I20 THE BOOK OF HERBS 



and stirred sometimes." The recipe of a delicious Pot 

 Pourri made in a country house in Devonshire has also 

 been very kindly sent me : — 



Pot Pourri. 

 " Gather flowers in the morning when dry and lay 

 them in the sun till the evening. 



Roses. 



Orange flowers. 

 Jasmine. 

 Lavender. 

 Thyme. \ 



tj ^^■' '■ ' V In smaller quantities. 



Baf ■ J 



" Put them into an earthen wide jar, or hand basin, in 

 layers. Add the following ingredients : — 

 6 lbs. vi. Bay Salt. 



I iv. Yellow Sandal Wood. 



S iv. Acorus Calamus Root. 



5 iv. Cassia Buds. 



5 iv. Orris Root. 



S ii. Cinnamon. 



§ ii. Cloves. 



i iv. Gum Benzoin. 



3 i. Storax Calamite. 



3 i. 3 Otto of Rose. 



3 i. Musk. 



3 ss. Powdered Cardamine Seeds. 



" Place the rose-leaves, etc., in layers in the jar. 

 Sprinkle the Bay salt and other ingredients on each 

 layer, press it tightly down and keep for two or three 

 months before taking it out." 



The following herbs are those which are chiefly valued 

 for their perfume or for their historical associations. 



