THE MAKING OF POT-POURRI 169 



firmly with the hand — they would not bear ram- 

 ming — with sprinklings of salt in between and over 

 the top. This is the first ingredient to be made 

 ready, as the Oranges are in season from the end 

 of February to the middle of March; the last 

 batches of preparation being made towards the 

 middle of September, of the later pickings of Sweet 

 Geranium. 



The materials seem to be mellower and better 

 for being left for some time in the preparation 

 jars, so I put off the final amalgamation till near 

 the end of October. The jars now hold the produce 

 of some seven or eight bushels of Rose petals, about 

 four bushels of Sweet Geranium, and another bushel 

 of various sweet leaves, all of course much reduced 

 in bulk by drying and ramming; with this is about 

 fifty pounds of the mixed salt. 



Now we have to get together the spices, sweet 

 gums, and Orris-root. As an improvement on plain 

 Orris-root it is advisable to use Atkinson's Violet 

 Powder ; we therefore have — • 



5 large packets Violet Powder, 



1 pound ground Allspice, 



1 pound ground Cloves, 



1 pound ground Mixed Spice, 



I pound ground Mace, 



1 pound whole Mace, 



1 pound whole Cloves, 



1 pound pounded Gum Benzoin, 



1 pound pounded Gum Storax or Styrax. 



