174 HOME AND GARDEN 



should be bruised or pounded or in some way more 

 finely divided than could be done by such mere 

 chopping as might serve for the division of more 

 soft and bulky masses of leaf and flower. 



"Pot-pourri {Mrs. D. W.). Gather large Damask 

 Rose leaves and dry them in the sun, also Lavender 

 flowers and scented Verbena, also dried. Bruise a 

 little common salt with h lb. of bay salt, I lb. Saltpetre, 

 \ oz, Storax, 6 gr. Musk, and 2 02. pounded Cloves. 

 Mix all together with the dried leaves and put in a 

 covered jar." 



" Pot-pourri {Lady J.). Pick your Roses when they 

 are quite dry ; it ought to be the red single Apothecary 

 Rose. Strip them, being sure to utilise the little seeds 

 from the centre, and have a large earthenware jar. 

 Put in layers of Rose leaves, and between each layer 

 shake in two or three handfuls of bay salt and of 

 powdered Spice, Cinnamon, and Cloves, and on the 

 top pour some Lavender water. You can keep on 

 adding to your jar as it sinks and you get fresh Rose 

 leaves." 



" Pot-pourri. A thin layer of bay salt at the 

 bottom of the jar, any sort of sweet flowers dried in 

 the shade, with Storax, Gum Benjamin, Calamino 

 Aromatico, and Sandalwood shavings ; a very little 

 Musk, Cloves, and some powdered Cinnamon; bay 

 salt must be thrown over the whole. It must be 

 stirred daily." 



In these recipes there is the same ambiguity about 



