466 BRECK’S NEW BOOK OF FLOWERS. 
little of their native fragrance. In the season when suc- 
cessive crops can be got, they are gathered as soon as the 
dew is off, and sent up to town in sacks. When they ar- 
rive, they are immediately spread out on a cool floor, oth- 
erwise, if left in a heap, they will heat to such an extent 
ia two or three hours, as to be quite spoiled; to preserve 
them for use they are immediately pickled; for this pur- 
pose the leaves are separated from the stalk, and to every 
bushel of flowers, equal to six pounds, one pound of com- 
mon salt is thoroughly rubbed in; the whole becomes a 
pasty mass, and is finally stowed away in casks. In this 
way they will keep almost any length of time without se- 
riously injuring their fragrance. -For rose-water, which is 
best prepared from time to time, take 12 lbs. of pickled 
Roses, and 24 gallons of water, place them in a still, and 
draw off 2 gallons; this product will be the ‘double dis- 
tilled rose-water’ of the shops.”—English paper. 
RUBUS.—BRAMBLE. 
{Name from the Celtic word rub, which signifies red.1 
This genus embraces rambling rough plants, well-known 
and highly prized for their grateful, delicious, and whole- 
some fruits; the Raspberries, Blackberries, and Thimble- 
berries, with their varieties. The High Blackberry pro-' 
duces clusters of handsome white flowers, succeeded by 
delicious fruit, and when cultivated in the garden, is much 
improved. 
Ribus odoratus.—The Flowering Raspberry.—This is 
the only ornamental variety; found growing freely in 
mountainous districts, “ giving a charm to many a solitary 
spot by its large, rose-like flowers.” The leaves are large 
and handsome. The fruit is inferior to the other species. 
It deserves a place among other shrubs. It should be 
planted in a shady place. 
