130 
ATTAR  OF  ROSE. 
but  little  assistance  from  man.  The  climate  of  the  district  is 
shown  by  the  vegetation  to  differ  but  little  from  that  of  the 
Odenwald  or  the  Black  Forest.  Wine  is  produced, — some  of  it 
excellent  quality, — also  silk  in  rather  considerable  quantity,  etc., 
etc.  The  masses  of  gigantic  and  noble  limes,  oaks  and  chestnuts 
in  the  valley  of  the  Tunja  are  remarkable.  In  the  summer  of 
1862  the  average  temperature  at  noon  was  82°  Fahr.  ;  in  the 
evening  68°.  Barometrical  measurements  in  the  same  year  ex- 
hibited a  regularly  recurring  depression  at  midday  of  20  milli- 
metres. 
According  to  some  authors,  the  rose  which  is  used  for  making 
attar  is  Rosa  moschata,  according  to  others,  R.  sempervirens,  R. 
centifolia,  R.  provincialis,  or  R.  damascena.  The  author's 
opinion  is  that  the  original  Kizanlik  rose,  which  has  been  long 
in  cultivation  there,  is  a  variety  of  R.  damascena,  and  in  this 
opinion  he  is  supported  by  Professor  Hugo  v.  Mohl.  The  Ki- 
zanlik rose  is  not  remarkable  for  beauty,  nor  is  its  scent  so  in- 
tense as  might  perhaps  be  expected.  Other  roses,  as  R.  moschata 
and  R.  cinnamomea,  yield  an  essential  oil  rich  in  stearoptene,  but 
of  a  disagreeable  odor  in  comparison  with  that  of  the  Kizanlik 
rose.  The  Kizanlik  rose  forms  a  bush  of  six  feet  high ;  its 
flowers  which  appear  in  May  and  June,  are  tolerably  large, 
always  half  double,  and  stand  several  on  a  shoot,  but  never  form 
a  numerous  tuft.  In  color  they  are  bright  red,  rarely  white, 
and  then  it  is  said  less  productive  of  attar.  The  rose  is  culti- 
vated to  form  hedges  and  rarely  manured.  The  odor  of  the 
flowers  extends  for  miles. 
The  flowers  upon  expansion  are  collected  before  sunrise  (often 
with  the  calyx),  and  such  as  are  not  required  for  immediate 
distillation  are  spread  out  in  cellars,  the  work  being  so  arranged 
that  the  flowers  are  subjected  to  distillation  the  same  day  they  are 
gathered.  Salting  and  similar  processes  are  never  resorted  to. 
The  distilling  apparatus,  which  is  erected  in  the  neighborhood  of 
some  stream,  is  of  simple  description,  consisting  of  a  fire-place 
formed  of  bricks,  on  which  is  placed  a  tinned  copper  still.  The 
still-head  communicates  with  a  refrigerator,  which  is  simply  a 
straight  tin  pipe  passing  obliquely  through  a  tub  fed  with  a  sup- 
ply of  running  water.    The  product  of  the  distillation  is  re- 
