HOW TO MAKE POT POURRI
Gather rose leaves, verbena, orange blossom, carnations, rosemary and lavender on a bright morning and dry in a room where the sun is strong. Remove all withered or faded petals and all green stuff. The petals should also be separated as such as possible. When fresh flowers are dried mint, &oz cloves, loz powdered close-fitting lid, and add 11b powdered orris root, 4oz cloves, some stick cinnamon, 2oz all-spice and loz bergamot. Pound the spices before mixing with the flowers. In the pot pourri jars you have captured the fragrane of a sunny day that has passed. As you add more flowers add more orris root and bergamot. If the pot pourri becomes too dry add the orris root, and if too moist, the bergamot. A delightful lavender pot pourri is made with lib sweet lavender, freed from the stalks, lib dried thyme, loz dried, put them into a jar with a orris root and 2oz salt. Dry the ingredients, carefully mix them and allow to mature in air air-tight jar. Then put into pots or silver vinaigrettes.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19280421.2.236.2
Bibliographic details
Sun (Auckland), Volume II, Issue 335, 21 April 1928, Page 26
Word Count
183HOW TO MAKE POT POURRI Sun (Auckland), Volume II, Issue 335, 21 April 1928, Page 26
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