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PERFUMES
make
Sweet-
Jar
or
Pot-Pourri,
—
Take
six
jf
pounds
of
bay-salt,
beaten
fine,
twenty-
four
sweet-bay
leaves,
torn
into
strips,
a
handful
of
myrtle
leaves,
of
the
red
part
of
clove
carnations,
of
syringa
or
orange-blossom
separated
from
the
green
calyx,
of
violets
picked
from
their
stalks,
six
handfuls
of
lavender
blossoms,
a
handful
of
sweet
verbena
leaves,
of
thyme,
of
balm,
of
sweet
marjoram,
and
of
rosemary.
Dry
all
these
on
a
sheet
spread
in
a
sunny
room.
Then
put
them
all
into
a
large
china
jar,
sprinkling
the
pounded
bay-salt
thoroughly
amongst
both
flowers
and
leaves.
In
a
short
time
they
will
become
moist.
Stir
the
contents
of
the
jar
well
every
day
for
a
month,
adding
a
little
bay-salt
occasionally.
Keep
the
jar
in
the
sun,
closely
covered
with
a
china
lid.
When
the
pot-pourri
has
been
in
the
jar
for
a
day
or
two,
add
four
ounces
of
orris
root
sliced,
two
ounces
of
beaten
cloves,
and
the
rinds
of
three
Seville
oranges
and
of
three
lemons
finely
pared,
cut
into
strips,
and
well
beaten.
Cover
the
jar
as
before.
Jessamine
flowers,
myrtle
or
syringa,
or
orange
flowers,
well
dried
in
the
sun,
can
be
added
at
any
time
to
the
pot-pourri.
Never
adulterate pot-pourri
by
scents
bought
at
a shop.
To
make
Eau-de-Cologne.
—
Mix
together
a
pint
of
rectified
spirits,
an
ounce
of orange-flower
water,
145
L