Take hogs’-lard a pound, ripe melons and cucumbers of each three pounds, verjuice half a pint, two pippins pared, and a pint of cows’ milk. Slice the melons, cucumbers and apples, having first pared them; bruise them in the verjuice, and together with the milk and hogs’-lard put them into an alembic, and let them stand to infuse in a vapour bath eight or ten hours. Then squeeze out the liquor through a straining cloth while the mixture is hot; expose the pomatum to the cold air, or set it in a cool place to congeal, then pour off the watery part that subsides. And wash it in several waters till the last remains perfectly transparent. Melt the pomatum again in a vapour bath several times, to separate from it all its humid particles, and every extraneous substance, or else it will soon grow rancid. Keep it for use in a gallipot tied over with a bladder.
The Toilet of Flora, 1775