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leave until free from all moisture ; then place a 

 layer of petals in the jar, sprinkling with coarse 

 salt ; then another layer and salt, alternating 

 until the jar is full. Leave for a few days, or 

 until a broth is formed ; then incorporate thor- 

 oughly, and add more petals and salt, mixing 

 daily for a week, when fragrant gums and spices 

 should be added, such as JMna^in, storax, 

 tods, cinnamon, etetes, carctemofn, and 

 bean. Mix again, and leave for a few days, 

 when add essential oil of jas*me, violet, tuber- 

 ose, an4-attaf of roses, together with a hint of 

 ambergris or urask, in mixture with the flower 

 ottos to fix the odor. Spices, such as cloves, 

 should be sparingly used. A rose pot-pourri 

 thus combined, without parsimony in supplying 

 the flower ottos, will be found in the fullest 

 sense a joy forever. 



Notwithstanding the rarity of flowers at this 

 season, no one with space enough for the small- 

 est kitchen-garden need be without at least an 

 abundance of violets. A small stock of strong 

 young plants, placed in good soil in May in a 

 partially shaded position, will have increased 

 sufficiently by November to supply a hot-bed. 

 These should be planted within a few inches of 

 the glass, early enough to insure their rooting 

 well before extreme cold weather. The hot-bed 



