482 



RO S 



THE UNIVERSAL HERBAL; 



RO S 



the seeds, which is sometimes made into a conserve or sweet- 

 meat, and served up in desserts. See the first and nineteenth 

 species for its propagation. 



13. RosaRugosa; Wrinkled-leaved Rose. Fruits globu- 

 lar, smooth ; peduncles, stem, and pedicels, prickly ; leaves 

 tomentose underneath. Native of Japan. 



14. Rosa Provincialis ; Provence Rose. Fruits roundish ; 

 peduncles and petioles hispid ; prickles of the branches scat- 

 tered, somewhat bent back; leaflets ovate, villose under- 

 neath ; serratures glandular. The stems are usually three or 

 four feet high, straight, very prickly ; and the flowers two, 

 three, or more, at the top of each branch, very fragrant, and 

 a bright crimson hue, with brown stains on the backs of the 

 outer petals. It is one of the most beautiful sorts yet known ; 

 the flowers are sometimes very large, and the petals closely 

 folded over each other like Cabbages ; whence it is called the 

 Cabbage Rose. There are several varieties : as, the Red 

 Provence Rose, with smaller flowers, of a damask or blush 

 colour turning to red, less productive than the Damask Rose. 

 The Blush Provence Rose, the corolla of which has five or 

 six rows of large petals, which spread open, and are of a 

 pale blush colour, with a musky scent. The White Provence 

 Rose, with colourless flowers. And the two Dwarf Provence 

 Roses, the smallest of which is often called Pompone Rose: 

 it throws out numerous stems, of a foot and half in height ; 

 and the flowers are very small, and distinguished by the 

 brilliant colour of the central petals. They appear in June. 

 These elegant varieties may be increased, like most of the 

 other species, by suckers, which however are not very plen- 

 tifully produced, and do not extend to any great length. 

 The roots should not be divided oftener than once in three 

 years : if the old wood be cut down every year after the 

 plants have done blowing, they will throw out more vigorous 

 shoots, and flower more freely. 



15. Rosa Lyonii. Germina subglobose, slightly glabrous ; 

 peduncles hispid ; petioles subaculeatc ; stem glabrous ; 

 prickles scattered, straight ; leaflets from three to five, ovate- 

 oblong, acute, serrate, slightly glabrous on the upper side, 

 tomentose underneath ; upper leaves simple, small, with 

 coloured veins; flowers subternate, pale red ; stipules linear; 

 segments of the calix tomentose, linear, very slightly laci- 

 niated. Grows in Tennessee. 



16. Rosa Setigera. Germina globose ; petioles and nerves 

 aculeate; boughs glabrous; prickles in pairs, scattered; 

 leaflets from three to five, acuminate, glabrous; leaflets of 

 the calix setigerous. This plant is found in the swamps of 

 Virginia and Lower Carolina, from five to eight feet high. 



17. Rosa Rubifolia. Germina and fruit-stalks slightly 

 hispid; calix beardless; leaves ternate, pubescent under- 

 neath; petioles glandulous, aculeate; stern glabrous ; prickles 

 stjpular and scattered, subaduncous; flowers corymbose. 

 Grows in North America. 



** With ovate Fruit. 



18. Rosa Centifolia; Hundred-leaved Rose. Fruit ovate, 

 with the pedicels hispid, prickly ; petioles unarmed. Stem 

 hispid, and finely prickly ; leaflets ovate, hairy beneath. The 

 petals are so closely wedged together, that the flower appears 

 as if it came out of the hand of the turner. The varieties 

 are very numerous ; and differ chiefly in the disposition of 

 their richly multiplied, though diminished, petals; and are 

 many of them very beautiful, from their fulness and neatness 

 of figure : their colours are different shades of crimson, verg- 

 ing to pink, or to a blueish purple. The most remarkable 

 are: 1. the Dutch Hundred-leaved Rose; 2. the Blush Hun- 

 dred-leaved Rose ; 3. Singleton's Hundred-leaved Rose ; 

 4. the Burgundy Rose : 5. the Single Velvet Rose ; 6. the 



Double Velvet Rose ; 7. the Sultan Rose ; 9. the Stepney 

 Rose; 10. the Garnet Rose; 11. the Bishop Rose; and, 

 12, the Lisbon Rose. They have all less scent than the 

 ordinary Red Rose, and there are several of more modern 

 date. The Burgundy Rose is an elegant little plant, not 

 more than a foot or eighteen inches in height. Its numerous 

 varieties are common in gardens throughout Europe, bloom- 

 ing in June and July. The Hundred-leaved Rose is impro- 

 perly confounded with the Damask Rose, in the Dublin 

 Pharmacopoeia. The petals, which are of a pale red colour 

 and of a very fragrant odour, are directed for medical use. 

 The smell is very agreeable to most persons ; but when too 

 powerful, arising from large quantities of the flowers, is 

 found to produce violent sneezing, inflammation of the eyes, 

 fainting, hysterical affections, &c. Persons confined in a 

 close room with a great heap of Roses, have been in immi- 

 nent danger of their lives. From experiments made by able, 

 chemists, this effect seems owing to the mephitic air which 

 these and other odoriferous flowers exhale. Six pounds of 

 fresh roses, by distillation, strongly impregnate a gallon of 

 water with their fine flavour. On distilling large quantities, 

 there separates from the watery fluid a small portion of a 

 fragrant butyraceous oil, which liquifies by heat, and appears 

 yellow, but concretes in the cold into a white mass : only 

 half an ounce of oil could be extracted from a hundred pounds 

 of the flowers. The smell of this oil exactly resembles that 

 of the roses, and is therefore used as a pe.rfume : it possesses 

 very little pungency, and has been highly recommended for 

 its cordial and analeptic qualities. The process for making 

 attij, or essential oil of roses, is as follows : Forty pounds of 

 fresh roses, with their calicos, are put into a still with sixty 

 pounds of water. The mass being well mixed, a gentle fire 

 is put under the still ; and when fumes begin to rise, the cap 

 and pipe are properly fixed and luted. When the impreg- 

 nated water begins to come over, the fire is lessened by gentle 

 degrees, and the distillation continued till thirty pounds of 

 water are come over, which is generally in four or five hours. 

 This water is to be poured upon forty pounds of fresh roses, 

 and from fifteen to twenty pounds of liquor to be drawn from 

 it as before. It is then poured into pans of earthenware or 

 tinned metal, and left exposed to the fresh air for the niffht ; 

 and in the morning the atto, or essence, will be found swim- 

 ming congealed on the surface of the water. These flowers 

 also contain a bitterish substance, which is extracted by 

 water along with the odorous principle, and remains entire 

 in the decoction after the latter has been separated by distil- 

 lation or evaporation. This fixed sapid matter of the petals 

 manifests a purgative quality, and it-is on account of it that 

 the flowers are received into the materia medica. A syrup 

 prepared from this Rose is found to be a pleasant and useful 

 laxative for children, or to obviate costiveness in adults. 

 The proper dose is a spoonful. 



19. Rosa Gallica ; Red Rose. Fruits ovate, with the 

 peduncles hispid ; stem and petioles hispid, prickly. The 

 flowers are large, but not very double ; have a deep red 

 colour, with an agreeable scent; but soon decay. Linneus 

 rests the specific difference between this and the preceding 

 species, on the greater roughness and prickliness of the loaf- 

 stalks in this. The petals are large and spreading, but never 

 half so numerous as in the other. This species has obtained 

 the name of English Rose, because this and the White are 

 the most ancient roses known in our country, and have been 

 assumed by our kings as cognizances of their dignity, and 

 also because the Red Rose occurs oftener in England, and 

 is more commpnly used there, than in other places. The 

 varieties are the Mundi Rose, wl"^ *"" tV " flnwrrs verv ele- 



