Preserving Scents In Necklet Form.

Taranaki Central Press, Volume IV, Issue 321, 31 December 1936, Page 2

Preserving Scents In Necklet Form.

Very fragrant beads can be made from the petals of perfumed roses. Collect the petals from the overblown flowers, and it is well to get as many of the dark red shade as possible.

The process of gathering the petals might be extended over a few days, and as these are collected they' should be finely chopped. The finer the cutting the better, and it is not a bad idea to pass them through a food mincer.

The petals should be kept after cutting in a basin which is covered with a saucer to prevent their getting too dry. When a good many petals have been secured put them into an old pan, or a clean fruit-bin would do as well. Just cover the petals with water and then put the-m on a low heat to simmer. Simmer for a few hours, adding more water if needed, until the petals are reduced to pulp. When cool you can start making the beads by pressing the pulp into little balls of the desired size. Press as hard as possible in order to get the mass compact, and also to get rid of the water to the greatest possible exent. As the beads are made they should be pushed on to a hat-pin. When the hat-pin is full put in some cool place for the beads to dry. When the rose beads are dry they' are ready for stringing. The best way is to work a few of them with others on the strings. The chief charm of the rose beads is that they are delightfully scented, and if you have a few on a necklet this will always be fragrant with rose perfume.