The Republican. [volume] (Oakland, Md.) 1877-current, 1891-02-06
FLOWERS AND PERFUMES.
Tho Way to Make a Rose Jar that VIII be
Worth Having.

Inc WA TO MAKO n AeObo - az Sh"S |
Worth Having.
Glow did you make your rose jar?T
asked certain gay belle. She an
swered, with laugh: I'm give you my
recipe and the result; then you go and
try the exact opposite method. pur-
chased the finest potpourri jar in the
market, the finest table salt, the very
spjciest spices and the sweetest per
fumes, and then l had sent me the low
lest flowers You ever saw, which ruin
lessly destroyed in their first freshness
without taking time to enjoy them -
great roses as big as cup. Well, put
in first layer of salt; this, you know,
is supposed to catch and hold the fra
grant essence of the flower, as do the
grease in the oils of commerce. Inc
salt ! strewed thiclly with rose leaves,
sprinkling them with the spices and
perfumes; then came another layer OF
salt and layer of rose leaves and
spices; so on to the top. This is the Or
thotlox recipe, and followed it careful
ly; but, instead of growing sweeter, 1t
became more and more offensive, until
finally did not dare open it, Bah! 1t
was awful.
"a friendly druggist suggested most
happy compromise. Preserve all OF
your flowers, wear them and enjoy
them; then, when they are quite with
cred, pull them to pieces and dry them
thoroughly, spread out upon a piecGof
paper-his love-lctters, if you like-in
dark room, so that they may retain
their color. When ready for your pot
| pourri, roll them in your hands, mixing
with them aromatic spices and the best
sachet powders, sprinkling them with
! the finest essence and oils, mixing with
them the sweet lavender flowers which
are already dried. Then you will have
rose Jar that you will not be afraid to
open. Or, better still, take your dried
leaves to the druggist, and he will mix
for you q potpourri that will be a joy
! forever"
The rose jar is comparatively new
craze, only two or three years DID, but a
very dainty one. 1t fills a long-felt
want, and suggested perhaps the many
devices for refreshing our parlors and
bedrooms, With pretty, artistic trit1es.
The taste for sweet scents is not, how
ever, or recent origin. 1t seems inher-
ent in the human breast, and is as old
as the hills upon which the flowers
blow. Though somewhat accentuated
of late, since they are brought more
readily within our reach. the fondneSs
for sweet odors seems to date back to the
most ancient of dayS--to The Garden of
Eden, no doubt. Fragrant woods, san
dial and cedar, We're used in the con-
structiOn of the tabernacle in the will
/ II So, SN,N1.N
while franllinccnSe and myrrh were
burnt as incense continually in the
service Among the gifts sent by Jacob
to the rulers of Egypt, when he wished
to propit!ate them, were gifts of frank
insence and myi1h.' and these same fra
grant gums were brought by the wise
men of the East to the Infant Saviour.
The ancient Greeks and Romans were
: Unfortunately fond of perfumes, which
they used, not only in the amounting OF
{ their heads and boards, but also about
, their houses and garments.
Even the tyrant Nero showed weak
ness for perfumes. for one of the most
,, COSTLY is called by his name, merely, y
l and, though still brought from Egypt
was quickly adopted for the production
< of essences from the numerous fra
: GRANGE bearing flowers which grow If
, wild profuslon IN Greece and Italy. Bu1
long before this, fragrant waters were
Y in use in Arabia. Through all genera
tons and circumstances this taste has
: come down to us. Our grandmothers
}. could not afford or procure essential OF
r or sweet-scented powders, perhaps, bu
they had their beds of lavender and
chamOmile and sweet fern, the leaves
of which were carefully gathered ant
laid on the shelves between the folds o
snowy homespun linen. and few leave
tied in the corner of a handkerchief, o.
little bag of sweet lavender deftl,
concealed about the gown, then as now
/. was indispensable to d lady's toilet
= RoSton Gazette