CRIMSON ROSE POT-POURRI.

New Zealand Herald, Volume LXV, Issue 20112, 24 November 1928, Page 6 (Supplement)

CRIMSON ROSE POT-POURRI.

MAKE IT NOW. Gather half a peck of fragrant red rose petals on a dry, sunny day. Put them into a deep bowl or jar of glass or china, sprinkling salt between the layers of petals. Cover the final layer with salt, and leave them for five days, stirring and turning the petals twice a day. .At the end of this time the petals should be moist, and you should add about an ounce of cinnamon stick, broken up small, and about three ounces of allspice eoarselv powdered. Leave the mixture alone again for a week, only remembering to stir it up thoroughly twice a day. Then mix together one ounce of powdered cloves, one ounce of powdered cinnamon, two grated nutmegs, half a pound of freshly-dried lavender flowers, halt nn ounce of bruised aniseed, a little very thinly-sliced ginger root, ten grams of musk, and one ounce of allspice. Sprinkle a littlo of this mixture at the bottom of your pot pourri jar, then add the rose petals in layers, with a sprinkling of the fragrant mixture between each layer. Stir in oil of lavender, of lemon, of" rosemary, of verbena, of jasmine, of rose geranium, or of violet keeping to one. or two of these, or using several, but onlv in small quantities. A littlo rosewater or eau-de-Cologne may also be added at intervals.

Shake or stir the, mixture once or twice a week and it will last for'years.