This, the queen of flowers, is one of the most elegant and fragrant of the vegetable productions. Its petals yield, on distillation, a small portion of aromatic oil, together with a water which possesses both the odour and taste of the flowers. This oil congeals in the common temperature of our atmosphere, and in that state is of white colour; but, when liquefied by heat, it appears yellow. So small, however, is the quantity that can be obtained, that an hundred pounds' weight of the flowers will scarcely yield half an ounce of oil. It is in much request as a perfume, under the name of ottar or essence of roses; and, though chiefly manufactured in the East Indies, is seldom imported from thence for sale, but considerable quantities of it are brought from Turkey, at the price of from three to four pounds per ounce, exclusive of the duty. That from the East Indies, when genuine, has been sold at a much more exorbitant rate than this; but it is not unfrequently adulterated with oil of sandal-wood ([55]). The fraud, however, is easily detected by those who are accustomed to the smell of the latter, and also by the fluidity of the compound. The true ottar of roses is undoubtedly the most elegant perfume that is known.
From the petals of this rose are also prepared a conserve and syrup, which are used in medicine. The simple distilled rose-water has little to recommend it beyond its fragrance: it is occasionally used to impart an agreeable flavour to culinary preparations, and also to some kinds of cordials. It should be remarked that, although, from their fragrance, roses are much used for nosegays, their odour has sometimes produced very alarming symptoms in persons sitting or sleeping with such nosegays in confined apartments.
165. The WILD BRIER, or HEP-ROSE (Rosa canina), is a common wild flower in hedges, and is distinguished by having a somewhat egg-shaped fruit, smooth flower-stalks, the prickles of the stem hooked, and the leaves oval, pointed, smooth, and shining.
We possess no wild shrub more ornamental to the country, in its flowers, its foliage, or its fruit, than this; and its sweet and delicate scent, though less powerful, is perhaps as grateful as that of any rose that is known. The flowers, when distilled, afford a pleasant perfumed water. The fruit, or heps, contain an acid yet sweetish pulp, with a rough prickly matter enclosing the seeds. Of the pulp, when carefully separated from this substance, and mixed with sugar, is prepared the conserve of heps of the shops, which, though of little medicinal virtue itself, is used to give form to more active medicines. In the north of Europe, the fruit of the rose, with the addition of sugar, is sometimes employed in the preparation of domestic wines; and the pulp, in a dried state, affords a grateful ingredient in sauces: but it is supposed that a still greater advantage might be derived from the fruit by distillation. The leaves of this, and indeed of every kind of rose, have been recommended as a substitute for tea. On the Continent they are employed in currying the finer kinds of leather.
On the branches of this tree a singular moss-like and prickly excrescence is frequently found. This, which is caused by an insect (Cynips rosæ), and forms the habitation of its offspring, was formerly in great medicinal repute; but it is now seldom used.
166. The RED OFFICINAL ROSE (Rosa gallica) differs from the hundred-leaved rose in having the leaf-stalks more rough and prickly. The petals are of deep crimson colour, large, spreading, and not numerous.
In the period of its flowering, this rose, which is a native of the south of Europe, succeeds the common garden rose. It is used in several medicinal preparations. Of its petals, in conjunction with sugar, a conserve is made, an infusion, and a syrup; and the dried buds, with water and honey, are made into what is called honey of roses.
167. The RASPBERRY (Rubus idæus) is a well-known garden fruit, which grows wild in woods and thickets of several parts of England.
To most persons the flavour of the raspberry is peculiarly grateful; and its perfume very delightful. Raspberries are much used in cookery and confectionary, as well as to eat in desserts. With sugar they are made into jam and jelly, and also into cakes. The juice, mixed with a certain portion of sugar and of brandy, constitutes the liqueur called raspberry-brandy. This juice is much in request for ice-creams, and is sometimes manufactured into wine. A grateful syrup is obtained from raspberries, which is occasionally used in medicine. The leaves are said to be a grateful food to kids.
White raspberries are sweeter than the red ones.