THE MAKING OF POT-POURRI 175 



the proportion of bulk to that of seasoning, and it 

 should be made clear that the jar should be either 

 of porcelain or of strong earthenware well glazed both 

 inside and out. 



" Calamino Aromatico " is no doubt Styi-ax, other- 

 wise Storax, although the recipe that includes it also 

 has Styrax. But I read in one of the most interesting 

 books of reference I have on my shelves, namely, 

 Mr. Daniel Hanbury's pharmacological and botanical 

 "Science Papers" (Macmillan, 1876), of ''Styrax 

 calamites," a term derived from the ancient method 

 of packing it in reeds. 



In ordering these sweet gums for Pot-pourri, it is 

 Avell to remember that there is a liquid Stjnrax as well 

 as the solid resinous kind. Once, when I had ordered 

 a pound of Gum Styrax, at the last moment when I 

 thought all was ready for mixing, there w^as a jar 

 of aromatic viscosity like birdlime, quite useless and 

 unmanageable. 



"Pot-pourri (Lady Betty Germain, 1750). Gather 

 dry, Double Violets, Rose leaves, Lavender, Myrtle 

 flowers. Verbena, Bay leaves, Rosemary, Balm, Musk, 

 Geranium. Pick these from the stalks and dry on 

 paper in the sun for a day or two before putting 

 them in a jar. This should be a large white one, 

 well glazed, with a close-fitting cover, also a piece 

 of card the exact size of the jar, which you must 

 keep pressed down on the flowers. Keep a new 

 wooden spoon to stir the salt and flowers from the 



