HISTORICAL SKETCH 



xlix 



oven and then po^vdered in a mortar, one half handful of 

 Marjoram, t^vo handfuls of Balm of Grilead dried, one handful 

 each of Bergamot, Balm, Pine-apple, and Peppermint leaves. 

 Mix well together, and put in layers in a large china jar ; 

 sprinkle salt between the layers, add a small bottle of extract 

 of new-mown hay and moisten ^vith brandy. If the mixture 

 becomes too dry, stir it, adding liquid or additional leaves 

 when wanted for use. If the jar is tightly corked, this pre- 

 paration will keep and be fragrant for many years. 



Reception-rooms and dining-rooms on the occasion of great 

 fetes are often overloaded with flowers, and to the heat and 

 crowd of the room is added an odour which is frequently 

 overpowering, and in some cases actually unpleasant. Par- 

 ticular flowers are, by their form or smell, intolerable to some 

 over-sensitive persons. It is feared a great deal of fancy may 

 be attributed to such delicate taste, and in this connection 

 it Avill be allowed as reasonable to conjecture that there is 

 some truth in the story of the lady who fancied she could 

 not bear the scent of the Rose, and fainted on embracing a 

 friend who was adorned ^vith a bunch, and yet these innocent 

 attractions were only artificial. 



It is peculiarly interesting to observe how the profoundest 

 depths of thought and feeling are sometimes stirred by 

 imagination. In our own experience we have met with 

 people who absolutely abhorred the delicious aroma of the 

 graceful Jessamine, the elegant Hyacinth, the gorgeous Lily, 

 and the honey smell of the shapely Lime-tree. There is no 

 doubt that strong-smelling flowers are not wisely placed in 

 the bedrooms of sick persons, particularly at night, although 

 some agreeable medical researches of recent date have resulted 

 in the discovery that floral perfumes have a positively health- 

 ful influence on the atmosphere, converting its oxygen into 



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