Pomade Divine (Historical Bruise Remedy)

Ingredients

• 1.5 pounds Beef marrow bones (From 6-8 bones, marrow extracted and cleaned)
• 8 cups Spring water or filtered water (For soaking marrow)
• 1 pint Rose water (2 cups)
• 1 ounce Benzoin flowers (gum benzoin powder) (Aromatic resin)
• 1 ounce Cyprus root (cyperus root) (Also called galingale)
• 1 ounce Odoriferous thorn (sweet briar root) (Aromatic root)
• 1 ounce Florentine iris root (orris root) (Dried and powdered)
• 0.5 ounce Cinnamon (Ground fine)
• 0.25 ounce Cloves (Ground fine)
• 0.25 ounce Nutmeg (Ground fine)
• 0.5 cup All-purpose flour (For sealing paste)
• 1 large Egg white (For sealing paste)

Instructions

1. 1Extract 1.5 pounds of beef marrow from 6-8 marrow bones. Carefully remove all bone fragments and fibrous tissue, ensuring only pure marrow remains.
2. 2Place the cleaned marrow in an earthenware or glass vessel and cover completely with spring water or filtered water.
3. 3Change the water completely every morning and evening for 8 to 10 days. This process removes blood and impurities from the marrow.
4. 4Drain the marrow and place it in 1 pint (2 cups) of rose water. Let steep for 24 hours.
5. 5After 24 hours, drain the marrow thoroughly through a clean linen cloth, pressing gently to remove excess rose water.
6. 6Measure out 1 ounce each of benzoin flowers, cyprus root, odoriferous thorn, and Florentine iris root; 1/2 ounce of cinnamon; and 1/4 ounce each of cloves and nutmeg. Pound all spices together very fine using a mortar and pestle until they form a uniform powder.
7. 7Thoroughly mix the powdered spices with the drained marrow, working them together until completely combined and uniform.
8. 8Place the spiced marrow mixture into a heat-safe container (such as a double boiler insert or heat-safe jar) that holds at least 3 pints.
9. 9Mix flour and egg white together to form a thick paste that can be spread on linen cloth.
10. 10Spread the flour and egg white paste on a piece of linen cloth. Place the lid on the container and cover the top and edges with the paste-covered linen, ensuring a tight seal to prevent any evaporation.
11. 11Fill a large pot with water and bring to a boil. Suspend the sealed container in the middle of the pot using handles or a makeshift support system, ensuring the container does not touch the bottom of the pot.
12. 12Keep the water boiling steadily for 3-4 hours, adding more boiling water as needed to maintain the level. The gentle heat will infuse the spices into the marrow.
13. 13Carefully remove the container from the boiling water bath and let it cool for 10-15 minutes until safe to handle. Remove the linen seal.
14. 14While still warm and liquid, strain the pomade through a fine cheesecloth or linen into small wide-mouthed jars or containers, removing any solid particles.
15. 15Allow the pomade to cool completely at room temperature until solidified. Once completely cold, cover the jars tightly with lids. Store in a cool, dark place.