FRAGRANT POT POURRI.

New Zealand Herald, Volume LXI, Issue 18879, 29 November 1924, Page 6 (Supplement)

FRAGRANT POT POURRI.

Three handfuls -each of roses—the red ones are tho sweetest —orange blossom, and clove carnations —by orange blossom is meant"tho waxen, very sweetly-scented syringa—a little mignonette—these are the main ingredients for pot purri. Perfume and memories—this is what is hidden in a pot pourri bowl; so a handful of rosemary, besides knotted marjoram, and lemon verbena, and a sprig or two of scented thyme and five or six bay leaves, is mingled with the flowers. A smell of violets should linger all about it, and a piece of orris root, bruised and cut up into pieces, brings this woodland fragrance to mind; musk performs its odorous duty, too; a tcaspoonful is enough. Flowers pulled from their stalks in a garden do not take kindly to more.The peel of an orange or lemon, dried, is pleasant, too. Later must come the lavender, two handfuls shredded from the spikes. Flowers for pot'pourri must be picked in sunny hours. No drop of rain, or dew, or filmy veil of mist may clin;? about the petals. They must dry and wither indoors in a sunny window, if possible, and where tho air can play a little upon them. Stir frequently, and be sure that they aro quite dry before adding spices in following proportions: —loz. bay salt, |oz. each ot cloves, cinnamon, and allspice, loz. orris root in powder, a grain or two of musk. Mix thoroughly, then place in a jar with lid.