PERFUME FROM POT-POURRI

Evening Star, Issue 20688, 10 January 1931, Page 21

PERFUME FROM POT-POURRI

It is an easy task to fill rooms with beautiful flowers during summer, but sweet-scented blooms, unfortunately, come and go only too quickly. For this reason it is useful to prepare pot-pourri or spiced flowers, which can bo placed in old china howls, perforated jars, or gauzy sachets on shelf or side tabic at all seasons of the year. Everyday flowers for this purpose are roses (damask, moss, and cabbage kinds for preference), clove carnations, violets, lavender, rosemary, verbena, and woodruff. But any sweet-smelling flowers may be added, as well as the leaves of sweet bay. sweet briar, thyme, lemon, and a little mint, together with some rind of lemon and orange cut into strips. Bet the flowers become thoroughly dry and mix tbo following ingredients for preserving them:—llb kitchen salt, 110 bay salt. Jpz storaz, six drachms orris root (obtainable at the chemists), a grated nutmeg, half a teaspoonful of ground cloves, ditto allspice, together with loz oil of bergamot. .... Make the pot-poum m a large jar, using alternate layers of the powder and "lined flowers. Keep the. jar closed, imt turn the contents occasionally and use as required. I (Continued on next page.)