552 COLLECTING AND PRESERVING SPECIMENS 



gathered in as dry a state as possible. After each gathering, spread 

 out the petals on a sheet of paper and leave until free from mois- 

 ture ; then place a layer of petals in a jar, sprinkling with coarse 

 salt ; then another layer of coarse salt, alternating until the jar is 

 full. Leave for a few days, or until a broth is formed ; then in- 

 corporate thoroughly and add more petals and salt, mixing thor- 

 oughly daily for a week, when fragrant gums and spices should be 

 added, such as benzoin, storax, cassia-buds, cinnamon, cloves, car- 

 damon, and vanilla-bean. Mix again and leave for a few days, 

 when add essential oil of jasmine, violet tuberose, and attar of 

 roses, together with a hint of ambergris or musk, in mixture with the 

 flower ottos, to fix the odor. Spices, such as cloves, should be spar- 

 ingly used. 



PERFUME- JAR. 1. One pound of dried rose-petals bought at a 

 drug-store, 4 ounces of salt, and 2 ounces of saltpeter, on which put 

 8 drops of essence of ambergris, 6 drops of essence of lemon, 4 drops 

 of oil of cloves, 4 drops of oil of lavender, and 2 drops of essence of 

 bergamot. 



2. One-half pound of common salt, \ pound saltpeter, \ ounce 

 storax, one-half dozen cloves, a handful of dried bay-leaves, and an- 

 other handful of dried lavender-flowers. This basis will last for years, 

 and petals of roses and other fragrant flowers gathered on dry days 

 may be added annually, or powered benzoin, chips of sandalwood, 

 cinnamon, orris-root, or musk may be added. 



LAVENDER-BAG. One-half pound lavender-flowers, one-half ounce 

 dried thyme and mint, one-fourth ounce ground cloves and caraway, 

 one ounce common salt. Tie up in a linen bag, which is hung in a 

 wardrobe. 



Orris-root is a good medium in which to place delicate perfumes for 

 perfumery bags. 



The Preservation of Fruits for Exhibition Purposes 



Six Canadian recipes (Frank T. Shutt, Experimental Farm, Ottawa, 

 1911). Specimens of course not edible. 



In the preparation of these fluids, it is desirable to employ distilled 

 water, usually obtainable from druggists at a small cost. The alcohol 

 used in these formulae may be the ordinary spirits of wine. 



