Pot Pourri. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (32)
Optional additions
For adjusting consistency
For initial moistening
Instructions (12)
  1. Put the bay salt, saltpetre, bay leaves, myrtle, rosemary, lemon thyme, common thyme, cinnamon, cloves, allspice, nutmeg, lemon rinds, musk, bergamot, spirit of lavender, essence of lemon, oil of jasmine, esprit de roses, storax, and orris root into a jar with a lid that shuts very tight.
  2. Add orange blossoms, roses (petals only), clove pinks, jasmine flowers, syringa, violets, and sweet verbena leaves as you can get them.
  3. Gather rose leaves early in the day, free from dew or rain, and add them at once.
  4. Gather lavender, put on sheets of paper to dry in the sun, then gently rub the flowers off from the stalks with the hand, and add only the flowers to the pot pourri.
  5. Stir the pot pourri often, especially when adding anything fresh.
  6. If the pot pourri gets too moist, add more powdered orris root.
  7. If the pot pourri gets too dry, add more finely powdered and well-mixed bay salt and saltpetre.
  8. Stir the pot pourri often, especially at first.
  9. The chemist will make up a bottle of the liquids. Add this liquid first to a very little pot pourri to sop it up.
  10. Lay this moistened pot pourri at the bottom of the jar.
  11. Put the rest of the pot pourri on the top.
  12. Give one stir, and shut it up for a time.
Original Text
Pot Pourri. No. 2. (Caldy Manor. 1884.) “The Best Pot Pourri.—J. F. C.” 1 lb. of bay salt, 2 ozs. of saltpetre—both in fine powder; a handful of sweet bay leaves cut as small as possible, and the same of myrtle and rosemary, lemon thyme and common thyme in flower; also ½ oz. cinnamon, the same of cloves and of allspice, a large nutmeg—all these last in fine powder; the rinds of 4 large lemons cut as thin and as small as possible, 1 drachm of musk, 1 oz. bergamot, 1 oz. of spirit of lavender, 1 oz. of essence of lemon, 1 oz. of oil of jasmine, 1 oz. esprit de roses, these last 4 are liquid; mix with 1 oz. of storax and 6 ozs. of powdered orris root. Put them into a jar with a lid that shuts very tight. Then add as you can get them of orange blossoms, plenty of the sweetest smelling roses, clove pinks, jasmine flowers, syringa and violets —sweet verbena leaves—all are a good addition. The rose leaves may be gathered early in the day, but free from dew or rain, and added at once. Lavender should be gathered and put on sheets of paper to dry in the sun, then the flowers gently rubbed off from the stalks with the hand, and the flowers only added to the pot pourri. Stir it up often, especially when you add anything fresh—use the petals only of the roses. —If the pot pourri gets too moist, add more orris root powdered —if too dry, add more bay salt and saltpetre, powdered finely and well mixed together before you add them. It cannot be stirred too much, especially at first, and should keep for years. The chemist will make up a bottle of the liquids, and this can be added first to a very little pot pourri, to sop it up; lay this pot pourri at the bottom of the jar; put the rest of the pot pourri on the top, give one stir, and shut it up for a time. This recipe being identical with “Hope End Pot Pourri” except that they use ½ lb. bay salt—the Hope End recipe is not given.
Notes
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