Pure otto of roses, from its cloying sweetness, has not many admirers; when diluted, however, there is nothing to equal it in odor, especially if mixed in soap, to form rose soap, or in pure spirit, to form the esprit de rose. The soap not allowing the perfume to evaporate very fast, we cannot be surfeited with the smell of the otto.

The finest preparation of rose as an odor is made at Grasse, in France. Here the flowers are not treated for the otto, but are subjected to the process of maceration in fat, or in oil, as described under jasmine, heliotrope, &c.

The rose pomade thus made, if digested in alcohol, say 8 lbs. of No. 24 Pomade to one gallon of spirit, yields an esprit de rose of the first order, very superior to that which is made by the addition of otto to spirit. It is difficult to account for this difference, but it is sufficiently characteristic to form a distinct odor. See the article on fleur d'orange and neroli (pp. 77, 78), which have similar qualities, previously described. The esprit de rose made from the French rose pomade is never sold retail by the perfumer; he reserves this to form part of his recherche bouquets.

Some wholesale druggists have, however, been selling it now for some time to country practitioners, for them to form extemporaneous rose-water, which it does to great perfection. Roses are cultivated to a large extent in England, near Mitcham, in Surrey, for perfumers' use, to make rose-water. In the season when successive crops can be got, which is about the end of 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 extent, 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 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:—

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 of Moss Rose.

Spirituous extract from French Rose pomatum,1 quart.
Esprit de rose triple,1 pint.
Extracts fleur d'orange pomatum,1 "
" of ambergris,1/2 "
" musk,4 oz.