Collecting and Preserving. 167 



Prosorving and Printing of Flowers and Plants, continued. 

 y 2 lb. Put the soda into i^ pts. boiling water, (rain water is 

 best) and let it thoroughly dissolve. Put the chloride of lime 

 in a largo pitcher, and add samo quantity of cold water. Stir 

 well and cover closely, to prevent the escape of the chlorine. 

 When the soda water is cool, pour it on the chloride of lime, 

 stir well together and cover tightly, leaving it for an hour or 

 more. Then pour off very gently the clear liquid, which must 

 be bottled tightly. 



This solution will remove fruit stains from white goods, and 

 will bleach any vegetable substances. When used for cotton 

 or linen, it must be considerably diluted, and the goods well 

 rinsed afterwards. 



3. Perfumery. 



PERMANENT ATTAR or OTTO OF ROSES (Ellwanger). The 

 roses employed should be just blown, of the sweetest smelling 

 kinds, gathered in as dry a state as possible. After each gather- 

 ing, spread out the petals on a sheet of paper and leave until 

 free from moisture ; then place a layer of petals in the 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 incorporate thoroughly and add more 

 petals and salt, mixing thoroughly daily for a week, when fra- 

 grant gums and spices should be added, such as benzoin, storax, 

 cassia buds, cinnamon, cloves, cardamon 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 sparingly used. 



PERFUME JAR i . One lb. of dried rose petals bought at a 

 drug store, 4 ozs. of salt and 2 ozs. of saltpeter, on which put 8 

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

 drops oil of cloves, 4 drops oil of lavender, and 2 drops of es- 

 sence of bergamont. 



2. Half lb. of common salt, % lb. saltpeter, # oz. of 

 storax. y^ doz. cloves, a handful of dried bay leaves, and an- 



