1 Ocz., 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 2oon 
The rose is extensively cultivated in Turkey, Bulgaria, Roumelia, and 
France; the three firstnamed countries producing the distilled otto or attar of 
roses, and the lastnamed mostly producing the fine rose pomade by the 
maceration process. 
In 1887 Bulgaria produced 57,868 oz. of otto of roses, valued at, whon 
pure, from 25s. to 30s. per oz. 
In the year 1888 Roumelia produced 90,752 0z. of otto of roses, so that 
the rose farms in that country may be said to represent an annual value of 
from £113,000 to £136,000. As the present value of otto of roses is about 
40s. per 0z., these figures are subject to enlargement. 
At Adrianople, in Turkey, some 12,000 to 14,090 acres are under roses, 
supplying the most important source of wealth in the district. 
An average crop generally returns about £15 per acre, ciear of all 
expenses, and in a favourable season this return may reach as high as £25. 
Otto of roses is largely adulterated by the addition of geranium oil, the 
presence of which is easily discovered from the brownish tint, resulting from 
the addition of a little iodine. 
The distilling apparatus used in Bulgaria is a very simple affair, consisting 
of an elongated copper boiler, in the shape of a truncated cong, surmounted by 
a narrower neck, upon which is fitted a peculiar dome-shaped head, having 
very much the appearance of a half-opened mushroom. Into this head is 
fitted a straight tin condensing tube at an angle of about 45 degrees with the 
vertical. This tube passes through a cask, into which a supply of cool water 
is admitted to effect condensation. No worm or coil is used as in an ordinary 
still. The peculiar dome-shaped head of the still probably allows of the use 
of such a restricted cooling tube, as the steam passing through the narrow 
neck of the boiler would, on entering the head, expand a good deal, and, by so 
doing, be more readily condensed. 3 
The capacity of the still is generally 24 gallons, and each charge consists 
of 22 Ib. of roses to 163 gallons of water. 
The still is generally placed on a built furnace of brick or stone, fitted 
with a central chamber and flue to carry off smoke. When distilling, the 
water in the boiler is brought rapidly to boiling point, the temperature being 
then carefully moderated and regulated by withdrawing the long pieces of 
wood used for fuel. The operation lasts about an hour and a-half, and is 
stopped when 9 quarts of liquid have been collected in the receiving vessel. 
The still is then recharged after being emptied of its contents, the refuse 
water being set aside to cool for use a second time. The product of four first 
distillations is returned to the still, and from the 9 gallons, only 9 pints are 
drawn off and put on one side to cool, when the oil separates from the water 
and is drawn off. 
In France the rose is cultivated in a very simple manner. The land is 
manured and ploughed, rooted rose plants being placed in the ground at 
distances of 2 feet apart and 5 feet from row to row. Hach root before 
planting is cut back to two or three buds. In the fourth year the plants are 
fully developed, and when well cared for last about seven years. In an average 
season the product of an acre is about 2 tons of flowers, valued at from 34d. to 6d. 
per lb. It requires about 10 lb. of roses to perfume 1 lb. of fat by the 
maceration process. 
Rosemary (Rosmarinus officinalis).—Rosemary is cultivated to a small 
extent in Surrey, the general treatment of the plant being much the same as 
for lavender. 
The oil exists mostly in the leaf of the plant, and but little in the flower. 
This plant is of slower growth than lavender, and takes longer to arrive 
at a stage fit for reaping. 
On distillation of the fresh herb a thin limpid oil is obtained having the 
characteristic aromatic odour of the plant. 
