186 



PARSONS OX THE ROSE. 



that nearly all of these were drawn from the Rose, and 

 says that the most sweet were those of Cyrene, while 

 those of Naples, Capua, and Faseoli were the best and 

 most delightful of all. 



This agrees with the subsequent researches made on 

 the same subject by D'Orbessan. " The cities of Naple^^, 

 Capua, and Preneste," says the latter, "obtained their 

 roses from Campania, where there is yet a considerable 

 tract of land, commonly called II mazzone delle Hose. 



" This field is sometimes called Hosetinus^ on account 

 of the prodigious quantity of roses which grow there 

 without culture, and in greater abundance than in any 

 other section of that country." 



Athenaeus states that the perfume of roses was frequent- 

 ly used in culinary preparations, and gives a curious re- 

 ceipt for a sort of pot-pourri^ made by the cook of the 

 King of Sicily. " This is what I call potted roses^ and it is 

 thus prepared : I first pound some of the most fragrant 

 roses in a mortar ; then I take the brains of birds and 

 pigs, well boiled and stripped of every particle of meat ; 

 I then add the yolks of some eggs, some oil, a little cor- 

 dial, some pepper, and some wine : after having beaten 

 and mixed it well together, I throw it in a new pot, and 

 place it over a slow but steady fire." " As he said these 

 things," so runs the story, " the cook uncovered the pot, 

 and there issued forth a most delicious fragrance, perfum- 

 ing the whole dining-hall, and overcoming the guests with 

 delight." This is a point in gastronomic luxury to which 

 Americans have not yet attained. 



Although the perfume of roses was considered more 

 choice than any other, it was frequently used when men 

 were least in the state to enjoy it; for D'Orbessan states 

 that slaves were made to burn it around their masters 

 while sleeping. 



If the essential oil of roses had been known in the time 

 of Pliny, that author would have mentioned it among the 



