354 DICTIONABY OF POPULAK NAMES ROSE 



perate region of the nortlaern hemispliere, of wliicli nearly 20 

 are natives of this country; the Dog Eose {Eosa canina), 

 Scotch Eose {B. s;pinosisdma), Sweet Brier or Eglantine (B. 

 ruliginosa), being common examples. On account of their beauty 

 and the high scent of their flowers, roses are highly patronised 

 by all ranks, and are extensively cultivated in this country and 

 France as fashionable show plants. In their natural state the 

 flowers of roses are single, but varieties with double flowers were 

 known in Trance and Italy more than 300 years ago, such as the 

 Damask Eose {R. damaseena), Provence Eose {B. centifolia), and 

 Musk Eose {B, moschata), and were introduced into this country 

 at the end of the sixteenth century. Eoses were introduced 

 from China at a later period. During the last half -century 

 great labour and pains have been bestowed on the cultivation of 

 the Eose, and now more than 1000 named varieties are recorded 

 in nurserymen's trade catalogues, and they form an important 

 feature in horticultural exhibitions. Bosa moschata, B. cenhfoUa, 

 and B, dmnascena, are extensively cultivated in Cashmere, 

 Persia, Damascus, Upper Egypt, Barbary, Adrianople, Ghaze- 

 poor in India, and to a small extent, comparatively, in this 

 country, for the sake of their flowers, which by distillation yield 

 the favourite toilet perfume Eose Water ; and by otlier processes 

 Oil of Eoses is obtained, known as Otto or Attar of Eoses. The 

 oil is produced in very small quantities, requiring 60 lbs. of 

 rose to produce a drachm and a half of oil ; the quantity of oil 

 yielded is according to the state of the weather and the time of 

 gathering the flowers. Spirit of Eoses is also obtained by distil- 

 ling the petals with a small quantity of spirits of wine, which when 

 mixed with sugar makes the liquor known in Eiance as L']mile 

 de Eose. Eose Vinegar is prepared by simply infusing dried 

 petals in the best distilled vinegar. Honey of Eoses is made by 

 beating up fresh flowers with boiling water, and then mixing 

 them with honey. Conserve of Eoses is prepared by beating up 

 the petals wuth their weight of sugar ; it was once much used as 

 a medicine, and still enters into the composition of electuaries 

 and other compounds, to which it imparts fragrance. Otto of 



