lo Aug.. 191^-] ^"^'^-f'' Cultivation. 481 



The blooms should be cut as near to the flower as possible, as any 

 matter beyond the petals reduces the c|uality of the oil. and is useless. 

 When gathered, blooms should be taken direct to the still-room and not 

 exposed to the sun's rays, or rain, or moisture of any kind. 



Distilling. 



Rose distillation is similar to that of other essential oil-producing 

 plants, but somewhat more delicate, and extreme care must be taken not 

 to force the "boiling." This is. perhaps, difficult where direct heat is 

 applied, but with superheated steam it is easily regulated, and where it 

 can be done, this metriod is the best wav of raising the temperature. 



Tn Bulgaria, small stills are scattered all over the flower-growing dis- 

 tricts, but it is said that nothing like as good results are obtained as in 

 the South of France, where the work of distillation is carried out in large 

 and well -equipped establishments, which sometimes handle 150 tons 

 of roses a day. Nevertheless, with proper care in applying the heat, and 

 attention to little details, good results can be obtained with the ordinary 

 still and direct heat. 



In distillation, two methods are adopted. The oil is contained on the 

 surface of the petals. Either the petals are stripped from the calyx and 

 distilled separately, or the whole flowers are employed. The former 

 method gives a superior product, but it is doubtful whether the extra labour 

 is repaid. 



The time during which the boiling should continue depends on the size 

 of the still. In a 20-gallon still, the Inilk of the oil, and the best, would 

 be pa5.sed over within one hO'Ur from the time of boiling, but it should 1)6 

 carried on for another hour at least. The still which has been illustrated 

 and described on page t^^2> *'f t'^i^ journal, is suitable for treating roses, 

 and when the first lot of water has passed over into- the " Florentine," 

 the recep acle should be removed, and another placed in position to secure 

 the balance. The two lots should be kept separate. The second lot is 

 usually returned to the still with the next lot of flowers. 



In rose distillat'on, oelav must be avoided as much as possible; the 

 flowers should be treated within 24 hours from the time of gathering, and 

 care should be taken not to submit the roses to more rough treatment than 

 is absolutely necessarv. The place of treatment should be free from 

 offensive or other odours. A good supply of cold water is necessary to 

 supply the cooler, and where a running stream is not available it must be 

 supplied from a well <ir tank by pumping ; this water may be used over 

 and over again. 



Many small growers along the Mediterranean coast make rose water 

 without the second distillation or extracting the oil in any way. As there 

 is no licence-fee demanded for holding a still in the Commonwealth, but a 

 permit only, with a guarantee against any imposition or infraction of the 

 Excise laws, it may be worth while for some of our young ladies to try 

 this as a pastime, as there is a reaih- sale for Rose Water if properly pre- 

 pared. It is used largely for man\ ^lurposes. 



Enfleurage and Maceration. 



Roses grown in France and elsewhere are also utilized for perfume 

 extraction by the processes known as " Enfleurage and Maceration." In 

 the latter case pure olive oil is generallv u.sed The oil is placed in a 



