THE POT-POURRI

Wairarapa Times-Age, 30 December 1938, Page 3

THE POT-POURRI

MANY WAYS OF MAKING IT. There are many ways of making potpourri, ranging from elaborate methods requiring many ingredients, to the simple preserved rose petals with a sprinkling of salt. All, however, begin in the same way.- It is necessary to have a good supply,of rose petals dried until they are wrinkled and brown. This is best done by placing them on paper or in a flat box out-of-doors, or in an airy room. Spread the petals thinly and turn several times a day. Place a layer of the petals in a jar and cover with a sprinkle of bay salt. Fill the jar with alternate layers of petals and salt, then cover and place aside for a few weeks. A cupful of dried lavender blooms, or a few dried leaves of mint, thyme, lemon verbena, scented geranium, rosemary, southernwood, myrtle and bay may be added. Next, powdered orris root, ground cloves, mace, cinnamon and allspice may be included, as well as any of the scented gums obtainable from the chemist, such as gum benjamin, or sandalwood chips, cedar wood chips and caraway seeds. A little dried lemon and orange peel will add to the fragrance. These dry mixtures retain their perfume for a long time in bowls or sachets. Damp pot-pourri is made by adding to the dry ingredients a little brandy, and a few drops of essential oil of lavender, geranium, clove and heliotrope. Rosewater may be added, with smaller quantities of eau de cologne or lavender water. A few well dried leaves of the following plants are a decided improvement:—Apple mint, a variety of Mentha rotundifolia; the orange mint ’(Mentha citrata); and Thymus azoricus.