The sun. [volume] (New York [N.Y.]) 1916-1920, 1919-04-27
Malus Spectabiis Chinese Double White Powered Crab

tain proportion In knobs about the
size Of marrowfat peas.
The preparation jars l had made to
order; they are Of strong bun stone
ware with covers Of the same, OF plain,
cylindrical shape; they stand twenty
two inches high and have an inside
diameter Of nine inches. Each has q
loosely fitting disk OF lead Weighing
fourteen pounds, with a dattish ham
die. Three moderate or two large
handfuls Of rose petals are thrown in
and are rammed down with a wooden
rammer made Of the upper part OF an
old spade handle let into a rounded
wooden block; then an easy handful
Of the salt mixture Is sprinkled over
the layer, another three handfuls are
thrown In and SO on as long as that
batch or rose leaves lasts: the heavy
leaden disk Ia then lowered in to keep
the mass tightly pressed down. The
sweet geranium leaves are treated in
the same way, but in the case OF the
most commonly grown kinds, namely,
radula and radula major, each leaf is
first torn up into three or four pieces.
Sweet verbena Is very desirable, but
unless the quantity Of ot-pourri made
Is small there Is not usually enough TO
make material addition to the bulk.
1t need not be dried. but can be put
into the jars and sailed at once.
The young bay leaves OF the year
are not hard and mature till quite the
end OF July. and are still better in
August. Lavender Is ready in the last
days of July or the first week OF Au-
gust. 1t should be gathered while the
upper part of tho spike is still in bud.
Lavender and bay leaves are both OF
a dry nature and go straight into the
sailing jars without any preliminary
drying. The sweet geranium is not
gathered till well on In September, or
according to the season, the object be-
ing to enjoy 1t in the open for as long
as possible and to cut it Just before
the plants would naturally be de-
stroyed by frost. A very precious in
greoIent, the earliest prepared in the
year, Is orange peel stuck with cloves.
The peel is taken Off in halves and cut
into strips the UP and down way OF
the orange, so that they are about hal:
an inch in the middle, and they are
stuck all over with cloves. This is pu'
into jar with salt by itself and only
pressed down by hand as 1t is too ten
der to bear being damned.
Thus the collecting and preparation
of the pot-pourri material begins in
March and runs through the summer
and early autumn, so that the time of
| the firal mixing does not arrive TIL
october, when a seasoning Of spices
| and other sweet things should be pre-.
pared. The tub has "A capacity of from
| sixteen gallons to eighteen gallons and
the weight Of pot-pourri made is
somewhere near 224 pounds. For the
! seasoning of this I use the following
| ground spices. gums. &C.: Five large
packets OF Atk!nsons violet powder
(this Is better than using the alterna-
tive OF plain orris root) one pound
cloves, one pound allspice, one-half
pound mixed spice, one pound mace,
one pound gum benzoln, one pound
gum storax; this is all mixed together
and put in pail. There is besides one
pond whole cloves and one pound
whole mace. From these weights the
amounts wanted for smaller quantities
can be computed.
| October having come and all the
materials being ready, we proceed &c
the mixing. In the case OF the rather
large quantity made. 1t is done on a
well swept place OF the brick floor OF
the studio. The rose leaves in thu