MEDICAL PROPERTIES OF THE ROSE. 53 



medicines to destroy their disagreeable smell and taste. In exter- 

 nal applications, it is used principally for affections of the eyes, 

 either alone or with some ointment. 



The alcoholic tincture of roses, or spirit of roses before described, 

 which was formerly given as a stimulus in many cases, has now 

 fallen very much into disuse, medical opinion being very much 

 against the employment of any alcoholic medicines excepting in 

 very rare cases. 



The syrup of roses, manufactured from the pale or damask 

 rose, is sometimes employed as a purgative, and was once highly 

 esteemed and recommended as a mild laxative. It is now, how- 

 ever, scarcely considered purgative, and its laxative properties are 

 probably owing in a great measure to the senna and other arti- 

 cles which enter into its preparation. 



The electuary of roses, which is now no longer used, was also 

 probably indebted for its medical qualities to the addition of 

 scammony, a very strong purgative. 



Vinegar of roses ^ made by simply infusing dried rose-petals 

 in the best distilled vinegar, to which they communicate their 

 perfume. It is used for cooking and for the toilet, and is valu- 

 able for headaches when applied in the same way as common 

 vinegar. The ancients prepared this vinegar, and also the wine 

 and oil of roses, which are no longer used. 



Honey of roses is made by beating up rose-petals with a very 

 small portion of boiling water ; the liquid, after being filtered, is 

 boiled with honey. This is esteemed for sore throats, for ulcers 

 in the mouth, and for anything that is benefited by the use of 

 honey. 



The fruit of the rose is said also to possess some astringent 

 properties ; the pulp of the fruit of the wild varieties, particularly 

 of the dog-rose, after being separated from the seeds and beaten 

 up in a mortar with sugar, makes a sort of conserve known in 

 medicine under the name of Cynorrhodon. 



Children in the country sometimes eat these fruits after they 

 have attained perfect maturity, and have been somewhat mel- 

 lowed by the frost; they then lose their pungent taste and be- 



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