Crystallized Flowers,
that sparkle and look so beautiful. They must first be dried in sand, then crystallized in the same way as dried grasses—the rougher the surface the better will it crystallize. Dissolve as much alum in boiling water as it will hold; when this is determined, pour it off and boil the solution down to one-half.
Suspend the flowers by a net-work of string tied across the top of a pail into which they must hang; then pour into the pail the boiling alum water, which must completely cover the flowers, and leave it undisturbed twelve hours, or all night.
The flowers should not touch each other or the sides of the bucket. Be careful in removing them the next morning, as the crystals are easily broken off.
Flowers or sprays of grass may be beautifully frosted by dipping them in a solution of gum-arabic and sprinkling them with powdered isinglass.
Flowers are not only very beautiful, but many of them possess a fragrance so sweet that we would fain learn how to keep the
Perfume of Flowers.
Rose-leaves are the most simply prepared. Take a covered jar, fill it with sweet-scented rose-leaves, and scatter through them some salt. Keep the jar closed tight, and when the petals have dried the “scent of the roses will cling to them still,” so that every time the jar is opened a delicious fragrance will fill the air. Or you can cover the rose-leaves with melted lard, and leave them for a day or two in some place at a temperature of about 140° F.; then cool it and knead the lard in alcohol. Pour off the alcohol in fancy glass bottles and use as handkerchief perfume.