Copyright © 2005/2008

Making Traditional Pomanders

Pomander’s have been used since the Middle Ages. The pomanders that we make today are rooted in Colonial and Victorian times. During those times, pomanders were not only decorative but also useful to cover up bad odors. They will serve that same useful purpose today, keeping a closet or little used room fragrant with spices and citrus.

Apples were frequently used as the pomander base during the Colonial period because oranges were too expensive. Pomanders today are usually made from oranges. You could choose to make your pomanders from: 
    Apples 
    Oranges 
    Lemons 
    Limes 
    Crab Apples 
    Kumquats

The smaller pomanders can be hung on the Christmas tree or tied onto packages

Supplies needed:
fruit for base whole cloves
powdered/ground spices such as 
    cloves
    cinnamon
    ginger
    nutmeg
    powdered/ground Orris root

• Mix the spices and Orris root together.
• This mixture will help your pomander dry and increase its fragrance. It also helps preserve the pomander.
• Use about one part orris root to four parts spice mixture.
• Select firm, ripe fruit with no blemishes.
• Use a skewer of some sort to poke holes in the fruit.
• Push the stem of the clove into the fruit.
• Place the cloves close together on the fruit. This is a slow, but pleasant process. Try to complete each fruit in one session.
• When the orange or apple is completely covered with cloves, roll it in the spice and Orris root mixture.
• Leave it in the spices. Put the fruit and spices in a cool, dark place. Each day, until the fruit dries, roll it in the spices.
• After the pomanders are dry When the pomanders are dry, tie a bright ribbon around them and heap in bowl.
  
• You can also run a ribbon through the pomanders and use the ribbon to hang them on the Christmas tree.
• If you want a stronger citrus fragrance, combine the traditional pomander described above with more contemporary designs.
  
• A quick, pretty pomander can be made by placing cloves in a decorative pattern around an orange.
• This version does not cover the fruit with cloves and will not last. The traditional pomander can be stored for years.

RECIPE COURTESY OF LINDA IRWIN...thank you Linda. 

RUSTING PINS AND BELLS
Here are two different recipes I use and each one is equally effective

#1
1 cup cider vinegar
1 cup bleach
3 teaspoon salt

#2
1 cup peroxide
1 cup vinegar
3 T. salt

Combine the ingredients in a throw-away container or glass

Add your pins and bell and let sit for about 1-2 days in this mixture. Stirring just a bit to move them around

The mixture will most likely foam up and come over the top so do this on something like a tray
or sitting in another container - dispose of this foam

Remove items from mixture with slotted spoon of some kind and put on a cloth lined cookie sheet or cardboard (with shallow sides) and let sit in the sun for a day or two, shaking the pan to move them around - they will continue to rust as time goes on

DO IN WELL VENTILATED AREA AND KEEP AWAY FROM CHILDREN AND PETS
DO NOT RINSE OR EVERYTHING WILL COME OFF
DO NOT DISPOSE OF LIQUED DOWN YOUR DRAINS - IT IS CAUSTIC

Photo courtesy of Dry Branch Primitives
http://www.drybranchprimitives.com/