But the author is silent regarding the manner of making these preparations. Let us endeavour to find in the writings of the time, a description of processes capable of producing such results.

Penicher, in his chapter fifth, (of embalming according to the moderns,) gives us the composition and properties of balm. “It is composed,” says he, “of different mixtures, both fluid and solid, calculated to arrest putrefaction, either by the aromatic virtues of sulphur and volatile salts, medicaments which enter into its composition, or by a strong bitter principle which consists in very penetrating particles, the property of which is to consume and attenuate the crude matters, which disposes and hastens the body to corruption; or by remedies, inheriting a quantity of particles which dissipate and absorb all putrescent moisture, or by their viscosity agglutinating the parts which ferment and rarify too readily; or, finally, by their astringency, which, fixing these same parts, prevents the resolution of all.”

History of Embalming — Part 61

It is easy to perceive, by the explanations which precede, that the embalmers themselves possess no very clear ideas of the success which they obtained. The nomenclature which we give below, will justify the doubt we have expressed.

History of Embalming — Part 61

The powders, which constitute the base of the balm, are made of all parts of the plants which fulfil the indications so confusedly announced. Such were the roots of _angelica_, _imperatoria_, _galanga_, _acorus_, _carolina_, _caryophillata_, _gentian_, _enula campana_, _valerian_, _Florentine iris_, _flambe_, _calamus aromaticus_, _ginger_, _pyrethrum_, _cyperus_, _dictamus_, _rosewood_, _sassafras_, _guiacum_, _juniper_, _box wood_, _citron bark_, _oranges_, _canella_, _cassia lignea_, _tan_, _nutmeg_, _mace_, _cloves_, _cubebs_, _spicknard_, _colocynth_, _bay-berries_, _juniper-berries_, _and myrtle-berries_, _gall-nuts_, _cypress_, _anis-seed_, _cumin-seed_, _fennel-seed_, _coriander-seed_, _cardamon-seed_, _long_, _white_, _and black pepper_, _rue-leaves_, _thyme_, _absynth_, _savin_, _horehound_, _mugwort_, _laurel_, _mint_, _myrtle_, _calomint_, _balm_, _balmgentle_, _marjorum_, _rosemary_, _sage_, _summer savory_, _wild-thyme_, _pennyroyal_, _mountain-mint_, _hyssop_, _nepeta_, _basilic_, _scordium_, _flowers of saffron_, _roses_, _pale and red_, _stæchas_, _centaury_, _melilot_, _chamomile_, _germander_, _chamæpitys_, _hypericum_, _caraway-seed_, _dill-seed_, _lavender_.

History of Embalming — Part 61