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Sweet Jars


Take a china jar, and put into it three handfuls of fresh damask rose-leaves; three of sweet pinks, three of wall-flowers, and stock gilly-flowers, and equal proportions of any other fragrant flowers that you can procure. Place them in layers; strewing fine salt thickly between each layer, and mixing with them an ounce of sliced orris root.

You may fill another jar with equal quantities of lavender, knotted marjoram, rosemary, lemon thyme, balm of Gilead, lemon-peel, and smaller quantities of laurel leaves and mint; and some sliced orris root. You may mix with the herbs, (which must all be chopped,) cloves, cinnamon, and sliced nutmeg; strewing salt between the layers.

Flowers, herbs, and spice may all be mixed in the same jar; adding always some orris root. Every thing that is put in should be perfectly free from damp.

The jar should be kept closely covered, except when the cover is occasionally removed for the purpose of diffusing the scent through the room.


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Directions for Cookery, in its Various Branches (1840).

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