--1 cup rose petals 1 cup violets 1 cup water 1 cup olive oil 1 tbsp clove oil
--2 teaspoons powdered cinnamon 1 tablespoon powdered myrrh 1/4 cup wild fennel seeds
Gather rose petals and violets at sunrise. Place them in a clean ceramic crock.
Cover with water (fresh rain water, preferably) and let crock sit in a sunny location for
three days until an oily film (the essential oil of the flowers) is seen floating on top of the water.
Remove oil from water by carefully absorbing it into a small cotton ball.
Squeeze out oil into a clean, long-necked glass bottle. Add olive and clove oils, and swirl
gently in a clockwise direction to slowly agitate oils. Next, add cinnamon, myrrh, and fennel seeds.
Seal bottle tightly and store it in a dark, cool place.
After four weeks, strain through cheesecloth and use to anoint candles.
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