194 PARSONS OX THE ROSE. 



part of the rose-water. This incident was considered a 

 presage of the good odor with which France would one 

 day be filled by the flowers of his learned writings." 



At one time rose-water was largely consumed in the 

 preparation of food and the seasoning of various dishes. 

 In the " Private Life of the French," it is mentioned that 

 in the fourteenth century, the Comte d'Etampes gave a 

 feast in which a large part of the dishes and even the 

 chestnuts were prepared with rose-water. It is still used 

 to flavor various dishes, but its principal use is in affec- 

 tions of the eyelids, or as a perfume for the toilet. The 

 principal consumption of rose-water is, however, in the 

 East, where the inhabitants are very fond of perfumes. 

 In Persia a very large quantity is made annually for do- 

 mestic use. They deem it an excellent beverage mixed 

 with pure water. 



The Corinth Grape, mixed with rose-water, and a slight 

 infusion of spices, is the nectar so much in vogue among 

 the Greeks of Morea. The Persians, according to Le- 

 bruyn, sprinkle with rose-water those who visit them. 

 They also make it an important article of commerce ; 

 large quantities are sent to different parts of the East, 

 and entire cargoes are sometimes shipped to India. 



In Egypt, the nobles and wealthy inhabitants consume 

 large quantities of rose-water ; they scatter it over their 

 divans and otlier places where they spend their time ; they 

 also offer it with confectionery to their visitors. 



The custom of offering rose-water to a guest is alluded 

 to by Shakespeare, who makes one of his characters in 

 Padua say : 



" What is it your honor Avill command ? 

 Let one attend him with a silver bason 

 Full of rose-water^ and bestrewed with flowers." 



Almost all the rose-water used in Egypt is distilled in 

 the province of Fayoum, from the pale rose. "About the 

 middle of February, in Fayoum," says a French writer, 



