. Apportion in
Use from 5 to 10% of soy flour in pans a! required and bake at about
the various cakes. As soy flour has a 375°F.
high absorptive power, add from 1 Mixed Spice
to 1 ½ lb of water for each pound
Cinnamon, ground 4 oz
of soy flour; the high-fat flour uses
Cloves, ground I oz
the lower proportion of water, and
Ginger, ground 28 gr
the low-fat or extracted flour uses
Mace, ground oz
the larger proportion of water. In- •
Mix thoroughly, and pack ID
crease the leavening and salt by 1
suitable containers.
oz and ¼ oz, respectively, for each
pound of soy flour. Incorporate the Spice Combination for
soy flour by creaming it with the Apple utter
sugar, shortening, and egg, stirring lb
in some water if necessary. Cassia ( Chinese cinnamon) ,
Soy flour improves the taste and ground 84.0
texture, and adds much to the nutri- Allspice, ground 18.0
tional value of cakes at very little Cloves, ground 18.0
cost. Mix thoroughly and run it
through a No. l4 sieve.
Spice Cake Spice Mixture for Stuffings
No. I
Sugar 3 Ib
oz
Shortening 1 Lb
Sage 5.0
, ] Baking sod
Black pepper 12.0
(variable) 1%/, 0a
Nutmeg 4.0
Salt o
Marjoram 3.0
• Mixed spice %a oz
8.0
Salt
Eggs 1%a lb
Ground raisins No. 2
(soaked before oz
grinding) 2% Ib Sage 2.0
Buttermilk I½ lb Black pepper 8.0
156 PRACTICAL AND INDUSTRIAL FORMULARY

Celery salt 8.0 Salt

Onion salt 8.0 Vanilla to suit
Marjoram 2.0 Milk, hot (140°F.) 21 oz
Nutmeg 4.0 Cake flour )sift 3%, lb
Mono-sodium glutamate 6.0 Baking powder {together % oz
Mix thoroughly the ground in- Mix the sugar, eggs, salt, and
gredients, and use as required to vanilla, and heat to about l l0°F.,
suit the taste. then whip the mass light as for
sponge cake. Finally, stir in alter•
Sponge Cake nately the hot milk and the mixture
Eggs 33 oz of cake flour and baking powder,
Egg yolk 16 oz and continue mixing until smooth.
1Sugar 3 Ib Drop onto papered pans and bake
Corn syrup 4 oz at about 385°F, Cool and then ice
Water 1 pt with fondant.
Cake flour 31/ lb
Baking powder $ oz Stablllzed Caramel
Anise oil, U.S.P. 1 ½ oz Corn syrup 15.00 lb
Mix ( 1) and heat over a hot Sugar 7.25 lb
water bath to 15°F., then whip at Sweetened condensed
medium speed until the batch bolds whole milk 12.50 lb
a crease (made by drawing a spatula Standard vegetable
over it) for 20 seconds. Now add shortening 2.50 lb
the mixture of cake ftour, baking Butter 1.25 oz
powder, and anise oil, and mix Salt 1.00 oz
thoroughly. Exercise great care not Lecithin 0.63 oz
to destroy the air cells created dur- • Ammonium carbonate
ing the beating operation. Scale into solution 1.25 oz
pans and bake in a moderate oven ·3 0oz to 1 pt water.
(350°F.). Place all the ingredients in a
The thickness of the crust may he kettle equipped with scrapers, and
reduced by baking at a slightly cook to 190°F. Now prepare a dry
higher temperature, thus reducing blend of 5 oz of sugar and 224 gr
the tendency to form a skin. of Sea Kem Irish moss extractive,
and dissolve this blend in 1 ½ lb
Sponge Drops
of waler previously heated to
Sugar, granulated 39 oz 180° F. Finally, stir the solution of
Eggs 28% oz Irish moss and sugar into the main
FOOD PRODUCTS 157

batch, and cook to about 240°F. Sour Cream Doughnuts

Allow it to cool, and stir in 7 dr of Sugar 2½ lb
vanilla flavor. Pour the mass onto a Baking powder 2 oz
greased slab and cool. While cool- Baking soda 1/4 oz
ing, cut into small blocks of any 1!Sal 1/ oz
desired size. Non-fat drv, milk 5 oz
Stock Icings Pastry flour,
No. I: Water Icing unbleached IO lh
Sour cream 35 oz
Gelatin, U.S.P. 0.50 oz Eggs 1% 1b
Hot water 10.00 oz Buttermilk (variable) 4 pt
Glucose 10.00 oz
Confectioners' sugar 5.00 lb Mix ( 1) thoroughly by sifting.
Vanilla 0.25 oz Add the sour cream, eggs, and but-
Use a small part of the water cold termilk, and continue mixing until
to dissolve the gelatin. Add the rest a smooth dough is obtained. Roll
of the water hot and stir until solu- out and cut to the desired size or
tion is complete. Finally, mix all of run through a machine. (Increase
the ingredients together until the the amount of buttermilk if a ma-
whole mass is smooth. Use this icing chine is used.) Cook in hot oil at
as is for transparent glace effects, or 370°F.
beat the whole mass to desired con- Strawberry Chiffon Pie
sistency. Other flavors, and color,,
may be used if desired. Boiling water 3% Ib
Strawberry juice 1lb
No. 2: Simple Icing Gelatin, strawberry
Gelatin, U.S.P. % o flavored 2¼ lb
Water 12 oz Eggs 17 Ib
Invert sugar 18 oz Egg yolks 6 oz
Confectioners' sugar 5% lb Salt 55 gr
Flavor and color to suit Crushed, drained straw-
Soak the gelatin in the water and berries 3 lb
then heat it to 170°F. Stir the in- Lemon juice 6 oz
vert sugar into the dissolved gelatin. Mix the strawberry juice with the
Finally, stir in the confectioners' hot water and dissolve the gelatin
sugar, flavor, and color, and beat in it Add slowly the eggs, egg yolks,
this whole mixture until it is of the and salt to the hot gelatin mixture
proper consistency for use. while beating it light. Stir in the
158 PRACTICAL AND INDUSTRIAL FORMULARY

crushed strawberries and lemon Apricot pulp,

juice, and then chill, stirring occa- 3 finely ground 7 or 8 oz
sionally until the mass thickens. {Sugar 7 lb
When thickened, add this mass Bring (I) to a strong boil. Mix
slowly to the following meringue thoroughly ( 2) and then add this
and mix until smooth: mixture to (l). Place (3) in a
double boiler, add the ( I ) and (2),
Meringue and bring the entire mixture to a
lb boil. Use this glaze while hot; it
Egg whites 3 will set fairly firm.
Granulated sugar l; Strudel Dough
Follow the same procedure as for
Water (variable) 30 oz
meringue under Lemon Chiflon Pie.
Bread four 4 lb
Fill about 1 ½ lb of the finished
Eggs 1 lb
product into pre-baked pie shells.
Corn oil (warm) I lb
Chill thoroughly. If desired, top
with whipping cream.
Salt ½ oz
Mix all the ingredients until the
Strawberry Oil mass is smooth and pliable. Allow
the finished dough to rest for about
oz
30 minutes before sheeting, stretch-
Ethyl methyl phenyl glycidate 4.00
ing, and filling.
Ethyl butyrate 0.50
lsoamyl acetate 0.10 Strudel Filling
lsoamyl butyrate 0.25 Apples, finely chopped 3.25 lb
Ethyl benzoate 0.10 Cake crumbs, partially
Propyl acetate 0.25 toasted 0.50 lb
lsobutyl anthranilate 0.25 Raisins, soaked and
Octyl acetate 0.50 drained 0.50 lb
Ketone No. 22 0.25 Currants 0.25 lb
Nerol 0.10 Sugar 0.25 Lb
Vanillin 0.20 Maraschino cherries,
Ethyl acetate 1.00 chopped 0.25 lb
Ethyl valerate 0.33 Fruit peel, candied 0.25 lb
Almonds, finely chopped 0.13 Lb
Strawberry Pie Glaze Cinnamon 28.00 gr
1 {Water 2 1L Mix all together thoroughly.
Sugar 1 lb Stretch a piece of dough, very thin,
2 Pectin (100 brush it with butter, and place on
{ grade) 1%/ or 2 oz it a generous portion of this filling.
FOOD PRODUCTS 159

Stufllng For Turkey utes, to prevent fermentation). To

(To Freeze) make tabasco pulp, cook 'Tabasco
Oleomargarine 7.50 lb peppers until thoroughly disinte-
Celery ( including grated, and then run the mass
ll leaves and stalks), through a sieve to remove seeds and
finely chopped 7.50 lb skins.
Onions, finely chopped 7.50 lb
Taffy
Stale bread, diced 39.00 lb
22 Sal 3.75 oz Sorghum syrup 6% lb
Pepper, ground 0.50 oz Sugar 4½ lb
3 {Turkey broth 30.00 Lb Butter 3 oz
Place ( 1) in a kettle and brown Vinegar I½ oz
it. Blend (2) into ( I ) . Then Sodium bicarbonate,
moisten the whole batch with (3) U.S.P. a pinch
until thoroughly mixed. Stuff into Place the first 3 components in a
dressed, disemboweled turkey, and kettle, and cook to 250° F. Remove
freeze. kettle from fire, add the vinegar
and the soda, and stir in any desired
Sugar Substitute flavor. Pour the mass onto a greased
Sodium cyclohexylsulfamate is a slab, and as soon as it can be han-
new sweetening agent which is dled, pull it on a large candy hook.
thirty to fifty times sweeter than Cut it into 2-inch lengths.
cane sugar. This compound has no
Tapioca Flour Glaze
caloric value, and it can be cooked
or heated without losing its sweeten- Water 4 lb
ing properties. Sugar 2 lb
Corn syrup 2 lb
Tabasco Sauce Corn starch 5 oz
Tabasco pulp 15.0 gal Tapioca flour 3 oz
Salt 2.5 lb lcing sugar (dissolved in
Vinegar, 10 (100 a little water) 21, oz
l ts

grain) acetic acid 3.0 gal Citric acid

Cook the tabasco pulp together
with the salt until volume is reduced
to 12% gal. Add the vinegar and
cook for 56 minutes more. Finally,
fill the sauce into suitable bottles,
and pasteurize it (i.e., expose it to
temperature of 160°F., for 30 min-
' oz
Color as desired
Stir together the corn syrup,
sugar, and water and bring to a
boil. When solution is complete,
add the com starch, tapioca flour,
and dissolved icing sugar, and boil
for about 2 minutes to thicken. Fi.
 ¥

160 PRACTICAL AND INDUSTRIAL FORMULARY

nally, add the citric acid and the shells with this finished product,
color, and mix thoroughly. In- and chill for a few hours.
crease the amount of starch and
tapioca flour if a thicker glaze is
Vanilla Flavor, 16-Fold
desired.
(Synthetic)
Vanillin 8 oz
Tartare Sauce Ethyl vanillin l oz
Mayonnaise 1.0 gal Protovanol C 1 oz
Capers 5.6 oz Heliotropine 3/ 0z
Olives 5.6 oz St. John's Bread extract 2½ oz
Onions 4.8 oz Pure ,·anilla 10-fold l oz
Parsley 5.6 oz Propylene glycol, U.S.P. 3 pt
Pickles 5.6 oz Caramel 2% oz
Have the vegetables finely Water, to make 1 gal
chopped and mix them thoroughly Heat the propylene glycol, and
with the mayonnaise. Fill into jars, stir into it the vanillin, ethyl vanil-
cap, and label. lin, heliotropine and Protovanol C.
Keep on stirring until solution is
Vanilla Chiffon Pie complete. Stir vigorously while add-
(Light, fine quality) ing about 2 pts of water, then
add the St. John's Bread extract and
11Gelatin, U.S.P.
1 0z
the pure vanilla l0.fold. Dissolve
Milk, liquid 6 oz the caramel in some water and add
1\ililk, liquid 4 lb it to the vanillin solution with con-
, Sugar 21 oz

1Butter
Salt
Eggs
15
83
30
oz
gr
oz
stant stirring. Stir in more water to
make l gallon. If desired, add 40
minums of caprylate solution to the
finished gallon. This gallon, when
3 {Milk, liquid 12 oz mixed with 15 gallons of water, will
[Starch, U.S.P. 6 oz yield 16 gallons of standard imita-
4 ) Whipping cream 4% lb tion vanilla flavor.
Vanilla flavor to suit
Soak (I) for some time. Bring Vanilla Oil
(2) to a boil and stir it until it is (Synthetic)
thick and smooth. Remove from the oz
fire and stir in the gelatin mixture. Vanillin 4.50
Now add (3) and mix thoroughly. y Heliotropine 0.30
Cool this mixture to about 145°F., Vanillidine acetone
then fold in (4). Fill pre-baked ( F. Ritter & Co.) 0.75
FOOD PRODUCTS 161

Protovanol C pulper, and finally stir in the light

(Florasynth) 0.30 cream into the pulp. Fill into cans
o dnisic alcohol 0.75 or liquid-holding paper containers,
Anisyl acetate 0.33 and then freeze.
Absolute resin vanilla 0.75
Absolute resin Peru 0.75 Vitamins
3 {Benzyl alcohol 6.00 Avidin, a substance in raw egg
Mix (2) and (3). Add ( l) and white, destroys one of the B vita-
shake well. If necessary, apply a mins, namely, Biotin or Vitamin
slow heat to aid solution. Allow this H, thus greatly increasing the daily
to stand a week or more before us- requirements of Vitamin B if much
ing it. Use 1-1 ½ oz of this oil to egg white is ingested.
make 1 gallon of standard, imita- All the Vitamin C in food prod-
tion vanilla. ucts is destroyed or rendered in-
effective when prepared in a copper
Vanlllln Solvent cooking utensil.
Iron salt contained in medicinal
Glucose (43° Be) preparations destroys Vitamin E.
Water 16.77
Glycerin, U.S.P. 33.67 Vitamin C (Ascorbic Acid)
Mix thoroughly and heat to 25°C. The following table shows mini-
This vehicle will dissolve 1.53 oz of mum and maximum levels of Vita-
vanillin. min C in commercially canned
juices. All figures are in milligrams
Vichysoisse Soup per I00 grams of juice.
(To Freeze) Min Max
Potatoes, sliced 50.00 lb Apple juice 0.2 3.6
Onions, sliced 7.50 lb Grape juice 0.0 4.7
Leeks, sliced 5.00 lb Grapefruit juice 10.00 49.0
Water 6.25 gal Orange juice 9.7 70.0
Chicken bouillon cubes, Pineapple juice 5.4 18.0
granulated 1.25 lb Tomato juice 2.5 32.0
Pepper, white 2.50 oz The National Research Council
Celery salt 0.88 oz recommends 75 milligrams as the
Light cream 2.50 gal daily allowance for adult males and
Place the first 7 components into 70 milligrams daily for adult fe-
a jacketed kettle, and boil slowly males. These levels are supported
until all the vegetables are cooked. hy many controlled nutrition stud-
Next, run the batch through a
.
1es.
162 PRACTICAL AND INDUSTRIAL FORMULARY
Whip Meringue Powder
Egg albumen, powdered 26.0 lb
Tapioca flour 8.4 lb
Icing sugar (10X) 4.0 lb
Aluminum ammonium sul-
fate, U.S.P., powdered 12.8 oz
Gelatin, U.S.P., powdered 6.4 oz
Salt 6.4 oz
Vanilla, powdered 0.8 oz
Mix the powders thoroughly, and
use 6 oz of this powder to each quart
of cold water. Whip fairly light,
then gradually add:
Granulated sugar 3.0 lb
Continue whipping until a stiff
meringue is obtained.
Wheat Flour
A good wheat flour for baking
should have high absorption, a
medium dough-development time,
and good endurance in mixing. The
dough should be elastic and stable
during the entire baking process.
The resultant bread should have
good crumb color, grain and tex-
ture, and loaf volume.
Tests for quality can be divided
roughly into the following cate-
gories: Physical grain tests, chem-
ical tests, and physical dough tests
performed on ft our.
PHYSICAL GRAIN TESTS:
The test weight is one of the old.
est. Wheats of high test weight are
superior to wheats of low test
weight. They have better keeping
qualities.
CHEMICAL TESTS:
The quality of flour is deter-
mined mainly by the quantity and
quality of protein. The quantity of
protein is determined by the
Kjeldahl procedure.
Another chemical test is the ash
test: A weighed sample is burned
to ash in a muffle furnace atl l00°F.
overnight, and the amount of ash is
expressed as a percentage of the
original sample. The ash test shows
the thoroughness of the separation
of bran and germ from the rest of
the wheat kernel Certain millers do
not use wheat that is high in uh
even though it may be of superior
quality. Usually high-protein flour
has a high ash content, yet it claims
a premium on the market. The sim-
plest and best single indicator of
quality in flour is the amount of
protein it contains.
PHYSICAL DOUGH TESTS:
Many factors other than the va-
riety of wheat affect the character-
istics of four. As the protein con-
tent increases, the absorption, the
time for dough-development, and
the stability also increase, but the
mixing tolerance index (MTI) de.
creases. Flour with a short time of
dough-development and good stabil-
ity to mixing is in great demand by
bakers, as less power is required for
mixing. Two instruments, the
Brahender Farinograph, and the
National Swanson Working Mixo-
FOOD PRODUCTS 163

graph, are now widely used to meas- stand for about 15 hours, then place
ure the characteristics of dough. it in a clean, cold, bowl and whip
A wheat with a high protein con- at medium speed until the mass is
tent and a good mixing tolerance is of a medium firm consistency-do
very much in demand. not overheat. Finally, incorporate
the powdered sugar, salt, and flavor,
Whole Wheat Cake and the cream is ready to use. Add
Sugar, granulated 3% Lb any fruit to the flling, if desired,
Butter 22 0z provided the fruits are thickened as
I ~ Shortening 22 oz for pie filling.
Salt 1 oz Whole Wheat Doughnuts
Flavor to suit
oz
, Fees
Corn syrup
3Ib
10 oz
Fine granulated sugar 24.75
Honey 2.25
3 { Milk, liquid (variable) 1% lb Shortening 3.37
hole wheat flour,
Salt 0.40
4l extra fine-ground 4% lb l J Non-fat, dry milk 4.88
aking powder 137 gr Baking soda (sodium
Cream (I) thoroughly. Mix (2), bicarbonate, U.S.P.) 0.75
and add this gradually while cream- 0.33
Lemon oil
ing. Finally, add alternately (3)
Mace oil 0.33
and (4), and continue to mix until Egg yolk 9.00
smooth. Scale as required, and bake Water, cold (variable) 45.00
at about 335°F. Whole wheat flour, fine 33.75
Whipped Cream Fllllng Cake flour 45.00
or Topping Cream of Tartar 1.69
Cream (l) thoroughly. Add,
Gelatin, 200 bloom l/ oz while creaming, the powdered egg
Water, hot, 180°F. 33 oz yolk and stir in the cold water. Sift
Heavy cream, 40% the flour with the cream of tartar,
butter fat I½ gal and add this to the creamed mass.
Sugar, powdered 15 oz Continue to mix until the batch is
Salt 40 gr of a smooth consistency. Cut out the
Flavor to suit doughnuts and cook them in hot fat
Allow the cream to age for about at 375°F.
30 hours. Dissolve the gelatin in
the hot water. Add the heavy cream Wiener Coatings
(after aging it) and mix well with A 0.0025-inch coating of aceto-
a wire whip. Allow this mixture to stearin on wieners will inhibit loss
164 PRACTICAL AND INDUSTRIAL FORMULARY
-------------------------------------------------------'
of moisture and rancidity. The 80°F. take it out of the mixer and
coated wieners lost only 2 of allow it to reach a full rise. Then
moisture by weight when stored for take it to the worktable for rolling
nine days at 39°F., whereas un- and cutting. Work some scraps back
coated wieners lost 39. The coat- into each piece of dough before each
ing itself is highly resistant to rolling and cutting. Fry at 375°-
rancidity and will, if unbroken, pre- 380°F.
vent the growth of mold spores.
Yellow Cake Mix
Wine Clarifer 0z

Bentonite 1 ½ lb Cake flour 46.08

Gelatin 2 oz Sugar 55.68
Mix thoroughly and use this mix- Emulsifying type shortening 16.00
ture to treat 500 gallons of wine. Non-fat milk solids 3.84
Have the treated wines refrigerated Egg yolk 4.00
before filtering, as this procedure is Baking powder 2.56
Salt 1.00
more effective than the usual prac-
tice of filtering before refrigerating. Vanilla flavor to suit
Gingerbread Mix
east-Raised Doughnuts
oz
Water (variable for Cake flour 41.73
desired consistency Sugar 48.00
of dough) 6 pt Emulsifying type shortening 16.00
Yeast 12 oz Molasses solids 8.96
Soft wheat flour 3 lb Non-fat milk solids 3.84
Bread flour 9 lb Whole egg solids 4.60
Potato flour 6 oz Baking powder 2.56
Non-fat dry milk 3 oz Salt 0.90
Salt 2 oz Cinnamon, ground 0.41
Baking powder 3/s oz Mace, ground 0.25
Sugar, fine granulated 15 oz Ginger, ground 0.51
Shortening 33 oz Cloves, ground 0.25
Eggs 18 oz For both:
Lemon oil 30 min Have all dry ingredients finely
Mace oil 30 min powdered, and mix them thor-
Mix all the ingredients thor- oughly. Blend well with the shorten-
oughly to produce a smooth dough. ing in a mixer for 15 minutes at
When the dough in the mixer is at low speed.
FOOD PRODUCTS 165

To use: Blend one part of the mix Mix the flour with the non-fat dry
with ½ part of water. milk, then add the shortening and
salt, and rub all together in the
Yellow Pie Crust usual manner until particles of
Cake flour 5 lb shortening are the size of cultivated
Non-fat dry milk I oz hazelnuts. Finally, add the cold
Margarine, yellow 3% lb water slowly to the batch and mix
Salt ½ oz only enough for complete incor-
Water (variable) 30 oz poration.
Furniture and Metal Polishes
Automobile Cleaner and Polish No. 2
No. 1 oz
Polyethylene (ACP-63 low
oz
mol wt) 4.33
by wt
Silicone ( 500 centistokes) 2.66
Silicone oil 3.0
Stearic acid 2.33
Oxidized microcrystalline Morpholine 0.57
wax 1.5 Naphtha 33.33
Oleic acid 3.0 Kieselguhr 6.66
White spirit ( turpentine Water 50.00
substitute) 55.4 Mix the first five ingredients to-
Morpholine 1.3 gether and heat to 140°F. Make a
Infusorial earth 14.7 slurry of the kieselguhr and water
Air-floated kaolin 3.6 heat it to the same temperature.. Stir
Water 67.5 the hot solution into the hot slurry ;
stir vigorously at first, and then
Bring the first lour ingredients
slowly until cold.
into solution by heating at 140°F.
This polish is a combined cleanser
Make a slurry of the last lour com-
and polisher and it leaves a bright,
ponents and heat to the same tem-
hard film.
perature. Stir the hot solution into
Apply by rubbing over the sur-
the hot slurry, with high speed asgi- face well to remove dirt and streaks,
tation. The resultant product is a and then polish with a dry cloth.
fine emulsion which has good sus-
pending properties for the abrasive. Automobile Polishes
This cleaner-polish has the advan- No. 1 : Liquid
tage of being easily wiped off, and Carnauba wax 3% Ib
it leaves a silicone wax film of good Stearic acid 2 Ib
sheen and durability. Beeswax 2 lb
166
FURNITURE AND METAL POLISHES 167

Paraffin wax 10% oz No. 3: Paste

Morpholine 9% oz oz
• White spirits 25 Ib Mineral oil ( 60-80
Water 25 lb viscosity) 7.68
A turpentine substitute: a petroleum Naphtha 7.68
product, having a flash point and de- Oleic acid 2.56
gree of evaporation similar to turpentine;
the fraction of distillate boiling at 150- Carnauba wax 1.28
250°C. is called white spirit. Infusorial earth 14.10
Mix the first six ingredients to- Aminomethylpropanol 1.28
gether and heat slowly until solu- Water 93.42
tion is complete. Heat the water to Melt the first four ingredients to-
the same temperature and add it gether and stir in the infusorial
slowly to the solvent-oil-wax mix- earth to make a thick paste. Mix the
ture with extremely vigorous agita- aminomethylpropanol with the
tion. If a paste polish is desired, stir water and heat to about 75°C. Stir
8 lb of an abrasive, such as bento- this aqueous solution into the sol-
nite, into the liquid polish. vent-oil-wax mixture, and continue
stirring until cold. For perfect re-
No. 2: Semi-Liquid sults, use a colloid mill for this
operation. You may vary the pro-
Carnauha wax 4 lb portions of the infusorial earth,
Stearic acid 214 lb mineral oil, and naphtha within a
Paraffin wax 2 lb reasonable range.
Beeswax 1% lb
Triethanolamine 14% oz No. 4: Paste
• White spirits 16% Ib oz
Water 16% lb Rosin 9
Seo note under No. 1. Carnauha wax )2
Mix the waxes and stearic acid Paraffin wax, 140°F. 21
with the white spirit, and heat * White spirits 108
slowly until solution is complete. Bentonite 18
Dissolve the triethanolamine in the Soda ash 9
water and heat this to the same tem- Glycerin 9
perature. Stir the aqueous solution Water 114
into the wax-solvent mixture, and Se e note under No. l.
continue stirring until the resultant Melt the waxes and rosin and thin
product is cold. If a more pasty con- with the white spirit. Make the
sistency is desired, use less of water bentonite into a paste with a small
or solvent, or both. amount of water, adding more water
168 PRACTICAL AND INDUSTRIAL FORMULARY

gradually. Dissolve the glycerin and Continue to stir slowly until the
soda ash in the remaining water and product is cold.
add this to the bentonite mixture.
Finally, slowly add the bentonite No. 6: Silicone
mixture to the wax-solvent combina- 0z
lion with continuous stirring and Microcrystalline wax, high
stir until it is cold. The resultant melting 6.40
product is a smooth, soft paste with Silicone oil 1.92
mild abrasive action. The glycerin White mineral spirits 119.68
controls the rate of evaporation, and Dissolve the wax and silicone oil
its proportion may be increased if in the mineral spirit at about
the paste dries too rapidly. Thies 140°F., and then cool fairly rapidly
product is a rapid polisher which with good agitation. This polish
gives good results on old, worn produces a film of good appearance
paint, as well as on metal parts. and durability. Wipe the polish over
No. 5 the surface with a cloth and let the
solvent evaporate. Remove excess
0z wax; a good shine is obtained by
Carnauba wax 8.0 comparatively moderate rubbing.
uricury wax 2.0
Beeswax 4.0 Brass and Copper Polish
Ceresin 3.0
Petrolatum 0.5 Carbowax polyethylene
Stearic acid 8.0 glycol 1500 7.0 lb
Benzin (naphtha) 70.0 Tergitol nonionic NPX 9.6 oz
Triethanolamine 3.0 Water 5.0 lb
Water 80.0 Citric acid 1.0 lb
Tripoli 54.0 Sodium chloride 1.0 lb
Melt the waxes, petrolatum, Kieselguhr 3.8 lb
stearic acid, and triethanolamine, Bentonite 25.6 oz
and slowly stir in the benzin. Keep Perfume oil to suit
the temperature at 90-95°C. When Mix the Glycol 1500 and Tergitol
the solution becomes clear, add the in the water, and stir until a clear
tripoli and mix thoroughly. Heat solution results. Add the citric acid
the water in a separate container to and sodium chloride and stir until
the same temperature, and pour it dissolved. Finally, stir in the bento-
into the hot naphtha solution with nite, kieselguhr, and perfume oil,
vigorous stirring until an emulsion and continue the mixing until a
of proper consistency is obtained. smooth paste forms.
FURNITURE AND METAL POLISHES 169

Chromium Polish This cloth is excellent for removing

0z dust and restoring the luster to car
Kieselguhr 11 finishes.
Amorphous silica 4
Floor Polishes
Oleic acid 10%/
No. 1
Ammonia (0.88) 2%
Wax OM 10.88 oz
Glycerin 12%
Wax OP 0.64 oz
Powdered soap 2% Wax F 0.64 oz
Water 84 Cresin (mp 70°C) 0.64 oz
Mix the soap, glycerin, and am-
Paraffin (mp 54C) 25.60 oz
monia in the water, and stir in the
Mineral spirits 89.22 oz
oleic acid. Continue stirring, and,
Perfume oil 3.00 dr
while stirring, incorporate the silica
and kieselguhr. No. 2
Wax 0 7.76 oz
Dust-Attracting Cloths Wax F 2.56 oz
No. 1 Ceresin 0.64 oz
oz Paraffin 24.32 oz
Crude oleic acid 96.00 • Mineral spirits 94.34 oz
Petrolatum 3.00 Perfume oil 3.00 dr
Stearic acid 3.00 • A petroleum product intermediate be-
Methyl salicylate 2.75 tween gasoline and kerosene.

No. 2 For both: Mix the waxes, ceresin

oz and paraffin in the mineral spirits,
Crude oleic acid 36.00 and heat slowly until solution is
Petrolatum 12.00 complete. Remo,·e the heat and in-
Stearic acid 18.00 corporate the perfume oil at 40°C.
Methyl salicy late 1.25 Continue the mixing until cold.
For both: Melt the first three Furniture (Cream) Polish
components, remove from fire and No. 1
stir in the perfume oil. Cut good- oz
weight canton flannel (a strong cot- Mineral oil 18.0
ton cloth with one side soft and • Stoddard Solvent 12.8
fleecy) into any desired size, and Sodium lauryl sulfate 1.3
dip each piece into the warm mix- Gum karaya 1.3
ture until it is thoroughly saturated; Glycerin 2.5
then pass it through tight wringer Triethanolamine 5.l
rolls. Finally, fold and wrap each Water 87.0
one in oiled paper or acetate film. • A high flash point petroleum naphtha.
170 PRACTICAL AND INDUSTRIAL FORMULARY

Mix the lauryl sulfate, gum, glyc- Mix the Ethofat with the mineral
erin, and triethanolamine with the oil, then add the water with mod-
water, and agitate until the mass is erate agitation.
homogeneous.
Mix the oil with the Stoddard Sol- General Purpose Polish
vent, and pour this slowly into the
Carbowax (polyethylene
aqueous solution with constant stir-
glycol 1500) 20.0 lb
ring. This preparation polishes
Tergitol nonionic NPX 1.2 lb
bone dry.
Water 11.6 lb
No. 2
Borax 4.0 oz
Wax S 7.68 oz
Trisodium orthophosphate 2.0 oz
Wax BJ (unbleached) 5.12 oz
Bentonite 3.6 lb
Paraffin 6.40 oz
Kieselguhr 8.4 lb
Balsam turpentine oil 43.52 oz
Perfume oil to suit
Silicone oil, 350 CS
( centistokes) 5.12 dr Use the same procedure as out-
Triethanolamine 5.12 dr lined under Brass and Copper pol-
Water 63.62 oz ish.
Perfume oil 3.00 dr
Mix the first five components and Liquid Metal Polish
heat slowly until solution is com-
oz
plete. Dissolve the triethanolamine
Infusorial earth 6.40
in the water and heat to the same
Silica dust 5.12
temperature. Add the aqueous solu-
Powdered red iron oxide 5.12
tion, with vigorous stirring, to the
Denzin 24.32
solvent-wax-oil mixture. Remove the
Kerosene 12.80
heal, and incorporate the perfume
Oleic acid 2.56
oil at 40°C. Continue the mixing un- Triethanolamine 0.64
til cold.
Ammonia, 26° Be 1.92
Furniture Polish Water 69.12
A simple but quite up-to-date fur-
Mix the ammonia and water. Mix
niture polish may be made as fol-
the oleic acid with the benzin and
lows:
kerosene, and stir in the abrasives.
0z
Continue stirring and add the aque-
Mineral oil 51
ous solution of ammonia and the
• Ethofat 60/20 6% triethanolamine. You may increase
Water 70 the proportion of water by about
From Armour Chemical Division, Chi-
cago, Ill. 10 if so desired.
FURNITURE AND METAL POLISHES 171

Liquid Solvent Polish Mix the oil with the benzin, add
Low molecular weight
the amine acetate, then the water,
polyethylene (ACP-6) 10 oz and shake well.
Silicone (500 centistokes) 6 oz Silicone Furniture Polish
Naphtha 3 gal (Paste)
Mix and heat slowly until a clear
0z
solution is obtained. Continue to
SF-.96.-300 Silicone fluid
stir until cold.
(General Electric Co.) 6.40
Polishing Paste Carnauba wax 32.00
Low molecular weight Mineral oil 3.33
polyethylene (ACP-6) 15 oz Mineral spirits 75.39
Paraffin wax 42 oz Turpentine 10.88
Ceresin 1 oz • See note under Floor Polish.
Mix the silicone fluid with the
Mineral spirits (a petro-
mineral spirits and turpentine. Melt
leum product) 8% pt
the carnauba wax with the mineral
Melt together, stir occasionally,
oil, and slowly pour the silicone
pour into cans.
mixture into the molten wax, stir-
Shoe Polish ring all the time until cold.

Low molecular weight Silicone-Wax Polish

polyethylene (ACP-6) 12 oz
oz
Beeswax 14 oz
Carnauba wax 2.56
Carnauba wax 24 oz
Dimethyl silicone
Mineral spirits ( a petro-
MS200/500 CS 2.56
leum product) 10% pt
Oil of turpentine 122.88
Mix and heat by water hath until
l\f ix the wax with the oil of tur-
melted. Remove the heat and con-
pentine and heat on a water hath
tinue to stir until uniform.
until solution is complete. Stir in
Silicone Automobile Polish the silicone and mix thoroughly.
The resultant polish produces a high
oz
gloss and it has very little tend-
• Silicone oil 0.7
ency to smear. The polish is very
Petroleum ether (Denzin) 2.7
durable, and is waler-repellent and
Water 12.3
stain-resistant. The polished surface
Octadecylamine acetate 0.3
is resistant to heat and sunlight, and
• From Dow Corning Corp., Midland,
Michigan. it can he easily cleaned.
Inks
Inks for Ruling
The acid and basic dyes are the
only dyes having the necessary
characteristics for ruling work. The
acid d,·es are much more suitahle
.;
for ruling than the basic dyes, be-
cause they are more soluble in
water, they keep well in solution
without preservatives, and they are
much more stable to light than the
basic dyes are. Stronger solutions
of the acid dyes must be used, how-
ever, because they have less tinc-
torial power than the basic dyes.
Acid dyes are suitable for such
ruling work as records and ledgers;
basic dyes are suitable for cheaper
grades of paper, such as writing
tablets, pads, etc.
Use the following acid and basic
dyes for ruling inks:

Color Acid b)ye • C. I. No.

Blue Cyanol Extra F F 715
Brown Resorcin Brown 235
Green Naphthalene Green V 735
Red Croceine Scarlet 3B 252
Red Fast Crimson 31
Violet Wool Violet 4 BN 698
Yellow Tartrazine Wool Yellow extra, concentrated 640

Color Basic Dye C. I. No.

Blue Methylene Blue 2B (zinc free) 922
Brown Bismarck Brown R or Y 332
Gren Malachite Green 657
Green Acid Green B 666
Red Croceine Scarlet 3B 252
Violet Methyl Violet 2B 680
Yellow Chrysoidin Y 20
• Color Index.
172
INKS
Dissolve about oz of the de-
sired dye in one gallon of hot (not
boiling) distilled water. Allow the
solution to stand for a few hours
before using it.
Paper that is poorly sized, espe-
cially with greasy sizing, will not
take the ink. This can be overcome
by substituting alcohol or acetic
acid for part of the water. This sub-
stitution increases the brightness of
the color, and decreases the spread-
ing of the ink over the paper. Exces-
sive acidity of inks should be
avoided, because it corrodes the
pens and tends to destroy the paper
on which the rulings are made.
The following tests will help to
distinguish between basic and acid
dyes:
(I) Dissolve some of the dye in
water and add a small amount of
tannic acid solution. If the dye is
basic, it will show a precipitate; if
the dye is acid, it will not be af-
fected. Eosin, which is both basic
and acidic, can be easily identified
by its fluorescence when dissolved
in water.
( 2) Dye a fresh piece of woolen
yarn. If the dye is basic, most of it
can be rinsed out with water; if the
dye is acid. it remains fixed on
«t
the wool.
Most of the manufacturers re-
duce their dyes to a standard
strength. For basic dyes, the re-
ducing material is dextrin; for acid
dyes, the reducing material is so-
173
dium sulfate, U.S.P. Dextrin has a
tendency to retard the flow of ink,
and moreover, if loo much dextrin
is used, the ink solution lends to
mold, particularly in warm weather.
This can be remedied by the use of
preservatives, yet these, too, may
cause trouble, as some preservatives
cause the precipitation of the dyes.
Most acid dyes are not precipitated
by preservatives.
Black Ink for Ruling
The following formula will pro-
duce a satisfactory black ink for
ruling. It produces blue-black rules,
but dries deep-black, which is fast
to light, and resistant to water when
completely dried:
Tannie acid. U.S.P. 6% oz
Gallic acid, N.F. 2// oz
Ferrous sulfate, U.S.P. 8 oz
Hydrochloric acid, C.P.
l0 solution l oz
Phenol, U.S.P.
' oz
Soluble Blue A
C I N. o. -o-:
l•• 4
o\r :v
v 0z
Water, enough to make 2 gal
When purchasing the blue dye,
specify that it must not react with
the phenol.
Dissolve the gallic and tannic
acids in warm water, at about 65 °C.
Dissolve the ferrous sulfate in }
gallon of waler. add to it the hydro-
chloric acid solution, and then the
gallic-tannic acid solution. Dissolve
the blue dye in '; gallon of water,
and add it to the ink solution. Fi-
174 PRACTICAL AND INDUSTRIAL FORMULARY

nally, stir in the phenol, dilute the
mixture to 2 gallons, and shake
well.
Water-Resistant Inks for Ruling
Make these inks according to the
foil owing formulas:
Victoria Blue base (Blue), C. I. No.
729: 69 gr to gal solvent.
Rhodamine base B (Red), C. I. No.
749: oz to gal solvent.
Methyl Violet base D, C. I. No. 680:
123 gr to gal solvent.
Auramine base (Yellow), C. I. No.
655: ~..~ oz to ½ gal solvent.
Make the solvent as follows:
oz
Acetic acid, 28% 12
Distilled water 108
Mix thoroughly. Dissolve the de-
sired dye in this solvent. The ruling
ink made from Rhodamine base B
is not completely water-resistant.
Black Ink for Ruling
(Water-Resistant)
oz
Fast Black A, extra dye %6
Ammonium hydroxide,
28 3 minute or two over an oxidizing
Distilled water 94
Mix thoroughly. Do not use this
ink with brass pens or disks, be-
cause copper is soluble in ammo-
niacal solutions.
The inks used in ruling machines
usually flow by capillary attraction
from the ink fountain, through
wicks and felts. to the ruling pens
which draw the lines on the pages
of account hooks, ledgers, forms,
and pads.
Marking Ink for Porcelain
(Permanent)
gm
Potassium carbonate 4.0
Borax 4.0
Lead monoxide 8.0
Cobalt nitrate 8.0
Glycerin sufficient
Dry the cobalt nitrate at 100°C.
for about one hour, mix it with the
other chemicals, and grind and pul-
verize all to form a very fine pow-
der. Add to this powder 20 to 24
drops of glycerin until the product
is of proper consistency to flow from
a pen.
Write lightly on the ceramic ware
and heat the piece to redness for a
flame. On cooling, a clear, perma-
nent blue mark appears on the
porcelain surface.
lnsedicides and Rodenticides
Anti-Midge Cream Mix and dissolve the ingredients,
Stearic acid 5.4 oz and boil for about 5 minutes.
Sodium hydroxide l.5 gm , Thallium sulfate 61.73 gr
Glyceryl monostearate 1.0 oz )Water, lukewarm 2 pt
Water 2.5 oz Dissolve the thallium sulfate in
Dimethyl phthalate 8.5 oz the water. Add (2) to (I) and
Citronella oil 5.0 cc shake well. Place this mixture in
Melt the stearic acid and glyceryl small containers, such as pillboxes,
monostearate, and add to this hot and punch quarter-inch holes in
mass the hot solution of caustic them. This poison is particularly
effective in reducing ant colonies
soda, with constant stirring. While
still warm, add the dimethyl phthal- when the actual colonies cannot he
ate, and finally the citronella oil.
located.
Continue stirring until cold. Regu- Carpet Beetle
late the consistency of this cream by
increasing or decreasing the water The larvae of the carpet beetle
destroy carpets and other woolen
content.
materials. Use
Anti-Midge Oil Chlordane 2.0%
or
oz
Dimethyl phthalate 126.72 Dieldrin 0.5%
Dissolve in any common organic
Citronella oil 1.28
Mix thoroughly. Apply to arms, solvent. Paint or spray either of
these solutions on baseboards, in
legs, neck, and chest with a piece of
cracks, and on shelves where woolen
cotton.
materials are stored.
Ant Polson
Sugar 2 lb Control of Chiggers
Honey 6 oz The red bugs called Chiggers are
Glycerin 3 oz a species of mites. They are so small
Water 2 pt that one cannot see them without a
175
176 PRACTICAL AND INDUSTRIAL FORMULARY
magnifying glass. Two types of chig-
gers commonly attack man. 'Their
bites cause intense itching and small
reddish welts on the skin. Chiggers
are especially troublesome in the
south.
If an area is infested with chi-
gers, use repellents to prevent their
attack. or get rid of the infestation
by spraying or dusting the area
with an insecticide. The following
compounds are highly effective re-
pellents:
Dimethyl phthalate
Dimethyl carbate
Ethvl hexanediol
e
Benzyl benzoate
These compounds do more than
repel; they kill chiggers that at-
tempt to crawl over clothing or skin
areas treated with them. Use these
repellents individually or in combi-
nation. Apply any repellent to
clothing by rubbing it on, pouring
it directly from the bottle, or spray-
ing it over the fabric. (Do not use
repellents on rayon fabrics.)
Apply repellent lightly to bare
arms or legs. Use an ordinary hand
sprayer for spraying.
Long-lasting protection is effected
by impregnating clothing with an
emulsified repellent or by spraying
an undiluted repellent on the cloth-
ing. For best results use dimethyl
phthalate or benzyl benzoate.
To Impregnate Clothing
Soap powder (don't use
synthetic detergents) 292 gr
Benzyl benzoate 2oz
Water I qt
Put the soap in the water and
shake until the soap is in com-
plete solution. Take 8 oz of the
soapy water and mix with the ben-
zyl benzoate, stirring vigorously.
Pour the benzyl benzoate mixture
into the rest of the soapy water and
stir vigorously. Thi emulsion will
treat one set of clothes consisting of
shirt, trousers, and socks. Place the
clothes in a container and slowly
pour on the emulsion. Wet them
uniformly but don't let them soak.
Wring them and hang out to dry.
Benzyl benzoate lasts longer than
dimethyl phthalate, and it washes
out less readily. Clothing should be
retreated after it has been laundered
twice.
To Spray the Clothing
Dimethyl phthalate
or 2 oz
Benzyl benzoate
Use a hand sprayer and apply a
fine mist of the repellent to the in-
side and outside of the clothing until
it is slightly moist, but not wet. Do
not use more than 2 oz of the undi-
luted repellent to a set of clothes.
Allow the clothes to dry for sev.
eral hours before wearing them.
Sprayed-on repellent loses its effec-.
INSECTICIDES AND RODENTICIDES

tiveness sooner than when applied For both: Mix ingredients thor-
by the impregnation method. oughly, and apply at the rate of 1%
lb to every 1000 sq feet. Use a ro-
To Reduce lching
tary hand duster for small areas,
Take a soapy bath immediately, and a power duster for large areas.
then rinse it off. Repeat this several Apply the insecticide dust to grass,
times. Next, dab any kind of anti- logs, and ground litter. Put it
septic on each welt. Then apply the around high weeds and bushes. One
following anesthetic to allay the dust treatment lasts from 1 to 4
itching. weeks.
Anesthetic Lotion Chlordane and lindane are poi-
oz sonous; hence you must exercise
Ethyl aminobenzoate, U.S.P. 1.0 great care in handling them. Treat
Methyl salicylate, U.S.P. 0.4 skin or clothing with repellents only.
Salicylic acid, U.S.P. 0.1 Do not allow livestock to graze on a
Specially denatured alcohol 14.6 treated area within two weeks after
Water 3.9 the treatment.
Dissolve the first three compo-
nents in the alcohol, stir in the insecticides
water, and shake well. Filter if nec- No. 1
essary. Apply this anesthetic to each
Dusts containing the following
welt with a piece of cotton. Repeat
mixture:
the treatment as often as necessary.
Pyrethrins 0.1%
lnsedicide Dust Piperonyl butoxide 1.6
Infestation by chiggers can be when applied as a daily light dust-
wiped out by spraying an insecti- ing, were found to be the most ef.
cide dust in the infested area. Chlor- fective treatment against house flies
dane and lindane are recommended that resist chlorinated hydrocar-
bons.
No. l: CHLORDANE DUST
Use this mixture of pyrethrins
oz
and piperonyl butoxide to impreg-
Chlordane 5.0
nate hags containing cereals. The
Talcum powder 95.0
impregnated bags will protect the
No. 2: LINDANE DUST cereal against the ff our beetle for
oz about nine months if stored in the
Lindane 1.0 dark, or six months if exposed to
Talcum powder 99.0 daylight.
178 PRACTICAL AND INDUSTRIAL FORMULARY
No. 2
A mixture of paradichlorobenzene
and naphthalene showed very good
results in small scale tests on con-
trol of clothes moths.
No. 3
parts by
weight
Pyrethrum 1.0
Sesamolin 1.0
Mix well.
Sesamolin, a derivative of sesame
oil, is the most potent synergist
(cooperator), or booster, known for
pyrethrum insecticides. Sesamolin
greatly increases the killing power
of pyrethrum insecticides against
houseflies (3l times) and certain
other insects, although it does not
increase their extremely low toxic-
ity to humans and warm-blooded
animals. Sesamolin may be ex-
tracted from the oil of sesame seeds
(no commercial process yet devel-
oped).
No. 4
Basil, a sweet herb, characterized
by a pleasant aromatic odor and
taste, can be used as a repellent for
flies and mosquitoes. Sweet basil is
an annual plant native to the East
Indies. It grows to a height of about
one loot, and it has egg-shaped or
oblong leaves. Put the plants in pots,
and place them at strategic points.
Insect Repellents
The following effective chemicals
may be used for repelling mos-
quitoes, flies, gnats, and other in-
sects:
Dimethyl carbate, dimethyl
phthalate, ethyl hexanediol, and in-
dalone.
These compounds have little odor
and provide protection for several
hours. They do not kill the insects,
but merely repel them. Rub these
repellents on the skin in order to
make them most effective. Do not
use them on skin abrasions or other
sensitive spots. These chemicals may
stain clothing and may damage
rayon, nylon, plastics, and paints.
Ethyl hexanediol and dimethyl
phthalate are by far the best mos-
quito repellents. Mosquitos prefer
landing on dark-colored clothing
rather than on light-colored cloth-
•
mng.
Diethyl-meta-toluamide, an or-
ganic chemical, is about the best all-
purpose insect repellent. It provides
long-lasting protection against mos-
quitoes, chiggers, ticks, fleas, and
biting flies. It can be safely applied
to the akin or clothing, and it is re•
markably long-lasting. Clothing and
other fabrics can be treated with
diethyl-meta-toluamide, by saturat-
ing them with a solution containing
this insect-repellent chemical. Di-
ethyl meta-toluamide, has a higher
repellency and more lasting effec-
INSECTICIDES AND RODENTICIDES 179

tiveness than either the ortho- or the and stir intermittently at low speed
para- form. until cold.
Pack in air-tight jars.
insect-Repellent Liquids
No. 1 Mexican Bean Beetle Control
02
The Mexican bean beetle is the
Isopropyl alcohol, 99% 104.0 most serious insect enemy of beans
Diethyl toluamide, meta 24.0 in this country. The adult beetle is
Mix and shake well copper-colored, with 16 black spots
on its rounded back. It is nearly ¼
No. 2
inch long and inch wide. The
oz adult beetle and the larvae feed on
Methyl phthalate 9.0 the under surface of the leaf. If the
Indalone 3.0 leaves have been destroyed or have
Dimethyl carbate 3.0 become unpalatable, the beetles will
Mix thoroughly. Thia mixture is feed on the young pods; they may
very effective in repelling insects even eat the stems. The Mexican
when applied to the human body. bean beetle propagates by eggs de-
posited in clusters of about 60 on
insect-Repellent Cream the lower surface of a leaf. This
beetle prefers the common ( green
Stearic acid 4 lb
or string) bean, kidney, pinto, navy,
Lanolin, anhydrous 3 oz
White mineral oil and lima beans, to other varieties.
(65/75 viscosity) 6 oz The adult beetle lives through the
Potassium hydroxide 2 oz winter, hibernating in woodlands
Glycerin 6 oz near bean fields, where they collect
Water 13% pt in small colonies. In certain areas of
Diethyl-meta-toluamide 37 oz this country the adult beetle may fly
several miles to hibernate.
Heat the acid, lanolin, and min-
eral oil at 170°F. Heat the hydrox- The following two insecticides
ide, glycerin, and water at 175°F., will protect the plants from injury
and add it to the melted fats slowly by the Mexican bean beetle:
while stirring rapidly for several
No. 1
minutes until emulsification is com-
Rotenone Dust
plete. Allow the mixture lo cool
while stirring slowly. When the oz
temperature has dropped to 140- Rotenone 1.5
130°F., add the diethyl toluamide, Talcum powder 148.5
180 PRACTICAL AND INDUSTRIAL FORMULARY
Mix thoroughly, and apply at
the rate of 30 lb per acre, or 2
ounces per 50 feet of row. This in-
secticide dust is the most effective
material that is not hazardous to
the person applying it, and it does
not leave any harmful residues on
the plants.
No. 2
Methoxychlor Dust
0z
Methoxychlor 7.5
Talcum powder 142.5
1\1 ix thoroughly, and apply at the
rate of 30 lb per acre, or 2 ounces
per 50 feet of row. Methoxychlor is
related to DDT. but is less toxic to
man and animals. Do not apply this
dust within 7 days before a harvest.
It is of extreme importance that the
insecticide dust be directed to the
under sides of the leaves, as both
the adult and the larvae feed on
this under surface.
Apply the insecticide dust im-
mediately upon noticing any dam-
age to the foliage. Look for eggs on
the under sides of the leaves. As
the plants grow, cover the new foli.
age with the dust. lf the beetles are
plentiful, make another application
within a week or 10 days. Protect
Hrna beans over a longer period.
After the beans have been picked,
destroy the remains of the crop. A
large percentage of all stages of the
beetle will he destroyed by plowing
the fields about 6 inches deep and
covering all the foliage with soil
Thus the destruction of crop rem-
nants after harvest will greatly re-
duce the need for insecticides.
Pea Aphid Control
The pea aphid ( pea louse) is one
of the most destructive insect ene-
mies of peas in this country. It
sucks the sap from the leaves, stems,
blossoms, and pods of the plants on
which it feeds. Infested pea plants
become stunted and produce fewer
and smaller pods than uninfested
plants. The pea aphid is nearly ¾ 6 •
inch long and one-third as wide.
This insect also feeds on alfalfa.
Use insecticides in order to con-
trol the pea aphid. Apply them be-
fore the peas develop buds, and
before the aphids have become suffi-
ciently abundant to damage the
peas.
Rotenone (the principal active
constituent of derris root or cube
root) or DDT (dichloro-diphenyl
trichloroethane) may be used as
dusts or sprays.
Rotenone Dust
parts
by wt
Rotenone, powdered l.O
Talcum powder 99.0
Mix thoroughly, and apply al the
rate of 35 Ib per acre.
Rotenone dust continues lo kill
pea aphids for se veral days after ap-
plication. It is highly poisonous to
INSECTICIDES AND RODENTICIDES
insects, but practically non-toxic to
man and animals.
DDT Dust
parts
by wt
DDT, powdered 5.0
Talcum powder 95.0
Mix thoroughly, and apply at the
rate of 35 lb per acre.
DDT Spray
DDT 1.6 oz
Stoddard Solvent (petro-
leum distillate) 1.0 gal
Dissolve and mix well. Apply at
the rate of 10 gallons per acre.
DOT continues to kill pea aphids
for several days after application.
This prolonged activity is known as
residual effectiveness. As DDT is
highly poisonous, great care should
be exercised in handling it. Use
hand equipment or power equip-
ment for dusting or spraying. Do
not apply DDT to varieties of peas
with edible pods after the pods have
taken shape. Do not feed plants
treated with DDT to livestock.
Pea Weevil Control
The pea weevil is a small grayish
or brownish-gray beetle, about
of an inch long and marked with
black and white spots. It is one of
the most injurious insect pests of
cultivated peas in the world as it at-
tacks all varieties of edible and field
peas. It does serious damage wher-
181
ever peas are grown on an extensive
scale.
These weevils damage peas by the
larvae feeding within the seeds. The
rapidly growing larvae consume a
large part of the substance of the
pea, thus destroying the life of the
seed, and making the peas unfit for
human consumption.
Infestation by pea weevils may be
controlled by means of dusts con-
taining rotenone or methoxychlor
during the early blooming period,
before the eggs are laid. Prepare the
dusts by thoroughly mixing the fol-
lowing ingredients:
No. 1
Rotenone 6.0 oz
Talcum powder or infu-
sorial earth 49.5 lb
No. 2
Methoxychlor 2.50 lb
Talc or infusorial earth 47.50 lb
Rotenone is highly toxic to in-
sects both by contact and through
the stomach, but at the recom-
mended dosage, it is practically non-
toxic to man, warm-blooded ani-
mals, and all plants. It is also highly
toxic to fish. The effectiveness of
rotenone is reduced by sunlight to
about 24 hours.
Rotenone, however, does irritate
the mucous membrane of the nose
and throat; it is therefore advisable
to wear a respirator when using it.
Rotenone should be stored in tightly
182 PRACTICAL AND INDUSTRIAL FORMULARY
closed containers, as it deteriorates
slowly upon exposure to light and
moisture.
Methoxychlor is fully effective
against the pea weevil and it is rela-
tively harmless to warm-blooded
animals. It should not be applied
to peas with edible pods within 7
days before a harvest.
Use one to three applications at
15 to 30 pounds per acre. Dust the
peas between the appearance of the
first blossoms and the first pods in
order to kill the adult weevils be-
fore they begin to lay their eggs.
In general. start dusting a little
early. Do the dusting at a temper-
ature above 65°F., since weevils are
inactive at lower temperatures. and
they do not lay eggs at temperatures
below 65°F., Use a hand duster for
pea weevils in farm and home gar-
dens. Cover the entire plant com-
pletely with a thin layer of the dust.
Use H/ pound to each l50 linear
feet of row.
When handling insecticides, be
careful to keep the materials out of
the mouth and eyes. Cover the body
well and wear goggles to protect the
eyes. and a respirator to protect the
mouth.
Termite Repellents
Termites (soft-bodied insects,
often called white ants) cause ex-
tensive damage to a wide variety of
materials, such as fabrics, paper,
wooden structures, buildings, etc.
The best mode of attack is by treat-
ing these materials chemically. It
can be accomplished by dipping,
painting. spraying, or impregnating
the material by pressure with a
suitable vehicle in which the toxic
agent or repellent is incorporated.
The vehicle in most cases is a ke.
tone, such as acetone, or an alcohol.
Of the many chemical compounds
tested, the following were found to
be most effective in repelling attacks
of termites:
%
Pentachlorophenol 1-2
Copper pentachlorophenate
naphthenate 2
Zinc pentachlorophenate
naphthenate 2
Hexachlorophenol 2
Zinc dithiocarbamate 2
Mildew Prevention and Removal
Molds that cause mildew are
always present in the air. They grow
on anything from which they can
obtain food-on cellulose materials
like cotton, linen, paper, and wood,
and on protein products such as
leather, silk, and wool. These molds
require moisture and certain tem-
peratures in order to flourish. They
grow wherever it is damp, warm,
poorly ventilated. or poorly lighted.
As they thrive they discolor fabrics
and leather; they cause decay in
wood and leave a musty odor. Some-
times the molds eat into cloth caus-
ing it to rot and fall to pieces.
INSECTICIDES AND RODENTICIDES
Prevention of Mildew
Keep all places and things clean,
well aired and dry. Use adequate
ventilation only when the outside
air is cooler and drier than that in-
side. Burn a small electric light con-
tinuously in poorly ventilated clos-
ets. Leave closet doors and dresser
drawers open occasionally. Venti-
late linen closets in bathrooms. Use
chemicals, such as silica gel, acti-
vated alumina, or calcium chloride
to absorb the moisture from the air.
S1L1CA GEL: These porous gran-
ules hold half their weight of water,
and feel dry even when saturated.
They are not harmful to fabrics, and
they can be used over and over.
Silica gel is blue when dry, but
turns pink when full of moisture.
Put the silica gel in cloth bags and
hang them in clothes closets, or
place an open container of silica
gel on the floor or on a shelf of the
closet. Keep closet doors closed. Dry
the moist silica gel by simply plac-
ing the granules in a vented oven
at 300°F. for several hours. When
dry, put the material in an air-tight
box and cool it before reusing it.
ACTIVATED ALUMINA: This chem-
ical is used in the same way as silica
gel Activated alumina holds mois-
ture without dripping, and it is not
harmful to fabrics.
CALCIUM CHLORIDE: This com-
pound is the cheapest of the three
described here. It holds twice its
weight of water and liquefies as it
183
absorbs moisture. Do not allow cal-
cium chloride to come in contact
with clothing or textiles. Put the
granular substance on a non-rusting
screen supported in a special con-
tainer, place it in the closet, and
keep the doors closed. As it lique-
fies, replace it with fresh calcium
chloride.
Do not allow damp or wet cloth-
ing or other articles to lie around.
Wash or dry-clean clothing or tex-
tiles before storing. Do not store
textiles in damp basements. Sun and
air articles stored in closets.
If musty odors persist in base-
ments and cellars, sprinkle chloride
of lime over the floor, and allow it
to remain until all mustiness disap-
pears. Then sweep it up, scrub the
floor, and dry it.
MIidew-Resistant Chem lcals
FoR CoTToN: Articles such as
awnings, sails, shower curtains,
tents, etc., may be treated with
chemicals to make them resistant to
mildew.
Dip the article in hot soapsuds
prepared by dissolving a good neu-
tral soap in soft water. Soak for
several minutes to make sure the
article is thoroughly wet. Then re-
move the article, without riming,
and put at once into a hot solution
of the following mixture:
Cadmium chloride I½ oz
Water 1 gal
184 PRACTICAL AND INDUSTRIAL FORMULARY
Stir and turn the article in this
solution for about 15 minutes; then
wring it and hang it to dry using a
twine clothesline. Articles so treated
will withstand about three launder-
ings. Cadmium chloride is poison-
ous; hence wash all utensils thor-
oughly.
FoR LEATHER: Protect leather
against mildew by sponging it with
either of the following solutions:
Paranitrophenol oz
Specially denatured
alcohol 1 qt
or
Thymol '/ oz
Specially denatured
alcohol 1 qt
Test a small area of the leather
to make sure that the solution does
not change its color.
Protect leather shoes with a good
wax dressing.
FOR PAINTED SURFACES: Protect
indoor wood surfaces from mildew-
ing by using a paint containing 20
per cent or more of zinc oxide.
FoR BooKs: Protect books in
closed bookcases by dusting them
with paraformaldehyde powder. Use
this powder sparingly, as it may be
irritating to some persons.
Removal of Mildew
FROM WASHABLE CLOTHING or
Household Articles: Fresh mildew
stains may be removed by washing
the articles in a solution of soap and
water, then rinse them well and dry
them in sunlight. If the mildew
stain persists, prepare the following
solution:
Sodium perborate ½ oz
Water, lukewarm 1 pt
Sponge the stain with this solu-
tion and allow it to stand a minute
or two; then rinse well. Use extreme
care on colored goods.
FROM UNDYED FABRICS: Old
mildew stains may he removed from
undyed cotton, linen, or rayon by
dipping them into a chlorine bleach
for about one minute. Then dip the
stains into the following vinegar
solution to counteract the effect of
the chlorine:
0z
Vinegar 1.0
Water, soft 8.0
Finally, rinse well with water. Do
not use chlorine bleach on silk or
wool.
Remove mildew stains from up-
holstered articles, mattresses, rugs
by brushing them outdoors with a
whisk broom and running a vac-
uum cleaner over the surface. Then
wipe the articles with a cloth wrung
out of dilute alcohol:
oz
Specially denatured alcohol 16.0
Water, soft 16.0
Dry the articles thoroughly in the
sunlight.
FROM LEATHER: Remove mildew
stains from leather goods by wip-
ing with a cloth wrung out of dilute
alcohol, then dry them in a current
INSECTICIDES AND RODENTICIDES
of air. If necessary, wash with thick
soapsuds, wipe with a damp cloth,
and dry in an airy place.
If the mildew has grown into the
articles, fumigate with formalde-
hyde gas. Place the articles in a
sealed closet or room and burn
formaldehyde candles. Use extreme
care not lo inhale the formaldehyde
fumes.
Remove mildew stains from wood
by wiping with a cloth dipped in
water to which some kerosene has
been added or wash it with warm
soapsuds, and wipe dry thoroughly.
If the mildew stain has grown into
the wood under the paint, remove
the paint and bleach the stain with
the following oxalic acid solution:
oz
Oxalic acid 1½
Water, soft 16
Apply the solution, and rinse well
with water. Have it thoroughly
dried before repainting it.
FROM PAPER: Loose mold mav be
•
removed from paper by brushing
and then drying with a clean, soft
cloth. If the paper is washable, wipe
it with a cloth wrung out of thick
soapsuds, then with clear water. Air
the pages of books and, if they are
very damp, sprinkle pure talcum
powder between the leaves to ab-
sorb the moisture. Leave the powder
there for several hours, then brush
it out.
If wallpaper has mildewed, he
sure to dry both the paper and the
185
plaster beneath it. This is best ac-
complished by heating the room for
several hours, or even days.
Mushroom Spray
Chlorine 1 oz
Water 78 gal
Mix thoroughly and use the solu-
lion as a spray. This chlorinated
water will control effectively some
common diseases of mushrooms,
and will improve their yield and
appearance. Chlorine is effective
against some disease-producing
fungi, yet it is nontoxic to the mush.
room, which also is a fungus.
Polyvinylpyrrolidone-locline
(PVP)
PVP combines with iodine to
form a compound in which the
iodine is detoxified without losing
its therapeutic property. It is effec-
live as a fungicide, insecticide,
nematocide (killer of thread-like
worms) and soil pesticide.
As a pesticide PVP.Iodine com-
pound has the following advan-
tages:
It is water-soluble and the solu-
tion is very stable. lt has a low va.
por pressure. thus allowing fumiga-
tion of the soil to continue over a
longer period. Concentrations e,·en
as high as 20 by weight, are
not toxic to man, to warm-blooded
animals, and to plants in general.
The use of PVP-lodine does not
necessitate any costly equipment, as
186 PRACTICAL AND INDUSTRIAL FORMULARY
the aqueous solution is merely
sprayed or dusted on the soil.
For control of nematodes ( thread-
like worms) , root knot nematodes,
leaf spots, etc., make a solution or
a dust composition of 0.1-5.6 by
weight of the PVP-lodine com-
pound.
Rodents and their Control
Man's carelessness in handling
foodstuffs has attracted populations
of rats and mice into such close
proximity to his home that they are
called "domestic" rodents. Because
of this relationship man suffers from
rat bites and rodent-borne diseases.
Three varieties of rodents which
infest the homes of man are the
Norway rat, the most common and
largest of the domestic rats; Roof
rat, middle-sized and an agile
climber found abundantly in the
temperate or tropical areas; House
mouse, smallest of the rodents,
widespread and abundant through-
out the United States.
Rats and mice are habitually noc-
turnal and secretive, and are rarely
seen.
Poison Baits
No. I
Red squill 12 oz
Bait 63/4 lb
Use bacon, canned fish, ground
meat, cereals, grains, or a combina-
tion of these as the bait. Use fish oil
or molasses as a hinder to hold the
poison and dry bait together. Mix
the bait and poison thoroughly. If
large quantities of bait are to be
mixed, use a mechanical mixer.
Red .squill is a natural emetic
with a bitter taste, which contributes
to its safe use for control of Norway
rats. It kills them by a digitalis-like
action, causing heart paralysis, be-
cause rats cannot vomit the poison.
This poison is ineffective against
roof rats and mice.
No. 2
Warfarin, pival, or
protopine 12 oz
Yellow corn meal 14/ Lb
or
Warfarin, pival, proto-
pine 12 oz
Com meal 7 lb
Rolled oats 3% lb
Corn oil 12 oz
Granulated sugar 12 oz
This latter mixture is more ac-
ceptable to the rodents. Stir in a
discoloring agent, such as charcoal,
Mix thoroughly, using a mechanical
.
mixer.
These poisons kill in a different
manner from the older single-dose
poisons; they must be ingested for
several days before they become ef-
fective. To be fatal, repeated doses
must be consumed by the rodent for
a period of five or more days. These
poisons cause internal hemorrhages,
so the rodents literally bleed to
death .
INSECTICIDES AND RODENTICIDES 187

These poisons are effective Use the same bait as with red
against both rats and mice. squill, and mix thoroughly. This
poison is effective against both rats
No. 3 and mice.
Arsenic trioxide,
powdered 9 oz No. 6
Bait 18 lb Sodium monofluoro-
Tartar emetic l/, oz acetate 3
4 6» oz
Corn oil or molasses optional Water 98 oz
Charcoal optional
The bait consists of bacon, fish, Dissolve the fluoroacetate in the
ground meat, cereals, grains, or a water, and mix well. Sodium fuoro-
combination of these, and water. acetate is a fast-acting rodenticide;
This poison is effective against Nor- it is very effective against both rats
way rats and Roof rah. and mice.
Both sodium fluoroacetate and
No. 4
thallium sulphate are extremely
Zinc phosphide 3 oz toxic and dangerous to use. They
Bait 18%4 Ib are best left for professional oper-
Tartar emetic l/ oz ators.
Use the same bait as with red Add a small amount of molasses,
quill, and mix thoroughly. syrup, or raisins to dry or watery
Zinc phosphide is often used to baits, because rats and mice are at-
coat ½•inch cubes of sweet potato tracted to sweets.
or apple as bait. Gently whirl the
freshly cut, moist cubes in a bucket CAUTIONS: Have all poisons
with the zinc phosphide until all of and all mixing equipment clearly
the poison has been absorbed by the labeled. Do not use this mixing
cubes. Zinc phosphide is effective equipment for other purposes. Keep
against both rats and mice. Most all poisons and equipment under
animals will not touch baits pre- lock. Avoid inhaling powders, or
pared with zinc phosphide, but rats getting poisons on hands, clothes,
and mice seem to like the taste and or utensils. Always do your mixing
pungent odor of phosphorus. in a well ventilated room, especially
when mixing dry components.
No. 5 If rodents die in inaccessible
,,.,
Thallium sulfate
Bait
'8
I oz
22½ lb
places and cannot be removed, use
the following preparation as a de-
Tartar emetic lg oz odorizer:
188 PRACTICAL AND INDUSTRIAL FORMULARY
oz
lsobornyl acetate (Fritzsche
Bros.» l where there is a plentiful supply of
lsopropyl alcohol 64
Mix thoroughly, and apply with
an atomizer or with a fine-mist
sprayer.
If dead rodents are located be-
tween partitions or walls, bore a
hole in the wall and pour in the
following mixture:
Zinc chloride 7 oz
Sodium chloride 5 oz
Water 4 pt
Dissolve the chlorides in the water
and mix thoroughly. Apply the
preparation as dose as possible to
the source of the odor of dead ro-
dent.
Wood Preservative
Decay (rot) in wood is cause d by
low forms of plant life called fungi.
This decay can be stopped by poi-
soning the food supply in this case,
the wood itself. The wood can be
preserved by putting into it poison-
ous chemicals that will either kill
the decay fungi outright, or keep
them from growing. The same pre-
servative is effective in controlling
attack by termites. These insects are
most abundant in moist, warm soil
food in the form of wood.
Zinc chloride, com-
mercial 54 oz
Sodium dichromate,
commercial 11 ½ oz
Water 10 gal
Dissolve the chemicals in the
water and shake well. Soak either
green or seasoned wood in this chro-
mated zinc chloride solution for
1 or 2 weeks. If time is very
limited, shorten the soaking period
to 4 or 5 days. This steeping treat-
ment has been found to be definitely
beneficial to posts made of ash, jack
pine, lodgepole pine, ponderosa
pine, red pine, and Scotch pine.
Chromated zinc chloride is more
resistant than simple zinc chloride
to leaching (losing soluble parts
when water passes through). It gives
equal protection against termites,
and greater protection against de-
cay fungi. Wood treated with water-
soluble preservatives can be painted
satisfactorily after it has been sea-
soned in order to remove the water
added during the treatment
Miscellaneous

Anti-Fog Preparation drogen Ion Concentration"; that is,

(Stick) the degree of acidity or alkalinity of
a solution. It is measured on a scale
oz
of numbers ranging from O to 14.
Polyethylene glycol 4000 38.40
pH 7.0 is the neutral point; a solu-
Polyethylene glycol 1540 25.60
tion of pH 7.0 is neither acid nor
Polyethylene glycol 500 64.00
alkaline. The numbers from 7.0 to
Liquefy the ingredients by heat
1.0 denote acidity, the intensity in-
and mix thoroughly. Pour into
creasing as the numbers decrease.
suitable molds to fonn sticks.
Thus a solution of pH 3.8 is more
acidic than one of pH 5.2. On the
Anti-Froze other hand, the numbers from 7.0 to
0z 14.0 denote alkalinity, the alkalinity
Propylene glycol 89.60 increasing as the numbers increase.
Water-free glycerin 38.40 Hence, a solution of pH 8.4 is
Mix thoroughly slightly alkaline, whereas one of
% wt conc. 36 42 pH 9.2 i more alkaline.
Freezing pt °C -18 -23.5 These pH numbers present abso-
lute and definite degrees of acidity
Anhydrous Ammonia or alkalinity. The values are loga-
rithmic; thus an increase of one
Anhydrous ammonia, besides its
unit on the pH scale means a ten-
primary use as a fertilizer, also acts
fold increase in the hydrogen ion
as a fungicidal agent in the soil. It
concentration. An increase of two
is usually marketed in liquefied
units on the pH scale means a hun-
form in iron cylinders.
dred-fold increase.
The approximate pH values of
Acids and lases: pH Values some familiar chemical compounds
pH is the abbreviation for "Hy- are as follows:
189
190 PRACTICAL AND INDUSTRIAL FORMULARY

Acids pH Value Bases pH Value

Hydrochloric acid 1.0 Sodium bicarbonate 8.4
Sulfuric acid 1.2 Borax 9.2
Phosphoric acid 1.5 Ammonia 11.1
Sulfuric acid 1.5 Sodium carbonate 11.6
Acetic acid 2.9 Trisodium phosphate 12.0
Alum 3.2 Sodium metasilicate 12.2
Carbonic acid 3.8 Lime, saturated 12.3
Boric acid 5.2 Sodium hydroxide 13.0

B8ell Metal candidate for use in high-tempera-

parts
Copper, commercially pure 117
Tin 33
Melt together the metals, form
and complete the bells by simple
casting. This alloy is the most
sonorous of all alloys. It has a low
melting point, and a fine compact
grain. Use about O.l more metal
than the weight of the prospective
bell in order to allow for waste dur-
ing the melting and casting opera-
tions.
Beryllium
Beryllium, because of its resist-
ance to corrosion, is becoming in-
creasingly important for aircraft,
missiles, and nuclear reactors. The
purity of this metal is gradually be-
ing increased. Beryllium is very
light, and has a melting point of
2340°F. (1280°C.). It is resistant
to corrosion by carbon dioxide at
high temperatures. Beryllium has a
very low neutron-capture cross sec-
tion, thereby making it a potent
ture gas-cooled reactors, as fuel
cans, and other core components.
If beryllium were substituted for
aluminum in the construction of
airplanes, money could be saved by
halving the weight of the planes and
increasing their paying loads.
Borax
Use 0.2 to 5% of borax in most
standard fertilizers.
Use borax to increase the effi-
ciency of general weed killers.
Use borax for preserving timber,
and for anti-freeze mixtures (as cor-
rosion inhibitor).
Use borax for fire prevention by
treating flammable materials with a
solution of borax and boric acid.
Cerium Oxide
Cerium oxide is a remarkably eff.
cient polishing agent for glass. It
will remove nicks and scratches
from lenses. It permits the produc-
tion of distortion-free TV tubes, fine
MISCELLANEOUS 191

quality mirrors, and precision opti- Cotton-Fads about It

cal lenses.
Cotton is grown on about 900,000
Chlorine Sanitizing Agent farms in the southern part of the
U.S.A. The size of the crop is about
lb 15 million bales of cotton lint ( each
Trichloroisocyanuric acid 5.00 bale weighing about 500 pounds),
Sodium metasilicate, and more than 6 million tons of cot.
anhydrous 6.25 ton seed. After the cotton is har-
Sodium sulfate, anhydrous 7.50 vested, it is hauled to the gins where
Sodium tripolyphosphate, the fibers are separated from the
anhydrous 6.25 seed. These fibers are called lint.
Most of the gins are equipped with
Mix thoroughly, and pack in dry,
devices for drying and cleaning the
airtight containers.
cottonseed and lint in order to pre-
The resultant compound is stable, serve their quality.
and dissolves rapidly at room tem- The lint finds its way to the spin-
perature to make a clear solution ner, who shapes it into yarn. The
even in hard water. It makes its seed finds its way to mills to be
chlorine available rapidly, and is transformed into various products,
bactericidally effective against a such as cottonseed oil, meal, cake.
broad variety of microorganisms. hulls, and linters. There are about
This sanitizing compound is very 1,000 cotton mills that manufacture
effective, and has a low toxicity to raw cotton into cloth, cotton yarn,
humans. and thread. The accumulation of
waste is sold for batting, wadding.
Corrosion Resistance of Titanium and mattress felts.
Corrosive Resistance of The cottonseed crop in the U.S.A.
Medium T'tacnium
is more than 6 million tons a year.
Aqua regia Excellent
Chromic acid Excellent to good most of which is sold to the cotton-
Hydrochloric acid Good below 10% seed-processing mills. Cottonseed,
Nitric acid Excellent after leaving the gins, still has some
Phoephoric acid Poor
Sulfuric acid Good below 5% lint, and is therefore delinted imme-
Aluminum chloride Excellent to fair diately after it is cleaned. These
Ammonium chloride Excellent fibers, when baled like cotton, are
Calcium chloride Excellent
Chlorine water Excellent called cotton linters and are used for
Cupric chloride Excellent felts and waddings in upholstery for
Ferric chloride Excellent furniture and automobiles, mat-
Sodium chloride Excellent
Sodium hydroxide Good below 50% tresses, etc. Cotton linters are a
192 PRACTICAL AND INDUSTRIAL FORMULARY
source of cellulose which is used in
the manufacture of rayon, cello-
phane, films, plastics, varnishes, and
explosives.
After the crude cottonseed oil is
refined, it is used chiefly in the
manufacture of margarine, and as
cooking and salad oils; or it is hy-
drogenated and sold as vegetable
shortening.
Cottonseed cake is used chiefly
for the feeding of livestock. If cot-
tonseed cake is formed entirely from
perfectly sound seed, it is made into
a flour used for bread and cake to
be eaten by persons that are not
allowed to eat starches or sugar.
Cottonseed meal is valuable as a
plant fertilizer.
Cottonseed hulls are used as a
roughage feed, and as a source of
chemical compounds, such as fur-
f ural. This compound, called arti-
ficial oil of ants is produced by dis-
tilling the hulls with dilute sulfuric
acid; it is used in the manufacture
of dyes.
Dishwashing Compound
Ethylene oxide con-
densate of an } 12% oz
alkyl phenol
Sodium tripolyphosphate 12 lb
Sodium metasilicate 18 lb
Borax 4 lb
Sodium carbonate, anhy-
drous, technical 5/ lb
Reduce the ingredients to a pow-
der and mix thoroughly.
Electroless Plating of Nickel
Electroless plating is a process for
the deposition of nickel by chemical
reduction in the absence of an elec-
tric current. Reduction of nickel
salts by hypophosphite had been
long known as a chemical reaction.
The coatings contain about 7% of
phosphorus, most likely in the form
of finely dispersed phosphides. The
coatings are slightly less magnetic,
but are similar to electro-deposited
nickel in resistance to rusting. Elec-
troless plating has several advan-
tages over electroplating:
I. The coating has a uniform
thickness in recesses as well as on
exposed surfaces.
2. Edges or points have no build-
up of coating.
3. There is no need for electrical
equipment
In electroless plating, nickel can
be put down directly upon surfaces
that catalyze the reaction, for ex-
ample, on aluminum, cobalt, cop-
per, gold, iron, nickel, palladium,
platinum, and silver. Graphite and
silicon carbide, being semiconduc-
tors, may be electroless-plated by
touching them with a piece of alumi-
num or steel to start the reaction.
Ceramics, glass, and plastics, being
nonconductors, may be electroless-
plated after dipping them in a solu-
tion of palladium. Cadmium, lead
and its alloys, manganese bronze,
and silicon, cannot be electroless-.
plated.
MISCELLANEOUS 193

The following baths may be used used for jewelry, so it is made

for electroless plating of nickel: stronger by the addition of other
metals. White gold is made by add-
No. I ing nickel and zinc. Pink. or rose.
oz colored gold is made by adding
Nickel chloride 4.0 brass and copper. Green-colored
Ammonium chloride 6.7 gold is made by adding silver to the
Sodium citrate 13.4 gold.
Sodium hypophosphite 1.3 Platinum and Palladium: These
pl ranges from 8 to 10. two metals, along with iridium, rho-
dium, and ruthenium, belong to the
No. 2 platinum group; all have a medium-
oz brilliant grayish-white color. Plati-
Nickel chloride 4.0 num, which is most frequently used,
Sodium hydroxyacetate 6. 7 is the most durable, and the most
Sodium hypophosphite 1.3 expensive.
pH ranges from 4 to 4.5. Carat: This term (abbreviated,
K) expresses the fineness of a gold
No. 3 alloy: maximum, 24 K. It is also a
oz unit of weight; one carat equals 200
Nickel chloride 4.0 milligrams. One hundredth of a
Sodium citrate 2.0 carat is termed a point.
Sodium acetate 0. 7 Standard markings for gold jew-
Sodium hypophosphite 1.3 elrv are 10K, 14K, and 18K. The
pH ranges from 4 to 4.5. 18K is the most expensive.
Diuolve all the ingredients in one
The marking for platinum is
gallon of water. Shake well until
"10% 1rid. Plat."; for palladium,
solution is complete.
"pal."
The electroless plating operation
is conducted at a temperature of Facet: A small plane surface of
95°C. If the composition of the bath a cut gem.
is kept constant, each bath will de- Brilliant cut: The most popular
posit nickel at a rate of about cut for most of gem stones: it usu-
0.0003 inch per hour. ally has 58 facets.
The price of stones is influenced
Gems and Jewels by the color, size, cut, and degree of
Gold: Pure gold, called 24 carat perfection. The most popular gems
(K) gold, is much too soft to be are listed in the following chart.
 PRACTICAL AND INDUSTRIAL FORMULARY

Most-prized Price
Gem Family Color Clearness Hardness Range
Alexandrite Beryllium Diatinct co1or Transparent Ver, Very
aluminate change, red to hard expensive
green
Amber Fossil Clear yellowish Transparent Soft Low
resin brown to semi-
translucent
Amethyst Quartz Fairly deep Transparent Relatively Low to
purple, red hard moderate
flashes
Aquamarine Beryllium Deep clear Transparent Hard Low to
aluminum blue expensive
silicate
Bloodstone Quartz Dark green, Opaque Relatively Moderate
many Becka hard
Carnelian Quartz Reddish-brown Translucent Relatively Moderate
to semi. hard
tranalucent
Cat's-eye Beryllium Honey color, Translucent Very Very
(Oriental) aluminate sharp narrow hard expensive
eye
Citrine Quartz Light yellow. Transparent Relatively Low
brown hard
Coral Organic Yellow-red Translucent Soft Low
80urce to opaque
Diamond Carbon Blue-white Transparent Extraordi- Expensive
nari)y to very
hard expensive
Emerald Beryllium Velvety crass- Clear to Hard Expensive
aluminum
silicate
green translucent to very
.
experunve
Jadeite Chiefly Emerald green Semi-trans- Relatively Moderate
sodium puent lo hard to very
Aluminum opaque expensive
silicate
Moonstone Feldspar Bluish-white Semi-trans- Relatively Low to
t a)umino- with moon parent to hard moderate
silicate of effect translucent
potassium,
sodium,
calcium)
Opal Hydrated Black on white Transparent Relatively Low lo
silica with play of to opaque soh expensive
color
Pe.arl Organic Depends on Translucent Soft Expensive
(Orienta]) ..ource complexion of to opaque
wearer
Peridot Magnesium- Yellow-green Transparent Relatively Moderate
iron silicate to hard to
translucent expensive
MISCELLANEOUS 195

Most-prized Price
Gem Family Color Clearness Hardness Range
Pyrope Gamet Intense ruby- Transparent Hard Low to
group red to moderate
translucent
Ruby Corundum Dark red, Semi-trans- Extremely Expensive
(aluminum purp le parent to hard to very
oxide) undertones transparent expense
Sapphire Corundum Velvety com- 'Transparent, Extremely Expensive
(aluminum flower blue semi-trans- hard lo very
oxide) parent to expensive
translucent
Sardoyz Quartz Alternate Opaque Relatively Low to
parallel bands hard mnoderate
of brown or
red and white
Spinel Magnesium Red Transparent Hard Low to
aluminate moderate
Topaz Aluminum Yellow-bronze Transparent Hard Expensive
fhaoailicate lo
translucent
Tourmaline Alumina Moss- or Transparent Hard Low to
and silica bottle-green moderate
Turquoise Hydrated Sky-blue Opaque Relatively Low to
aluminum hard moderate
phosphate
Zircon Zirconium Deep blue Transparent Hard Low to
silicate moderate

General Information Glazes for Ceramics

650 BTU are required to bake No. 1: BoRoN GLAZE
one pound of bread. parts
One cubic inch of water weighs Calcium borate
0.56 oz. (Ca0·BO·H,O) 12.0
Borax 3.0
Germicide Feldspar 15.0
Orho-benzyl-para-chlorophenol is Zinc oxide 3.0
a safe germicide for soaps and
No. 2: TITANIUM GuzE
cleansers. It mixes well with many
cleaning compounds and soaps. It is parts
effective against fungi at concentra- Red lead ( lead oxide) 100.0
tions of 0.002%. Use this germicide Quartz 20.0
in cleaners for hospitals, rest rooms, Kaolin 5.0
rug shampoos, scrub soaps, and dog Zinc oxide 10.0
soaps. Titanium oxide 7.5
196 PRACTICAL AND INDUSTRIAL FORMULARY

Both glazes mature at about tion of Kelube. Use this thickened

1750°F. The boron glaze is an glycerin as a lubricant for valves, in
opaque white glaze, while the ti- printing inks. and in the processing
tanium glaze is a light sandy color of textiles.
on a white body and an ivory color
on a red body. Honey as a Surgical Dressing
A clarifier suitable for both these Pure honey is excellent for burna
glazes is as follows: and many infected wounds. Apply
parts the pure honey and cover with a
Lead oxide red 50.0 dry gauze.
Quartz 37.5
Kaolin 5.0 Johnson Grass in Cotton
Stoddard Solvent can be used for
Glycerin-Graphite lubricant the control of Johnson grass in cot-
oz ton. Use it as a spot-treatment in
Colloidal graphite 0.2 which the oil is directed at the
Glycerin, U.S.P. 49.8 crown of the plant. About five such
Distilled water 50.0 spot-treatments are necessary in
or order to effect 98 control.
oz
" Concentrated dispersion Metallic Sodium
of colloidal graphite 2.56 The treatment of petroleum frac-
Glycerin, U.S.P. 61.44 tions with metallic sodium has
Distilled water 64.00 various beneficial effects. Most of
From Acheson Colloids Co., Port the sulfur compounds are elimi-
Huron, Mich. nated, especially thiophenic sulfur
Stir the graphite into the glyc- (C,H,S), which is difficult to re.
erin, then add the water and stir move otherwise. Metallic sodium not
well. This lubricant penetrates tight- only acts as a desulfurizer, but
fitting parts and leaves a durable also improves the odor and color of
film of graphite on rubber surfaces. the petroleum fraction, and reduces
dissolved gum developers. Thi
Glycerin Viscosity process has the advantage of pro-
The viscosity of glycerin may he ducing an excellent product with
increased by adding to it "Kelube," little loss of volume. The metallic
a triisopropanolamine salt of alginic sodium can be procured as disper-
acid. Prepare smooth-flowing solu- sions in inert hydrocarbon media
tions of any desired viscosity in or as coatings on inert solid parti-
glycerin by ,·arying the concentra- cles.
MISCELLANEOUS
Molasses
The term "molasses" refers to the
following four by-products:
(l) Blackstrap molasses from the
cane sugar industry; (2) beet mo-
lasses from the beet sugar industry;
(3) hydro) from the corn milling
industry, and (4) citrus molasses
from the citrus fruit processing in-
dustry.
The major outlet for molasses has
been industrial alcohol. Fairly large
quantities are still being used for
this purpose, but the competition of
synthetic alcohol has reduced this
market from 74% in 1944 to 17%
in 1954.
The mixed-feed for the livestock
industry is a good outlet for mo-
laaaes. In 1947 about 528,000 tons
of molaues ( 1 ton is I 71 gallons)
were used in mixed feeds.
Liquid molasses gives odor and
taste to mixed feeds and also acts as
a binder and dust settler. The quan-
tity required to give these charac-
teristics is estimated at 3-6 of
molasses in the final feed. Most ani-
mals like the odor and taste that
molasses imparts to feed, and they
consume less palatable feeds in
greater quantity when they are
mixed with molasses. It prevents
these feeds from sifting and blow-
ing away. Liquid molasses adds
moisture and thereby reduces the
incidence of choking and coughing
by livestock. It improves the appear-
ance and feeling of feeds. Molasses
197
also imparts other properties to
feeds, such as improved digestibility
and a mild laxative effect, and it
helps to stabilize the feed mixture,
to keep fine particles of vitamin and
mineral mixtures evenly distributed
while in storage or transit.
Molasses has approximately 70%
of the carbohydrate value of yellow
corn. Thus 143 lbs of molasses con-
taining 485
2 sugar equal ap-
proximately 100 lbs of corn; or, 6.5
gallons of molasses (42° Be.) equal
approximately one bushel of corn.
Dried molasses products are made
by drying molasses on an absorp-
tive carrier, such as brewers' grains,
corn oil and corn gluten meal, citrus
meal, copra meal, grain bran and
shorts, ground corncobs, bran and
hulls, oat clippings, rice hulls, and
bran. These dried products can be
shipped, stored, and mixed as dry
and granular ingredients of feed.
These product. have a much higher
molasses content than the mixed
feeds in which liquid molasses is
used. The dried molasses products
are intended as ingredients for fur-
ther mixing.
As each of the carriers in the dried
molasses products is a feed-mixing
ingredient itself. it contributes food
value to the product in the form of
protein. fat, and carbohydrates. The
feed value of dried molasses prod-
ucts on a per-pound basis is higher
than that of the liquid molasses gen-
erallv. sold for livestock feed.
198 PRACTICAL AND INDUSTRIAL FORMULARY

Beet sugar processors combine 5 minutes. This medium does not

beet molasses with wet or dry beet become brittle as other media do.
pulp; and citrus processing plants
mix citrus molasses with the citrus Odorless Firelighter
pulp. These products are used or parts
fed directly without further mixing by wt
or dilution. Sawdust 15.0
Cork dust 15.0
Mounting Medium for Paraffin 24.0
Microscopic Slides Sugar 3.0
Polyvinyl alcohol, high Potassium chlorate 3.0
viscosity 0.25 oz Dissolve the sugar and potassium
Acetone, 70% 0.83 oz chlorate in the smallest amount of
Glycerin 0.88 oz water, and mix thoroughly with the
Lactic acid 0.88 oz sawdust and cork dust. Place this
Water 1.75 oz mixture in a heated dough mixer,
Thymol 0.09 gm and pour in the melted paraffin.
Pass the polyvinyl alcohol Keep stirring until a uniform mix-
through a No. 60 sieve, place it in ture is obtained, and cast in blocks.
a dry, glass-stoppered bottle, add
the acetone, and shake well. Mix the Paint Remover
glycerine and lactic acid with about 0z
l oz of water and add it to the ace- Methylene chloride 49.92
tone solution with constant shaking. Ethylene dichloride 48.00
Allow mixture to stand for 10-15 Cellosolve ( ethylene glycol
minutes, then add the remainder of monocthy I ether) 5.12
the water, and the thymol. After Methyl alcohol 8.32
further shaking, warm the bottle on Methylcellulose (medium
a water bath at about 70°C. until viscosity ) 2.56
solution is complete. This takes Sodium petroleum sulfonate 6.40
about 15 minutes. Paraffin wax 3.84
The resulting mixture is a trans- Water 3.84
lucent, viscous, homogeneous liquid. Mix the first six ingredients, then
This medium, when used to mount add the paraffin wax and shake well
specimens on glass slides, is firm until solution is complete. Finally,
enough to handle within an hour of add the water and shake well. This
application. It is advisable to warm paint remover is not corrosive and
the mount over a low flame, thus it washes off easily under a stream
reducing the setting time to about of water. It meets the require-
MISCELLANEOUS
ments of Air Force Specifications,
14119-B.
Pearl Dipping Solution
Nitrocellulose, high
viscosity 1% oz
Amyl acetate 15 oz
Pearl essence ½ oz
. the fragile crystals of guanine.
Dibutyl phthalate 24 mun
Mix the nitrocellulose with about
11 oz of the amyl acetate. In a sepa-
rate container mix the pearl essence
with the remainder of the amyl
acetate. Finally, mix the two solu-
tions together, and add the dibutyl
phthalate. Have the viscosity of this
dipping solution from 80 to 9 sec-
onds at 75°F., using a standard vis-
cosity cup with ; inch hole. Dip
the articles to be coated into this
solution, and allow them to dry from
one to two hours. Three to four coat-
ings are adequate. Have the articles
thoroughly clean and smooth, and
have the room used for drying dust-
free, in a temperature range of 70
80°F.
Pearl essence is obtained prin-
cipally from certain types of fish
scales, such as sardine, herring.
shad, pilchard, and bleak. The
pearly appearance of the brilliant
particles in the scales is due to tiny
natural crystals of guanine, which
are deposited in the thin tough layer
of fatty tissue attached to the scales.
The pearl essence is produced by
removing the fatty tissue from the
scales of the fish and separating the
199
tiny fragile crystals of guanine from
all foreign matter. Pearl essence is
a suspension of the guanine crystals
in a liquid such as amyl acetate, or
acetone. Do not grind or violently
mix the pearl essence with the lac-
quer as such treatment will damage
Pickling Bath for Metals
oz
Renex 690 (polyoxy-
ethylene nonyl phenol) 5.12
Phosphoric add 16.65
Water 84.47
Kerosene 21. 76
Mir the Renex with the acid and
water and stir this mixture into the
kerosene with rapid agitation. In
practice, dilute this finished product
with water, and apply it at a tem-
perature of 185°F.
Use this pickling hath for remov-
ing scale or oxide from metals be.
fore finishing or plating.
Preserving Plants and Foliage
Preserve garden Rowers, shrub-
bery, and tree foliage by placing
mature specimens in a 50-50 mix-
ture of glycerin and water for 3
weeks.
Flowers and foliage thus pre-
served will last indefinitely, and
may be displayed either dry or in
water.
Preserving Starfish
Place the starfish (or similar sea
animal) in fresh water for six
200 PRACTICAL AND INDUSTRIAL FORMULARY
hours. Remove it to a solution of the
following mixture:
Formaldehyde 40% 1 pt
Glycerin 8 oz
Water 9 pt
Mix well. Keep the starfish in this
solution from 7 to 8 days, then dry
it on a rack. Avoid direct sunlight.
Quaternary Ammonium
Compound
N-Soya-N-ethyl morpholinium
ethoeulfate can serve as an antistatic,
germicide, and a deodorizer. This
compound is particularly effective
in eliminating "hospital smell." It is
recommended for use in hospital
laboratories and washrooms, in din-
ing rooms, and for the cleaning of
floors, sickroom utensils, and refuse
containers.
Radioactive Fallout
So-called radioactive fallout con-
sists of atomized earth, building ma-
terials, rocks, and gases, sucked up-
ward-sometimes to a height of
80,000 feet or more-and made
radioactive by nuclear or thermo-
nuclear explosions. These particles
of matter in the air help form the
mushroom cloud which is always
seen with these explosions. These
radioactive particles drop in the im-
mediate area of the explosion, some
may be carried by the upper winds
.
for man\' miles. Sooner or later
the:, do settle to earth, and this is
called fallout.
Radioactive fall out created by
explosions of atomic and hydrogen
bombs is very likely lo be highly
concentrated. This fallout could set-
tle anywhere, and as the upper
winds could carry it to the remotest
parts of the country, rural areas
many miles away from the scene of
the explosion may be endangered by
it.
This addition of lime (calcium
oxide) to the soil can reduce con-
tamination of food crops by radio-
active fallout. Plants grown in soil
of high calcium content contain less
strontium-9O than those grown in
soil low in calcium content. Grass,
on the other hand, shows a prefer-
ence for strontium over calcium.
Removal of Carbon from Skin
The easiest way to remove carbon
in the form of charcoal or coal from
the skin is to first cover the hands
with oil, then wash off with soap
and water.
Sealing Agent for laboratories
0z
Soluble starch 2.90
Glycerin 7.40
Mix and heat until the solution
becomes clear. The resultant "glyc-
erite of starch" makes a good tight
adhesive seal at room temperature,
which can be removed easily by
running waler.
MISCELLANEOUS 201

Shelters from Fallout Dissolve the soap in the water,

add the glycerin and shake well.
A frame home will give some pro-
This solution will yield tough soap
tection from fallout. The danger
bubbles.
from radiation might be cut by
about one-half. On the floor, away
Solder for Stainless Steel
from doors and windows, is about
the best place to be. Soldering flux for stainless steel
A basement shelter will give even has a tendency to stand up in drops
more protection. The radiation dan- on the smooth surface of the metal
ger is reduced to about one-tenth. In order to overcome this tendency,
An underground shelter with a add about / oz of glycerin to each
covering of 3 feet of earth, and 8 oz of the soldering Rux.
equipped with a door and air filter,
will offer almost complete protec- Sterilizing of Water-
tion. Quick Method
A storm cave or root cellar is al-
To sterilize water quickly, add 2
moat ideal provided it is stocked
drops of household bleach or tinc-
with food, water, first-aid kits.
ture of iodine to each quart of
blankets, fuel, lantern, etc.
water and allow it to stand for 30
Whether one is a city or country
minutes. The objectionable taste of
resident, one must prepare a shelter
bleach in the water can be o,·ercome
and stock it with a week's supply of
by pouring it from one glass to an-
food and water. It is essential that a
other a few times and allowing it to
radio, battery-operated, be kept in
stand for a while. If these chemicals
a safe place.
cannot be obtained, boil the water
If one has been in a serious fall-
for 5 minutes or more.
out area, all clothing must be de-
stroyed and all exposed parts of the
Stiffener for Rayon
body must be thoroughly washed.
If the contamination is not too seri- Soft. cold water l qt
om, it may not be necessary lo de- Powdered gum arabic 2 oz
stroy the clothing, since it can be
Dissolve the gum arabic in the
made safe by laundering or waiting
water and heat the mixture until the
for the radioactivity to decay.
gum is completely in solution. Mir
Soap Bubble Solution one part of this solution with 5 or
oz l0 parts of hot water. depending on
Soap flakes, fine 0.75 the desired stiffness. Allow the solu-
Glycerin 11.25 tion to cool. then <lip the piece of
Water 15.00 rayon (dress or other article) in it.
202 PRACTICAL AND INDUSTRIAL FORMULARY

Stoddard Solvent for Weeds tile (TiO,), and titanite (Ca-.TiO,-

SiO,). The oxide is separated from
Use Stoddard Solvent (cleaners'
its ore by treatment with potas-
naphtha) as a selective spray for
sium carbonate and aqueous hydro.
weeding carrots. Spray very young
fluoric acid, which yields potassium
carrots with this oil; it will kill all
fluotitanate. The fluotitanate is then
the weeds without injuring the car-
extracted with hot water and de.
rots.
composed with ammonia, and the
Stop-leak Preparations for resulting ammoniacal hydrated
Automobiles oxide is then ignited to yield ti-
No. l tanium dioxide. The pure metal is
obtained by treating the oxide with
oz chlorine, which yields titanium tetra-
Soluble starch (Amylo-
chloride, a volatile liquid: and then
dextrin) 4.48
reducing this liquid with magne-
Aslestos 2.56
sium in a closed iron chamber to
Wood flour 4.48
form metallic titanium. The metal,
Water 107.52
silver white in color, is melted and
Synthetic gum 1.28
cast into ingots. Titanium is soluble
lsopropyl alcohol 7.68
in hot water. but insoluble in cold
Mix the water with the starch, as-
water. It melts at 3272°F., and boils
bestos and wood flour. Dissolve the
at 5452F. It has a specific gravity
gum in the alcohol, and mix the two
of 4.50.
solutions thoroughly.
The lightness and strength of ti-
tanium make it desirable for parts
No. 2
of jet engines and air frames that
oz operate within a certain temper-
Asbestos 2.56 ature range. It! properties may
Sodium silicate make it desirahle for armour. The
(Na,0·3.5 SiO) 42.24 resistance of titanium to corrosion
Water 83.20 suggests its use on shipboard where
Mix thoroughly. contact with sea water is necessary.
These products can be used in It is ideal for valves, salt-water pip-
water jackets and radiators. ing. deck fittings, etc.. as well as
for equipment in the chemical in-
Titanium dustry where the resistance of ti-
Titanium is never found in the tanium to certain acids and cor-
purr. slate, hut it occurs as an oxide rosive solutions (especially chlo-
in the ores, ilmenite (FeTiO), ru- rides) makes it very attractive.
MISCELLANEOUS
In overhauling engines, titanium
parts show very little or no corro-
sion, whereas steel and aluminum
parts are often badly corroded. The
process of chemical machining,
which is the removal of excess ma-
terial by etching. is very promising.
This development may go a long
way toward solving the scrap-recov-
ery problem, which is a big factor
in the cost of using titanium.
Titanium is a metal valuable in
national defense, and it is used in
military aircraft. New processes,
such as variations of the Kroll proc-
ess, are being stimulated, and efforts
are being made to intensify this
work in order to lower the cost of
sponge production, and effect
greater recovery of scrap. The use
of titanium will be increased if the
cost of titanium mill products can
be reduced.
Titanium is expected to supplant
steel to a substantial degree in fu-
ture aircraft ( within certain temper-
ature ranges) with a highly bene-
ficial saving in weight.
Titanium is the metal of the fu-
ture, and a "must." One pound of
weight saved in an engine equals 4
pounds of weight saved in the frame
structure for a bomber, or 2
pounds saved in the frame structure
of a fighter plane.
Uranium
Pure uranium consists of a mix-
ture of atoms, 99.3% having a mass
203
of 238, the other 0.7 having a
mass of 235, i.e., a weight 235 times
that of hydrogen. It is the 0.7% of
those atoms of mass 235 which is
the only naturally occurring fission-
able material from which we at
present know how to extract energy
in a chain reaction. The remaining
99.3 uranium may he transformed
into plutonium.
The energy that is eventually re-
leased in a reactor in the form of
heat is of fantastic proportions. One
pound of uranium of mag 235 re-
leases energy equivalent to that ob-
tained from burning 1,300 tons of
coal, from 360,000 gallons of gaso-
line; and equivalent to a labor force
of 57,000 men working 8 hours a
day for one year.
Water Soluble Capsules
Prepare water soluble capsules
from sodium cellulose sulfate films,
they may he used as individual
packages to contain bath salts, soap
powders, etc. This compound can
he obtained from the Tennessee
Eastman Corporation.
White Soaps
It is essential that aluminum tanks
are used in the manufacture of
white soaps. and the pipe lines
should he of some suitable material.
Have all storage tanks and kettles
ceramic lined. Check frequently all
pipe lines for corrosive action.
Paints
Copper Color Percentage of thinner and drier,
('1_

A rich copper color can be pro- 32 0.

duced by mixing a chrome yellow Mix the oils with the thinner and
drier, then stir in the four pigments.
paint or enamel with a small quan-
tity of burnt sienna color-in-oil. Paints for the Exterior
No. l: CEMENT BASE
House Paint
lb
oz
Portland cement 35.0
Basic white lead carbonate 4.48 Hydrated magnesium lime 15.0
Basic white lead sulfate 10.88
Water q.s.
Zinc oxide 20.48
Tumble the dry powders in a peb-
Titanium-magnesium mix-
ble mill-without pebbles in the
ture ( titanium dioxide,
jar-for several hours. Stir about 7
30, 70 magnesium sili-
lb of the mixed powder into 1 gallon
cate, 70) 28.16
of water. Stir a small portion of
Raw linseed oil 14.75
the water into the dry powder until
Bodied soybean oil 7.76
a smooth paste has been formed,
Bodied tung oil 1.94 add the remainder of the water, and
Mineral spirits 6.12
continue to stir until the resultant
Drier 5.43
product is homogeneous. Use a stiff-
The bodied tung oil used here has bristled brush, and paint over damp
been thickened by heat. Unlike the surface. When the paint sets up,
raw tung oil, it dries in a clear, wet it down with water. Use two
smooth film without wrinkling. coats of cement-water paint, allow-
Total vehicle, 36%. ing 24 hours of drying time between
Percentage of drying oil in vehicle, coats. Store the dry powdered paint
68 M
/. in moisture-proof containers.
204
PAINTS 205

No. 2: OI BASE Prepare the vehicle by adding the

lb synthetic rubber to treated drying
Pigment: oils. aromatic hydrocarbons, and
White lead 39.00 coal tar thinners. Use the same
Zinc oxide 16.38 method of mixing as for oil-base
Titanium dioxide 1.42 paints. Mix l pt of turpentine to 1
Silica and magnesium gallon of paint for the first coat.
silicate 14.20 Allow 18 hours or more of drying
Vehicle: time before applying the second
Pure linseed and China- coat.
wood oil 17.1 No. 4: WnITEWASH
Mineral spirits 7.54
Japan drier 4.35 Casein 2 lb
Mix the pigments thoroughly Trisodium phosphate 1 lb
with a small quantity of the oil in Lime paste 4 gal
a mixing machine until a paste is Formaldehyde 1! pt
formed. Finally, stir in the rest of Prepare the lime paste by mixing
the oil, mineral spirits, liquid drier. 25 lb of hydrated lime with 3 gal-
and coloring pigments if desired. lons of water. Dissolve the tri-
Continue to mix until the product sodium phosphate in ½ gallon of
is uniform. Two coats are necessary water. Soak the casein in 1 gallon of
for good coverage and durability. water for 2 hours, or until it is soft,
The first coat seals the surface to add it lo the first solution, and dis-
prevent "spotting" of the second solve. Add the casein-trisoda solu-
coat. Allow 24 hours or more of tion to the lime paste, stirring
drying time before applying the continuously. Dissoh·e the formalde-
second coat. Use a 3-inch paint hyde in l' gallons of water, and
brush. just before use, add it slowly to the
white mixture, stirring vigorously.
No. 3: SYNTHETIC RUBBER BASE Use two coats of whitewash.
lb Dampen the walls with water before
Pigment: brushing on the first coat. Allow 24
Titanium dioxide 16.72 hours of drying time between coats.
Zinc oxide 7.60 Use a special whitewash brush.
Magnesium silicate 11.78 The following paints for the ex-
Kieselguhr 1.90 teror may be used on foundations,
Vehicle: exterior walls, porches, and fences,
Rubber base solution, 287 but do not use them on surfaces that
solids 62.00 might be subject to abrasion.
206 PRACTICAL AND INDUSTRIAL FORMULARY

Paints for Structural Steel lead paste, until the mixture is

No. l : PRIM ER smooth and homogeneous. Finally,
Reel lead paste ( 7% lin- stir in the remainder of the raw lin-
seed oil) 50 lb seed oil, drier, and thinner. Allow
Leafed metallic lead the finished paint to stand for 24
hours or more before using it.
paste 7 Ib
Raw linseed oil 1 gal The weight per gallon of this
Drier 8 oz paint must not be Jess than 27 lb.
Mineral spirits 12 oz The formulation described here
meets the specifications of the Cali-
SECOND COAT fornia Highway Department.
Red lead paste ( i% lin-
seed oil) 50 lb Window Paint (Temporary)
Leafed metallic lead The following formulation of a
paste " 4 lb window paint will provide privacy
Raw linseed oil 6 pt without sacrificing any light:
Drier 8 oz oz
Turpentine 1% pt Methylcellulose (400 or 1500
Lampblack paste enough to tint centipoises) l. 7
• Leafed Metallic Lead Paste Mica, ground (325-mesh) 1.7
The leafed metallic lead paste consists Glycerin 0.8
of Water 37.5
flaked metallic lead 90%
Mineral spirits 9% Disperse the methylcellulose in
Stearic acid 1%
The sizes of the metallic constituents 10 oz of water. Stir the ground mica
conform to the following requirements: into this dispersion, and add the
Retained on: glycerin. Finally, stir in the rest of
100-mesh sieve 2%
200-mesh sieve l1%
the water. Apply this paint with a
325-.mesh sieve 20% brush. Mica has good light trans-
Mix the leafed metallic lead paste mission and extensive light scatter-
thoroughly with one pint of linseed ing. When the paint is no longer
oil. Stir this mixture into the red needed, remove it with water.
Pharmaceutical and Proprietary
Preparations

Acne Compact ature, and pour it, slowly but with

oz thorough agitation, into the molten
lsopropyl stearate 40.96 fats. Continue stirring until the mass
Lecithin 1.28 is cold.
Lanolin 3.84 Perfume oil may be added if so
Cetyl alcohol 2.56 desired.
Ceresin 5.12 Antibiotic Cream
Resorcinol 2.56 (Germicidal)
Sulfur 10.24 oz
Titanium dioxide 53. 76 Glyceryl monostearate 15.00
Kaolin 7.68 Spermaceti, U.S.P. 5.00
Heat the first 7 components to White mineral oil, heavy 4.00
85 °C. with constant stirring. Con- Gh·cerin
'
6.00
tinue the stirring while adding the n-Butyl-p-hydroxybenzoate
kaolin and titanium dioxide, and (Butoben) 0.10
pour into molds to form compacts. Dioctyl sodium sulfosuc-
cinate ( wetting agent) 0.02
Anesthetic Cream for Burns Distilled water 69.88
oz Place the monostearate, sperma-
Vegetable oil 42.24 ceti, mineral oil. glycerin, and Bu-
Anhydrous lanolin 38.40 toben in a suitable container, and
Spennaceti 12.80 heat to 75°C. Place the wetting
lsobutyl p-aminobenzoate 2.56 agent in the water and heat to the
Water 32.00 same temperature. Pour the water
Melt the fatty components and solution into the melted fats. stir-
dissolve the aminobenzoate in them. ring at a medium rate of speed. Con-
Heat the water to the same temper- tinue to stir until the cream is cold.
207
208 PRACTICAL AND INDUSTRIAL FORMULARY

This cream, when combined with Antiseptic

the proper amount of antibiotic, 1-2% of p-chloro-m-xylenol is an
yields a product that is white and excellent antiseptic in all applica-
greaseless, with a soft, smooth tex.- tions of pharmacy and medicine.
ture. It does not stain clothing, and
it washes off easily with water. Baby lotion
oz
Anti-Dandruff lotion Butyl stearate 19.20
oz 1 Span 60 3.84
lsopropanol 64.00 { Hexachlorophene 0.39
Betanaphthol, U.S.P. 0.26 Sucrose monopalmitate 4.80
Salicylic acid, U.S.P. 0.26 , Methyl p-hydroxyben-
Perfume oil to suit zoate 0.39
Water 64.00 Water 163.38
Dissolve the betanaphthol, acid, Mix the ingredients of (1) and
and perfume oil in the isopropanol. heat to 75°C. Dissolve the mono-
Add the water and shake well. Al- palmitate and preservative in the
low the mixture to stand overnight, water, and heat to 80°C. Stir (2)
and fi her if necessary. Do not use into (l), and continue to stir while
this lotion too frequently, as it has a cooling to room temperature. This
tendency to dry the hair. lotion leaves an emollient, non-
greasy, non-tacky film on the skin.
Antipruritic Lotion
(Anti-Itching} Baby Oil
parts No. I
by wt
Menthol 0.3 Acetylated monoglycerides
Phenol 1.2 from lard 38.40
Coal tar solution, N.F. VI 8.0 Lanolin 12.80
Ethyl aminobenzoate, Mineral oil 76.80
U.S.P. XI 8.0 Mix and shake well. Filtration
Calamine lotion to make 120.0 yields a bright clear solution.
Liquefy the first 4 ingredients by No. 2
means of a slow heat. Heat the lo- oz
tion to the same temperature and Acetylated lanolin 6.40
mix the two while constantly stir- Mineral oil, 65/75
ring until cool. viscosity 121.60
This lotion will alleviate the itch Mix the acetylated lanolin with
of eczema, poison ivy, insect bites, the mineral oil and heat slightly un-
and the like. til clear.
PHARMACEUTICAL AND PROPRIETARY PREPARATIONS 209

For Baldness Dissolve the carboxymethylcellu-

The type of baldness known as lose in 40 oz of water and shake it
lopecia Areata can be greatly well. Slowly add to this 19 oz of
benefited by applications of benzyl water, and the dioctyl sodium sulfo-
benzoate. succinate, previously dissolved in 5
oz of water. Rub the powders to a
Blackhead and Whitehead smooth paste with the glycerin plus
lotion about 3 oz of the carboxymethylcel-
oz lulose solution, then add slowly the
Pepsin, of 4000 activity 1.28 remainder of the solution with con-
Aluminum potassium tinuous trituration.
sulfate, U.S.P. 2.56 The resultant lotion pours easily
Lactic acid, U.S. P. 1.28 from small dispensing bottles, it
Boric acid, U.S.P. 1.28 spreads smoothly on the skin, and
Distilled water 121.60 dries to a flexible film. Liquefied
Mix and dissolve all ingredients phenol may be added if desired.
in the water. Shake well, and allow No. 2
solution to stand overnight. Filter if Calamine 1.27 oz
necessary. Zinc oxide 1.27 oz
Apply this lotion in the form of Polyvinyl alcohol
wet compresses, or dab it on with (Elvanol 504 2:
cotton. This lotion digests and dis- DuPont) 0.40 oz
solves blackheads and whiteheads. Glycerin 3.65 dr
It serves remarkably to clarify the Water, q.s. to 15.25 oz
skin and give it a clean, fresh ap- Rub the powders in a mortar, add
pearance. the glycerin, then stir in the water
in small portions to measure l5.25
Calamine lotion oz.
No. 1
Calamine, in fine powder 5.60 oz No. 3: IPROED

Zinc oxide, in fine Calamine. in fine powder 10.72 oz

powder 5.60 oz Zinc oxide. in fine
Sodium carboxymethyl- powder 3.57 oz
cellulose (medium Bentonite, in fine
viscosity) 1.50 oz powder 2.15 oz
Dioctyl sodium sulfo- Sodium citrate 0.54 oz
succinate 1.25 gm Glycerin 3.38 oz
Glycerin 2.00 oz Liquefied phenol 2.71 dr
Distilled water 64.00 oz Distilled water 48.00 oz
210 PRACTICAL AND INDUSTRIAL FORMULARY

Dissolve the sodium citrate in 35 Triethanolamine 1.6

oz of water, and stir in the fine pow- Sodium lauryl sulfate 1.0
ders. Add the liquefied phenol, then Glycerin 10.0
the glycerin, and the remainder of Sodium chlorophyllin 2.0
the water. Shake well. Distilled water 150.0
The addition of sodium citrate Melt the stearic acid and cetyl al-
renders the lotion readily pourable. cohol at 75°C. Dissolve the tri-
ethanolamine, sodium lauryl sulfate,
No. 4: IMPROVED
and glycerin in the water, and pour
Calamine, in fine this into the molten fats with vigo-
powder 10.72 oz rous stirring. Finally, incorporate
Zinc oxide, in fine the sodium chlorophyllin, previ.
powder 3.57 oz ously dissolved in some of the water.
Sodium carboxymethyl
cellulose 0.71 oz Cooling Emulsion
Di-isopropyl naph- 0z
thalene sulfonate 1.00 gm White mineral oil (65/75
Glycerin 3.38 oz viscosity) l2
Liquefied phenol 2.71 dr Lanolin, anhydrous, U .S.P. 3
Distilled water 50.00 oz Trihydroxyethylamine oleate 6
Disperse the carboxymethylcellu- Propylene glycol 3
lose in about 4 oz of water at about Distilled water 96
70C. with constant stirring. Mix the
Mix the first three ingredients
naphthalene sulfonate with the fine
and liquefy them by means of heat.
powders, and stir in about 35 oz of
Dissolve the propylene glycol in the
water. Add the carboxymethylcellu-
water and heat to the same temper-
lose solution, then the liquefied
ature. Mix the two solutions, and
phenol, glycerin, and the remainder
continue to stir until cold. Add some
of the water. Shake well. The car-
perfume oil if so desired.
boxymethylcellulose and naphtha-
lene sulfonate produce a product Cooling Lotion for Sunburn
of greater suspensibility which
oz
leaves a very fine, adhesive film on Zinc oxide, U.S.P. 18
application. Talcum powder 18
Chlorophyll Ointment Bentonite 6
Propylene glycol 6
oz Distilled water 72
Stearic acid 28.0
• Colloidal native hydratcd aluminum
Cety 1 alcohol 6.0 silicate.
PHARMACEUTICAL AND PROPRIETARY PREPARATIONS
Mix the propylene glycol with the
water. Stir in the powdered ingredi-
ents and continue the agitation until
the finished product is homogene-
ous. Add some perfume oil if so
desired.
Cough Syrup for Children
oz
Acetylsalicylic acid, U.S.P.,
powdered 1.5
Glycerin 45.0
Sodium citrate, U.S.P.,
powdered 3.0
Syrup of orange 15.0
Heat the glycerin to 70°C. and
stir in the acetylsalicylic acid until
solution is complete. Heat the syrup
to 70C. and stir in the citrate until
solution is complete. Mix the two
solutions and shake well. The dos-
age is about one teaspoon every 3
hours.
Dermatological Vehicle
Carbowax 4000 2 lb
Steary! alcohol, U.S.P. 4 lb
Glycerin 3, lb
Sodium lauryl sulfate 11/r, oz
Water, distilled 91 pt
Mix the Carbowax 4000 and
stearyl alcohol together with the
glycerin and heat to 60C. Dissolve
the sodium lauryl sulfate in the
water and heat to the sa me temper-
ature. Pour the hot water solution
into the melted fats. with constant
stirring. Allow the emulsion to cool
while stirring slowly. This cream
211
can be used as a base for various
medicaments.
Diaper Rash Ointment
oz
Balsam Peru, U.S.P. XI 1.0
Castor oil, U.S.P. XI 1.0
Petrolatum, white, U.S.P. XI 86.0
Boric acid, powdered,
U.S.P. XI 2.0
Zinc oxide, U.S.P. XI 5.0
Zinc stearate, U.S.P. XI 5.0
Make an intimate mixture of the
castor oil and the Peruvian balsam;
stir this mixture into the petrolatum,
mix thoroughly, and stir in the pow-
dered components. Mix carefully,
and put the mass through an oint-
ment mill until it is perfectly
smooth.
Diarrhea
Diarrhea is a condition that
causes one to have too many bowel
movements. The matter excreted
may have blood in it. Much diar-
rhea is caused by bacteria. These
organisms are so small that thou-
sands of them can be carried on the
foot of a fly. The flies get bacteria
on their feet by walking in dirty
places. and then wipe their feet on
one's food and dishes.
Prevent diarrhea by keeping flies
out of the house. Cover food, water,
and dishes to keep fies away from
them. Boil the water you use. he-
cause boiling water kills the bac-
teria that may be in the water. Use
212 PRACTICAL AND INDUSTRIAL FORMULARY

extreme care and cleanliness when zoate in the distilled water and add
touching food. it in small portions to the sodium
alginate-glycerin mixture, rubbing
Diarrhea Mixture after each addition. Finally, stir in
Calcium carbonate, pre- the methyl salicylate and eucalyptol,
cipitated, U.S.P. 1 oz and allow the whole to stand for
Tincture of gambir 3 dr about 3 hours.
Tincture of opium 30 min Foot Cream
Oil of cinnamon, U.S.P. 3 min
0z
Distilled water, enough
Zinc undecylenate 30.0
to make 7 oz
Lanolin 30.0
Mix the tinctures and dissolve the
Absorption base 37.5
oil of cinnamon in the liquid. Stir
Petrolatum 27.0
in the carbonate, then the water,
Undecylenic acid 3.0
and shake well.
The dosage is l ounce.
Water 22.5
Perfume to suit
Ear Drops Place the lanolin, absorption
0oz
base. petrolatum, and undecylenic
acid in a mixing kettle and heat to
Antipyrene, U.S.P. 0.42
55 °C. Heat the water to the same
Benzocaine, U.S.P. 0.10
temperature, and add it, a small
Glycerin, C.P. 7.50
amount at a time, to the molten fats.
Mix the two powders and dissolve
making sure that each portion
them in the glycerin, previously
added is emulsified. Maintain the
heated. Filter through cotton.
temperature at 55 °C. until all the
Ephedrine Sulfate Jelly water is added. Now stir in the pow-
dered zinc undecylenate and the per-
Ephedrine sulfate,
fume, and continue to stir until cold.
U.S.P. 154.25 gr
Sodium alginate l.4l oz Foot Powders
Sodium benzoate 31.00 gr No. 1
Glycerin 3.53 oz 0oz
Methyl salicylate 0.10 cc Zinc peroxide 3.53
Eucalyptol 1.00 cc Sodium perborate 5.30
Distilled water 28.75 oz Boric acid 8.83
Rub the sodium alginate with the Bentonite 17.65
glycerin in a mortar until a smooth Mix the powders thoroughly. This
paste is obtained. Dissolve the foot powder is excellent for counter-
ephedrine sulfate and sodium ben- acting foul odor.
PHARMACEUTICAL AND PROPRIETARY PREPARATIONS 213

No. 2 ply this lotion once, and then expose

Talcum powder 19/ lb the lesions for a few minutes to di.
Colloidal kaolin 5 lb rect sunlight.
Methenamine, U.S.P.,
For Gangrene
powdered 12 oz
Mix the powders thoroughly. Tincture of benzoin is the most
Methenamine is an antiseptic be- useful compound for the prevention
cause it liberates formaldehyde in of gangrene. Apply the tincture as
presence of free acid. a coating to the affected surface;
it lasts for one or two days. Repeat
No. 3 the application if necessary.
Talcum powder 5 lb Glycerite of Starch
Starch 11 oz
Aluminum potassium sul- oz
fate, exsiccated l oz Glycerin 89.60
Zinc stearate 3 oz Starch 12.80
Boric acid 6 oz Water 25.60
Salicylic acid 2oz Make a homogeneous paste of the
Reduce all ingredients to a very starch and water and add it slowly
fine powder and mix thoroughly. to the glycerin. Mix thoroughly, and
heat to 150°C. with constant stir-
No. 4 ring. Remove from the fire when
lb the mass is translucent. Pack in
Salicylic acid ½ tightly sealed containers.
Boric acid 111.l as-.
Zinc stearate Hydrocortisone Ointment
%
Aluminum potassium sul-. 0oz
fate, exsiccated / Sesame oil 15.00
Starch 2% Glyceryl monostearate
Powdered talc 20 (Aldo 33) 3.75
Mix the powders thoroughly. Cetyl alcohol, pure 11.20
Polyoxyethylene (40)
For Fungus lnfedion stearate (Myrj 52) 3.75
oz Glycerin 18.60
Silver nitrate 12.80 Water, distilled 22.75
Ethyl alcohol 6.40 Hydrocortisone, U.S.P.,
Water 108.80 m icrofi ne 0. 75
Dissolve the nitrate in the water, Melt the first three ingredients at
add the alcohol, and shake well. Ap- 70°C. Add Myrj 52 and maintain
214 PRACTICAL AND INDUSTRIAL FORMULARY

the temperature at 70°C. Mix the Distilled water 9.00 oz

glycerin with the water and heat, in Sodium lauryl
a separate container, at 75 °C. Add 2{ sulfate 0.20 oz
the hydrocortisone to the aqueous Zephiran chloride
,..., 5.00 min
glycerin solution and stir rapidly 12• 5 yo
until a uniform slurry is obtained. Zephiran chloride is a mixture of high
Incorporate this slurry into the molecular weight alkyl dimethylbenzyl
ammonium chlorides. It is a cationic de-
melted mixture and stir rapidly to tergent, and germicide of high bacteri-
form an emulsion. Continue stirring cidal and bacteriostatic potency. lt can
until the emulsion gradually cools be obtained from Winthrop-Steams, Inc.,
Ne York 18, N. Y.
and thickens into a smooth, uniform
ointment. This ointment is neither Heat ( I ) to 80°C. Heat (2) to
too drying, nor too greasy. the same temperature. Pour the oily
Hydrocortisone has been found mixture into the aqueous solution,
particularly effective for the foilow- slowly with constant stirring. Pour
ing skin conditions: into suitable containers at 40°C.
Contact dermatitis, dermatitis of This ointment base has good sta-
eyelids, chronic dermatitis of hands bility, and is compatible with mod-
or feet, drug eruptions, eczema of erately acid and alkaline substances.
nipples and areolae, psoriasiform lt is comparatively greaseless, and
( the formation of scaly patches) is easily rinsed off with water. It
dermatitis, and stasis ( stagnation of does not interfere with the efficacy
the blood) dermatitis. of any therapeutic agent.
The beneficial effects of hydro- Industrial Barrier Cream
cortisone usually appear within one No. 1
or two days after treatmenL Relief oz
from burning, itching, or stinging Stearic acid 3.00
is rapid, and improvement is ap- Phenol 0.75
parent within 24 to 48 hours. Chlorocresol 0.30
Erythema ( abnormal redness of Powdered hard soap 18.00
the skin) subsides quickly, and the Glycerin 9.00
pain is relieved. Sodium chloride 1.50
Distilled water 82.95
Hydrophilic Ointment Base
Sterilized kaolin ( China
by wt clay ) 30.00
White petrolatum 4.82 oz Bentonite (a colloidal native
Cetyl alcohol 1.25 oz hydrated aluminum
1 ~ White beeswax 0.72 oz silicate) 4.50
Stearyl alcohol 0.54 oz Heat the stearic acid together
Glycerin 1.45 oz with the phenol and chlorocresol at
PHARMACEUTICAL AND PROPRIETARY PREPARATIONS 215

about 55-60°C. Mix the soap, glyc- Mix and shake well until solution
erin, and sodium chloride in with is complete. This solution does not
the water and heat at about 65- irritate the skin, and it has a high
70° C. Pour the water solution into bactericidal efficiency. The iodine
the stearic acid mixture, while stir- content of this solution is equivalent
ring briskly. Finally, stir in the kao- to that in the present official tincture
lin and the bentonite, and continue of iodine.
stirring until the mass is cold. This
cream is an oil- and solvent-barrier Lotion Vehicle for
and is excellent for the prevention Dermatological Medications
of contact dermatitis ( inflammation No. I
of the skin). oz
Cetyl alcohol 3.75
No. 2
Paraffin wax 0.25
0oz
Sodium lauryl sulfate 1.25
Stearic acid 3.84
Glycerin 11.83
Glycerin 11.52
Water to make 236.00
Chlorocresol 0.38
Melt the wax and cetyl alcohol at
Phenol 0.96
80°C. Dissolve the lauryl sulfate in
Powdered soap 23.04
a mixture of the glycerin and 50 oz
2{Sodium chloride 1.92
of water and heat to 80°C. Add the
Distilled water 106.17
water solution lo the molten fats
}Sterilized kaolin 38.40
slowly, stirring constantly until an
Bentonite 5.76
l emulsion forms. Continue to stir
Mix (I) and heat lo about 75 °C.
and add sufficient water to make
Mix (2) and heat to the same tem-
236 oz.
perature. Pour (2) into (l) slowly,
with constant stirring. Finally, add No. 2
(3), with constant stirring, and con-
oz
tinue mixing until the mus is
Cetyl alcohol 1.33
homogeneous and of proper consist-
Paraffin wax 0.10
ency. This cream will prevent con-
Glycerin 4.23
tact dermatitis.
Sodium lauryl sulfate 0.44
Iodine Solution Water, distilled 78.00
(Improved) Melt the cetyl alcohol and wax at
oz about 80C. Mix the glycerin with
Iodine 2.56 the water and dissolve the sodium
Sodium iodide 3.07 lauryl sulfate in this. Heat the
Propylene glycol 32.00 water solution to about 80°C.. and
Distilled water 90.37 pour it slowly into the molten fats,
216 PRACTICAL AND INDUSTRIAL FORMULARY
stirring constantly until the emul-
sion forms. Continue to stir until
cold.
lotions for Furunculosis
(Boils)
Tetracycline 74 gr
Glycerin, U.S.P. 1 ¾ oz
Zinc oxide, U.S.P. 1 o
Talc 1/ oz
Bentonite { oz
Water, distilled, q.s. 16 oz
Dissolve the tetracycline in some
of the water mixed with the glyc-
erin, and stir in the powdered zinc
oxide, talc. and bentonite. Shake
well and add enough water to meas-
ure l6 ounces. Most patients using
this lotion can carry on their normal
activities with greater ease.
lice Infestation
Three varieties of lice-the head
louse, the body louse, and the crab
louse-infest the human body. One
of the most common predisposing
causes of infestation is lack of per-
sonal cleanliness.
The lice themselves seldom cause
serious trouble, but the scratching
which they induce very often results
in skin lesions and infections.
The head louse infests the hair of
the head and causes itching and ir-
ritation of the scalp. The body louse
dwells in the seams of clothing; its
bites are irritating and cause severe
itching. The crab louse usually fas-
tens itself to the short hairs of the
genital region, and severe itching is
the characteristic symptom. All
these species live on the blood of
man.
Hair Wash for lice and Nits
Quassia, powdered 6 oz
Acetic acid 2 dr
Salicylic acid 47 gr
Glycerin l oz
Spirit of camphor 80 min
Spirit of rosemary 80 min
Specially denatured
alcohol 3 oz
Rose water 4 oz
Distilled water, enough to
make 67 oz
Boil the powdered quassia in 3
pts of water for 15 minutes. When
cold, strain and add to this strained
solution the glycerin, acids, and
rose water. Dissolve the camphor
and rosemary spirits in the alcohol
and add it to the water solution.
Shake well and add enough distilled
water to make 67 ounces. Allow
solution to stand overnight, then
filter.
Disinfect thoroughly all clothing
worn by the person. This can be
accomplished by steaming under
pressure, boiling, ironing with a hot
iron. or dipping in gasoline or
naphtha. After all lice and nits have
been destroyed, use extreme care
and cleanliness to prevent recur-
rence.
PHARMACEUTICAL AND PROPRIETARY PREPARATIONS 217

Menthol lotion Propylene glycol 4.00

Menthol 18.52 gr Distilled water 37.75
• Brand name of Lanette Wax SX.
Hexachlorophene 9.26 gr
Alcohol or isopropanol 7.00 oz Melt the petrolatum, Ceramol,
Glycerin 2.00 oz and alcohols together and keep the
Water 11.00 oz mixture at about 65 °C. Mix the
Dissolve the menthol and hexa- propylene glycol with the water and
chlorophene in the alcohol, add the heat to the same temperature. Stir
glycerin, and stir in the water with the water solution slowly into the
vigorous shaking. Allow the mix- melted fats. When emulsification is
ture to stand overnight, and filter complete, continue the stirring
if necessary. Use this lotion as a slowly until cold.
relief in itching conditions.
No. 3
Ointment lase, Washable
oz
No. 1
Stearyl alcohol 32.000
0z White petrolatum 32.000
Carbowax compound 4000 21.0 Propylene glycol 15.360
Stearyl alcohol 39.0 Polyoxyethylene (40)
Glycerin 30.0 stearate 6.400
Sodium lauryl sulfate 1.0 Methyl p-hydroxy benzoate 0.032
Water 90.0 Propyl p-hydroxy benzoate 0.019
Melt and mix thoroughly, con- Distilled water 42.240
tinue stirring until cold.
This ointment will make an ex- Heat the petrolatum and stearyl
cellent vehicle for a great variety alcohol at 75°C. Mix the other in-
of medicaments. The consistency of gredients with the water and heat
this ointment may be varied by in- to the same temperature. Pour the
creasing or decreasing the amount oily mixture slowly into the aqueous
of water. This washable ointment solution, and continue to stir until
base is superior to the U.S.P. Hy- cold. This ointment base has good
drophilic Ointment. stability and it is superior to the
U.S.P. XIV product: it is an ex-
No. 2 cellent vehicle for a great variety of
oz medicaments. The propylene gly-
Petrolatum 12.00 col-besides being a humectant-
Ceramol 6.00 acts as an accessory preservative in
Cetyl alcohol 1.00 the base, thus fortifying the p-hy-
Stearyl alcohol 1.00 droxy benzoates.
218 PRACTICAL AND INDUSTRIAL FORMULARY

Paste for Acid Burns of irritation from poison ivy. If the

0z
poisoning is allowed to develop, this
Carbowax 4000 82.2 ointment will promptly clear up the
Glycerin, U.S.P. 27.0 irritation.
Procaine hydrochloride, Protective Cream
powdered, U.S.P. 1.8 (Poison Ivy-Poison Oak)
Magnesium sulfate, pow-
oz
dered, U.S.P. 30.0
Magnesium oxide, powdered, Glyceryl monostearate
U.S.P. 9.0 (Aldo 28) 7.50
Mix the first three components Lanolin alcohol 4.50
and heat gently until all are lique- Triethanolamine ricinoleate 0.75
fed. Remove the heat and allow the Glycerin 4.50
mixture to cool somewhat; then stir Distilled water 50.85
in the magnesium sulfate and oxide. Methanol 4.50
Oleyl alcohol, N.F. 2.25
Continue to mix until a smooth
paste is obtained. Chlorocresol 0.15
This paste is especially recom- Zirconium oxide (this can
mended for burns from hydrofluoric le varied) 3.00
acid. Wash the burned area freely Melt the frst 3 ingredients. Dis-
with water for several hours, then solve the glycerin in the water and
apply the paste as a wet dressing. heat, in a separate container, to the
same temperature. Pour the water
Poison Ivy Ointment solution slowly into the oily mixture
oz with constant stirring. While it is
Carbowax 4000 21.0 cooling, stir in the methanol, oleyl
Stearyl alcohol 39.0 alcohol. and chlorocresol. Finally,
Glycerin 30.0 stir in the zirconium oxide, and
Sodium lauryl sulfate 1.0 continue stirring until the mass is
Water 90.0 cold.
Zirconium oxide 10.0
Melt and mix the first 5 ingredi- Safflower Oil
ents thoroughly. Stir in the zir- The safflower plant is being grown
conium oxide, and continue to stir in California, Oregon, and western
until the mass is cold. The consist- Nebraska. The safflower oil derived
ency of this ointment may he varied from this plant contains about 80%
hy increasing or decreasing the of linoleic acid, as compared with
amount of water. corn, soybean, and cottonseed oils
This ointment, if applied immedi- which contain only about 45% of
ately, will prevent the development linoleic acid. One or two table-
PHARMACEUTICAL AND PROPRIETARY PREPARATIONS 219

spoons a day of this oil will keep the Sodium lauryl sulfate
cholesterol level in a person's blood (foaming agent) 2.50
from rising. Flavor q.s.
Safflower oil tastes like cream; it Glycerin 22.50
can be mixed with coffee, and fruit Sorbo syrup 22.50
juices, or used as a salad dressing. Water, distilled 24.00
Saccharin, U.S.P.
Styptic Pencils (sweetener) 0.15
0z Ehyl p-hydroxybenzoate
Ammonium chloride, U.S.P. 8.0 (preservative) 0.15
Cupric sulfate, U.S.P. 8.0 Irish moss extractives
Zinc sulfate, U .S.P. 8.0 (stabilizer) 2.00
Ferric sulfate 8.0
Potassium alum, U.S.P. 101.0 Mix the water with the glycerin,
Liquefy the ingredients by means sorbo syrup, preservative, sweet-
of a slow heat, and pour into molds. ener and stabilizer, and heat slowly
to effect complete solution. Stir in
Tooth Paste the foaming agent, polishing pow-
No. 1 ders and flavor, and render the fin-
0oz ished product homogeneous by
Glycerite of starch 64.0 means of a mixing-milling deaera-
Sodium sulforicinoleate 12.8 tion process.
Kaolin, N.F. 51.2
Flavor, color, and water to suit For Warts
Mix the glycerite of starch with Mix and melt about equal parts
the sodium sulforicinoleate and stir of oxycholesterol and petrolatum to
in the kaolin. Add enough water and form an ointment base. When cool,
color to yield a product of the incorporate in it 3 or 4% of forma-
proper consistency; then stir in the lin.
flavor and mix all thoroughly. So-
dium sulforicinoleate has the qual- Warts, Removal of
ity of removing scale from teeth.
It has been established that methi-
No. 2 onine ( a natural or synthetic amino
oz acid containing sulfur) can be used
Dicalcium phosphate for the treatment of warts. It is
( dental grade) 60.00 administered orally to patients with
Calcium carbonate, precip- warts at the rate of 1 to 2 grams
itated, U.S.P. 13.50 per day. The warts usually disap-
Tertiary magnesium phos- pear within ten days after treat-
phate l.50 ment begins.
Stain Removers
Blood Stains dilute 56 drops
Blood stains cannot always be Butyl alcohol q.a.
identified by sight, because numer- Oleic acid 1.0 oz
ous other stains have the same ap- Mix the first five ingredients
pearance. In case of doubt, apply a thoroughly and add the hydrofluoric
few drops of peroxide to the stain. acid. Next add enough butyl alcohol
If the stain is blood, there will be to obtain a clear solution. Finally,
effervescence. add the oleic acid, and allow the
mixture to stand overnight to effect
For Catsup, Chili Sauce, complete solution of the oleic acid.
Mustard, Relish This preparation is safe to use
To remove these stains from on rayon, silk, and cotton fabrics.
tablecloths, first sponge the spots It will remove tannin stains caused
with clear cold water, then rub them by coffee, tea, coca-cola, beer, and
with glycerin, and allow this to other soft drinks. It will be difficult
remain for about 30 minutes. Fi- to remove a tannin stain if it is well
nally, wash in warm soapy water to oxidized. The mixture is also use-
which a little ammonia 28% has ful in removing many fruit, ink and
been added. dye stains; it is reasonably safe on
Remove grass stains by the same most dyed fabrics.
method.
For Dye-Stains
Dry Cleaning Agent To remove dye stains from the
Glycerin 8.0 oz hands, use a strong solution of po-
Glacial acetic acid 2.0 oz tassium permanganate, then follow
Methyl alcohol 2.0 oz this with a solution of either so-
Lactic acid 2.0 oz dium bisulfite or oxalic acid. The
Amyl acetate 2.0 oz skin will become brown from the
Hydrofluoric acid, permanganate solution, hut the final
220
STAIN REMOVERS
washing will remove all traces of
the brown together with the dye-
stains.
For Fruit Stains
Sponge the stains with cool water,
and rub lightly with glycerin. Allow
it to remain for several hours. Ap-
ply several drops of white vinegar,
allow this to stand a few minutes.
then rinse. Finally, launder in warm
suds.
Glycerin As Stain Remover
To remove tea, coffee and fruit
stains from practically any material
rub glycerin into the stain, leave the
material overnight, and Rush this
out with warm, soapy water the fol-
lowing morning. The most obsti-
nate stain will disappear with this
treatment, provided the material
has not been dry-cleaned or the
stain has not been oxidized.
To remove a long-set fruit stain
from linen, moisten the stain with
glycerin, put it aside for an hour;
then stretch the material tightly and
pour boiling water through the
stain. Rinse thoroughly, and dry.
To remove milk stains, mix one
part of glycerin with three parts of
water in a shallow dish, resting the
stained part in this and rub it
gently. Leave it for 15 minutes and
then rinse thoroughly.
To remove scorch marks from
woolens, apply glycerin to the mark,
allow the material to soak for sev-
221
eral hours; then flush it out with
soap and water and rinse thor-
oughly.
For Ink Stains
(Sticks)
No. 1
lb
Polyethylene glycol 4000 10.0
Triethanolamine 3.6
Oxalic acid 3.1
Melt the glycol 4000, stir in the
triethanolamine and oxalic acid, and
continue the stirring until a clear
solution is formed. When the mix-
ture becomes fairly viscous, pour
into molds.
No. 2
lb
Polyethylene glycol 4000 14.0
Sodium bisulfite, powdered 5.0
Carbitol solvent 1.0
Melt the glycol 4000, add the
Carbitol, and stir in the powdered
bisulfite. Continue the stirring until
the mixture becomes fairly viscous,
then pour into molds.
These water-soluble sticks will re.
move ink stains from fabrics.
For Potassium Permanganate
To remove from the skin the
brown discoloration caused by po-
tassium permanganate, apply vine-
gar, lemon juice, or a I% solution
of oxalic acid.
To remove such stains from a
basin or dish, fill it with warm
222 PRACTICAL AND INDUSTRIAL FORMULARY

water, and add 1 teaspoon of oxalic Allow a week or more for complete
acid crystals for every 2 quarts of removal from badly stained areas.
water. Allow the dish or basin to
stand for 15 minutes, then rinse it. For Tobacco Stains

Rust Removal from Cement oz

Hydrochloric acid, C.P. 0.5
oz
Glycerin 12.5
Sodium citrate 5.0
Rose water 113.0
Glycerin 30.0
Water 30.0 Mix the glycerin with the rose
Calcium carbonate, prepared, water, add the acid, and shake well.
powdered q.as- Exercise great care in handling the
Mix the glycerin with the water acid. Saturate a piece of cotton with
and dissolve the sodium citrate in it. this solution and rub it gently over
Stir in enough of the calcium car- the stained area. Repeat the process
bonate to form a heavy paste. if necessary until the desired results
Spread a thick coating of this paste are obtained. The glycerin helps to
on the stained area and let it dry. whiten the skin and leaves it soft
Repeat the treatment if necessary. and smooth.
Veterinary Preparations

Acute Dermatitis visible eruption, use the following

(Inflammation of Skin) lotion:
0z
oz
Tincture of iodine, 7% 3.0 Tale um powder 6.0
Glycerin 9.0 Zinc oxide 6.0
Mix and shake well. Glycerin 4.0
Specially denatured alcohol,
Acute Eczema 50% enough to make 40.0
No. 1 Mix the glycerin with the dilute
alcohol, and stir in the powders.
Methylene blue
or Dog Shampoo
Gentian violet 0.5 oz Soft soap 8/ oz
Specially denatured Glycerin 2½ oz
alcohol 16.0 oz Water 24 oz
.
Dissolve the crystals in the alco- Thymol }g oz
hol and shake well. Eucalyptus oil 2 dr
Specially denatured
No. 2
alcohol 2 oz
O: Mix the water with the glycerin
Bismuth subnitrate 4.50 and dissolve the soap in it. Dissolve
Zinc oxide 4.50 the oil and the thymol in the alcohol.
Glycerin 1.50 Slowly pour the alcoholic solution
Corn starch 1.50 into the soap solution and shake
Water 30.00 well.
Mix the glycerin with the water Bronchial Asthma
and stir in the powdered ingredi- 0z
ents. Belladonna tincture 1.0
In cases of itching without any Licorice fluid extract 4.0
223
224 PRACTICAL AND INDUSTRIAL FORMULARY

Glycerin 5.0 Lotion for Seborrhea

Potassium iodide 1.0 0z
Water 13.0 Salicylic acid 0.5
Dissolve the iodide in the water. Glycerin 1.5
Stir in the glycerin, then the tinc- Specially denatured alcohol 29.0
ture and the fluidextract, and mix Seborrhea is an excessive discharge
thoroughly. The dosage is one tea- from the sebaceous glands, which forms
spoon every four hours. an oily coating or crust on the skin.
Dissolve the acid in the alcohol,
Ear Mange (Scabby Eruption) add the glycerin, and shake well.
No. l
Stimulating Liniment
0oz
No. I
Balsam of Peru 4.0
Glycerin 4.0 Tincture of iodine, 7% 12.0 oz
Turpentine oil 3.0 oz
No. 2 Glycerin 3.0 oz
Tincture of iodine 1.0 Croton oil 25.0 min
Glycerin 9.0 Mix the iodine with the glycerin,
Mix the ingredients thoroughly. then add the croton oil and turpen-
Cleanse the ear by sponging with tine oil, and mix well. Apply daily
dilute alcohol. When dry, apply the without any covering.
medication.
No. 2
Lotion for Alopecio oz
(Loss of Hair) Tincture of iodine, 7% 9.0
Merc uric chloride 175.0 gr Spirit of camphor (l oz cam-
Glycerin 4.0 oz phor in 9 oz alcohol) 9.0
Specially denatured Glycerin 9.0
alcohol, 50% 20.0 oz Isopropyl alcohol 23.0
Dissolve the mercuric chloride in Mix thoroughly. Apply to af-.
the diluted alcohol, add the glycerin fected surface, and rub well. Cover
and shake well. with cotton and bandage.
Tests: Various
Colorimetric Determination of Uranium
in Phosphate Rock and Carnotite
1. Weigh lO g of sample (100-mesh or finer). and transfer it to a 250
cc beaker. Add 50 cc of nitric acid (2 parts acid to 3 parts water), and
digest on a steam bath for 30 minutes. Filter through a No. 42 Whatman
filter paper, and wash the filter paper and residue with 50 cc of warm
nitric acid (2 parts acid to 3 parts of water). Prepare a 50 solution of
aluminum nitrate by dissolving 250 g of aluminum nitrate in 250 cc of
nitric acid (2:3) and dilute this lo 500 cc with nitric acid (2:3). Add
20 cc of this solution to the filtrate and washings. Retain the filtrate.
2. Place the filter paper and residue in a platinum crucible and ignite
it until the filter paper is completely destroyed. Cool the residue, moisten
it with 5 drops of sulfuric acid ( l part acid to 1 part water). and place it
on a hot plate at a low heat. Fill the crucible full of hydrofluoric acid,
48%, and evaporate to dryness. Fuse the residue with 3 g of potassium
persulfate and cool the melt. Dissolve the melt in SO cc uf 307c;, nitric acid
(3 parts acid to 7 parts water), and mix with the retained filtrate. Dilute
the mixed solutions with 30 nitric acid to a volume of 200 cc.
3. Transfer 50 cc of the 200 cc solution of this sample to a l25 cc
separatory funnel, and add 50 cc of a mixture of tributyl phosphate and
methyl isobutyl ketone (l part tributyl phosphate to l part methyl iso-
butyl ketone) . Shake the contents vigorously for about 30 seconds, allow
the phases to separate, then draw off and discard the lower layer (water).
Again add 50 cc of 30 nitric acid to the separatory funnel, shake the
contents vigorously for about 30 seconds; then allow the phases to sepa-
rate and draw off and discard the lower (water) as before. Iepeat the
washings with 30/ nitric acid four more times.
4. Remove the uranium from the tributyl phosphate by adding 20 cc
of a mixture of ammonium acetate and ammonium fluoride solution to the
225
226 PRACTICAL AND INDUSTRIAL FORMULARY

separatory funnel." Shake the contents vigorously for about 15 seconds,

allow the phases to separate, then draw off the water, and pour the solution
into a 150 cc beaker. Repeat this last operation twice.
5. Transfer the solution from the 150 cc beaker to a 250 cc separatory
funnel. Wash the beaker with two IO cc portions of water, and add the
washings to the separatory funnel. Add exactly 25.0 cc of 1% 8-hydroxy-
quinoline in chloroform (5 g of 8-hydroxyquinoline in 500 cc of chloro-
form) to the separatory funnel. Shake the contents vigorously for 30
seconds, and allow the phases to separate.
6. Place a 12.5 cm folded filter paper (Reeve Angel, No. 812) in the
mouth of a I 00 cc beaker, and filter the chloroform-8-hydroxyquinoline
extract through this folded filter paper. Transfer this filtered extract to a
5-cm cell. Read the percentage transmitted with a Beckman spectrophotom-
eter against a reference solution of 1% 8.hydroxyquinoline in chloro-
form ( obtain a standard transmittancy-concentration curve by running
a known amount of uranium through the entire procedure), using a wave
length of 470 millimicrons and a slit 0.04 mm wide. Determine the amount
of UO, in the sample by comparing the transmittancy of the sample
with the standard curve. Read the amount of U,O in the sample from
the curve and calculate the percent of U,O, in the original sample. Use a
factor of 0.8480 to convert U40, to the uranium content. Analyze a blank
simultaneously with the samples to enable you lo apply a correction for
the presence of uranium in the reagents.
The nitric acid dissolves any lead or other metals, thus preventing any
damage to the platinum crucible used for the potassium persulfate fusion.
The aluminum nitrate is used to complex the phosphate ion. The tributyl
phosphate-methyl isobutyl ketone is used for the purpose of extracting
the uranium from the nitric acid solution. The ketone is used for the pur-
pose of obtaining rapid phase-separation of the tributyl phosphate from
the acid solution. The nitric acid solution washes out impurities from the
phosphate-ketone extract. The acetate-fluoride solution removes the
uranium from the phosphate-ketone extract. The ammonium fluoride pre.
vents the interference from traces of thorium in the color development of
phosphate-ketone extract. The acetate-fluoride solution removes the
• To prepare this solution, dissolve 125 g of ammonium acetate and 1 g of ammonium
fluoride in 500 cc of water. With a pHi meter adjust the pHi of the solution to 7.6
with ammonium hydroxide.
TESTS: VARIOUS 227

To Detect Uranium
All uranium minerals emit rays, called radiations, that can easily be
detected by radiometric measuring devices. The uranium radiations are
usually differentiated as alpha, beta, and gamma rays.
ALPHA RAYS: These rays carry considerable energy but they have very
little penetrating power. Most alpha rays will be stopped by a thin sheet
of paper.
BETA RAYS: The penetrating power of beta rays is much greater than
that of alpha rays. They can penetrate thin glass, about l foot of air, and
a few millimeters of rock.
GAMMA RAYs: These rays have a much higher velocity than either alpha
or beta. The gamma particles derived from uranium decay can penetrate
3 inches of lead, 1 foot of rock, 2/ feet of metal, or several hundred feet
of air. Most field counters are in reality gamma-ray detectors.

Geiger Counter
The essential part of this counter is the Geiger tube, an ionization tube
made of metal or glass. Its length varies from 4 inches to several feet; its
diameter varies from less than 1 inch to several inches. The Geiger tube
is usually filled with argon gas, but helium or krypton gas may be used
instead. The Geiger counter operates thus: a high voltage from portable
dry cell batteries is applied between a thin metal wire, usually made of
tungsten and running the length of the tube (positive electrode), and the
wall of the tube ( negative electrode). When this tube is brought near a
source of radioactivity, it is continuously struck by radioactive particles.
The walls of the tube normally repulse the alpha particles unless thin-
walled mica windows are provided that will admit some alpha particles.
Beta-gamma counters with glass 0.005 to 0.007 inch thick in the sensitive
area admit only the most energetic of the beta rays. Gamma rays, being
the most penetrating, pass through the outer wall of the metal or glass
tube. About 0.5 percent of the gamma rays remain within the tube and
react with molecules of the enclosed gas to produce electrons. These nega-
tively charged particles are attracted toward the positively charged center-
wire, thus creating an electrical impulse that is recorded in the flash of
a neon light, the motion of a needle on a meter, or a light, sharp sound in
headphones.
228 PRACTICAL AND INDUSTRIAL FORMULARY

Scintillation Counter
This device depends upon the ability of gamma rays to produce tiny
flecks of light (scintillations) in sodium iodide crystals, rather than
upon their ionizing effect upon gases contained in Geiger tubes. Scintilla-
tion counters consist of two fundamental parts:
( 1) The crystals (potassium iodide, sodium iodide, or stilbene) which
convert the radiation into visible light; and
( 2) A photoelectric cell with a meter circuit to record the scintillations.
The sensitivity of this instrument depends upon the size of the crystals,
which may vary from 0.5 to 5 inches in cross section. The scintillation
counter is much more sensitive than the Geiger counter, as the crystal
reacts with greater efficiency, and the refore responds to a much larger
proportion of the gamma rays. Scintillation may be produced by as much
as 50 percent of the gamma rays that strike the crystal, whereas Geiger
tubes may react to only 0.5 percent of the gamma rays. The scintillation
counter may approach 100 percent efficiency if large, thalium-activated,
sodium iodide crystals are used. Because of this greater sensitivity car-
borne and air-home prospectors employ the scintillation counter success-
fully.
Two B batteries are necessary to furnish 700 to 1500 volts in order to
operate most Geiger or scintillation counters. Transistors may be em-
ployed, thus eliminating part of the excessive bulk and weight. Too much
vibration should be avoided, as they may cause filaments to short-circuit
internally and bum out the tube.
Most counters are affected by slight radiations from extraneous sources,
such as cosmic rays, and rocks that contain small quantities of radio-
active material. This accidental radioactivity is called "background
count."
In order to calibrate the counter, the background count should be taken
at a place in which no radioactive substances are present The uranium
content of a sample can be estimated fairly accurately by checking it with
a standard sample of known uranium content.
Standard uranium samples can be obtained from the National Bureau of
Standards, U.S. Dept. of Commerce, Washington 25, D.C.
Gravimetric Determination of Thorium in Monazite Sand
of North and South Carolina
The sample of sand is treated with hydrofluoric acid in order to remove
the silica and to aid in decomposing it. If the sample contains much silica,
TESTS: VARIOUS 229

this treatment should be repeated. The residue is fused with dried potas-
sium acid fluoride, and great care must be exercised throughout the fusion
because the material tends to foam, creep, and sputter. Water is used to
loosen the fusion, hydrofluoric acid is added, the mixture is digested, and
all the insoluble fluorides are removed by filtration.
This step removes the following soluble fluorides: Aluminum, beryllium,
columbium, iron, tantalum. titanium, and zirconium.
Fuming sulfuric acid converts the insoluble fluorides into sulfates. This
treatment usually makes all the material soluble, hut if some insoluble
material should remain, the addition of ammonium hydroxide and sodium
metabisulfite will dissolve it. The sulfate solution is neutralized with am-
monium hydroxide, and sodium metabisulfite crystals are added to bring
about the reduction of cerium. If cerium is present, the solution will be
yellow; the addition of metabisulfite will render it colorless unless iron
is present. Ammonium hydroxide is added to the solution, forming a pre-
cipitate of insoluble hydroxides. Thus the sample is {reed from calcium,
magnesium, and the alkali elements.
If many oxides other than thoria and rare earth are present, it is best
to remove the iron by extraction with ether. The ammonium hydroxide
precipitate is dissolved in hydrochloric acid (l part acid to I part water),
then cooled and shaken with ether. The ammonium hydroxide precipitate
is dissolved in hydrochloric acid, and amonium hydroxide is added until
a faint turbidity or precipitate is formed. This precipitate is dissolved
by adding just enough hydrochloric acid. A few sodium metabisulfite
crystals are added, and precipitation is effected by adding a hexamine
solution.
In order to effect complete separation of the thorium from the rare earths
several precipitations are necessary. It is advisable to place a pad of
macerated filter paper in the apex of the filter paper when filtering all
precipitations encountered here. The filtrate is tested for complete precip-
itation by adding I cc of hexamine solution. The filtrate is teated for com-
plete removal of rare earths by making it strongly ammoniacal, whereupon
the rare earth hydroxides will precipitate. The last hexamine precipitate
is dissolved in hydrochloric acid and evaporated to dryness. The oxalic
acid precipitates the thorium as the oxalate. This final step removes from
the thorium any traces of titanium or zirconium that may have been
retained with the insoluble fluorides.
This gravimetric method for the determination of thorium in monazite
sand, based on the work of A. M. Ismail and H. F. Harwood is as follows:
230 PRACTICAL AND INDUSTRIAL FORMULARY

1. Weigh 10 g of the sample, transfer it to a 30 cc platinum crucible,

and moisten it with a little water. Add 20 cc of hydrofluoric acid, 48%,
and evaporate it to dryness on a steam bath. If the sample contains much
silica, repeat this treatment. Add 8g of potassium acid fluoride (KF·HF,
Harshaw Chem. Co.) that has been dried in s desiccator, and cover the
crucible. Place the covered crucible over a very low flame and use
extreme care in driving off any moisture and reaction gases. Gradually
increase the flame until the molten mass becomes clear over the full flame
of a Meeker burner, and carefully whirl the clear melt in order to mix
well Cool while whirling in order to form a thin coating on the sides of
the crucible.
Transfer the melt from the crucible to a large platinum dish by means
of hot water from a wash bottle. Use a platinum rod to break up the melt,
add 100 cc of water and 25 cc of hydrofluoric acid, 48%, and digest on
a steam hath for l5 minutes. Dilute with water to a volume of 200 cc,
and digest on the steam hath for one hour. Cool, and filter through a
No. 42 Whatman filter. Wash the insoluble fluorides a few times with dilute
hydrofluoric acid ( add 1 part hydrofluoric acid to 7 parts of water) and
then once with distilled water.
Transfer the filter paper and precipitate to a small platinum dish, and
ignite it at 500°C. Cool, add 5 cc of nitric acid and 10 cc of sulfuric acid,
and use extreme care in heating it on the hot plate until fumes of sulfur
trioxide are evolved. Cool, and wash down the sides of the dish with cool
water. Fume again, cool, and wash down the sides twice more. Pour
200 cc of cold distilled water into a 600 cc beaker, and transfer all the
material from the platinum dish to it by means of cool water from a
wash bottle. Stir well, and add 10 cc of nitric acid and 10 cc of hydro•
chloric acid. Set it on a bot plate to boil until the solution is complete.
2. Neutralize the clear solution with ammonium hydroxide, and add
0.3 g of sodium metabisulfite crystals to reduce tho cerium (from yellow
to colorless). Make the solution ammoniacal with a 10% excess of am-
monium hydroxide, and allow the solution to cool and the precipitate to
settle. Filter through a No. 40 Whatman filter paper, and wash the pre-
cipitate with a 2% ammonium chloride solution in ammonium hydroxide
solution ( dissolve 2g of ammonium chloride in a solution composed of
90 cc of water and l0 cc of ammonium hydroxide). Dissolve the precip-
itate with hot hydrochloric acid ( 1 part acid to 2 parts water) into the
original beaker. Add ammonium hydroxide ( 1 part ammonium hydroxide
to I part water) until the solution is faintly turbid. Add 34 drops of
TESTS: VARIOUS 231

hydrochloric acid ( 1 part acid to 1 part water), and dilute the solution
to 200 cc. Add enough ammonium chloride to make a 5% solution of the
salt, then add a few crystals of sodium metabisulfte. Stir well, and warm
the solution to 70°C.
3. Add slowly a 26 hexamine solution (dissolve 2 g of hexamine in
100 cc of water) until the solution becomes turbid. Add 4cc more of the
hexamine solution, and stir well. Heat to not over 75C., and allow the
precipitate to settle. Add I cc more of hexamine solution, stir well, and
allow to settle. Filter through a No. 40 Whatman filter paper, and wash
the precipitate with a 5 ammonium chloride solution (5 g ammonium
chloride in 100 cc water, and add 2 drops of ammonium hydroxide to
neutralize this solution). Test the filtrate with 1 cc of hexamine solution
in order to complete precipitation. Dissolve the precipitate with hot hydro-
chloric acid ( I part of acid to 2 parts water) in a 250 cc beaker, and
wash the filter paper with hot 5% hydrochloric acid (5 parts of acid to
95 parts water). Repeat the precipitation with hexamine twice, test the
filtrate with 1 cc hexamine solution, then test filtrate with an exceM of
ammonium hydroxide. Finally place the solution on a steam bath and
evaporate to dryness.
4. Pour 25 cc of 10% oxalic acid solution ( 10 g oxalic acid in 100 cc
water) onto the residue, stir and dilute to a volume of 100 cc. Cover the
beaker, and boil the solution gently for several minutes. Again adjust the
solution to a volume of I 00 cc, and allow it to stand overnight Filter
through a No. 42 Whatman filter paper, and wash the precipitate with a
2 oxalic acid solution (2g oxalic acid in 100cc water). Ignite at
I000°C. to constant weight, and cool in a desiccator. Weigh as thorium
oxide (ThO,), and make the calculations as follows:
Weight of thorium oxide 1_ Percent of thorium
Weight of sample taken oxide in the sample.

To Deted Ethyl Alcohol

Trace amounts of ethyl alcohol in liquids that are free from water can
be detected by the foilowing method:
The ethyl alcohol is first oxidized to acetaldehyde, and the latter is then
identified by the reaction 1''ith nitroprusside. As little as 3 millionths of
a gram of ethyl alcohol in one drop of benzene-alcohol mixture can be
easily detected.
Place two to three drops of the sample in a very small test tube and
drop several centigrams of hot copper wire or black copper oxide into the
232 PRACTICAL AND INDUSTRIAL FORMULARY

reagent (equal volumes 5'

tube. Moisten a disc of filter paper with one drop of a freshly made
sodium nitroferricyanide solution and 20%
aqueous morpholine solution) and place it over the top of the test tube.
A deep-to-light blue stain appears immediately on the paper if ethyl alcohol
is present.

Hydrogen Peroxide in Milk

Dissolve lg of vanadic acid in 100 g of dilute sulfuric acid ( when
diluting, add the acid to the water, and handle it with caution). Add 10
drops of the diluted sulfuric acid to l0cc of the milk. The appearance
of a red color will indicate the presence of hydrogen peroxide. Heating
the milk will not affect this test.

To Determine Moisture and Fat In Cocoa

Have the cocoa press cake samples finely grated and mixed with pre-
dried sand. Determine its moisture by drying for 2 hours at 220°F. De.
termine its fat by allowing the dried sample to stand overnight in trichloro-
ethylene, or by heating in trichloroethylene with reflux for about l5
minutes. Filter the solution through a sintered glass crucible. Wash the
residue 2 or 3 times with trichloroethylene. Dry for l' hours at 220°F.,
cool, and weigh. This method is an indirect one in which the defatted,
dry residue is weighed instead of the separated fat.

To Detect Peroxides in Organic Liquids

Make an acidified solution of ferrous thiocyanate by dissolving ferrous

sulfate and potassium thiocyanate in distilled water that contains a
little sulfuric acid. Render this pink solution colorless immediately before
use by treating it with a small amount of zinc dust. Shake the organic
liquid to be treated with a few cubic centimeters of the reagent in a stop-
pered flask just large enough to hold the liquids. An intense red color will
appear if the liquid contains a large amount of peroxides; a faint pink
color, if only a very small amount of peroxides is present. If the reagent
remains colorless, one may infer that the solvent under test is completely
free of peroxides.
As a reagent, this ferrous thiocyanate solution is far superior to the
potassium iodide and starch solution.
TESTS: VARIOUS 233

To Determine Rubber Content of Plant Specimens

Make a 3-hour extraction of a 5g ground sample with acetone, fol-
lowed by a 3-hour extraction with benzene. After drying. weigh the
benzene extract direct as rubber. In order to ensure complete extraction,
increase the length of the extraction period. Add 1 per cent of trichloro-
acetic acid lo the benzene in order to speed up the solution of the rubber.
Appendix A: Weights and
Measures; Conversion Tables
UNITED STATES MEASURES AND WEIGHTS

Linear Measure
12 inches (in) =1 foot (ft)
3 feet =
1 yard (yd)
5 yards =
l rod (rd) -- 16 feet
40 rods --l furlong (fur) = 220 yards • 660 feet
8 furlongs l statute mile (mi) - 1760 yards - 5280 feet "
1 international
nautical mile =
6076.10333 feet 1852 meters

Area Measure
144 square inches (sq in) -cl square foot (sq ft)
9 square feet = J square yard (sq yd)
30¼ square yards l square rod (rd) - 272/ square feet
160 square rods = lacre - 4840 square yards - 43560 sq ft
640 acres l square mile (sq mi)
1 mile square = 1 section of land
6 miles square = l township
3 6 sections36 square miles
Cubic Measure
1728 cubic inches (cu in) =l cubic foot (cu ft)
27 cubic feet =1 cubic yard ( cu yd)

Dry Measure
2 pints (pt) = I quart (qt) = 67.2006 cubic inches
8 quarts = I peck (pk) = 537.605 cubic inches l6 pints
4 pecks =l bushel (bu) - 2150.42 cubic inches 32 quarts=
Liquid Measure
4 gills (gi) =l pint (pt) 28.875 cubic inches
2 pints = I quart (qt) - 57.75 cubic inches
4 quarts = 1 gallon ( gal) 23l cubic inches =8 pints = 32 gills
234
APPENDIX A: WEIGHTS AND MEASURES 235

Surveyors Chain Measure

7.92 inches (in) =1 link (Ii)
100 links = 1 chain (ch) =4 rods= 66 feet
80 chains = 1 statute mile (mi) =
320 rods- 5280 feet

Apothecaries Liquid Measure

60 minims (min) = 1 fluid dram (ft dr) =
0.2256 cubic inch
8 fluid drams = 1 fluid ounce (fl oz) - 1.8047 cubic inches
16 fluid ounces =1 pint (pt) = 28.875 cubic inches= 128 ftuid drams
2 pins = 1 quart (qt) = =
57.75 cubic inches= 32 ft oa 256 ft dr
4 quarts = 1 gallon (gl =
231 cubic inches = 128 fl ors - 1024 drs

Apothecaries Weight
(The "grain" is the same in avoirdupois, troy, and apothecaries weight.)
20 grains =l
scruple (S ap)
3 scruples - I dram ap (dr ap) -- 60 grains
8 drams ap =
1 ounce ap (0z ap) 24 scruples - 480 grains
12 ounces ap = 1 pound ap (lb ap) = 96 dnms ap = 288 scruples= 5760 grains
.
Avoirdupois (avdp) Weight
271 Erains 1 dram (dr)
16 drams = l ounce () 4375 grains
16 ounces = 1 pound (lb) = 2S6 dn = 7000 gr
100 pounds = 1 hundred weight (cwt)
20 hundred weight =l ton- 2000 pounds
In "gross" or "long" measure, the following values are recognized:
112 pounds -l long hundredweight
20 gross or long
hundred weights = =
1 lone ton 2240 pounds

Troy Weight
24 grains =
l pennyweight (dw)
20 pennyweights z l ounce troy (oz t) 480 grains
12 ounces troy =
l pound (lb t) - 240 pennyweights - 5760 grains

Metric Measures and Weights

Designations of multiples and subdivisions of any unit may be arrived al by joining
together the name of the unit with the following prefxes:
deka, 10,
hecto, 10,
kilo, 1000,
deci, 0.1,
centi, 0.01,
milli, 0.001.
236 PRACTICAL AND INDUSTRIAL FORMULARY

When it is necessary to provide for multiples larger than 1000 and for subdivisions
smaller than one-thousandth, the following prefixes are used:
myria, 10,000,
mega, 1,000,000,
micro, one-millionth.

Linear Measure •
10 millimeters (mm) l centimeter (cm)
10 centimeten -- l decimeter - 100 millimeters
10 decimeters (dm) = 1 meter (m) = 1000 millimeters
10 meters = l dekameter (dkm)
)0 dekameters -l hectometer ( hm) = JOO meters
)0 hectometers =l kilometer (km) = 1000 meten

Area Measure
100 square millimeters (mm?) = I square centimeter (cm)
10,000 sq centimeters l = sq meter (m?) -- 1,000,000 sq millimeters
100 square meters 1 = are (a)
100 ares =l hectare (ha) = 10,000 square meters
100 hectares =1 sq kilometer (km) - 1,000,000 sq m
Cubic Measure
1000 cubic millimeters (mum) - l cubic centimeter (cm?)
1000 cubic centimeters =
1 cubic decimeter ( dm3) =
1,000,000 cubic mm
1000 cubic decimeters :l cubic meter ( m ) = 1 stere -- 1,000,000 cubic
3
centimett"rs = 1,000,000,000 cubic millimeters

Volume Measure
IO milliliters (ml) = 1 centiliter (cl)
10 centiliters = I deciliter (di) = 100 milliliters
l0 deciliters -l liter- 1000 milliliters
10 Ii ten = 1 dekaliaer ( dkl)
l0 dekaliters cl hectoliter ( hi) = 100 liters
l0 hectoliters - 1 kiloliter (kl)= 1000 liters
The liter is defined as the volume occupied, under standard conditions, by a quantity
of pure water having a mass of one kilogram. This volume is very nearly equal to
1000 cubic centimeters or one cubic decimeter; the actual metric equivalent is, I
liter = 1000.028 cubic centimeters.

Weight Measure
10 milligrams (mg) =
1 centigram (cg)
10 centigrams l decigram (dg) - I00 milligrams
l0 decigrams =l gram (g) =
l000 milligrams
10 grams =l dekagram (dkg)
l0 dekagrams =
1 hectogram (hg) - l00 grams
10 hectograms =
1 kilogram ( kg) =
1000 grams
l000 kilograms =
1 metric ton
APPENDIX A: WEIGHTS AND MEASURES 237

TABLE OF EQUIVALENTS
Length
l angstrom (A) (A unit of measurement of the wave length of electromagnetic radia-
tions) equivalent to:
0.1 milJimicron
0.00()1 micron
0.0000001 millimeter
0.00000000 4 inch
I cable length 120 fathoms
720 feet
219.456 meters
1 centimeter 0.3937 inch
I chain (ch) (surveyors) 66 feet
20.117 meters
l chain (engineers) 100 feet
30.48 meters
I decimeter (dm) 3.937 inches
l dekameter (dkm) 32.808 feet
I fathom 6 feet
1.829 meters

1 foot ( ft) 0.305 meter

1 furlong (fur) 10 chains (surveyors)
660 feet
220 yards
statute mile
201.168 meters
1 hand (not in current use in tlat ll.S.A.t 4 inches

1 inch (in) 2.540 centimeters

1 kilometer (km) 0.624 mile

1 league (land) 3 statute miles

4828 kilometers

1 link (Ii) (surveyors) 7.92 inches

0.201 meters

1 link (engineers) 1 foot

0.305 meter
1 meter (m) 39.37 inches
1.094 yards
I micron () (the Greek letter Mu) 0.001 millimeter
0.00003937 inch
238 PRACTICAL AND INDUSTRIAL FORMULARY

1 mil 0.001 inch

0.0254 millimeter
1 mile (mi) (statute or land) 5280 feet
l.609 kilometers
1 mile (nautical, international) 1.852 kilometers
1.151 statute miles
0.999 U.S. nautical miles
1 millimeter (mm) 0.03937 inch
l millimicron (mu) 0.00l micron
0.00000003937 inch
1 point (typography) 0.013837 inch
ha inch (approximately)
0.35l millimeter
I rod (rd) 16.S5 feet
5.5 yards
5.029 meters
I yard (yd) 0.9l4 meter
Surface Areas
1 acre 43,560 square feet
4840 square yards
0.405 hectare
1 are 119.596 square yards
0.025 acre
l hectare 2.471 acres
l square centimeter (cm?) 0.155 square inch
l square decimeter (dm?) 15.500 square inches
1 square foot (sq ft) 929.034 square centimeter
I square inch (sq in) 6.452 square centimeters
l square kilometer (km?) 247.104 acres
0.386 square mile
l square meter (m?) 1.196 square yards
10.764 square feet
I square mile ( sq mi) 259.00 hectares
l square millimeter (mm%) 0.002 square inch
1 square rod (sq rd) 25.293 square meters
1 square yard (sq yd) 0.836 square meter
Volumes
1 barrel (bbl), liquid 31 to 42 gallons
I barrel (bbl) , dry commodities such as fruits, 7056 cubic inches
vegetables, etc. 105 dry quart s
3.281 bushels
APPENDIX A: WEIGHTS AND MEASURES 239

1 barrel, standard, cranberry 5826 cubic inches

86.703 dry quarts
2.709 bushels

1 buuhel (bu) (U.S.) 2150.42 cubic inches

35.238 liten

1 bushel, British Imperial 1.032 U.S. bushels

2219.36 cubic inches

1 cord (cd) (firewood) 128 cubic fret

l cubic centimeter (cm) 0.061 cubic inch

1 cubic decimeter ( dml) 61.023 cubic inches

1 cubic fool (cu ft) 7.481 gallons
28.317 cubic decimeters

I cubic inch (cu in) 0.554 fluid ounce

4.433 fluid drams
16.387 cubic centimeters

l cubic meter (m?) 1.308 cubic yards

1 cubic yard (cu yd) 0.765 cubic meter

I cup. measuring 8 fluid ounces
liquid pint
1 dram, fluid (8 dr) US uid ounce
0.226 cubic inch
3.697 milliliters
1.041 British laid drams
1 drachm, 8uid ( fl dr) British 0.961 U.S. 8uid dram
0.217 cubic inch
9.552 milliliters
1 delaliter (dkl) 2.642 pllos
1.135 pecks

1 pllon ( pl) U.S. 231 cubic inches

1 pllon (British Imperial)
3.785 liten
0.833 British pllon
128 U.S. Auid ounces
277.42 cubic inches
1.201 U.S. gallons
4.546 liten
160 British fluid ounces
7.219 cubic inches
4 fluid ounces
0.118 liter
 PRACTICAL AND INDUSTRIAL FORMULARY

1 hectoliter (hi) 26.418 gallons

2.838 bushels
I liter 1.057 liquid quarts
0.908 dry quart
61.025 cubic inches
1 milliliter (ml) 0.271 fluid dram
16.231 minims
0.061 cubic inch
1 ounce. fluid ( ft oz) U.S. l.805 cubic inches
29.573 milliliters
1.041 British fluid ounces
l ounce, fluid, British 0.961 U.S. fluid ounce
1.734 cubic inches
28.412 milliliters
l peck (pk) 8.810 liters
33.600 cubic inches
I pint (pt), dry 0.551 liter
28.875 cuhic inches
I pint (p), liquid 0.473 liters
67.201 cubic inches
1 quart (q), dry (U.S.) I.101 liters
0.969 British quart
57.75 cubic inches
1 quart (qt), liquid (U.S.) 0.946 liter
0.833 British quart
69.354 cubic inches
1 quart (qt) (British) 1.032 U.S. dry quarts
1.201 U.S. liquid quars
I tablespoon 3 teaspoons
4 uid drams
luld ounce
1 teaspoon tablespoon
l fluid drams
1 water ton (English) 270.91 U..S. gallons
224 British Imperial gallons

eight
1 assay ton (AT) 29.167 grams
I carat (C) 200 milligrams
3.086 grains
APPENDIX A: WEIGHTS AND MEASURES 241

I dram, apothecaries (dr ap) 60 grains

3.888 grams
l dram, avoirdupois (dr avdp) 27.344 grains
1.772 grams
I grain 64.799 milligrams
l gram (g) 15.432 grains
0.035 ounce, avoirdupois
I hundredweight, gross (gross cwt) 112 pounds
50.802 kilograms
1 hundredweight, net ( net cw) 100 pounds
45.359 kilograms
1 kilogram (kg) 2.205 pounds
1 microgram (s) 0.000001 gram
1 milligram ( mg) 0.015 arain
1 ounce, avoirdupois (oz avdp) 437.5 grains
0.911 troy ounce
28.350 grams
1 ounce, apothecaries or troy (oz ap) 1.097 avdp ounces
31.103 grams
l pennyweight (dw) 1.555 grams
I point 0.01 carat
2 milligrams
1 pound, avoirdupois (lb avdp) 7000 grains
1.2l5 apothecaries pounds
453.592 grams

1 pound, apothecaries (lb ap) 5760 grains

0.823 avoirdupois pound
373.242 grams
1 scruple (S ap) 20 grains
1.296 grams
I ton, long 2240 pounds
1.12 short tons
1.016 metric tons
1 ton, short 2000 pounds
0.893 long ton
0.907 metric ton
l ton ( t) metric 2204.622 pounds
0.984 long ton
1.102 short tons
d pd god gj g pd pated pt pd $pa4gdpat pd s
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246 PRACTICAL AND INDUSTRIAL FORMULARY

Temperature Conversion Tables

·F. ·c. ·F. ·c. ·F. ·c. "F. •c. ·F. ·c.
-40 -40.0 9 -12.8 58 14.4 107 41.7 156 68.9
-39 -39.4 10 -12.2 59 15.0 108 42.2 157 69.4
-38 --38.9 11 -11.7 60 15.6 109 42.8 158 70.0
-37 -38.3 12 -11.1 61 16.1 110 43.3 159 70.6
-36 -37.8 13 -10.6 62 16.7 111 43.9 160 71.l
-35 -37.2 14 -10.0 63 17.2 112 4%.4 161 71.7
-34 -36.7 15 -9.4 64 17.8 113 45.0 162 72.2
-33 -36.1 16 -8.9 65 18.3 114 45.6 163 72.8
-32 -35.6 17 -8.3 66 18.9 115 46.1 164 73.3
-31 -35.0 18 -7.8 67 19.4 116 46.7 165 73.9
-30 -34.4 19 -7.2 68 20.0 117 47.2 166 74.4
-29 -33.9 20 -6.7 69 20.6 118 47.8 167 75.0
-28 -33.3 21 -6.1 70 21.l 119 48.3 168 75.6
-27 -32.8 22 -5.6 71 21.7 120 48.9 169 76.1
-26 -32.2 23 -5.0 72 22.2 121 49.4 170 76.7
-25 -31.7 24 -4.4 73 22.8 122 50.0 171 77.2
-24 -31.1 25 -3.9 74 23.3 123 50.6 172 77.8
-23 -30.6 26 -3.3 75 23.9 124 51.1 173 78.3
-22 -30.0 27 -2.8 76 24.4 125 51.7 174 78.9
-21 -29.4 28 -2.2 77 25.0 126 52.2 175 79.4
-20 -28.9 29 -1.7 78 2.5.6 127 52.8 176 80.0
-19 -28.3 30 -1.1 79 26.1 128 53.3 177 80.6
-18 -27.8 31 --0.6 80 26.7 129 53.9 178 81.l
-17 -27.2 32 0.0 81 27.2 130 54.4 179 81.7
-16 -26.7 33 0.6 82 27.8 131 55.0 180 82.2
-15 -26.1 34 1.1 83 28.3 132 55.6 181 82.8
-14 -25.6 35 1.7 84 28.9 133 56.1 182 83.3
-13 -25.0 36 2.2 85 29.4 134 56.7 183 83.9
-12 -24.4 37 2.8 86 30.0 135 57.2 184 84.4
-11 -23.9 38 3.3 87 30.6 136 57.8 185 85.0
-10 -23.3 39 3.9 88 31.l 137 58.3 186 85.6
-9 -22.8 40 4.4 89 31.7 138 58.9 187 86.l
-8 -22.2 41 5.0 90 32.2 139 59.4 188 86.7
-7 -21.7 42 5.6 91 32.8 140 60.0 189 87.2
-6 -21.1 43 6.1 92 33.3 141 60.6 190 87.8

-
-5
-3
-2
-1
-20.6
-20.0
-19.4
-18.9
-18.3
44
45
46
47
48
6.7
7.2
7.8
8.3
8.9
93
94
95
96
97
33.9
34.4
35.0
35.6
36.l
142
143
144
145
146
61.l
61.7
62.2
62.8
63.3
191
192
193
194
195
88.3
88.9
89.4
90.0
90.6
0 -17.8 49 9.4 98 36.7 147 63.9 196 91.l
1 -17.2 50 10.0 99 37.2 148 64.4 197 91.7
2 -16.7 51 10.6 100 37.8 149 65.0 198 92.2
3 -16.l 52 11.l 101 38.3 150 65.6 199 92.8
4 -15.6 53 11.7 102 38.9 151 66.1 200 93.3
5 -15.0 54 12.2 103 39.4 152 66.7 201 93.9
6 -14.4 55 12.8 104 40.0 153 67.2 202 94.4
7 -13.9 56 13.3 105 40.6 154 67.8 203 95.0
8 -13.3 57 13.9 106 41.1 155 68.3 204 95.6
APPENDIX A: WEIGHTS AND MEASURES 247

Temperature Convenion Tables (Con.)

·F. •c. F. ·C. ·F. ·C. ·F. •c. F. ·c.
205 96.1 254 123.3 303 150.6 352 177.8 401 205.0
206 96.7 255 123.9 304 151.1 353 178.3 402 205.6
207 97.2 256 124.4 305 151.7 354 178.9 403 206.1
208 97.8 257 125.0 306 152.2 355 179.4 404 206.7
209 98.3 258 125.6 307 152.8 356 180.0 405 207.2
210 98.9 259 126.1 308 153.J 357 180.6 406 207.8
211 99.4 260 126.7 309 153.9 358 181.1 407 208.3
212 100.0 261 127.2 310 154.4 359 181.7 408 208.9
213 100.6 262 127.8 311 155.0 360 182.2 409 209.4
214 101.1 263 128.3 312 155.6 361 182.8 410 210.0
215 101.7 264 128.9 313 156.1 362 183.3 411 210.6
216 lO'Z.2 265 129.4 314 156.7 363 183.9 412 211.1
217 102.8 266 130.0 315 157.2 364 184.4 413 211.7
218 103.3 267 130.6 316 157.8 365 18.5.0 414 212.2
219 103.9 268 131.l 317 158.3 366 18.5.6 415 212.8
220 104.4 269 131.7 318 158.9 367 186.1 416 213.3
221 105.0 270 132.2 319 159.4 368 186.7 417 213.9
222 105.6 271 132.8 320 160.0 369 187.2 418 214.4
223 106.l 272 133.3 321 160.6 370 187.8 419 215.0
224 106.7 273 133.9 322 161.1 371 188.3 420 215.6
225 107.2 274 134.4 823 161.7 372 188.9 421 216.1
226 107.8 275 135.0 324 162.2 373 189.4 422 216.7
227 108.3 276 135.6 325 162.8 374 190.0 423 217.2
228 108.9 277 136.1 326 163.3 375 190.6 426 217.8
229 109.4 278 136.7 327 163.9 376 191.1 425 218.3
230 110.0 279 137.2 328 164.4 377 191.7 426 218.9
231 110.6 280 137.8 829 165.0 378 192.2 427 219.4
232 111.l 281 138.3 330 165.6 379 192.8 428 220.0
233 111.7 282 138.9 331 166.1 380 193.3 429 220.6
2%4 112.2 283 139.4 332 166.7 381 193.9 430 221.1
235 112.8 284 140.0 338 167.2 382 194.4 431 221.7
236 113.3 285 140.6 334 167.8 383 195.0 432 222.2
237 119.9 286 161.1 335 168.3 $84 195.6 433 222.8
238 1144 287 141.7 336 168.9 385 196.1 4%4 223.3
299 115.0 288 142.2 37 169.4 386 196.7 435 223.9
240 115.6 289 142.8 998 170.0 387 197.2 436 224.6
241 116.1 290 148.3 339 170.6 388 197.8 437 225.0
242 116.7 291 143.9 340 171.1 389 198.3 438 225.6
243 117.2 292 144.4 341 171.7 390 198.9 439 226.1
244 117.8 298 145.0 342 172.2 391 199.4 440 226.7
245 118.3 294 145.6 343 172.8 392 200.0 441 227.2
246 118.9 295 146.1 344 173.3 393 200.6 442 227.8
247 119.4 296 146.7 345 173.9 394 201.l 443 228.3
248 120.0 297 147.2 346 174.4 395 201.7 444 228.9
249 120.6 298 147.8 347 175.0 396 202.2 445 229.4
250 121.1 299 148.3 348 175.6 397 202.8 446 230.0
251 121.7 300 148.9 349 176.1 398 203.3 447 230.6
252 122.2 301 149.4 350 176.7 399 203.9 448 231.1
253 122.8 302 150.0 351 177.2 400 204.4 449 231.7
248 PRACTICAL AND INDUSTRIAL FORMULARY

Temperature Conversion Tables (Con.)

·F.
450
•c.
232.2
·F. ·c. .,. ·c. ·F. •c.
248.9
·F.
490
·c.
254.4
460 2.37.8 470 243.3 480
451 232.8 461 238.3 471 243.9 481 249.4 491 255.0
452 233.3 462 238.9 472 244.4 482 250.0 492 255.6
453 233.9 463 239.4 473 245.0 483 250.6 493 256.1
454 234.4 464 240.0 474 245.6 484 251.1 494 256.7
455 235.0 465 240.6 475 246.1 485 251.7 495 257.2
456 235.6 466 241.l 476 246.7 486 252.2 496 257.8
457 236.1 467 241.7 477 247.2 487 252.8 497 258.3
458 236.7 468 242.2 478 247.8 488 253.3 498 258.9
459 237.2 469 242.8 479 248.3 489 253.9 499 259.4

Measure of Contents of 55-gallon Drums

Use these tables for purposes of general inventory where and when it is desired to
make approximate measurements. Insert an ordinary yardstick through the bunghole,
and note the number of wet inches shown on the stick. Locate this number on the
table under column marked Wet Inches. The gallons of liquid in the drum wi11 be
found opposite this number under the temperature at which the measurement was
taken.
These tables were calculated for 95% ( 190 proof) alcohol in standard drums, but
they can be used for approximate gaging of other liquids.

Drum Horizontal
let Inches 70F. 60°F. 50°F. 40°F. 30F. 20°F. 10°F.
20 54.3 54.7 55.0 S5.3 55.6 55.9
19 52.1 52.5 52.7 53.1 53.3 53.7 54.0
18 49.7 50.0 50.3 50.6 50.9 51.2 51.S
17 47.1 47.4 47.6 47.9 48.2 48.5 48.8
16 44.3 44.5 44.8 45.1 45.3 45.6 45.9
15 41.2 41.5 41.7 42.0 42.2 42.5 42.7
14 38.1 38.4 38.6 38.8 39.0 39.2 39.5
13 34.9 35.1 35.3 35.5 35.7 36.0 36.2
12 31.6 31.8 32.0 32.2 32.4 32.5 32.7
11 28.3 28.4 28.6 28.8 29.0 29.1 29.3
10 25.0 25.1 25.3 25.4 25.6 25.7 25.8
9 21.6 21.8 21.9 22.O 22.2 22.3 22.4
8 18.4 18.5 18.6 18.7 18.9 19.0 19.1
7 15.3 15.4 15.5 15.6 15.7 15.8 15.8
6 12.3 12.3 12.4 12.5 12.6 12.6 12.7
5 9.5 9.5 9.6 9.6 9.7 9.7 9.8
4 6.8 6.8 6.9 7.0 7.0 7.1 7.1
3 4.4 4.5 4.5 4.5 4.5 4.6 4.6
2 2.4 2.4 2.4 2.5 2.5 2.5 2.5
1 0.8 0.8 0.8 0.8 0.8 0.8 0.8
APPENDIX A WEIGHTS AND MEASURES 249

Measure of Contents of 55-gallon Drums (Con.)

Drum Vertical
lee Inches 70°F. 60°F. S0°F. 40°F. 30°F. 20°F. J0°F.
31 53.5 53.8
30 51.7 52.0 52.3 52.6 52.9 53.3 53.6
29 50.1 50.3 50.6 50.9 51.2 51.5 51.8
28 48.3 48.6 48.9 49.2 49.4 49.7 50.0
27 46.6 46.9 47.1 47.4 47.7 48.0 48.3
26 44.9 45.1 45.4 45.7 45.9 46.2 46.5
25 43.2 43.4 43.7 43.9 44.l 44.5 44.7
24 41.5 41.7 41.9 42.2 42.4 42.7 42.9
23 39.6 39.9 40.l 40.4 40.6 40.8 41.1
22 37.9 38.2 38.4 38.6 38.8 39.l 39.3
21 36.2 36.4 36.7 36.9 37.1 37.3 37.5
20 34.5 34.7 34.9 35.1 35.3 35.5 35.8
19 32.8 33.0 33.2 33.4 33.6 33.8 34.0
18 31.1 31.3 31.5 31.7 31.8 32.0 32.2
17 29.4 29.6 29.7 29.9 30.l 30.3 30.4
16 27.6 27.7 27.9 28.1 28.3 28.4 28.5
15 26.0 26.1 26.3 26.4 26.6 26.7 26.8
14 24.2 24.3 24.4 24.6 24.7 24.9 25.0
13 22.4 22.6 22.7 22.8 23.0 23.1 23.2
12 20.7 20.8 20.9 21.1 21.2 21.4 21.5
11 19.0 19.l 19.2 19.4 19.5 19.6 19.7
10 17.2 17.3 I 7.4 17.5 17.6 17.7 17.8
9 15.5 15.6 15.7 15.8 15.9 16.0 16.0
8 13.8 13.9 14.0 14.0 14.1 14.2 14.3
7 12.l 12.1 12.2 12.3 12.4 12.4 12.5
6 10.4 10.4 10.5 10.5 10.6 10.7 10.7
5 8.7 8.7 8.8 8.8 8.9 8.9 9.0
4 6.9 7.0 7.0 7.1 7.1 7.2 ·2
3 5.1 5.2 5.2 5.2 5.3 5.3 '
5.3
2 3.4 3.4 3.4 3.5 3.5 3.5 3.5
1 1.7 1.7 1.7 1.7 1.7 1.8 1.8
Appendix B: Composition
of Foods
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Appendix C: Atomic Weights:
Bibliography: Suppliers

INTERNATIONAL ATOMIC WEIGHTS, 1955

Atomic Atomic
Sym- Num- Atomic Sym- Num- Atomic
bol ber eight bol ber R eight
Actinium Ac 89 227 Gadolinium Gd 64 157.26
Aluminum Al 13 26.98 Gallium Ca 31 69.72
Americium Am 95 243 Germanium Ge 32 72.60
Antimony Sb 51 121.76 Gold Au 79 197.00
Argon A 18 39.944 Hafnium llf 72 178.50
Arsenic As 33 74.91 Helium He 2 4.003
Astatine At 85 210 Holmium Ho 67 164.94
Barium Ba 56 137.36 Hydrogen II 1 1.0080
Berkelium Bk 97 249 Indium In 49 114.82
Beryllium Be 4 9.013 Iodine I 53 126.91
Bismuth Bi 83 209.00 Iridium Ir 77 192.20
Boron B 5 10.82 Iron Fe 26 55.85
Bromine Br 35 79.916 Krypton Kr 36 83.80
Cadmium Cd 48 112.41 Lanthanum La 57 138.92
Calcium Ca 20 40.08 Lead Pb 82 207.21
Californium cf 98 249.00 Lithium I.i 3 6.940
Carbon C 6 12.011 Lutetium Lu 71 174.99
Cerium Ce 58 140.13 Magnesium Mg 12 24.32
Cesium Cs 55 132.91 Manganese Mn 25 54.94
Chlorine Cl 17 35.457 Mendelevium Mv 101 256.00
Chromium Cr 24 52.01 Mercury Hz 80 200.61
Cobalt Co 27 58.94 Molybdenum Mo 42 95.95
Copper Cu 29 63.54 Neodymium Nd 60 144.27
Curium Cm 96 245 Neptunium Np 93 237.00
Dysprosium Dy 66 162.51 Neon Ne 10 20.183
Erbium Er 68 167.27 Nickel Ni 28 58.71
Europium Eu 63 152 Niobium Nb 41 92.91
Fluorine F 9 19 Nitrogen N 7 14.008
Francium Fr 87 223 Osmium Os 76 190.20
260
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 261

INTERNATIONAL ATOMIC WEIGHTS, 1955 (Con.)

Atomic Atomic
Sym. Num- Atomic Sym- Num- Atomic
bol ber eight bol ber eight
Oxygen 0 8 16 Sodium Na 11 22.991
Palladium Pd 46 106.4 Strontium Sr 38 87.63
Phosphorus p 15 30.975 Sulfur s 16 32.066
Platinum Pt 78 195.09 Tantalum Ta 73 180.95
Plutonium Pu 94 242.00 Technetium Tc 43 99
Potassium K 19 39.100 Tellurium Te 52 127.61
Praseodymium Pr 59 140.92 Terbium Tb 65 158.93
Promethium Pm 61 145 Thallium Tl 81 204.39
Protactinium Pa 91 231 Thorium Th 90 232.05
Radium Ra 88 226.05 Thulium Tm 69 168.94
Radon Rn 86 222 Tin Sn 50 118.70
Rhenium Re 75 186.22 Titanium Ti 22 47.90
Rhodium Rh 45 102.91 Tungsten W 74 183.86
Rubidium Rb 37 85.48 Uranium u 92 238.07
Ruthenium Ru 44 101.10 Vanadium V 23 50.95
Samarium Sm 62 150.35 Xenon Xe 54 131.30
Scandium Sc 21 44.96 Ytterbium Yb 70 173.04
Selenium Se 34 78.96 Yttrium y 39 88.92
Silicon Si 14 28.09 Zinc Zn 30 65.38
Silver Ag 47 107.880 Zirconium Zr 40 91.22

BIBLIOGRAPHY
Acta Metallurgica British Bee Journal
Agricultural Chemicals British Chem. Abstracts
A.M.A. Arch. Dermatol Bull. Am. Soc. of Hospital
Am. Acad. Arts Pharmacists
Am. Chemist Bur. of Standards J. Research
Am. Druggist Ceramic Industry
Am. Ink Maker Chem. Abstracts
Am. J. Med. Sci. Chemical Eng. News
Am. J. Phar. Chemist and Druggist (England)
Am. J. Sci. Chemistry and lndmtry (England)
Am. Paint and Varnish l\{frs. Chemical Engineering
Assoc. Chemical and Met. Eng.
Am. Perfumer Chem. Eng. Progress
Am. Scientist Chem. Revs.
Analytical Chemistry Drug and Allied Industries
Bakers Digest Drug and Cosmetic Industry
Bakers Weekly Drug Topics
Raking Industry Eng. Mining J.
262 PRACTICAL AND INDUSTRIAL FORMULARY

Farben-Ztg. ( Germany) Oil Paint and Drug Reporter

Food Engineering
Food Industries
Food Research
Food Technology
Ice Cream Trade Journal
Ice Cream Review, The
Ind. Chemist
Ind. Eng. Chem.
J. Agr. Research
J. Am. Chem. Soc.
J. Am. Pharm. Assoc.
J.A.M.A.
J. Applied Chem.
J. Assoc. OEcial Agr. Chem.
J. of the Chem. Soc. (England)
J. of the Am. Oil Chemists
J. Oil and Fat Ind.
J. Florida Med. Assoc.
J. Proc. Oil Technol. Assoc.
(India)
Manufacturing Chemist (England)
Manufacturing Confectioner
Metals & Alloys
Metal Industry (England)
New Jersey Journal of Pharm.
Pacific Drug Review
Paint Manufacture (Brit.)
Paint, Oil and Chem. Review
Perfumery Essent. Oil Record
(England)
Proc. Am. Pharm. Auoc.
Proc. Oil Tech. Assoc.
Power
Schimmel Briefs (Germany)
Science
Schweiz, Apoth. Ztg.
Soap, Perfumery and Cosmetics
Soap and Sanitary Chemicals
The American Bottler
The Industrial Chemist (England)
The Lancet
The Laundry Manager
The Merck Index
The Merck Report
The Pharmaceutical J oumal
U.S. Dept. of Agric. Publications
U.S. Dept. of Commerce Publica-
tions
Veterinary Medicine

SOURCES OF SUPPLY

Abrasives
Charles B. Chrystal Co., Inc., 53 Park Place, New York 7, N.Y.
Industrial Minerals & Chemicals Co., 836 Gilman St., Berkeley 10, Calif.
Tamms Silica Co., 228 N. LaSalle St., Chicago I, Ill.
Absorption Bases and Lanolin Products
Robinson Wagner Co., Inc., 110 E. 42nd S., New York 17, N.Y.
Pfalz & Bauer, Inc., Empire State Bldg., New York 1, N.Y.
Acetylated Lanolin Alcohols
American Cholesterol Products, Inc., Milltown, N.J.
APPENDIX Cs ATOMIC WEIGHTS: BIBllOGRAPHY: SUPPLIERS 263

Acetylated Monoglycerides from Lard

Distillation Products Industries, Division of Eastman Kodak Co.

Acids and Basic Industrial Chemicals

General Chemical Div. Allied Chemical and Dye Corp., 40 Rector St.,
New York, N.Y.
Harshaw Chemical Co., Cleveland, Ohio
Philipp Brothers Chemicals, Inc., 37 Wall St., New York 5, N.Y.

Acryloid B 66
Rohm & Haas Company, Washington Square, Philadelphia 5, Penna.

Albatex
Whittaker, Clarke & Daniels, Inc., 100 Church SL, New York 8, N.Y.
Alcohols
U.S. Industrial Chemicals, Inc., 120 Broadway, New York 5, N.Y.
Alcosolve 2
London Solvents Ltd., London, England

Alkyl Aryl Sodium Sulfonates

Aceto Chemical Co., Inc., 40-40 Lawrence St., Flushing 54, N.Y.

Alantoin
Schuylkill Chemical Co., 2346 Sedgley Ave., Philadelphia, Pa.

Ally Cyclohexane-Propionate
Bush Aromatics, 629 Grove St., Jersey City 2, NJ.

Aluminum Chlorhydroxide Complex

Reheis Company, Inc., Berkeley Heights, N.J.

Ambreine
Givaudan-Delawanna, Inc., 32l W. 44th St., New York 18, N.Y.

Amerchol L.I0I & Modulan

American Cholesterol Products, Inc., Milltown, N.J.
264 PRACTICAL AND INDUSTRIAL FORMULARY

Aminomethyl-Propanol
Commercial Solvents Corp., 260 Madison Ave., New York 17, N.Y.

Ammonium, Calcium, Potassium, and Sodium Chemicals

Mathieson Chemical Corp., Baltimore 3, Md.
Niagara Alkali Co., New York 17, N.Y.
Solvay Process Division Allied Chemical and Dye Corp., 61 Broadway,
New York 6, N.Y.
Aniline Dyes, Certified Food and Cosmetic Color,
National Aniline Division Allied Chemical and Dye Corp., New York 6,
N.Y.
H. Kohnstamm & Co., Inc., 161 Ave. of Americas, New York 11, N.Y.
Leeben Chemical Co., Inc., 103 Lafayette, New York 12, N.Y.

Arlacel 83
Atlas Powder Company, Wilmington 99, Delaware

Arochlor 1254 & 5460

Monsanto Chemical Co., P.O. Box 478, S. Louis, Missouri

Aroma Benzoin Siam

Stafford Allen & Sons, Ltd., Wharf Road, London, England
Astrotone
E. I. du Pont de Nemours & Co., Wilmington, Delaware
Auranthiol 100%
F. Ritter & Co., Los Angeles 27, Califomia

Bentonite
American Colloid Co., Merchandise Mart Plaza, Chicago, Ill.
Borax and Boric Acid
Pacific Coast Borax Co., 100 Park Ave., New York, N.Y.

Brewers Yeast
Anheuser-Busch, Inc., St. Louis 18, Mo.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 265

Butoben
Merck & Company, Rahway, N.J.
Butoxy-Polyoxypropylene Glycol
Colgate-Palmolive Company, 105 Hudson St., Jersey City 2, N.J.

Butylated Hydroxyanisole (BHA)

Eastman Chemical Products, Inc., Kingsport, Tenn.
Calcium Cyclamate
Chas. Per & Co., Inc., 630 Flushing Ave., Brooklyn 6, N.Y.
Carbitol Solvent
Carbide and Carbon Chemicals Co., 30 E. 42nd St., New York 17, N.Y.

Carbowax 4000
Glyco Products Co., Inc., Empire State Bldg., New York 1, N.Y.
Carbowax Compound 4000
Carbowax Polyethylene Glycol 1500
Carbide and Carbon Chemicals Co., 30 E. 42nd St., New York 17, N.Y.

Ceramol
Aceto Chemical Co., Inc., 40
4 0 Lawrence St., Flushing, N.Y.
Cerium Oxide
Lindsay Chemical Co., 268 Ann St., West Chicago, Illinois

Cetyl Alcohol
Aceto Chemical Co., Inc., 40-40 Lawrence St., Flushing, N.Y.
Givaudan-Delawanna, Inc., 330 WV. 42nd S., New York 18, N.Y.
Chlordane
S. B. Penick & Co., 100 Church Street, New York 8, N.Y.
Chlordane and DDT
Prentiss Drug and Chemical Co., Inc., 110 William St., New York 38,
N.Y.
266 PRACTICAL AND INDUSTRIAL FORMULARY

Chlorhyydrol
Reheis Co., Inc., Berkeley Heights, N.J.

Chlorophyll Water-Soluble
National Alfalfa Dehydrating & Milling Co., Lamar, Colorado

Chocolate Base
The Nestle Company, Inc., 2 William Street, White Plains, N.Y.

Chocolate Liquor
Blumenthal Bros. Chocolate Co., Margaret and James Sts., Philadelphia 37,
Pa.
Citronellyl Oxyacetaldehyde
Verona Chemical Co., 26 Verona Ave., Newark 4, N.J.

Citrus Pectin, Rapid-Set or Slow-Set

California Fruit Growers Exchange, Ontario, Calif.

Civettiane
Perfumery Associates, Inc., 135 Fifth Ave., New York 10, N.Y.
Civettine
Firmenich & Cie., 250 W. 18h S., New York 11, N.Y.

Cobee 92 Coconut Fat

E. F. Drew & Company, Boonton, N.J.
Coconut Diethanolamide
Stepan Chemical Co., 20 N. Wacker Drive, Chicago 6, Illinois

Coconut Fauy Acids

A. Gross & Company, 295 Madison Ave., New York 17, N.Y.
Corn-Oil Lecithin
The Arthur Rude Co., San Francisco 11, Calif.

Corn Starch & Corn Syrup

Penick & Ford, Ltd., Inc., 420 Lexington Ave., New York 17, N.Y.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 267

Corn Syrup Powdered

Clinton Com Processing Co., Clinton, Iowa

Corn Syrup Powdered (Frodex)

American Maize Products Co., 250 Park Ave., New York 17, N.Y.

Corn Syrup Solids

The Huhinger Company, Keokuk, Iowa

Corn Sugar
Clinton Foods, Inc., Clinton, Iowa

Cosmetic and Pharmaceutical Chemicals

Fine Organics, Inc., New York 3, N.Y.
Eastman Chemical Products, Inc., Kingsport, Tenn.
Heyden Newport Chemical Corp., 342 Madison Ave., New York 17, N.Y.

Cosmetic Preservatives
Goldschmidt Chemical Corp., 153 Waverly Place, New York 14, N.Y.

Crodacol "O" Deodorized

Croda, Inc., 15 East 26th St., New York 10, N. Y.

Crude Drugs, Gums, etc.

S. 8. Penick & Co., 100 Church St., New York 8, N.Y.
Peek & Velsor, Inc., 100 Gold St., New York, N.Y.

Crystal O Castor Oil

The Baker Castor Oil Co., 120 Broadway, New York 5, N.Y.

"Cumin" Ketone
Verona Chemical Co., 26 Verona Ave., Newark, N.J.

Deltyl Extra
Givaudan-Delawanna, Inc., New York, N.Y.

Dieldrin
Shell Chemical Corp., 460 Park Ave., New York 22, N.Y.
268 PRACTICAL AND INDUSTRIAL FORMULARY

Diethyl Toluamide, Met.a

Montrose Chemical Co., 120 Lister Ave., Newark 5, N.J.

Digalloyl Trioleate
Firmenich, Inc., 250 West 18th St., New York 11, N.Y.

Dioctyl Sodium Sulfosuccinate

American Cyanamid, 30 Rockefeller Plaza, New York 20, N.Y.

Dodecyl Benzene Sulfonate

Pilot Chemical Co., 215 W. 7th St., Los Angeles, Calif.

Edible Safflower Oil

Welch, Holme & Clark Company, Inc., No. I Hudson St., New York 13,
N.Y
Emcol MAS
Witco Chemical Co., Inc., 122 E. 42nd St., New York 17, N.Y.
Emulsifiers
Atlas Powder Company, Wilmington 99, Delaware

Emulsifying Type Shortening

Armour & Company, Chicago 9, Illinois
Swift & Company, Chicago 9, Illinois
Essential Oils and Aromatic Chemicals
Dodge & Olcott, Inc., 180 Varick St, New York 14, N.Y.
Florsynth Laboratories, Inc., New York 61, N.Y.
Fritzsche Bros. Inc., 76 Ninth Ave., New York 11, N.Y.
Givaudan-Delawanna, Inc., 321 W. 44th St., New York 18, N.Y.
S. B. Penick & Company, 100 Church SL, New York 8, N.Y.
Ungerer & Co., 161 Sixth Ave., New York 11, N.Y.

Esters and Chlorinated Products

Glyco Products Co., 417 Fifth Ave., New York, N.Y.
Ethanolamide of Coconut Fatty Acids
Stepan Chemical Co., 20 N. Wacker Drive, Chicago 6, Illinois
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 269

Ethoxylan & Ehoxylan 50 & 100

N. I. Malmstrom & Company, 147 Lombardy St., Brooklyn 22, N.Y.

Ethyl Decylate
F. Ritter & Co., Los Angeles 27, Califomia
Eutanol G
Fallek Products Co., 165 Broadway, New York 6, N.Y.
Exa/Jolide
Firmenich & Cie, 250 W. 18th St., New York 11, N.Y.

Fatty Acids
Armour Chemical Division, 1353 West 31st St., Chicago 9, Illinois
Vegetable Oil Products Co., Inc., 401 Canal Ave., Wilmington, Calif.
Fatty Acids and Derivatives
Emery Industries, Inc., Carew Tower, Cincinnati 2, Ohio
E. F. Drew & Co. Inc., New York 10, N.Y.

Filtrosol A
Schimmel & Co., Inc., 601 West 26th St., New York I, N.Y.

Fine Chemicals
Merck & Co. Inc., Rahway, N.J.
Seydel Chemical Co., Jersey City 2, N.J.
Shulton Fine Chemicals Division, 630 Fifth Ave., New York 20, N.Y.

Freon Propellents
E. I. duPont de Nemours & Co., Inc., Freon Division 134, Wilmington 98,
Delaware
G-2162
Atlas Powder Co., Wilmington 99, Delaware
Glucose and Caramel
Union Sales Corp., Columbus, Ind.
Glucose Oxidase
Fermco Chemicals, Inc., 494l So. Racine Ave., Chicago 9, Illinois
270 PRACTICAL AND INDUSTRIAL FORMULARY

Glyceryl Monostearate (Aldo 28)

Glyco Chemicals Div., Chas. L. Hui»king & Co., Inc., 417 Fifth Ave.,
New York 16, N.Y.

Glyceryl Monostearate
The North-Western Chemical Co., 120 Aurora St., West Chicago, Illinois
Gums
Paul A. Dunkell & Co., Inc., 26 Journal Sq.. Jersey City 6, N.J.
Thurston & Bradich, 286 Spring St., New York 13, N.Y.

Hoop Cheese
Purity Mfg. Co., 4151 Knopp, Cattaraugus, N.Y.

hlyamine
Rohm & Haas Company, Washington Square, Philadelphia 5, Penna.
Hydratropyl Alcohol
Verona Chemical Co., 26 Verona Ave., Newark 4, N.J.

Hydrocortisone U.S.P. Microfine

Merck & Co., Inc., Rahway, NJ.

Ice Cream Stabilizer

Kelco Company, 120 Broadway, New York 5, N.Y.

Insecticide Chemicals
Prentiss Drug & Chem. Co., Inc., 110 William St., New York 38, N.Y.
S. B. Penick & Company, 100 Church St, New York 8, N.Y.

Invert Sugar
The National Sugar Refining Co., New York, N.Y. or Philadelphia, Pa.

Irish Moss Extractive

S. B. Penick & Company, 100 Church St., New York 8, N.Y.

lso-Bergamate
Dragoco Inc., 432 Fourth Ave., New York 16, N.Y.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 271

lsopropyl Linoleate
Van Dyk & Co., Inc., Main & William Sts., Belleville 9, N.J.

lsopropyl Palmitate
Givaudan-Delawanna, Inc., 32l West 44h St., New York 36, N.Y.

Jasmia A
Fritsche Bros., Inc., 76 Ninth Ave., New York 11, N.Y.

Kelcoloid
Kelco Co., 120 Broadway, New York 5, N.Y.

Kieselguhr
Johns-Manville, P.O. Box 60, New York 16, N.Y.
Lampblack Paste
Columbian Carbon Co., 380 Madison Ave., New York 17, N.Y.

lan/rax
Malmstrom Chemical Corp., 259 Parkhurst St., Newark 5, N.J.
Lanogene
Robinson Wagner Co., Inc., 110 E. 42nd SL, New York 17, N.Y.

Lanolin
Robimmn Wagner Co., Inc., 110 E. 42nd St., New York 17, N.Y.

Lanolin Alcohol
Croda Inc., 51 Madison Ave., New York 10, N.Y.

Lantrol
Malmstrom Chemical Corp., 259 Parkhurst St., Newark 5, N.J.

Laurie Acid
Aceto Chemical Co., Inc., 40-40 Lawrence St., Flushing 54, N. Y.

Lauric Diethanolamide (inol AA-62 Extra)

The Stepan Chemical Co., 20 N. Wacker Drive, Chicago 6, Illinois
272 PRACTICAL AND INDUSTRIAL FORMULARY

Laurie Eth4nol
Jefferson Chemical Co., Inc., 1121 Walker Ave., Houston 2, Texas

Lauryl Sulfate of Triethanolamine

The Stepan Chemical Co., 20 N. Wacker Drive, Chicago 6, Illinois

Lemon Juice, Powdered

Bordens Foods Company, 350 Madison Ave., New York 17, N.Y.

liquid Lanolin
Croda, Inc., 15 East 26th St., New York 10, N.Y.

Liquid Sugar
Refined Syrups & Sugars, Inc., Yonkers 1, N.Y.

Low Molecular Weight Polyethylene

Semel-Solvay Petrochemical Division, Allied Chemical & Dye Corp., New
York, N.Y.

L-Lysine Monohydrochloride
E. I. duPont de Nemours & Company, Wilmington, Delaware
Magnesium Silicate (Asbestine)
International Talc Co., Inc., 9O West St., New York 6, N.Y.

Menthanyl Acetate
Givaudan-Delawanna, Inc., 321 W. 44h St., New York 36, N.Y.

Methionine Metallic Sodium

U.S. Industrial Chemical Co., 99 Park Ave., New York 16, N.Y.
Methyl Para-hydroxybenzoate
Chemo Puro Mfg. Corp., 26-32 Skillman Ave., Long Island City 1, N.Y.
Micro-Cel
Johns-ManviJle, Box 60, New York 16, N.Y.

Minerals, Colors, Pigments, and Chemicals

Whittaker. Clark & Daniels, 100 Church SL, New York 8, N.Y.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 273

Miranol "MM"
The Miranol Chemical Co., Inc., 277 Coit St., Irvington, N.J.

Mono Sodium Glutamate

International Minerals & Chem. Corp., Chicago 6, Ill.

Morpholine
Carbide and Carbon Chemicals Co., 30 East 42nd St., New York 17, N.Y.

Muguet Aldehyde
Van Ameringen-Haebler, Inc., 52l West 57th St., New York 19, N.Y.

Muguet Fleur
Givaudan-Delawanna, Inc., 321 W. 44h St., New York 36, N.Y.

Myristic Acid
Aceto Chemical Co., Inc., 404
0 Lawrence St., Flushing 54, N.Y.

Myrj 52
Atlas Powder Company, Wilmington 99, Delaware

Nekal BX
General Aniline & Film Corp., 435 Hudson St., New York 14, N.Y.

Ninol AA62
Stepan Chemical Company, 20 N. Wacker Drive, Chicago 6, Ill.

Non-Fat Dry Milk Solids

American Dry l\filk Institute, Inc., 221 N. LaSalle St., Chicago I, 111.

Nulomaline
American Molasses Co., 120 Wall St., New York 5, N.Y.

Octadienol 1473
Polak', Frutal Works, Middletown, N.Y.
Okie Acid
Emery Industries, Inc., Carew Tower, Cincinnati 2, Ohio
274 PRACTICAL AND INDUSTRIAL FORMULARY

Oleic Monoethanolamine
Carbide and Carbon Chemicals Co., 30 E. 42nd St., New York 17, N.Y.

Oleyl Alcohol, N.F.

Aceto Chemical Co., Inc., 40-40 Lawrence St., Flushing 54, N.Y.

Oleyl Oleate
Croda, Inc., 15 E. 26th St, New York 10, N.Y.
Oleyl Oleate (Cetiol JI)
Fallek Products Co., Inc., 165 Broadway, New York 6, N.Y.
Olive Oil Fatty Acid Monoethanolamide
Dutton and Reinish, Ltd., London, England
Optical Dye
General Dyestuff Corp., 435 Hudson St., New York 14, N.Y.
Organic Chemicals
Carbide and Carbon Chemicals Corp., 30 E. 42nd St., New York 17, N.Y.

Oxidized !ti icrocrystalline IJ'ax

Bareco Wax Co., P.O. Box 2009, Tulsa, Oklahoma
Palatone
The Dow Chemical Co., Midland, Michigan
Pearl Essence
Argenta Products Co., Sea St., Eastport, )f aine

Pectin, Powdered
Speas Company, Kansas City 1, Missouri
Pendit CA
Rayette, Inc., Chem. Division, 261 E. 5th St., St. Paul 1, Minn.

Petroleum Products
Atlantic Refining Co., Philadelphia 1, Pa.
L. Sonneborn & Sons, Inc., New York 10, N.Y.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 275

Phantolid
Polak' Frutal Works, Middletown, N.Y.
Pharmaceuticals
Chas. L. Huisking & Co. Inc., 417 Fifth Ave., New York 16, N.Y.
Heyden Newport Chemical Corp., 342 Madison Ave., New York 17, N.Y.
Monsanto Chemical Co., 1700 S. Second St., St. Louis, Mo.

Phosphates
Victor Chemical Works, 155 N. Wacker Drive, Chicago 6, Illinois

Phosphates and Fluorides

Blocbon Chemical Co., Joliet, UL
Victor Chemical Works, 155 N. Wacker Drive, Chicago 6, Ill.

Piperonyl Butoxide
Fairfield Chemical Division, 1701 Patapsco Ave., Baltimore, Md.

Polyethylene Glycol 4000

Carbide and Carbon Chemicals Co., 30 E 42d S., New York 17, N.Y.

Polyethylene Glycol 400 Distearate

Glyco Chemicals, Div. of Chas. L. Huisking & Co., Inc., 417 Fifth Ave.,
New York 16, N.Y.
Kessler Chemical Co., Inc., State Rd. & Gottman Ave., Philadelphia 35, Pa.

Polyoxyethylene Ester of Fauy and Resin Acids

(Rene 20)
Atlas Powder Company, Wilmington 99, Delaware
Polyoxyethylene Lauryl Ether (Brij 35)
Atlas Powder Co., Wilmington 99, Delaware
Polyoxyethylene (40) Stearate
Atlas Powder Company, Wilmington 99, Delaware

Polyterge 102
Knapp Products, Inc., Lodi, N.J.
276 PRACTICAL AND INDUSTRIAL FORMULARY

Polyvinylpyrroldone (PVP) lodine; PVP Type NP

General Aniline & Film Corp., 435 Hudson St., New York 14, N.Y.

Precipitated Chalk
H. J. Baker & Bros., 600 Fifth Ave., New York 20, N.Y.
Procaine Borate
Richmond Chemical Corp., 1741 Richmond Terrace, Staten Island 10, N.Y.

Propylene Glycol Monolaurate

Glyco Products Co., Inc., Empire State Bldg., New York 1, N.Y.

PP.Vinyl Acetate
General Aniline and Film Corp., 230 Park Ave., New York City, N.Y.

Quaternary Ammonium Compound

Atlas Powder Company, Wilmington 99, Delaware

Rene 690
Atlas Powder Company, Wilmington 99, Delaware

Rotenone
S. B. Penick & Co., 100 Church St., New York 8, N. Y.

Sea Kem Irish Moss Extractive

Kem Products Co., Inc., 229 High St., Newark, N.J.

Seakem Type 104 Stabilizer

Seaplant Chem. Corp., 63 David St., New Bedford, Mass.

Shellac
The Montrose Corp., 138-A.4ls St., Brooklyn 32, N.Y.

Silicates
Philadelphia Quartz Co., Philadelphia 6, Pa.

Silicone Fluid 555

Dow-Corning Corp., Midland, Michigan
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 277

Silicones
Dow-Coring Corp., Midland, Michigan
General Electric Company, Waterford, N.Y.
Sipon ES
American Alcolac Corp., 3440 Fairfield Rd., Baltimore 26, Md.
Soapmakers' Materials
Innis Speiden & Co., Inc., 120 Lexington Ave., New York 17, N.Y.
Philadelphia Quartz Co., Philadelphia 6, Pa.
Welch, Holme & Clarke Co., Inc., 439 West St., New York 14, N.Y.

Sodium Aluminum Chlorhydroxy Lactate Complex

40% Solution
Reheis Co., Inc., Berkeley Heights, New Jersey
Sodium Ehoxylated Lauryl Alcohol Sulfate Paste
American Alcolac Corporation, 3440 Fairfield Rd., Baltimore 26, Md.

Sodium Hexametaphosphate
Blackson Chemical Co., Joliet, Illinois
Sodium Lauryl Sulfate
Aceto Chemical Co., Inc., 40--40 Lawrence SL, Flushing, N.Y.
Sodium Lauryl Sulfonate
Marchon Products Ltd., Whitehaven, England

Sodium or Potassium Zirconium Lactate

Titanium Alloy Mfg., Division of National Lead Co. and the Titanium
Zirconium Co., 111 Broadway, New York 6, N.Y.
Sodium Stearate
Merck & Co., Inc., Rahway, N.J.
Solvents
Kessler Chemical Corp., 11th Ave and W. 26th St., New York, N.Y.
Sorbic Acid
Carbide and Carbon Chemicals Company, New York City, N.Y.
278 PRACTICAL AND INDUSTRIAL FORMULARY

Sorbtan Monooleate (Span 80)

Atlas Powder Co., Wilmington, Delaware

Sorbitol
Merck & Co., Inc., Rahway, N.J.

"Sorbo"
Atlas Powder Co., Wilmington 99, Delaware

Sablizers and Emulsifiers

Cherry-Burrell Corp., Cedar Rapids, Iowa

Stabilizer, Liquid
American Food Laboratories, 1000 Stanley Ave., Brooklyn 8, N.Y.

Stabilizer /or Ice Cream

Stein-Hall, 285 Madison Ave., New York 17, N.Y.
Germantown Manufacturing Co., 5100 Lancaster Ave., Philadelphia 31,
Pa..
Staley's Corn Syrup
A. E. Staley Manufacturing Co., Decatur, Illinois
Standard Vegetable Shortening
E. F. Drew & Co., 15 E. 26th St., New York, N.Y.
Stearic Acid
Atlas Powder Co., Wilmington 99, Delaware

Stearyl Alcohol U.S.P.

Aceto Chemical Co., Inc., 4040
Lawrence St., Flushing 54, N.Y.

Sulfonated Oils
Jacques Wolf & Co., Passaic, N .J.

Sulfur, Colloidal
Mann Fine Chemicals, Inc., 136 Liberty SL, New York 6, N.Y.
APPENDIX Ci ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 279

Super Hartolan
Croda Ltd., 15 East 26th SL, New York 10, N.Y.
Talc, Powdered Minerals, Etc.
Charles B. Chrystal Co., Inc., 53 Park Pl., New York 7, N.Y.
Tamms Silica Co., 228 N. LaSalle St., Chicago 1, Ill.

Teepol
Shell Chemical Div. Shell Union Oil Corp., 100 Bush SL, San Francisco,
Calif.
Tegin (Glyceryl Monostearate, Self-Emulsifying)

Tegosept M & P
Goldschmidt Chemical Corp., 153 Waverly Place, New York 14, N.Y.

Tergitol Nonionic NPX

Carbide and Carbon Chemicals Co., 30 E. 42nd St., New York 17, N.Y.

Tetrahyd ronaphJhalene
Baird Chemical Corporation, 10 West 33rd St., New York 1, N.Y.
Texapon BS
Texapon CS
Fallek Products Co., 165 Broadway, New York 6, N.Y.
Texofor A6
Clovers Ltd., Wortley Low Mills, Leeds 12, England
Trethanolamine
Carbide & Carbon Chemicals Corp., 30 E. 42nd S., New York, N.Y.
Dow Chemical Co., Midland, Mich.

Trethanolamine Lauryl Sulfate

American Alcolac Corporation, 3440 Fairfield Rd., Baltimore, Md.

Triethanolamine Ricinoleate
Philipp Brothers Chemicals, Inc., 37-39 Wall St., New York 5, N.Y.
The Baker Castor Oil Co., 118-122 Broadway, New York 5, N.Y.
280 PRACTICAL AND INDUSTRIAL FORMULARY

Triton X-101
Rohm & Haas Company, Washington Square, Philadelphia 5, Pa.

Tuberose Extra Fine

Fritzsche Bros., Inc., 76 Ninth Ave., New York 11, N.Y.
Tuberyl Acetate
Verona Chemical Co., 26 Verona Ave., Newark 4, N.J.
T'ween "20
Atlas Powder Co., Wilmington 99, Delaware

Ultrapole S
Textilana Corporation, 12607 Cerise Ave., Hawthorne, Calif.

Undecylic Acul
The Baker Castor Oil Co., 40 Ave. A, Bayonne, N.J.

VaniUi.dine Acetone
F. Ritter & Company, 4001-4009 Goodwin Ave., Los Angeles 39, Calif.

Veegum H.V.
R. T. Vanderbilt Co., 230 Park Ave., New York 17, N.Y.

Vegetable Oils, Animal Fats, Fatty Acids, and Alkalies

Welch, Holme & Clark Co., Inc., 439 West St., New York 14, N.Y.
Veronol Aldehyde
Verona Chemical Co., 26 Verona Avenue, Newark, N.J.
WV ersalide

Gh·audan-Delawanna, Inc., 321 W. 44th St., New York 36, N.Y.

Versene a,
The Dow Chemical Co.• Midland, Michigan

Waxes BI, F, O, OM, OP, S

Wax & Rosin Products, 42 Broadway, New York 4, N.Y.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 281

Vases (Carnauba, Ceresins, Ozokerites, Etc.)

E. A. Bromund Co., 256 Broadway, New York 13, N.Y.
Koster Kennan, Sayville, N.Y.
Will & Baumer Candle Co., Inc., Syracuse, N. Y.

JPecobee R & Hychol

ecobee SS
E. F. Drew & Co., Inc., 15 E. 26th St., New York 10, N.Y.

ood Flour
National Sawdust Co., 69 N. 6th St.. Brooklyn. N. Y.

Yang-Yang Oil Bourbon

Fritzsche Bros. Inc., 76 Ninth Ave., New York II, N.Y.

line and Magnesium Stearates

M. WV. Parsons-Plymouth, Inc., 59 Beekman St., New York, N.Y.

Zinc Oxide, U.S.P.

The New Jersey Zinc Co., 160 Front St., New York, N. Y.

Zinc Undecylenate
Baker Castor Oil Co., 118-122 Broadway, New York 5, N.Y.

Aerosol Valves
Oil F.quipment Laboratories, Inc.. 600 Pearl St., Elizabeth, N.J.
The Risdon Manufacturing Co., Naugatuck, Conn.

All Metal Circle Sifter

Allis-Chalmers, Industrial Equipment Division, Milwaukee l, Wisc.

Autoclaves
Alco Product Div. of American Locomotive Co., Dunkirk, N.Y.

Aluminum Boxes
New Jersey Aluminum Co., Newark, N.J.
282 PRACTICAL AND INDUSTRIAL FORMULARY

Boles, Glass Jars, Ec.

Carr-Lowry Glass Co., Baltimore 3, Md.
Hazel Atlas Glass Co., Wheeling, W. Va.
Kimble Gius Co., Toledo I, Ohio
Owens-llJinois Glass Co., Toledo 1, Ohio
Swindell Bros., Baltimore, Md.

Candy Cooker and Mixer

Savage Bros. Co., 2638 Gladys Ave., Chicago 12, Ill.

Cans and Tin Boxes

American Can Co., 100 Park Ave., New York, N.Y.
Continental Can Co., 633 Third Ave., New York 17, N.Y.
Crown Can Div. of Crown Cork & Seal Co., Erie Ave. and H St., Phila-
delphia, Pa.
Caps (Molded and Metal)
Armstrong Cork Co., Lancaster, Pa.
Collapsible Tubes
A. ff. Wirz, Inc., 4th and Palmer Sts., Chester, Pa.
New England Collapsible Tube Co., 3132 S. Canal St., Chicago, Ill.
Colloid Mills
Chemicolloid Labs., 30 Church St., New York 7, N.Y.
Charles Ross & Son Co., 152 Classon Ave., Brooklyn 5, N.Y.
Driers
Witco Chemical Co., 122 East 42nd SL, New York 17, N.Y.
Dustless Blenders
Sturtevant Mill Co., 106 Clayton St.. Boston, Mass.

Tillering, Filling, Alixing Machinery

Alsop Engineering Corp., 305 Cass SL, Milldale, Conn.
F. J. Stokes Machine Co., Philadelphia 20, Pa.
Karl Kiefer Machinery Co., Cincinnati, Ohio
The J. H. Day Co. Inc., 1149 Harrison A\'e., Cincinnati, Ohio
The Hobart Manufacturing Co.. Troy, Ohio
U. S. Bottlers Machinery, Chicago 18, Ill.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 283

Filler Paper and Fibering Aids

August Giese & Son, 300 Fourth Ave., New York 16, N.Y.
Ertel Engineering Corp., Kingston 1, N. Y.
The Filter Paper Co., 2442 S. Michigan Ave., Chicago, Ill

Glass-Lined Tanks
The Filter Paper Co., 2442 S. Michigan Ave., Chicago 16, Ill.
Pfaudler Co., 1000 West Ave.. Rochester 3, N.Y.

Hand Refractometer
Bausch & Lomb Optical Co., Rochester 2, N.Y.
Homogenizer
Ultrasonic Company, 198 Pacific St., Newark, N.J.
Kettles & Vacuum Kettles
Hamilton Copper & Brass Works, Inc., Hamilton, Ohio

Laboratory Apparatus
Eimer & Amend, 633 Greenwich St., New York 14, N.Y.
Scientific l\faterials Co., Pittsburgh, Pa.
Laboralory Mill.J
American Pulverizer Co., 1131 Macklind Ave., St. Louis 10, Mo.
Lipstick Containers
The Plume & Atwood Mfg. Co., Waterbury, Conn.
Molds and Dies
Progressive l\fachinery Works, 137 W. 22nd St., New York 11, N.Y.
A. Cavalla, Inc., 163 W. 18th St., New York 11, N. Y.
Moulder & Filler
Excelsior Industrial Corporation, 611 W. 43rd St., New York 36, N.Y.
New Dial Type Candy Thermometer
Oringer l\fanufac-turing Co., 154 State St., Boston, Mass.
New pH Meter
Dairyland Food Laboratories, Inc., Waukesha, Wisconsin
284 PRACTICAL AND INDUSTRIAL FORMULARY

Paper Boxes
Hinde & Daugh, 4803 Decatur St., Sandusky, Ohio

Pocket pH Meter
Beckman Instruments Inc., Fullerton I, California

Pocket Re/ractometer
National Instrument Co., 5005 Queensbury Ave., Baltimore 15, Md.

Portabl.e JI ixer
( 3 Speed, No Clamping, 175, 325, 575 R.P.M.)
Consolidated Siphon Supply Co., Inc., 24 Wooster St., New York 13, N.Y.

Scales
The Exact Weight Scale Co., 935 W. 5th Ave., Columbus 8, Ohio

Soapmakers' Machinery
Houchin Machinery Co., Inc., Hawthorne, N.J.
Newman Tallow & Soap Machinery Co., Chicago 9, 111.

Stainless Steel Kettles

B. H. Hubbert & Son, Inc.. Baltimore 24, Md.
Lee l\letal Products Co., Inc., 418 Pine St., Philipsburg, Pa.

Stainless Steel Tanks

Arthur Colton Co., 3400 E. Lafayette St., Detroit 7, Mich.
Metal Glass Products Co., Belding, Mich.
The Filter Paper Co., 2442 S. Michigan Ave., Chicago, 111.

Starch Trays
Baywood !\tfg. Co., Inc., 2757 Stillwell Ave., Brooklyn 24, N.Y.

Ultrasonic Emulsifier
Sonic Engineering Corp., 146 Selleck St., Stamford, Conn.

Vacuum Fruit Spread Cooker

Majonnier Bros. Co., 4601 West Ohio St., Chicago 44, Ill.
APPENDIX C: ATOMIC WEIGHTS: BIBLIOGRAPHY: SUPPLIERS 285

Vials and Miniatures

Glass Industries, Inc., 10 W. 33rd St., New York 1, N.Y.
Viscosity Cups
Eimer & Amend, 633 Greenwich St., New York 14, N.Y.

Weighing and Filling Machine

Wrights' Automatic Machinery Co., Durham, North Carolina
Index

A Aluminum Methionate Astringent, 13

Amber Oil, 66
Acetylated Liquid Lanolin, 9 Ammonia, Anhydrous, 189
Acids and Bases: pll Values, 189-190 Anesthetic Cream for Bums, 207
Acid Burns, Paste for, 218 Lotion, 177
Acid Cream, 9 Anhydrous Ammonia, 189
Acne Compact, 207 Anise Drops, 86
Acute Eczema, 223 Ant Poison, 175
- Dermatitis, 223 Antibiotic Cream, 207-208
Adhesive for Cellophane Films, 1 Anti-Dandruff Rinse, 14
Adhesives, 1-2 - Lotion, 208
Aerosol Antiperspirant, 9 Anti-Fog Preparation, 189
Cologne, 9 Anti-Freeze, 189
-Hair Lacquer, 9 Anti-Midge Cream, 175
- Shampoo, 42 - Oil, 175
-- Shaving Cream, 10 Antioxidants for Essential Oils, 86
- Suntan Cream, 10 - in Foods, 86, 116
Afer-Shampoo Rinse, l0 Antiperspirant, Aerosol, 9
After.Shave Lotion, ll - Cream, 14
-, Allantoin, 12 - Powder, 14
Agar-Agar Glaze for Cakes, 84 -- Sicks, 14
- Solution, 119 Antipruritic Lotion, 208
Alcoholic Hair Dressing. 11 Antiseptic, 208
Allantoin, 11 Apfel Strudel Filling, 113
- After-Shave Lotion, 12 Apple Crunch Cake, 87
- Hand Lotion, 12 Apple Sauce Cake, 87
- Lipstick, 12 Apple Wine, Stabilization of, 87
- Night Cream, 12 Apricot Glaze, 88
All-Purpose Cream, 13 Apricot Pie Filling, 88
Ally) CycJohexane Propionate, M Aromatic Chemicals, 566 l
Almond Crescents, 8% -, in White Soap, 59
-- Pate, 85 --, Flash Points of, 60
-- Pastry, 85 Aromatic Materials, Natural, 60-62
Alopeeia Lotion, 224 Asthma, Bronchial, 223-224
Alpha Amyl Cinnamic Aldehyde, 59 Atomic Weights, International, 260-261
Alpha Furfuryl Mercaptan, 86 Astringent, Aluminum Methionate, 13
Alum Siclu, 13 - Lotion, IS
Aluminum Cleaner, 3 Automobile Oeaner and Polish, 166
287
288 INDEX

Automobile Polishes, 166-168 Butter Pecan Filling, 94

- -, Silicone, 171 Butter Sponge Cake, 95
- Stop-Leak Preparations, 202 Buttermilk Custard, 94
Butterscotch, 93
I - Icing, 94
- Topping, 94
Baby Lotion, 15, 208 Butylated Hydroxyanisole, 19
Baby Oil, 15, 208
Bazels, 88 C
Baked Goods, Shelf Life of, 150
Baking Powder Equivalents, 89 Cake, Applesauce, 87
Baldness, treatment for, 209 -, Banana, 90
Banana Cake, 90 -, Cheese, 99
-Jam, 90 -, Coffee Crumb, 107
Barbecue Sauce, 90 - Filling. 96
-- Seasoning, 90 -, Honey, 122
Barrier Cream, 16 - Icing, 96
- -, Industrial, 214 - Mascara, 19
Basic Cream Icing, 9I - Mix, Yellow, 164
- Yellow Cake, 91 -, Rum. Chiffon, 148
Bath Oils, Pine, 41 -, Spice, 155
Bavarian Cheese Cake, 91 -, Sponge, 156
Beetle, Carpet, 175 - Topping, 96
Bell Metal, 190 -, Whole Wheat, 163
Benzyl Acetate, 56 Calamine Lotion, 209-210
Bergamot Perfume Oil, 67 Calcium Cyclamate, 96
Beryllium, 190 Candy, Hard, 121
Biscuits, Peanut Butter, 139 Capsules, Water-Soluble, 203
Black Ink for Ruling, 173 Caramel Com, 97
--,Water-Resistant, 174 - Flavor, 97
Blackhead and Whitehead Lotion, 209 --, Stabilized, 156
Bleaching Cream, 16 Caramels, 97
Blood Stains, 220 Carbon Removal from Skin, 200
Boiled Icing, 92 Carnation Oil, Synthetic, 67
Borax, 190 Carpet Beetle, 175
Brus, Copper, Bronze Cleaner, 3 Cars, Cleaner for, 3
Brass and Copper Polish, 168 Casup, 98
Brull Nut Fudge Kisses, 92 Casup Stains, removal of, 220
Bre.ad, Diabetic, 110 Cedryl Acetate, 56
-, Egg. Jewish, 98, 112 Cement, Waterproof, 2
-, Peanut, 139 Cera Emulsificana. 19
-, Stuffing, 92 Ceramic Glazes, 195-196
Brilliantines, 16 Cerium Oxide, 190
-, Perfume for, 62 Cenificd Colon, for Cosmetics, 23, 27, 28,
Bronchial Asthma, 223 32, 33, 37-39
Brushless Shaving Creams, 17--18 - -, for Foods, 98
Bubble Bath Powder, 18 Challis, 98
Buns, Cheese, 99 Chamomile Extract, 19
Butter Cream Candies, Shelf Life of, 150 Cheese Buns, 99
Butter Cream, Chocolate. 103 -Cake, 99
- Icing or Filling, 93 - -, Bavarian, 91
Butter Oil, 93 - Filling for Strudel, 99
INDEX 289

- Pie, 99 Cold Wave Lotion, 22

Cherry Oil, 100 Cole Slaw, 107
Chewing Taffy, 100 Cologne, Aerosol, 9
Chiffon C.ke, Plain, 101 Cologne Stick, 70
Chiffon Pie Fillings, 101-102 Colored Foundation Cream, 29
Chiggers, Control of, 175-177 - Rinses for Hair, 32, 33
Chili Sauce, 102 Colorimf"tric Detf'rminalion of Uranium,
- -, Stains, removal of, 220 225-226
Chlorine Sanitizing Agent, 191 Compact, Acne, 207
Chlorophyll Ointment, 210 Composition of Foods. 252-259
Chocolate Butter Cream, 103 Compounding of Perfumes, 6683
- Coated Nougat Bar, 103 Concord Grape Oil, 108
-- Coating for lce Cream Bars, l03 Contents, 55.Gal. Drums, 248..249
- Fudge Icing, 10 Control of Chiggers, 175177
- Ice Cream, 125 Conversion Tables, 246- 248
- Icing, 104 Cookies, Cream Cheese, 109
Syrup, 104 -. Fruit, 117
Chocolate Topping for Ice Cream, Pies. -. Honey, 122
Cakes, 105 -, Jumble, 128
Chop Suey, 105 -, u.mon, 130
Chow Mein Noodles, 105 -. Macaroon Coconut, 131
Chro mium Polish, 169 -, Molasses Spice, 137
Cinnamic Aldehyde, 59 -, Oatmeal, 138
Cinnamon Bun Smear, 105 -, Peanut-Oatmeal, 14l
Cinnamyl Esters, 56- 57 -, Pecan, 141
Citral, 59 Cooling Emulsion, 210
Citronella), 59 - Lotion for Sunburn, 210
Cleaner, for Aluminum, 3 Copper Color, 204
-, for Brass, Copper, Bronze, 3 Corn, Caramel, 97
-, for Can (paste), 3 - Muffins, 108
-,- (shampoo ), 3 - Relish, 108
-, for Dairy Pipe Lines, 4, Corrosion Resistance of Titanium, 191
-, for Eyeglasses, 5 Cosmetics, 9-56
-, for Glasses. 5 -, Perfumes for, 62--66
-, for Rugs and Upholstery, 6 Cotton, Facts, 191-192
-, for Steam Pipes, 7 Cough Syrup for Children, 211
- and Polish, Automobile, 166 Cream, Anesthetic, for Burns, 207
Cleaning Agent, Dry, 220 -, Antibiotic; 207
Cleansing Creams, 20-21 -. Antiperspirant, 14
--, Perfumes for, 62-66 -, Barrier, 16
Cleansing Lotion, 2l -, -, Industrial, 214
Clover Flower Oil, 68 -, Bleaching, 16
Coconut Filling, 106 -, Cleansing, 20- 21
- Macaroons, 106 Cream, Foot, 212
Meringues, 106 L ight-Screening, 37
- Mounds, 106 -, Moisture, 39
- Topping, 107 -, Powder, 4l
Coffee Crumb Cake, 107 Cream, Protective. 218
- Crunch, 107 -, Shaving, 48
- Extract, 107 -, Suntan, 52
Cold Cream, 20-21 Creams, Vanishing, S4 56
--,Perfumes for, 62 - Cheese Cookies, 109
290 INDEX

- - Filling. 109 Dry Cleaning Agent, 220

- Deodorant, 25
- Filling for Sugar Wafers, 109
- Hair Rinses, 22
- Icing, Basic, 9l
- Lotion for Hair, 23
- Mascara, 23
- Polish for Furniture, 169
- Rinse for Hair, 23
- Rouge, 24
- Shampoos, 4345
- Topping, Imitation, 110
Creams, Perfumes for, 62
Creme Icing, French, 1l6
Crepe De Chine Perfume Oil, 68
Crescents, Almond, 84
Crunch Cake, Apple, 87
Custard, Buttermilk, 94
Cyclamen Aldehyde, 57
- Flower Oil, 69
Cyclotene, 123
D -, Table of, 237-241
Dairy Pipe Lines Cleaner, 4
DDT Dust, 181
-Spray, 181
Dandruff Remover and Scalp Stimulant,
24
n-Decylaldehyde (C), 58
Dehydrated Garlic, 110
Deodorant Cream, 25
- powder, 25
sick, 25
- Talcum Powder, 26
Dermatitis, Acute, 223
Dermatological Vehicle, 211
Diabetic Bread, 110
Diaper Rash Ointment, 211
Diarrhea, 211
-, Mixture for, 212
Dietetic Jam-Like Product, 110
Dimethyl Anthranilate, 57
Dipping Solution, Pearl, 199
Dishwashing Compound, 4, 192
Dog Shampoo, 223
Doughnuts, Filling for, 111
-, Glaze for, 111
Douahnuts, Sour Cream, 157
-, Whole Wheat, IM
-,Yeast-Raised, 164
Drops, Anise, 86
Dry Spaghetti Sauce Seasoning, 111
Dry-Wash for Hands, 4
Dust-Attracting Cloths, 169
Dust, Insecticide, 177
Dye Stains, removal of, 220
E
Ear Drops, 212
Ear Mange, 224
Eau de Cologne 0il, 69
Eczema. Acute, 223
Egg Twist, Jewish, 112
Electroless Plating of Nickel, 192-193
Emollient Oil, 26
Emollient Vanishing Cream, 26
Emulsion, Cooling, 210
Enamel, Nail, 39-40
English Fruit Cake, 112
Ephedrine Sulfate Jelly, 212
Equivalents, Baking Powder, 89
Essential Oils. Antioxidants for, 86
Eihoxylun, 26
Ethyl Alcohol, to Detect, 231-232
Ethyl Amyl Ketone, 57
Exterior Paints, 204-205
Eye Cream, 27
Eye Lotion, 27
Eye Shadow Pencil, 27
Eyebrow Pencil, 27
Eyeglass Cleaner, 5
F
Face and Hand Lotion, 28
Face Mask, Hollywood, 35
Face Powder, 28
-, Perfumes for, 63-64
-, Perfuming of, 28, 64
Facial Cream, Foam Wash, 29
FaJJout Shelters, 201
Fig Bars, 112
- Filling for Cookies, 13
- Jam for Fig Ban, 113
Filling, for Apfel Strudel, 113, 158
, Buttercream, 93
-, Butter Pecan, 94
-, Cake, 96
-, Coconut, 106
-, Cream Cheese, 109
INDEX 291

-, Doughnut, Ill General Purpose Polish, 170

-, Lemon Cream, 129 German Honey Cake, 123
-, Pizza, 145 Germicides for S04p, 29, 195
-, Ravioli, 113 Ginger Ale Oil, 119
Firelighter, Odorless, 198 Gingerbread, 120
Flash Points, Aromatic Chemicals, 60 - Mix, 164-165
Flavor Compounds, ll3 Glass Cleaner, 5
Flexible Glue, 1 Glau, Apricot, 88
Floor Polishes, 169 -, for Baked Goods, 120
Floral Sachets, 70 -, for Banana Cream Pies. 120
Florentines, ll4 -, for Cakes, Agar-Agar, 84
Flour for Frozen Pies, 114 -, for Douahnuts, 111
Fluffy Icing, 114 -, for Fruit Cakes, 121
Foam Wash Facial Cream, 29 ,for Hams, 121
Foliage, Presening of, 199 -, Orange, 138
Fondant, 115 --, Pectin, 142
-- Brazil Nut Fudge, 92 -, Pineapple, 143
Food Antioxidants, 86, 116 -, Rum, 149
- Colors, Certifed, 98 -, for Strawberry Pie, 158
- Products, 84-165 -, Tapioca Flour, 159-160
Foot Cream, 212 Glazes for Ceramics, 195-196
- Powder, 212-213 Glue, Flexible, 1
Fougere Oil, 70 - for Bookbinding. 1
Foundation Cream, Colored, 29 Glycerin as Stain Remover, 221
Frappe, 116 - Viscosity, 196
French Creme Icing, 116 Glyc.erin-Graphite Lubricant, 196
- Fried Popcorn, 116 Glycerite of Starch, 2, 213
- Salad Dressing, Powdered, 146 Glyceryl Borate, 1
Frozen Dessrrt, 117 Grape Oil, 108, 121
Frozen Pie Flour, 114 Gravimetric Determination of Thorium,
Fruit Cake, Engl uh, 112 228-231
- Cookies, 117 Greaseless Hand Cream, 29
-Stains, removal of, 221 Gum Tragacanth, 6l
Fudge, 117-118
-Bar, 118
- Base, 118 "
-, Brazil Nut, 92 Hair Bleach, 30
I cing, 119 - Cream Lotion, 23
Fungus Infection, Lotion for, 213 - Cream Rinse, 23
Furniture Polish, 170 -- Dressings, l, 30-31
- -, Cream, 169 - Lacquer, Aerosol, 9-10
- -, Silicone, 171 - Lotions, 31
Furunculosis, Lotion for, 216 - Pomade, 32
--,Pressing Oil for Negroes, 42
G Hair Rinses, Colored, 32-33
,Cream, 22-24
Gangrene, treatment for, 213 - -, Liquid, 32
Gardenia Flower Oil, 70-71 - -, Powdered, 33
Gardenia (for Soaps), 71 Hair Wash for Lice, 216
Garlic, Dr.hydratrd, 110 Hlalvah Candy, 121
Geiger Counter, 227 Hand Cleaners, Waterless, 7-8
Gems and Jewels, 193-195 -Cream, 33
292 INDEX

- -, Greaseless, 29 J
--,Protective, 42
- Lot ions, 33-35 Jam-Like Producl, Dietetic, 110
- -, Allantoin, 12 Jams, 90, 128
- Soap, Liquid, 5-6 Jasmin Absolute, 72-73
Hard Candy (Coffee), 121 - and Neroli, 59
Hollywood Face Mask, 3536 - for Brilliantine, 75
Honey Cakes, 122-123 - for Soaps, 73-74
-Cookies, 122-123 - Oil, 74-75
-Paste, 123 - White, 73
-. Surgical Dressing. 196 Jelly, Ephedrine Sulfate, 212
Honey, Synthetic, 72 Jelly Rolls, 128
House Paint, 204 Johnson Grass in Cotton, 196
llydrocortisone Ointment, 213 J onquille Flower Oil, 75
Hydrogen Peroxide in Milk, test for, 232 J umhle Cookies, 128
Hydrophilic Ointment Base, 214
Hydroxymethylcyclopente-none, 123 K

I Kaiser Rolls. 129

Kisses, 92, 129
Ice Cream, 125 -, Brazil Nut Fudge, 92
Bars, Chocolate Coated, 103
-. Chocolate, 125 L
- Mixes, 124-125
- Stabilizers, 126 Lanette Wax, 36
with Vegetable Oil, 126 Lanolin Derivatives, 36
Icing, Boiled, 92 Lather Shave Cream, 36
,Buttercream, 93 Laundry powder, S
-, Butterscotch, 94 Lauric Aldehyde (C,), 58
-,Cake, 96, 127 Lavender ( for Soaps) , 76
, Chocolate, 104 Lavender Oil, Artificial, 75
-, Fluffy, 114 Layer Cake Icing, 127
-- for Cookies, 126 Leg Make-up, 37
- for Dipping, 126 Lemon Chiffon Pie, 129
- for Doughnuts, 126 - Cookies, 130
- for Pies. 127 -Cream Filling, 129
for Wedding Cake, 127 - Crunch, 130
--,Fudge, 104, 119 Lemon Oil Stabilizers, 130
lnccn.st•, 72 Lemonade Powder, 130
Industrial Banier Cream, 214 Lice Infestation, 216
Infestation, Lice, 216 -, Hair Wash for, 216
Ink, for Porcelain, 174 Light-Screening Cream, 37
Inks for Ruling, 172-173 Lilac Oil, 76
Ink Stains, removal of, 221 Lily of the Valley, 76-77
Insect Repellents, 178-179 Liniment, Stimulating, 224
Insecticides, 177-178 Linzer Torte, 131
lntr.mational Atomic \\'rights, 260-261 Lipstick, 37-38
Interrelation, Units of Measurement, 242- -, Allantoin, 12-13
245 -, Colors for. 38
Invert Syrup, 128 -, Perfumes for, 65
Iodine Solution, 215 Liquid Deodorants, 24-25
Isosafrole, 57 - for Floors and Walls, 5
INDEX 293

- Hair Rinses, 32 Mazetta, 118

- Hand Soap, 5 Measures and Weights, U.S., 234-236
- Insect-Repellents, 179 Measure of Contents, 55-Gal. Drums, 248-
- Lanolin, Acetylated, 9 249
- Make-up, 38 Menthol Lotion, 217
- Metal Polish, 170 Meringue, 135
- Scrub Soap, 6 Meringue Powder, 135
- Shampoos, 454 7 --, Whip, 162
- Solvent Polish, 171 - Shells, 136
Lotion, After-Shave, 11 Meringues, Coconut, 106
-, for Alopecia, 224 Metal Cleaner, 6
, Anesthetic, 177 Metal Polish, Liquid. 170
-, Anti-Dandruff, 208 Metallic Sodium, 196
-, Antipruritic, 208 Methyl Heptine Carbonate, 57
, Astringent, 15 Mexican Bean Beetle Control, 179-180
-, Baby, 15, 208 Mildew Prevention and Removal, 182-
-, for Blackheads, 209 185
-, for Boils, 216 Mildew-Resistant Chemicals, 183-184
-, Calamine, 209-210 Milk Sponge Cake, 136
--, Cleansing, 21 Mincemeat, 136
-, Cold Wave, 22 Mineral Filler, 39
Lotion for Dermatological Medications, Mired Spice, 155
215-216 Moisture Cream, 39
-, Face and Hand, 28 Moisture and Fat in Cocoa, to Determine,
--, Menthol, 217 232
-, Preshave, 41-42 Molasses, 197-198
-, for Seborrhea, 224 - Spice Cookies, 137
-, Suntan, 52-53 Mounting Medium for Microscopic Slides,
-, for Whiteheads, 209 198
Low-Calorie Soft Drinks, 131 Muffins. Com, 108
Lubricant, Glycerin-Graphite, 196 Mushroom Chop Surey, 137
L-Lysine, 131 - Spray, 185
Musk Xylene, 59
M Mustard Stains, Removal of, 220
Myristaldehyde ( c ),58
Macaroon Coconut Cookies, 131
- Crunch Topping. 131-132
Macaroons, Coconut, 106 N
Magnolia Flower Oil, 77
Make-up, Liquid, 38-39 Nail Enamel, 39-40
Mange, Ear, 224 Nail Polish Removers, 40
Maple-Cream or Butter, 132 Narcissus Flower Oil, 77-78
Marking Ink for Porcelain, 174 Natural Aromatic Materials, 6<Hil
Marshmallow, 132-133 Neroli Flower Oil, 78
- Creme, 133 - for Soap, 79
- Powder, 133, 134 Niacin in Coffee, 137
Marshmallow Topping, IM Night Cream, Allantoin, 12
Marshmallows, 133-134 n.Nonylaldehyde (C,), 58
Mascara, Cake, 19 Noodles, 137
-, Cream, 23 , Chow Mein, 105
Massage Cream, Rolling, 42 Nougat Bar, Chocolate-Coated, 103
Matzoth Sponge Cake, 135 Nut Brinle, 137
294
0 Peel Paste, 2
Oakmoss Tincture, 61
Oatmeal Cookies, 138
n-Octylaldehyde (C,), 58
Odorless Firelighter, 198
Office Paste, 1
Oil, Baby, 15, 208
-. Emollient, 26
Oils, Suntan, 53
Ointment, Chlorophyll, 210
-, Diaper Rash, 211
-, Hydrocortisone, 213
-, Poison Ivy, 218
- Base, Hydrophilic, 214
- Base, Washable. 217
Oleyl Oleate, 40
Orange Flower Oil, 79
-- Glaze, 138
-Syrup, 138
Orchid Flower Oil, 79
, Pickling Bath for Metals, 199
Paint, House, 204
- Remover, 198
-, Window, 206
Paints for Exterior, 204-205
- for Structural Steel, 205
Paste, for Acid Bums, 218
-, Almond, 85
-,for Labeling Tin, 2
-, for Of&ces, 1
-, Tooth, 219
Pastry, Almond, 85-86
-Shells, 138
Pea Aphid Control, 180-181
Pea Weevil Control, 181-182
Peach and Apricot Oil, 139
Peach Filling, 140
Peanut Bread, 139
- Brittle, 139-140
-Oatmeal Cookies., 141
Peanut Butter Biscuits, 139
- - Cookies, 140
- - Muffins, 14l
Pearl Dipping Solution, 199
Pecan Cookies, 141
- Pies, 142
- Wafers, 142
Pectin Glaze, 142
INDEX
Pencils, Styptic, 219
Pepper-Onion Relish, 142
Perfumes., 56-83
-, for Brilliantines, 62
-, Compounding of, 66--83
-, for Cosmetics, 62-66
-, for Creams, 62-63
-, for Face Powder, 6364
-, for Fly Spray, 66
-, for Germicides, 66
-, for Lipsticks, 65-66
-, for Shampoos, 66
-, for Soaps, 66
Perfuming of Face Powders, 28, 64
Permanent Wav Solution, 22, 4l
Peroxides in Organic Liquids, to Detect,
232
Petitgrain Oil, 80
Pharmaceutical and Proprietary Prepara-
tions, 207-219
Piccalilli, 142
Pie, Cheese, 99
-, Lemon Chiffon, 129
-, Meringue for, 143
-, Pecan, 142
Pie Crust, 143
-, Pizza, 144
-, Yellow, 165
Pie Dough, Pizza, 144
Pie Filling. Apricot, 88
-, Chiffon. 101-102
-, Pineapple, 144
--, Pumpkin, 147
Pine Bath Oils, 41
Pine Oil Cleaner, 6
Pineapple Glaze, 143
- Oil, 144
- Pie Filling, 144
Pma Filling, 145
- Pie Crust, 144
- Pie Dourh, 144-145
Plants, Preserving of, 199
Plating of Nickel, Electroless, 192-193
Poison, Ant, 175
Poison Baits, 186-188
Poison Ivy Ointment, 218
Poli.sh, Automobile, 166-168, 171
--, Brass and Copper, 168
-, Chromium, 169
-, Floor, 169
INDEX 295

-, Furniture. 170 - of Rust from Cement, 222

-, General Purpose, 170 - of Stains, 220-222
-, Liquid Sol vent, 171 -of Warts, 219
-, Meta], 168-170 Repellents, Insect, 178-179
-, Shoe, 171 -, Termite, 182
-, Silicone, 168, 171 Rime, Alta-Shampoo, 10--11
Polishing Paste, 171 -, Anti-Dandruff, 14
Polyethylene Glycols, 4l -, Colored, 32-33
PolY"inylpyrrolidone-lodine, 185 -, Cream, 23
Popcorn Balls, 145 Roast Beef Loaf, 148
Popcor, French Fried, 116 Rodents and their Control, 186-188
Potassium Metabisulfte, 145 Rolling MaMage Crt-am, 42
Potassium Pennanpnate · Stains, Removal Rolls. Jelly, 128
of, 221 ---, Kaiser, 129
Pound Cake, 145 Rose Absolute, Synthetic, 80
-, Flavor for, 146 Rose Oil, 80-82
Powder, Antiperspirant, l4 Rose Otto, Synthetic, 81
-, Bubble Bath, 18 Rotenone Dust, 180
-Cream, 41 Rouge, Cream, 24
- Deodorant, 25 Rubber Contt"nt, lo Determinr, 233
Powder, Foot, 212-213 Rugs and Upholstery Oeaner, 6
Powdered French Salad Dressing, Season- Ruling Inks, 172-173
ing, 146 -, Water-Resistant, 174
- Hair Rinses, 33 Rum Cake Finish, 149
Preservatives for Cosmetics, 40 - Chiffon Cake, 148-149
Preserving Plants and Foliage, 199 - Glaze, 149
- Starfish, 199 Ru.st Removal from Cement, 222
Presbave Lotion, 41 Rust Remover, 7
Pressing Oil, for Negroes, 42 Rye F1our Bread., 149
Prevention of Mildew, 183
Protective Creams, 42, 218 I
Pu Pastry, 146
Pure Vanilla Flavor, 147 Sallower Oil, 218
Pumpkin Pie Filling. 147 Salad Dressing, 150
SaJicylates, 59
Q Salt Substitute, 150
Sanitizing Agent, 191
Quatemary Ammonium Compound, 200 Sauce, Barbecue, 90
Quince Seed Mucilage, 34 -. Chili, 102-103
Scintillation Counter, 228
I Scrub Soap, Uquid. 6
Sealing Agent for Laboratories, 200
Radioactive Fallout, 200 Seasoning, Barbecue, 90
Raisin F'aJlins. 141 -, French Salad, 146
Raspberry 0il, 148 Seborrhea Lotion. 224
Ravioli Filling, 113 Shampoo, Aerosols, 42
Rayon Stiffener, 201 - Base, 42
Relish, Com. 108 -, Cream, 4345
-, Pepper.Onion, 142 - Doc, 223
- Stains. Remo•al of. 220 -, Hair Conditioner, 48
Removal of Carbon from Skin, 200 -, Liquid, 45-47
-- of Mildew, 184-185 -, Perfume for, 66
296 INDEX

- Thickener, 48 Strawberry Oil, 158

Shave Cream, Lather, 36 Strawberry Pie Glaze, 158
Shaving Creams, 484 9 Structural Steel Paints, 205
-, Aerosol, 10 Strudel Dough, 158
--, Brushlea, 17-18 Srude] Filling, 99, 158
Shelf Life, Baked Goods, 150 Stuffing, Bnad, 92
-, Butter Cream Candies. 150 -, for Turkey, 159
Shelters from Fallout, 201 Styptic Pencils, 219
Sherbet Mis with Yogurt, 151 Sugar Substitute, 159
-, Powder, 151 Sunburn Cooling Lotion, 210
Shoe Polish, 171 Sunburn Preventives, 51
Silicone Polishes, 171 Sunscreens, 495 0
Simple Syrup, 120, 151 -, Evaluation of, 50
Skin Bracer, 49 Indices, 50-51
-- Freshener, 49 Suntan Creams, 10, 52
Soap, Bubble Solution, 201 - Lotions, 52-53
-,Germicides for, 29 - Oils, 53
-, Perfumes for, 66 Syrup, Chocolate, 104-105
Soap, Tar, 53 -, I nvrrt, 128
Soap, Transparent, 54 -, Orange, 138
-, Wlaite, 203 -, Simple, 120, 151
Sodium Tripolyphosphate, 49 -, Sorghum, 151
Soft Freeze Mix. 153
Solder for Stainless Steel, 201
Solvent Polish, Liquid, 171
Sorghum Syrup, 151 Tabasco Sauce, 159
'
Sorgo and Manufacture of Syrup, 151-153 Table of Equivalents, 237-241
Sour Cream Doughnuts, 157 Tables of Conversion, 246-248
Sour Dough, 149 Taffy, 100, 159
Sources of Supply, 262-285 Talcum Powder Deodorant, 26
Soy Flour, 153-155 Tapioca Flour Glaze, 159
Spaghetti Sauce Seasoning, Dry, 111 Tar Soap, 53
Spice Cake, 155 Tarare Sauce, 160
Spice Combination for Apple Butter, 155 Tearose Oil, 83
Spice Mixture for Stuffings, 155 Termite Repellents, 182
Sponge Cake, 95-96, 156 Test, Ethyl Alcohol, 231
Sponge Drops, 156 -, Hydrogen Peroxide in milk, 232
Spray for Mushrooms, 185 --, Moisture and Fat in Cocoa, 232
Stabilization of Apple Wine, 87 -, Peroxides in Organic Liquids, 232
Stabilized Caramel, 156 -, Rubber Content of Plant Specimens,
Stain Removers, 220-222 233
Stainless Steel Solder, 201 -, Thorium in Monazite Sand, 228-231
Starfish Preserving, 200 -, Uranium in Ores, 227-228
Steam Pipes, Cleaner for, 7 Tincture of Oakmoss, 6l
Sterilizing of Water, Quick Method, 201 Titanium, 202-203
Stiffener for Rayon, 201 -, Corrosion Resistance of, 19]
Stimulating Liniment, 224 Tobacco Stains. removal of, 222
Stock Icings, 157 Tooth Paste, 219
Stoddard Solvent, uses of, 4, 169, 202 Topping, Butterscotch, 94
Stop-Leak Preparations for Automobiles, , Cake, 96
202 -, Coconut, 107
Strawberry Chiffon Pie. 157 -, Marshmallow, 134
INDEX 297

Tragacanth Gum, 61 w
Transpuent Soap, 54
Tuberose Flower Oil, 83 Wafers, Pecan, 142
Turkey Stuffing, 159 Warts, Removal of, 219
Washable Ointment Base, 217
u Water-Resistant Inks for Ruling, 174
Water.Soluble Capsules, 203
Undecylaldehyde (Cu), 58 Water Sterilizing, Quick Method, 201
Uranium, 203 Waterless Hand Cleaners, 7-8
-, to Detect, 227-228 Waterproof Cement, 2
Units of Measurement, Interrelation, 242- Wave Solution, Permanenl, 22, 41
245 Wedding Cake Icing, 127
U.S. Weights and Measures, 234-236 Wheat Flour, 162-163
Whip Meringue Powder, 162
V h ipped Cream Filling or Topping, 163
White Soaps. 203
Vanilla Chiffon Pie, 160 , Aromatic Chemicals in, 59
- Flavor, Pure, 147 Whole Wheat Cake, 163
- -, 16-Fold, 160 Whole Wheat Doughnuts, 163
-Oil, 160 Wiener Coatings, 163
,Synthetic, 127 Window Paint, 206
Vanillin, 60 Wine Clarifier, 164
-, Solvent for, 161 Wood Preservative, 188
Vanishing Cream, 5456
-, Emollient, 26 y
-, Perfume for, 63
Veterinary Preparations, 22.1-224 Yeast-Raised Doughnuts, 164
Vichysoise Soup, 161 Yellow Cake, Basic, 91
Violet Oil, 83 -Mix, 164
Vitamins, 161 Ycllow Pie Crusl, 165
.