VARIETIES. 
469 
June,  or  the  early  part  of  July,  they  are  gathered  as  soon  as  the  dew  is  off, 
and  sent  to  town  in  sacks.  When  they  arrive,  they  are  immediately  spread 
out  upon  a  cool  floor  ;  otherwise,  if  left  in  a  heap,  they  heat  to  such  an  ex- 
tent, in  two  or  three  hours,  as  to  be  quite  spoiled.  There  is  no  organic 
matter  which  so  rapidly  absorbs  oxygen,  and  becomes  heated  spontaneously, 
as  a  mass  of  freshly-gathered  roses.  To  preserve  these  roses,  the  London 
perfumers  immediately  pickle  them  ;  for  this  purpose,  the  leaves  are  sepa- 
rated from  the  stalks,  and  to  every  bushel  of  flowers,  equal  to  about  six 
pounds  weight,  one  pound  of  common  salt  is  thoroughly  rubbed  in.  The 
salt  absorbs  the  water  existing  in  the  petals,  and  rapidly  becomes  brine, 
reducing  the  whole  to  a  pasty  mass,  which  is  finally  stowed  away  in  casks. 
In  this  way  they  will  keep  almost  any  length  of  time,  without  the  fragrance 
being  seriously  injured.  A  good  rose  water  can  be  prepared  by  distilling 
12  lbs.  of  pickled  roses,  and  2|  gallons  of  water.  «  Draw"  off  two  gallons; 
the  product  will  be  the  double-distilled  rose-water  of  the  shops.  The  rose- 
water  that  is  imported  from  the  south  of  France  is,  however,  very  superior 
in  odor  to  any  that  can  be  produced  here.  It  has  a  richness  of  aroma  which 
appears  to  be  inimitable  with  English  grown  roses.  There  are  four  modifi- 
cations of  essence  of  rose  for  the  handkerchief,  which  are  the  ne  plus  ultra 
of  the  perfumer's  art.  They  are — esprit  de  rose  triple,  essence  of  white  of 
roses,  essence  of  tea  rose,  and  essence  of  moss  rose.  The  following  are  the 
recipes  for  their  formation  : — 
Esprit  de  Rose  Triple. 
Rectified  alcohol         .....        1  gallon. 
Otto  of  rose        .        .        .        .        .        .        3  oz. 
Mix  at  a  summer  heat;  in  the  course  of  a  quarter  of  an  hour  the  whole  of 
the  otto  is  dissolved,  and  is  then  ready  for  bottling  and  sale.  In  the  winter 
season  beautiful  crystals  of  the  otto — if  it  is  good — appear  disseminated 
through  the  esprit. 
Essence  or  Moss  Rose. 
Spirituous  extract  from  French  rose  pomatum       .        1  quart. 
Esprit  de  rose  triple       .        .        .        .        .        1  pint. 
Extract  fleur  d'orange  pomatum        ...        1  pint. 
"      of  ambergris      .....§  pint. 
"      of  musk    .        .        .        .        .        .         4  oz. 
Allow  the  ingredients  to  remain  together  for  a  fortnight ;  then  filter,  if  re- 
quisite, and  it  is  ready  for  sale. 
Essence  of  White  Rose. 
Esprit  de  rose  from  pomatum   1  quart. 
*'     de  rose  triple   1  quart. 
H     de  violette   1  quart. 
Extract  of  jessamine  1  pint. 
"     patchouly      .......  \  pint. 
