Whole allspice (crushed), 2 ounces,
Stick cinnamon (broken coarsely), 2 ounces,
Orris-root (bruised and shredded), 1 ounce,
Lavender flowers, 2 ounces,
Oil of rose, 5 drops,
Good cologne, 1/4 pint,
Gather the rose leaves in the morning and let them stand in a cool place to dry. Toss them lightly, then put them in a large covered dish in layers. Sprinkle each layer freely with salt.
Add to this several mornings, till enough stock of leaves has been gathered. Shake up, or stir every morning, and let the whole stand 10 days after the last petals are added.
Transfer to a glass fruit-jar, in the bottom of which have been placed the allspice and cinnamon. Let it stand 6 weeks closely covered, when it is then ready for the permanent jar.
Add to it now the orris, lavender, and a small quantity of any other sweet-scented dried leaves that may be desired, and mix all together, and put it into the permanent rose-jar, in alternate layers; with the rose stock and the few drops of rose-oil, and pour over the whole, the fourth of a pint of good strong cologne.
This will last for years; though from time to time one may add a little lavender, or orange-flower water, or any nice perfume, and at some seasons, may even add a few more fresh rose-petals.
Violet powder, 1/2 ounce, Orris-root, 1/2 ounce, Mace, 1/2 teaspoon, Rose powder, 1/2 ounce, Heliotrope powder, 1/2 ounce, Cinnamon, 1/4 teaspoon, Cloves, 1/2 teaspoon, Oil of roses, 4 drops, Oil chiris, 10 drops, Oil melissa, 20 drops, Oil eucalyptus, 20 drops,
Bergarnot, 10 drops, Alcohol, 2 drams.
Use fresh rose-leaves for the vehicle to hold the powders. It is best to gather the leaves when the roses are in their richest bloom. Pack them in a jar in layers, about 2 inches deep, and sprinkle about 2 tablespoons of fine, dry salt on each layer.
Continue this until the jar is full, adding fresh leaves and salt daily, and keep it in a dark, dry, cool place.
A week after the last layer is gathered, turn out the salted petals on a broad platter, mix, and toss together until the mass is loosened; then incorporate them thoroughly with the formula given above, pack them in a clean permanent jar, cover lightly, and set it away to ripen.
If not in its permanent jar it will be ready for permanent jars in a fortnight, and if well-covered will be good and fragrant for 25 years, if not longer.