260 POT-POURRI. 



basket and gather the harvest of rose-leaves just 

 ready to fall and litter the ground with their pink 

 petals. All kinds of roses will do for the purpose, 

 and if our days were but sunny enough the 

 leaves might be spread out in the sunshine, and 

 would soon become dry and crisp. Unless, how- 

 ever, the season is exceptionally bright, I find by 

 experience it is best to place the rose-leaves in 

 wide, shallow pasteboard trays before the kitchen 

 fire, and turn them frequently until perfectly 

 dried, when they can be stored in jars ready for 

 use. 



I must give a caution against putting the leaves 

 either in the oven or on the rack over the kitchen 

 range, as in either case a very useless rose stew 

 will be the result. 



Where lavender bushes are available their sweet 

 flowers may be dried and added to the rose- 

 leaves, and dried sprays of the lemon-scented 

 verbena will also add an agreeable perfume. 



Verbena, by the way, is a plant easily grown from 

 slips, and these, when rooted, may be planted in a 

 southern border, or against a wall, and if matted 

 in winter will become small, tree-like shrubs, with 



