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Th», time of Rosae is coming, endvrho«vep Baa a gardenfol of these fragrant flowers can (says an exchange), if she will take the trouble, preserve some of their perfume for winter, and make herself independent of thegross, alcohollceitracts of the perfumer. Gather the leaves of fullblown fragrant Roses, spread themSto dry, and turn and etir them daily; keep each day's gathering by itself; when dry pack them into a jar with a covet , , and when perfumed air ia desired, shake the jar and open it in an hour or so. Fill a linen slip with the dried leaves, and over it put a cover decorated wlthjßoseJdesigns, and you have a fragrant pillow for the sofa. Tinotnre of Boses is made by crowding the leaves into a wide-mouthed bottle and filling up with spirits of wine; let it stand a month—tightly corked—before using. Fat the fresh leaves in ajar in layers, sprinkling each layer with Hoe salt; when the jar is full, sprinkle with pure cider or white wine vinegar, and cork. This jar when opened |wiU fill a room with a faint rose scent, and in a drawer or wardrobe will perfume everything in it A delicate paste for flavoring cake lit made by chopping fresh leaves with sugar * into a smooth mass, one cup of rose leaves to three cups of sugar. This must be kept in air-tight receptacles, and is life for uae six months after-making. A very small portion will flavor a large cake.

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Bibliographic details

HOW TO MAKE ROSE PERFUME., Press, Volume XLVIL, Issue 7733, 12 December 1890

Word Count

HOW TO MAKE ROSE PERFUME. Press, Volume XLVIL, Issue 7733, 12 December 1890

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