78 THE BOOK OF ROSES. 



traneous parts, should be thrown into the 

 boiler of the still with a little water. The 

 great point is to keep up a moderate fire in the 

 furnace, such as will cause the vapour to rise 

 without imparting a burnt smell to the rose- 

 water. The operation is ended when the rose- 

 water, which falls drop by drop in the tube, 

 ceases to be fragrant. That which is first con- 

 densed has very little scent ; that which is next 

 obtained is the best; and the third and last 

 portion is generally a little burnt in smell, and 

 bitter in taste. 



In a very small still, having no worm, the 

 condensation must be produced by linen, wetted 

 in cold water, applied round the capital. A 

 third method consists in plunging the boiler 

 of the still into a larger vessel of boiling water 



O O 



placed over a fire ; when the rose-water never 

 acquires the burnt flavour to which we have 

 alluded. By another process, the still is placed 

 in a boiler filled with sand instead of water, 

 and heated to the necessary temperature. But 

 this requires attention, or it is apt to commu- 

 nicate a baked flavour. 



Syrup of roses may be obtained from Belgian, 

 or monthly roses, picked over, one by one, and 

 the base of the petal removed. In a China jar 

 prepared with a layer of powdered sugar, place 

 a layer of rose-leaves about half an inch thick ; 

 then of sugar, then of leaves, till the vessel is 



