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Instructions for Holiday Gifts & Decorating
ORANGE POMANDER BALL
8 medium-sized thin-skinned Oranges
6 cups Cloves - Whole..........................19-1/4 oz
4 cups Orris Root Powder... .......................16 oz
2 cups Cinnamon Powder (See Spice Section)..........8 oz
1-1/2 cups Allspice Powder (See Spice Section)......6 oz
1 cup Nutmeg Ground (See Spice Section).........3-1/4 oz
Oil: Orange 'N Clove (Optional)
TO MAKE: Roll orange in hands to warm orange skin
so cloves will penetrate better. Insert cloves by hand or use
a darning needle first to poke holes in the orange. Leave about
1/8" space between cloves as the orange will shrink to almost
half its original size as it dries. Add oil to clove-studded
orange at this point (optional). Blend all powders and roll cloved
oranges in it to fill small spaces between cloves. Put rolled
pomanders in small cardboard box lined with tissue paper. Pour
remaining powder over the pomanders, covering bottom of box.
Cover box and store in warm (not hot) dry place 3 to 4 weeks.
Avoid humidity and extreme warmth. When dried thoroughly, shake
off excess powder, tie festive ribbons around pomander with bow
and loop at top for hanging. Powder can be saved and used again.
Note: Designs may be made with cloves, but
traditional pomanders are completely covered with cloves.
ROSEBUD POMANDER
* 300 each ROSEBUDS (PINK BOUTONS)..............6 oz
Other Materials: 3" foam ball & white
glue Cover top half of foam ball with white glue. Leave no open
space. When surface is sticky to touch, press stem of each Rose
into foam. Cover entire top half of ball, turn upside down and
repeat process on bottom half. Spray with fixative or hairspray.
Oil: Rose Garden
To use glue gun: Cover foam ball with Spaghnum
Moss by rolling ball in white glue and pressing Moss over entire
ball. Let it dry overnight. Moss will prevent hot glue from melting
foam surface.
COUNTRY CHRISTMAS TOPIARY
* 8 each ANISE (STAR) WHOLE.........................2 oz
* 30 each BAY LEAVES WHOLE...........................4 oz
* 3 cups CEDAR TIPS (GREEN).........................4 oz
7 each CINNAMON STICKS - 10"......................4 oz
100 pcs COCKSCOMB (20 one-inch Clusters)...........4 oz
or 100 pcs VELVET FLOWERS RED (20 one-inch Clusters)..2 oz
20 each JUNIPER BERRIES (RED)....................1/2 oz
7 each NUTMEGS WHOLE..............................2 oz
12 each PINECONES (ENGELMANN SPRUCE)...............2 oz
20 each ROSEHIPS WHOLE.............................1 oz
9 cups ROSE LEAVES................................4 oz
20 each YARROW SPRIGS - WHOLE......................2 oz
Other Materials: Four 1" square foam pieces,
4" foam ball, Plaster of Paris and 4" Terra Cotta pot
to match color of Cinnamon Stick "trunk". Drop 4 pieces
of foam in pot to prevent from cracking. Make approximately 1
cup Plaster of Paris and add to pot. Set Cinnamon Sticks into
plaster for tree trunk. Let plaster dry 1 hour. Press 4"
foam ball down on Cinnamon Stick "trunk" so that top
of ball is 15" from bottom of pot. Cover ball with Rose
Leaves, insert Bay Leaves and set Sprigs of Cedar between leaves.
Add the Clusters of Cockscomb or Velvet Flowers. Fill in with
rest of items and finish with clusters of Yarrow. At base of
trunk, glue Rose Leaves, Bay leaves and Cedar...leaning to trunk.
Spray with hairspray or artists' workable fixative.
COUNTRY CHRISTMAS SWAG
* 6 cups CEDAR TIPS (GREEN).........................8 oz
14 each PINECONES (ENGLELMANN SPRUCE)..............2 oz
36 each YARROW SPRIGS (12 big Clusters)............4 oz
All other ingredients are same as for Country Christmas
Centerpiece (above). See instructions for Victorian Christmas
Swag, adding Bay Leaves after Cedar Tips. Add Spruce Cones with
smallest ones at top.
COUNTRY CHRISTMAS CENTERPIECE
* 15 each BAY LEAVES WHOLE...........................2 oz
* 3 cups CEDAR TIPS (GREEN).........................4 oz
10 each CINNAMON STICKS - 18".....................12 oz
60 each COCKSCOMB (12 one-inch Clusters)...........2 oz
or 120 pcs VELVET FLOWERS RED (12 one-inch Clusters)..1 oz
* 36 pcs OAK MOSS WHL (12 SMALL Clusters)...........2 oz
15 each PINECONES (HEMLOCK)......................1/4 oz
25 each PINECONES (ENGELMANN SPRUCE)...............4 oz
15 each ROSEHIPS WHOLE...........................1/2 oz
24 each YARROW SPRIGS (8 LARGE Clusters)...........3 oz
Bind Cinnamon Sticks at center with floral wire
or thick rubberband. Press 6 to 8 Cedar Sprigs into Hot Glue
and add Cedar Bunches to center of bundle radiating outward.
Insert Bay Leaves into Cedar, also radiating from center. Leave
about 3 inches of Cinnamon Sticks exposed at each end. Arrange
larger Spruce Cones around center and medium to small ones toward
edges of Cedar. Fill in with remaining items. Spray with Fixative
or Hairspray.
COUNTRY CHRISTMAS WREATH
* 10 each ANISE (STAR) WHOLE..........................2 oz
* 100 each BAY LEAVES WHOLE...........................12 oz
* 12 cups CEDAR TIPS (GREEN).........................16 oz
75 pcs COCKSCOMB (15 one-inch Clusters)............3 oz
or 150 pcs VELVET FLOWERS RED (15 one-inch Clusters)...1 oz
35 each JUNIPER BERRIES (RED).......................1 oz
15 each NUTMEGS WHOLE...............................3 oz
* 40 pcs OAK MOSS WHOLE (10 one-inch Clusters).......2 oz
20 each PINECONES (HEMLOCK).......................1/2 oz
20 each PINECONES (ENGELMANN SPRUCE)................3 oz
35 each ROSEHIPS WHOLE..........................1-1/2 oz
60 each YARROW SPRIGS (20 Big Clusters).............6 oz
Cover 12" base with small bunches of Cedar
by setting 6 to 8 sprigs in hot glue. Layer bunches in a clockwise
direction until covered with rich shag of green Cedar. At outer
edge, glue in several layers of Bay Leaves radiating outward.
Set Spruce Cones in Cedar pointing in the same direction as Cedar.
Fill in with remaining items and finish with Yarrow Clusters
on the inner and outer edges. Spray with Fixative or Hairspray.
VICTORIAN CHRISTMAS WREATH
* 10 each ANISE (STAR) WHOLE......................2 oz
10 each CASURINA PODS (GOLD)....................2 oz
6 each CEDAR ROSES (GOLD)..................1-1/2 oz
* 12 cups CEDAR TIPS (GREEN).....................16 oz
16 each CINNAMON STICKS - 1"....................2 oz
8 each CURLY PODS (GOLD).....................1/2 oz
15 each PINECONES - BIRCH (GOLD)................1 oz
20 each PINECONES - (HEMLOCK).................1/2 oz
30 each ROSEHIPS WHOLE..........................1 oz
48 each YARROW SPRIGS...............(16 Big Clusters)
Cover 10" base with Cedar by setting 6 to
8 Sprigs in hot glue. Layer bunches clockwise around the wreath
until covered with lush shag of Cedar. Add Gold items symmetrically
around wreath; fill in remaining items; spray with fixative or
hairspray.
VICTORIAN CHRISTMAS CENTERPIECE
(not shown)
6 each CEDAR ROSES (GOLD)................1-1/2 oz
* 4 cups CEDAR TIPS (GREEN)....................4 oz
All other ingredients are same as for Victorian
Christmas Swag (see above). Follow instructions for Country Christmas
Centerpiece except no Bay Leaves! Add gold items with the largest
at center and medium to small toward ends. Fill in remaining
items; spray with fixative.
VICTORIAN CHRISTMAS SWAG
* 8 each ANISE (STAR) WHOLE.................2 oz
10 each CASURINA PODS (GOLD)...............2 oz
10 each CEDAR ROSES (GOLD).................2 oz
* 6 cups CEDAR TIPS (GREEN).................8 oz
10 each CINNAMON STICKS - 1"...............1 oz
10 each CINNAMON STICKS - 18".............12 oz
7 each CURLY PODS (GOLD)................1/2 oz
8 each PINECONES - BIRCH (GOLD).........1/2 oz
12 each PINECONES - (HEMLOCK)............1/2 oz
25 each ROSEHIPS WHOLE.....................1 oz
30 each YARROW SPRIGS (10 Big Clusters).
Bind 18" Cinnamon Sticks with floral wire
or thick rubberband about 3" from top, fanning out as in
picture. Layer with bundles of 6 to 8 Cedar Tips set in hot glue,
creating a lush green base in shape like Christmas tree with
3" of Cinnamon Stick exposed at each end. Add gold items
with smallest at top and largest at bottom. Fill in with balance
of small items,accent with Yarrow Clusters tucked into Cedar.
Spray with fixative or hairspray. Add a festive bow with streamers
to top of swag.
ROSEBUD WREATH
30 each GLOBE AMARANTH (PURPLE)..............1/2 oz
310 each ROSEBUDS (PINK BOUTONS)............... 8 oz
7 cups ROSE LEAVES WHOLE..................... 3 oz
Cover 12" Base (Foam, Straw or Heavy Cardboard
1-1/2" wide) by pressing handfuls of Rose Leaves into hot
glue applied generously to both sides of base. Add Boutons to
center of base by pressing 5 to 8 buds at a time into hot glue.
Finish edges with larger Rosebuds and Globe Amaranth. Spray with
fixative or hairspray. Oil: Rose Garden
* Ounces are increased to allow for selection
of WHOLE Flowers, Spices, Pods and Sprigs.
Crafting Tips:
We offer the following hints to make your holiday
Herbcraft projects successful...
GLUE GUN is an absolute necessity along
with a good supply of glue to create these projects.
WREATH BASE is Moss, Straw or Foam unless
otherwise indicated in instructions.
TO MAKE CLUSTERS of Cedar Tips, Cockscomb,
Oak Moss, Velvet Flowers and Yarrow...assemble 3 to 10 pieces
in hand first and then set into Hot Glue on Wreath, Swag, etc.
Hold in place for 20 to 30 seconds.
MAKE PATTERN with all ingredients before
you start gluing to get range on spacing.
SPRAY FINISHED PROJECT with commercial Fixative
or Hairspray to seal & protect from moisture. This also helps
make brittle items like Cedar Tips and Yarrow more durable.
ADD FESTIVE BOWS to Wreaths, Swags &
Pomanders.
FRAGRANCE and ESSENTIAL OILS may be added
sparingly to these projects but avoid getting on Roses; Oil will
bleach petals. We suggest the following Oils: Country Christmas
Motif - Bayberry, Christmas or Evergreen Oil.
MATCHING POTPOURRI RECIPES for Country Christmas
& Victorian Christmas are available upon request.
MORE TIPS are available from Floral &
Nature CRAFTS magazine from Better Homes & Gardens. 800-846-4004.
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