^ Sweet Bag, ^Pot-pourri and other 1(ecipes @g 



mix these thoroughly with a grated nutmeg, the very 

 finely pared rind of four lemons (being careful to omit 

 all white pith), I dr. of musk, I oz. of bergamot, 6 dr. 

 powdered orris root, and I dr. each of spirits of lavender, 

 essence of lemon, and storax. Have ready minced a hand- 

 ful each of bay leaves, rosemary, myrtle, lemon thyme, 

 and sweet verbena. Place these all, when well hand- mixed, 

 into a jar with a close-fitting lid, adding to them, as you 

 can get them, six handfuls of sweet-smelling and dried 

 rose leaves, three of orange blossom, three of clove pinks, 

 and two each of rosemary flowers, lavender flowers, 

 jasmine flowers, and violets. The roses must be gathered 

 on a perfectly dry day, and may then, if liked, be placed 

 in the jar at once — and the same applies to the other 

 blossoms, for all sweet-scented flowers (as long as they are 

 not succulent) can be used for pot-pourri — stirring them 

 all well into the mixture, for pot-pourri cannot be too 

 much stirred, especially at first. But remember no flowers 

 must be added while the least damp, either from rain or 

 dew. If the pot-pourri appears to become too dry, add 

 more bay-salt and saltpetre ; if too moist, add more spice 

 and orris root ; but always start your beau-pot (as our 

 grandmothers called it) with the quantities given above, 

 adding more flowers from time to time, as the spice 

 retains its strength for years. As to the best flowers for 

 the purpose, the old cabbage roses are really the most 

 fragrant, but any kinds will do as long as they are dry ; 

 still, to have the scent perfect, there should be a strong 

 proportion of the old-fashioned blooms ; the more 

 modern tea-roses are almost too faint to be entirely relied 

 on. The question of drying simply depends on how long 

 it takes to remove any moisture from the rose leaves. 



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