PERFUME FROM POT-POURRI

Star (Christchurch), Issue 19268, 3 January 1931, Page 14

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 potpourri, or spiced flowers, which can be placed in old china bowls, perforated jars, or gauzy sachets, on shelf or sidetable, at all seasons of the year. Every-day 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. Let the flowers become thoroughly dry and mix the following ingredients for preserving them: lib kitchen salt, Mb bay salt, 3oz storaz, 6 drachms- orris root (obtainable at the chemi.st’s), a grated nutmeg, half a teaspoonful of ground cloves, ditto allspice, together with loz oil of bergamot. Make the pot-purri in a large jar, using alternative layers of the powder and dried flowers. Keep the jar closed, but turn the contents occasionally, and use as required.—A.P.