ently 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