2G0 



KOSACEiE. 



also for the conserve, syrup and honey of roses made from them —com- 

 positions which were regarded in the light of valuable medicines. ^ 



It is recorded that when, in A.d. 1310, Philippe de Marigny, arcli- 

 bishop of Sens, made a solemn entry into Provins, he was presented bj 

 the notables of the town with wine, spices, and Conserve of Roses; and 

 presents of dried roses and of the conserve were not considered beneath 

 the notice of Catherine de Medicis, and of Hemy IV.^ 



We find that Charles Estienne, in 1536, mentions both the Rom 

 purpure(B odoratissimce, which he says are called Frovinciales, and 

 those known to the druggists as incarnatoi, — the latter we presume a 

 'pale rose.2 Rosce ruhece are named as an ingredient of various com- 

 pound medicines by Valerius Cordus.'* 



Production — The flowers are gathered while in bud and just 

 before expansion, and the petals are cut off near the base, leanng the 

 paler claws attached to the calyx. They are then carefully and rapidly 

 dried by the heat of a stove, and having been gently sifted to remove 

 loose stamens, are ready for sale. In some districts the petals are diied 

 entire, but the drug thus produced is not so nice. 



In England, the Ecd Kose is cultivated at Mitcham, though now 

 only to the extent of about 10 acres. It is also grown for druggists' 



Oxfordshire and Derbyshire. At Mitcham, it is now called 



eans a correct name. The English 



m 



Damask 



dried roses command a high price. 



Hambu 



a much more extensive cultivation o 

 Wassenaar . and Noordwiik in Holland 



the 



; 111 uiic vn-""v . 



illages round Pans 



gr 



Provins, but are no longer held in great esteem. 

 There flT>nAnr« fn ^-^a « /^,-^^r,4^i^^„T-.i„ „™^,i,,^j-; 



c 



Iried roses in 



exported from the Persian Gulf to Bombay. 



1871 



5 



of 



Description— The petals adhere together loosely in the form o 



intense 



little cones, or are more or less crumpled and separate, 

 preserved, they are crisp and dry, with a velvety surface of an 

 purplish crimson, a delicious rosy odour, and a mildly astringent tasK^ 

 1 he white basal portion of the petals should be nearly absent. *» 

 making the confection, the petals are required in a fresh state. 



'j^- . T^ T , 1 • .„i. 1. „+i,ov without 



Chemical Com 



L-^xx ..v^iWLii, a soil yeiiow suDsta 



Quercitrin. Filhol has shown 



tannic acid, of wTnVTi +Tiq ■^r.i-r. 



Greenish 



petals 



chemist 



exh 



17^17^ ' ^f' '^f -C>ro^««, 1694, part i. 



bung hautea en couleur, c'est k dire d'un 

 rouge npir, x-eloute . . . tr^s aatringentes." 



.7. Jnri!'''' ^^^'""^^^ curiosity et traditions 

 dela Champagne et de la Brie, Paris, 1860. 



horten* 



3 Stephanus (Carolus), Pe re 

 melius, Faris, 1536. 29 f Bnt Mas.; 

 * Dispeiisatorium, 154S, iJ- , Vrti?*"'?"'''^" 

 " Statemmt of the Trade "''^^Jg/i-TS, 

 of the Presidennj of Bonihay jo^ 



pt. ii. 43. 



