CHAPTER XV 



THE MAKING OF POT-POURRI 



" Do tell me how you make your Pot-pourri ? " is a 

 question that comes often during the year ; and it is 

 so difficult to give a concise answ-er or a short written 

 recipe, that I Avill just put down all I can think of 

 about the material and method that go to its making, 

 in the hope that it may help others who wish to 

 prepare the fragrant compound on their own account. 

 And though any one can make Pot-pourri after a 

 fashion, yet to make it well and on rather a large 

 scale, a good deal of care and a good deal of time 

 are needed, besides suitable space and appliances, 

 and a proper choice of material. 



The greater part of the bulk is of Rose petals 

 and Sweet Geranium leaves, then, in lesser quantity. 

 Lavender, leaves of Sweet Verbena, Bay, and Rose- 

 mary, prepared Orange peel, and finally Orris-root 

 powder, and various sweet gums and spices. 



There are of course the two kinds of Pot-pourri, 

 the dry and the moist. The dry is much the easier 

 and quicker to make, but is neither so sweet nor so 

 enduring, so now the moist is the only kind I care 

 to have. One of the chief reasons why it cannot be 



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