The Art of Perfumery, and Methods of Obtaining the Odors of Plants

To preserve these roses, the London perfumers immediately pickle them; for this purpose, the leaves are separated 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 2-1/2 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. As it is a residuary product of the distillation of roses for procuring the attar, it has a richness of aroma which appears to be inimitable with English-grown roses. There are four modifications 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:--