FRAGRANCE OF ROSES

New Zealand Herald, Volume LXIX, Issue 21346, 22 November 1932, Page 3

FRAGRANCE OF ROSES

Now that roses and other sweet-scented flowers are at their best, it is time to make a pot-pourri. Collect four ounces of rose petals, two ounces of lavender and lemon-thyme, and mix with half an ounce each of rosemary and bay leaves.

Place tho petals and leaves on a tray in a shady place until they are absolutely dry, It is a great mistake to expose the petals to the sunlight, as ii> weakens the perfume.

Next add two tablespoonfuls of powdered orris root, a few crushed cloves, and some broken pieces of cinnamon stick to tho dried petals, and mix all the ingredients together. This operation must bo performed very lightly with the hands. Place a layer of the prepared ingredients into a china bowl or jar and sprinkle with a little salt. Repeat this operation until the bowl is quite full, remembering to eee that the final layer is of salt.

Then add a few drops of eau de cologne preparatory to covering closely for two or three weeks.

Remember to stir the pot-pourri at occasional intervals. If this be done the fragrance of the summer garden will permeate the room long after the bright days are past.