How to make ancient lipstick

Mixing animal bone marrow, beeswax, safflower juice, cinnabar, etc. Make a paste and put it in a box. When in use, it can be directly dipped and smeared.

Oral fat is mainly used to prevent chapped and frozen lips. At first, it was made of bovine marrow or tallow, oily. In the Book of Qi Yao Min, Jia Sixie of the Northern Wei Dynasty recorded the production process at that time, that is, first making fragrant wine, using clove and agastache as spices, then picking out the newly harvested clean cotton without impurities, then putting it into the slightly burned wine in advance, and absorbing the fragrance of spices in cotton with hot wine. The absorption time is 1 day/night in summer, two days and two nights in spring and autumn, and three days and three nights in winter. After the soaking period expires, take out cotton and spices, put butter or pith into this mellow wine, boil it with high fire, add tallow at a time, turn over a few rolls, turn off the heat and fry it slightly. At this time, slowly mix the red pigment with cinnabar, then mix with the green oil and stir well. After the fire is extinguished, let it cool naturally, and the condensed red oil is delicate and bright, with rich fragrance, which is a favorite lip ornament for women.

In the Tang Dynasty, it was fashionable to fry nails and take oral fat. Fried nail is a kind of synthetic perfume. At that time, it was a very complicated process to make high-grade oral fat. Fourteen kinds of spices were used, including rosin, blumea balsamifera, alfalfa, maoxiang, patchouli, Lingxiang, colored agarwood, Quetouxiang, Styrax, white gum, white sandalwood, clove, musk and Jiaxiang, most of which belonged to.