HOW TO MAKE POT POURRI
Gather rose leaves, verbena, orange blossom, carnations, rosemary and lavender on a bright morning and dry m a room where the sun is strong. Remove all withered or faded petals and all green stuff. The petals should also be separated as much as possible. When fresh Howers are dried, put them into a jar with a close-fitting lid, and add Alb. powdered orris root, 4oz. cloves, some stick cinnamon, 2oz. Allspice, and loz. bergamot. Pound the spices before mixing with the flowers. In the Pot Pourri jars you have captured the fragrance of a sunny day that has passed. As you add more Howers add more orris root and bergamot. If the Pot Pourri becomes too dry add the orris root, and if too moist, the bergamot. A delightful lavender Pot Pourri is made with lib. sweet lavender freed from the stalks, 11b. dried thyme, loz. dried mint, |oz. cloves, loz. orris root and 2oz. salt. Dry the ingredients carefully, mix them and allow to mature in an air-tight jar. Then put into pots or silver vinaigrettes.
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Bibliographic details
Hawke's Bay Tribune, Volume XXIII, Issue 77, 13 March 1933, Page 10
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182HOW TO MAKE POT POURRI Hawke's Bay Tribune, Volume XXIII, Issue 77, 13 March 1933, Page 10
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