Olla Podrida.
This name is applied in Spain to a dish prepared from various remnants of food. The olla podrida of the perfumer is made from the remnants of the aromatic vegetable substances after their extraction with alcohol, petroleum ether, etc. Although vanilla, cinnamon, nutmeg, etc., be repeatedly extracted, they still retain their characteristic odor, though somewhat fainter, and thus they can be used with advantage for sachet powders intended for filling bags, cushions, etc. If mixed in corresponding proportions, they can be made use of for all the sachets here enumerated. No definite formula can be given for a peculiar dry perfume to be called Olla podrida; the olfactory organ is the best guide.
Patchouly Powder.
| Patchouly herb | 2 lb. |
| Oil of patchouly | 30 grains. |
| Musk | 15 grains. |
The musk is rubbed up with gradually increased quantities of the patchouly herb and with the addition of the oil of patchouly; the intimate mixture of the powder saturated with musk and oil of patchouly and the rest of the powder is effected by prolonged stirring of the two powders in a large vessel. The same process is followed with all other dry powders in which a small amount of a solid with intense odor or of an essential oil is to be mixed with a large quantity of powder.
Persian Sachet Powder.
| Musk | 30 grains. |
| Rose leaves | 1 lb. |
| Tonka beans | 3½ oz. |
| Orris root | 2 lb. |
| Oil of nutmeg | 75 grains. |
| Oil of clove | 75 grains. |
| Oil of rose | 150 grains. |
| Oil of cinnamon | 75 grains. |
Portugal Powder.
| Lemon peels | 1 lb. |
| Orange peels | 2 lb. |
| Orris root | 1 lb. |
| Cinnamon | 3½ oz. |
| Oil of lemon grass | 150 grains. |
| Oil of neroli | 150 grains. |
| Oil of orange peel | 2½ oz. |
Potpourri.