The oils
| Oil | As the source prints it | Share |
|---|---|---|
| Edible Tallow (beef/mutton dripping) | Tallow · 9 parts | 90.0 % |
| Olive Oil (virgin / refined / olive oil) | Olive-oil · 1 parts | 10.0 % |
Everything else
- Oil of caraway — 5 parts · ozs per 100 lb of soap
- Oil of bergamot — 10 parts · ozs per 100 lb of soap
- Oil of cloves — 1.5 parts · ozs per 100 lb of soap; the scan prints "1\", read as 1½
- Oil of thyme — 5 parts · ozs per 100 lb of soap
How it is made
| Process | Full-boiled |
| Alkali | Not stated |
| Superfat | Not stated |
| Water | as the source states it |
| Iodine value | 50 |
| INS | 145 |
This is a boiled soap. A kettle soap has its excess alkali salted out and drawn off before framing, so the recipe states the alkali charged, never the alkali the bar keeps. Read as a modern cold-process recipe it would be lye-heavy.
What the numbers say
Computed from the fatty acids of the fats above. The bands are what the craft has settled on, not chemistry — a bar outside one is not wrong.
The source
The most famous named soap in the book and the simplest: nine parts tallow to one of olive oil, the whole of its character coming from the caraway. Watt gives the perfume twice over, per 1,000 lb of paste and per 100 lb of soap; the per-100 lb figures are the ones entered.
Read from the Internet Archive OCR of the Cornell University Library copy. Page numbers are taken from OCR'd running headers and may be one out where the header digits were damaged.
Read from a scan rather than a proofread transcription, so the figures are checked against the book’s own printed total where it prints one.