A POT OF PERFUME. 
Of all Flora’s offerings, Roses are the most universally 
admired. Others may charm for a season, but none 
can eclipse the sacred flower of Venus when regal June 
presents these heaven-born blossoms in all thdir dew- 
gemmed loveliness, and in a bewildering variety of 
colors. 
The full, deep, rich and matronly Jacqueminot, the 
delicate and stately Marechal Niel, the favorite Bon 
Silene, the regal Niphetos, the splendid Souvenir de la 
Malmaison and many others equally magnificent, are 
the delight of the greenhouses, and of those favored 
few who can afford to pay one dollar or more fora single 
bud whenever they wish to adorn themselves with 
flowers during the cold season, but with the true lover 
of Nature, these will never eclipse the old Cabbage, 
Cinnamon, Red, White and Blush Roses found in nearly 
every country garden. 
These, growing beside some grand, lichen-covered 
rock, trailing over the rough fence, or leaning lovingly 
against the doorway of a humble, low-roofed cottage, 
have for me a beauty and a charm which the more arti¬ 
ficial productions of the conservatory can never super¬ 
cede. 
And then the Moss Rose ! What is there to compare 
with it? That sweet, shy blossom, too modest to face 
the light of the sun and the admiration its loveliness 
compelled, till the Fairy of the Flowers took pity on her 
drooping head, and threw over her, as a protection and 
added charm, that delicate garniture of emerald frost¬ 
work which makes her ever the loveliest and most ex¬ 
quisite of all the Rose family. Milton mentions it as 
“without thorns,” and an anonymous writer has sung 
of it in that character— 
“ Yes, I love my Moss Rose, for it ne’er had a thorn; 
’Tis the type of life’s pleasures, unmixed with its woes; 
’Tis more gay and more bright than the opening morn— 
Yes, all things must yield to my pretty Moss Rose.” 
I have read a beautiful little legend to the effect that, 
before the breath of love animated the world, all the 
Roses were white, and every heart was insensible. The 
poet Herrick says— 
“ As Cupid danced among 
The gods, he down the nectar flung; 
Which on the White Rose being shed, 
Made it forever after red.” 
Another poet makes the Rose to say— 
“ ’Twas from love X borrowed, too, 
My sweet perfume, my purple hue.” 
All flowers I admire, some I love, but Roses ! Roses ! 
give me Roses forever ! How can we save their evan¬ 
escent fragrance? How preserve them so that amid win¬ 
ter’s snow some odor, faint but subtle, shall recall sweet 
June and her garland which encircles her like a halo 
of everlasting beauty ? 
I, last season, solved this problem in so satisfactory a 
manner, that I now present my modus operandi to the 
readers of the Floral Cabinet, that they may the year 
round enjoy the delicious fragrance of the Queen of 
Flowers. 
For the stock or basis of this perfume, I gather quan¬ 
tities of Rose-leaves, giving preference to those having 
the most fragrance. Take a glass preserve-can with a 
screw-top, and pluck the blossoms when there is neither 
dew nor rain upon them. Carefully remove the heart 
and petals from each stem, and place them in the jar 
with twice their bulk of fine table-salt. Add to this 
from day to day during the Rose season, or until you 
have sufficient quantity. Keep the jar closely covered 
and in a cool, dark, place for four weeks, thoroughly 
shaking it at least once each day. 
While the stock is preparing you must decide as to a 
permanent perfume pot. Some ladies use a glass can, 
and set this in a large vase, but this is not as elegant as 
an earthern jar, which, if you are skillful with the brush, 
you can easily decorate. For this purpose a copy of the 
Portland Vase is very suitable. Mine is painted light- 
blue, the color growing darker and richer at the bottom, 
the base being a deep-brownish green. On the swelling 
sides of the jar this has the effect of earth and sky. 
Across one side is a spray of Apple-blossoms, and so 
very life-like are they that they seem to be falling from 
the rim and resting lightly on the bulge. The other has 
a bunch of grasses and cat’s-tails in a perfectly natural 
position as though growing from the base, while two swal¬ 
lows skim along the sky in search of their evening meal. 
A pot such as preserved ginger comes in is very nice 
and needs no ornamentation. If you do not wish to 
buy the preserve, which is quite expensive, any grocer 
or druggist will, on request, save one for you, as the 
ginger is frequently sold out in small quantities. But 
whatever you may select for a jar, remember it must be 
glazed inside. • 
Now place in the bottom of this pot a layer of pre¬ 
pared Rose-leaves or stock. On this sprinkle powdered 
Cloves, Cinnamon, Allspice,- Orris-root, Mace, and Ver¬ 
bena 1 , Heliotrope and other sachet-powders ; pour over 
these a little good cider-vinegar, a few drops of cam¬ 
phor, cologne or any other perfume at hand. Then put 
on another layer of the stock, and add the green leaves 
of Lemon, Rose, and Apple, Geranium, Lemon, Balm and 
Verbena, bits of Orange and Lemon peel, Cardomon- 
seeds, bruised, also Coriander, Anise, and Caraway- 
seeds, Vanilla and Tonka-beans cut fine, a sprig each of 
Calumet, Spearmint, Penny-royal, the blossoms of Helio¬ 
trope and Mignonette, a bit of Sage, and large handful 
each of Sweet Clover and Lavender, distributing through 
this mass double the bulk of fine salt. Sprinkle these 
also with vinegar. Begin again with the Rose-leaves 
and spices, being careful not to put in two much Cloves 
and Nutmeg, and so on till the jar is full or all the stock 
is used. 
Any essential oil will make the perfume much nicer, 
and a little pure Canton Musk is a great improvement. 
I have not tried it, but think that the leaves of the lit¬ 
tle vine known as the Musk-plant would give it much 
the same result. Oils of Oitronella and Lavender give 
it a particularly delicate and agreeable odor. It is not 
necessary that all these things be put in at once. Arti¬ 
cles can be added now and then as they are obtained, 
only remembering when anything except a liquid is put 
in, to add also the proper quantity of salt. 
Have the jar as nearly air-tight as possible, keep in a 
