28 ODOROGRAPHIA. 
the winter is removed. Watering is very rarely necessary. As 
the bushes grow older, the branches, which are more or less 
spreading and spring from the bottom of the stem, interlace and 
form a very close thicket. The life of the bush exceeds twenty 
years. 
The rose-tree requires unceasing care; the ground must be 
hced at least four times during the year, and kept scrupulously 
clean of weeds. Pappazoglou states that the plant must be 
manured every other year, but admits that ‘‘such benefits the 
quantity but harms the quality.” The rose is very susceptible to 
climatic changes. In very cold winters the branches die. Frost 
and fog are very dangerous to the tree, especially if occurring 
when the sap is rising. The quality of the crop depends greatly 
on the temperature during the harvest; if during that time the 
weather be cold and wet, the flowers will develop very slowly, and 
a very great heat expands them too quickly. 
The borders of the Bulgarian plantations are defined by hedges 
of a white rose, the Rosa alba, L. It is a bush of more vigorous 
growth than the R. Damascena, and flowers about a fortnight 
later. Its odour is agreeable, but much inferior to that of the 
red rose. The oil derived from it is of very poor quality, but it is 
rich in stereoptene, and unscrupulous manufacturers distil its 
flowers with those of the red, in order that the otto of the latter 
may bear adulteration with a larger proportion of “ geranium oil.” 
The annexed sketch of the apparatus used in the manufacture 
of Bulgarian otto of rose is copied from one drawn by a Turkish 
engineer, and published in a Consular Report in 1872. It is very 
primitive in construction and capable of great improvement, but 
it appears to agree in every particular with a sketch recently 
published by Christo Christoff of Kézanlik of the apparatus in use 
at the present day in Bulgaria. The still is of copper, about five 
feet high, resting on a furnace built of bricks or stones. The con- 
denser is simply a straight tube passing obliquely through a 
wooden vat. The fuel for heating the furnace consists of long 
pieces of wood or poles, which are lit at one end, and pushed into 
the furnace as fast as the end is consumed, and of course to lower 
the fire, or put it out altogether, it is only necessary to pull out 
the wood by the unburnt end. There is no door to the furnace, 
and the smoke escapes by a short piece of pipe stuck in the brick- 
work. The cold water for condensation is supplied by a wooden 
