POT POURRI JARS.

Waikato Times, Volume 112, Issue 18803, 26 November 1932, Page 13 (Supplement)

POT POURRI JARS.

START ONE NOW. Now is the time to start making fragrant pot-pourri. Rose petals are the foundation of all pot-pourri, though any agreeablyscented blooms may be added, according to fancy and their season. Sweet Williams, scented stocks, mignonttte, pinks, clove carnations, sweet peas, and verbena are specially suitable, and a little rosemary and mint may be added with advantage. When the lavender harvest is at its best a fair quantity of these flowers can be mixed with the rest, for there is no sweeter scent to be obtained. Drying th© Petals. After plucking the petals of the flowers apart, spread them on white paper on a tray and place them in a shady place in the open to dry, turning them oxer with a wooden spoon now and again. It is a mistake to dry the petals in the sunlight, as this weakens the perfume. Start mixing your poLpourrl when you have sufficient dry petals, and go on adding to it as later flowers blossom. First sprinkle a layer of bay salt in the bottom of a deep china how], then put in a layer of the flower petals mixed with a small quantity of j rosemary and bay leaves and a few ; crushed cloves. j Gentle Stirring. Sprinkle with hay salt, and continue these layers until the bowl is full. Then add a few drops of oau-de-cologne or attar of roses and two or three ounces of powdered orris root, according to the quantity of petals, and stir well. Keep the bowl covered throughout, so that no perfume escapes, and after the scent and orris root are added allow It to stand for at least three weeks before transferring It to the jars In which it is to stand throughout the winter. Stir It occasionally in the meantime with a wooden stick or wooden spoon, but do this gently, so as not to break up the petal? too much. To get the full flavour, too, later on, lift the lids of the jars and give the contents a stir | now and then, adding after a few months a little more scent if it seems admisablc.