1903 The still-room by C. Roundell

PERFUMES

— Take six

make Sweet- Jar or Pot-Pourri,

pounds of bay-salt,

twenty-

beaten

jf

fine,

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.

— Mix together a pint of

To make Eau-de-Cologne.

spirits, an ounce of orange-flower water, 145 L

rectified