RECIPES FOR POT-POURRI 
‘<THE roses used should be just blown, of the sweetest- 
smelling kinds, gathered in as dry a state as possible. 
After each gathering, spread out the petals on a sheet 
of paper and 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 thoroughly, and add more 
petals and salt, mixing daily for a week, when fragrant 
gums and spices should be added, such as benzoin, 
storax, cassia buds, cinnamon, cloves, cardamom, and 
vanilla bean. Mix again and leave for a few days, 
when add essential oil of jasmine, violet, tuberose, and 
attar-of-roses, together with a hint of ambergris, or 
musk, in mixture with the flower ottos to fix the odour. 
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 for ever.” —G. Hl. Elwanger in ‘‘ The Garden’ s 
Story,” quoted by Mrs C. W. Earle in Pot-Pourri, pp. 
DIAN 2A? 
I. Potr-PourRI 
Take the rind of two lemons, cut thin, one pound 
bay salt, one ounce of powdered orris root, one ounce 
of gum benzoin, one ounce of cinnamon, one half-ounce 
of cloves, one ounce nutmegs, one grain musk, twelve 
Bay leaves, a few Sage leaves, Rosemary and Lavender 
cut small, one ounce lavender-water, one ounce eau-de- 
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