xlviii 



FLORA ODOR AT A 



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 Eose jars. From time to time 

 throw in fresh Rose petals. 



The following mixture is said to retain its fragrance for fifty 

 years : — G-ather early in the day and when perfectly dry, a 

 peck of Eoses, pick ofl" 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 Eoses 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 occa- 

 sionally 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 ^\dth brandy 

 only, as essences too soon lose their quality and injure the 

 perfume. 



Another plan is to prepare two pecks of dry Eose leaves 

 and buds, one handful each of Orange flowers, Violets, and 

 Jessamine, one ounce sliced orris root and cinnamon, one- 

 quarter ounce of musk, one-quarter pound sliced Angelica 

 root, one-quarter pound of red part of cloves, two handfuls 

 of Lavender flowers. Heliotrope, and Mignonette, one half 

 handful each of Eosemary flowers. Bay and Laurel leaves, 

 three sweet Oranges stuck full of Cloves and dried in the 



