CONDENSING FLORAL ODOURS 49 
Z i. Cinnamon. 
z ii. Cloves. 
3 iv. Gum Benzoin. 
Z i. Storax Calamite. 
zi. 3 Otto-of-Rose. 
Z i. Musk. 
z ss. Powdered Cardamine Seeds. 
“Place the rose-leaves, etc.,in layers in thejar. 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.”—Quoted by Lady Rosalind Northcote in ‘* The 
Book of Flerbs,” p. 120. 
RECIPE FOR OSWEET-JAR 
‘<1 Ib. bay salt, + lb. saltpetre and common salt, all 
to be bruised and put on six baskets of rose leaves, 24 
bay leaves torn to bits, a handful of sweet Myrtle leaves, 
6 handfuls of Lavender blossom, a handful of Orange or 
Syringa blossoms, the same of sweet Violets, and the 
same of the red of clove Carnations. After having well 
stirred every day for a week, add 3 oz. cloves, 4 ozs. 
orris root, 4 oz. cinnamon, and 2 nutmegs all pounded; 
put on the Roses, kept well covered up in a china jar 
and stirred sometimes.”—Quoting Mrs Roundell—Lady 
Rosalind Northcote in ‘‘ The Book of Herbs,” p. 119. 
SMEE’s PLan OF CONDENSING FLORAL OpourRs 
A very easy method of obtaining any special natural 
flower or lea odour is described and illustrated in 
‘“My Garden” (Smee), p. 227. The apparatus con- 
sists of a glass funnel with its narrow end drawn to a 
point, and filled with a mixture of lumps of ice and salt, 
by which a very low temperature is obtained. The 
funnel, on a retort stand, and a small phial or other 
receptacle below, is placed near flowering plants of 
Roses, Jasmine, Pinks or Mignonette, etc., and the 
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