Sweet-Scented Pot Pourri

New Zealand Listener, Volume 16, Issue 393, 3 January 1947, Page 22

Sweet-Scented Pot Pourri

Dear Aunt Daisy, I wonder if you would be good enough to publish in The Listener a recipe for making Rose Petal Pot Pourri. I had the recipe ages ago, but have mislaid it, so would greatly appreciate your help, "Mother of Six,’ Kaiwarra. (continued on next page)

(continued from previous page) Actually, all sweet scented flower petals go into the making of Pot Pourtri ~-and here are two different methods 1. Spread out to dry in the sun rose petals, pinks, wallflower, mignonette, and any other sweet scented flower petals. They must dry thoroughly in the sun; and while drying sprinkle with a mixture of salt and borax — 1/02. of borax to each Yelb. of salt: Sprinkle this very lightly over the petals. When dry, add up to twice as much dried lavender, a few bruised cloves, or ground cloves; 14 teaspoon of mixed spice; 1/2 teaspoon of cinnamon; and a few drops of attar of roses from the chemist. Mix them all up on newspaper, and then fill into jars or tins, and cover. | 2. Gather petals of roses, pinks, mignonette, a little thyme, and other flowers. Spread out to dty, and sprinkle with a little salt. Wken quite dry, make up as follows: to, 40z, of dried petals, add 8oz. of dried Javender, 1 drachm 4 vanilla; 1 drachm of bruised cloves; 1 drachm of benzolinez and 20 drops of attar of roses. Keep in covered jars.