§J The Scented Qarden (j^ 



i oz. oil of jasmine. 



f „ each of oils of Rose geranium, Lavender, Lemon. 



£ drachm oil of musk. 



10 drops ,, neroli. 



5 „ ,, Patchouli. 



jf drachm ,, Rosemary. 



Gather Rose petals in dry weather, and dry in shade by 

 spreading out well on paper. Damask roses are best. 

 When quite dry make in a covered crock, I handful of 

 Bay salt to three of Rose leaves. Let it remain by 5 days 

 turning twice a day. Then add allspice and cinnamon. 

 Let it remain a week turning from bottom to top. Then 

 add everything else including oils. You can add fresh 

 dried leaves of Marjoram, Sweet balm, Verbena, Tuber 

 rose, Orange blossom, Gardenia, Clove Carnation, Violets, 

 etc. 



Stir with a wooden spoon at intervals. 



Pot-pourri. 



Gather the roses on a dry day only, and lay them on 

 sheets of newspaper to dry in the sun, then sprinkle them 

 freely with finely powdered bay-salt. Pound smoothly 

 together a small quantity of musk, storax, gum benjamin, 

 dried Seville orange peel, angelica root, cloves, Jamaica 

 pepper, coriander seed, and spirits of wine. Now take 

 sun-dried rose leaves, clove carnations, lavender, wood- 

 ruff, rosemary, and any fragrant flowers, such as orange 

 blossom, violets, &c, and place them in layers in a china 

 or earthenware jar, alternately with salt and the pounded 

 spices mentioned above. Or, pound very fine 1 lb. bay- 

 salt, 2 oz. saltpetre, £ oz. each of cloves and allspice, and 

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