1940 Cream Mascara

Mascara can be traced all the way back to ancient Egypt when people would often use kohl to darken their lashes and brows and even wear eyeliner. The kohl was seen as a way to ward off evil spirits and offer protection. Then after the early 1920s when Cake Mascara was primarily used, Cream Mascara was invented. It was made of dyed Vaseline and applied by putting a small drop on a little brush. We have come a long way since then, moving to tube mascaras in different colors and consistencies that offer different benefits such as thickness and volume.

So why would we bring back this method of applying mascara? Well, we have many reasons for producing this treasured historical item! First, we love how controlled the application is, which means long lashes with zero clumping and flaky build up. By squeezing a small amount on to your applicator and letting it sit for a bit (just like eye lash glue) you can get a smooth application. Letting it dry between coats will also increase the volume you can get on lashes without your lashes sticking together too much. Avoiding the dreaded dry flakes of mascara is easy with Cream Mascara too! Since the container is sealed tightly after use, the mascara stays perfectly creamy and does not dry out like modern tube mascaras. Second, it is the most hygienic way to apply mascara. By washing your applicator after each use and not sticking it back inside a tube, harmful bacterias are never given the chance to grow. And finally, more bang for the buck! Cream Mascara lasts twice as long as regular tube mascara. Cream Mascara lasts for about a year and a half with average use, while tube mascaras should be tossed after 3-4 months. 

We hope you will try this wonderful product, made especially for sensitive skin and designed to bring back the glamorous long lashes of the past!