THE MAKING OF POT-POURRI 173 



The obvious weakness of this recipe is, that it 

 begins by saying Rose leaves and bay salt "in any 

 quantity," and then gives a precise amount of the 

 spice seasoning ; an amount which, according to my 

 practice, would be suitable for 1| gallons of the 

 larger bulk. It is also clearly a considerable saving 

 of labour to dry the Rose leaves to the right degree 

 at once, instead of having to attend to them " every 

 day for six weeks." 



" Pot-pourri {Lady F., from an old recipe). Put 

 into a large China jar, used for this purpose, 

 Damask and other single Roses, buds and blown 

 flowers. Add to every peck of these a large hand- 

 ful of Jasmme blossom, one of Vialets, one of Orange 

 flowers, Orris-root sliced 1 oz., Benjamin and Storax 

 1 oz. each, two or three handfuls of Clove Gilli- 

 flowers. Allspice, pilled Marjoram, and Lemon Thyme, 

 rind of Lemon, Balm of Gilead, and a few Bay 

 leaves. Chop all these and mix them with bay 

 salt, cover the jar, and stir occasionally." 



In this recipe I do not see the use of Rosebuds, 

 as the aroma is not developed till the flower is 

 full-blown. " Benjamin " is Gum Benzoin. " Pilled" 

 Marjoram means Marjoram leaves stripped off the 

 stalks. " Chop all these " is a vagueness of instruc- 

 tion only too frequent in the recipe book, for it is 

 evident that a small round hard object like the 

 seed or berry or dried bud, whichever it may be, 

 of Allspice, and resin-like masses of aromatic gums, 



