HOME-MADE PERFUMES

Shannon News, 7 December 1928, Page 1

HOME-MADE PERFUMES

To make your scent sounds ambitious, but it can be done without very much trouble, and those who s have large flower gardens may be glad of knowing this delightful way of using up their surplus blossoms. The flowers must be picked when they are dry, and strong-scented ones—such as violets, roses, clove carnations, lilies of the valley and lavender—are best. Petals only will be needed of the bigger blooms. Take a large glass jam jar, and from a sheet of wadding cut a number of rounds just big enough to slip into it. Put eight or nine pieces of wadding into a dish and thoroughly soak them with the - best olive oil. When they are saturated, sprinkle a tliin layer of salt at the bottom of the jam jar. Then put in a thick layer of flower-petals, following it with a disc of oil-soaked wadding, then another layer of petals and so on, until the jar is filled. Cover with a double thickness of grease-proof pa>per, tie securely to keep the jar airtight. Put in a warm place and leave for a fortnight. The oil should have become thoroughly permeated with the rich the flowers. Remove the cover, press the contents down into the jar with a sj. ooji, and pour the liquid that is thus obtained into small bottles. Cork tightly at once, so that the fragrance does not. have a chance to evapora'tc.