POT-POURRI 47 
Cologne, one ounce Bergamot. Mix all together in a 
pan, and add sweet flowers in their natural state as they 
come into blossom, stir up frequently—at least once a 
day. It must be put in a covered stone pot, with a 
wooden spoon to stir it with. At the end of two or 
three months this will be a sweet-scented mass ready to 
fill any number of pretty Japanese rose-jars. From 
time to time throw in fresh Rose petals.—Recipes I. I. 
II. from ‘‘ Sweet-Scented Flowers and Fragrant Leaves,” 
by Donald M‘ Donald, pp. 47-49. 
II. Pot-Pourri 
Gather early in the day, and when perfectly dry, a 
peck of Roses ; pick off the petals, and strew over them 
three-quarters of a pound of common salt. Let them 
remain two or three days, and if fresh flowers are added, 
some more salt must be sprinkled over them. Mix with 
the Roses half a pound of finely pounded bay salt, the 
same quantity of allspice, cloves, and brown sugar, a 
quarter of a pound of gum benzoin, and two ounces of 
powdered orris root. Add one gill of brandy, and any 
sort of fragrant flowers, such as Orange and Lemon 
flowers, Lavender and lemon-scented Verbena, and any 
other sweet-scented flowers. They should be perfectly 
dry when added. The mixture must be occasionally 
stirred and kept in close-covered jars, the covers to be 
raised only when the perfume is desired in the room. 
If after a time the mixture seems to dry, moisten with 
brandy only, as essences too soon lose their quality and 
injure the perfume. 
III. Por-Pourri 
Prepare two pecks of dry Rose leaves and buds, one 
handful each of Orange flowers, Violets, and Jessamine, 
one ounce sliced orris root and cinnamon, one quarter 
