Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-09-10
Preserved Fragrancs.


The rose-strewn garden paths are
constant suggestions OF the beauty and
fragrance for which We will long and
wait during the months not far of. If
We could only preserve this wealth for
the time OF poverty, We would enjoy
the present more and add anticipations
to present pleasure.
The Decorator and Furnisher, -
always so suggestive of the besutifu
In the home, gives the following re-
clpes for rose Jars and confections:"
Subtle, suggestive, and dreamful as
Is the fragrance of flowers, it Is n won
der that housekeepers do not manufsc-
ture their own stock wherewith to dis
TIL odors delicious as those from .Araby
the blest. 1t takes but little time and
attention, and the result is extremely
satisfying. Among the recipes tried
and not found wanting are the follow
ing:
''Gather fresh roses in the morning
As soon as the dew Is of, or even before,
II 1t be oppressively warm, in which
case they should be plucked from their
receptacles and dried before packing
See that no insects are concealed be-
meath the leaves, and discard yellow
centers and green sepals. Such frag-
rantrOses rs the d-fashioned damask are
best; but all roses contain some essential
oil. Then in large bowl of glass or china
place layer of petals, then one of fine
pure salt, slightly sprinkled. Set it,
well covered, in a dry shady place, and
add to 1t day by day all the petals that
can be secured Stir up the roses be-
fore adding new layer, and so con-
tlnue until the blossoms have disap-
peared, or long enough to make at least
two weeks from the first gathering,
by this time the roses will be cured,
and Will appear moist-wet, perhaps,
If they We're not perfectly dry when
plucked- If there Is quart IN all, you
have the foundation of IA good potpourri
Now transfer the stock to a glass fruit
Jar, on the bottom of which YOU have
placed two ounces of bruised al spice
and as much stick cinnamon broken
INTO large pieces The water, If any,
should be first drained away. Here al
low 1t TO remain one month, closely
covered, stirring Itup thoroughly every
day from top 70 bottom. 1t is now
ready for permanent preservation. The
blue-and. white Japanese jar Is best to
hold it, for it preserves the fragrance.
Now have ready su ounce each of mace
cinnamon, cloves, aud aIlspice, coarsely
ground; the same quantity of sliced
ginger root and nutmeg; half as much
anlse seed, and four ounces of musk
with SIX ounces of dried lavender flow
ers. Again strew the rose leaves in the
permanent Jar, alternating with these
mixed spices, moistening from time to
time with pure alcohol, using about one
gill in all, and the Jar is complete.
Iii desired, other flowers may be
added, a. they open, such as violets,
hehotGOPe, mIguonette, rose geranium,
and tuberoses. This mixture makes u
verItable ola podrIda IN which al frag-
RANGES are blended like strains of music
from many instruments.
''Smau quantities of the altar of roses
may he collected in this manner. Pro-
cure two glass Jars, one small enough
to fit IN the neck of the other. Half
I'LL the larger Jar with rose petals; in
the smaller place a piece of very fine,
clean sponge soaked IN pure olive oil
Invert the larger jar over the smaller,
and set them IN the sunshine. The rare
volatile essence Of the flowers will be
concentrated IN the end; rs the petals
dry, replace them with the fresh. After
a while squeeze the sponge for a tIny
quantity of the altar 1t contains, and
preserve IN a tightly corked vial, or,
better still, rinse the sponge with pure
alcohol and preserve that
zone of the first confectioners in this
country describes in this way the way
of making rose-leaves preserves, those
confections which are served in Turk
ish harems. Take a Jar of which the
mouth and bottom are the same size
(I1ke Dundee marmalsde Jar, and IN
the bottom sprinkle a layer of crys-
talized sugar; over that place a layer of
rose leaves; then alternate with sugar
uIl the Jar is filed Be sure that sugar
is the top layer. Paste two thickuesses
of paper over the top and set in a cool,
dark place till fall. Ii is then fit to
turn out and serve, and nothing can be
more delightful for the eye or palate
Those who have used this confection
once will never fail TO prepare 1t after
wards"