but it serves all ordinary purposes. Small
alembics of copper with a glass capital, may be used in three different
ways.

In the first process, the still or alembic must be mounted on a small
brick furnace, and furnished with a worm long enough to pass through a
pan of cold water. The petals of the rose being carefully picked so as
to leave no extraneous parts, should be thrown into the boiler of the
still with a little water.

The great point is to keep up a moderate fire in the furnace, such as
will cause the vapour to rise without imparting a burnt smell to the
rose water.

The operation is ended when the rose water, which falls drop by drop in
the tube, ceases to be fragrant. That which is first condensed has very
little scent, that which is next obtained is the best, and the third and
last portion is generally a little burnt in smell, and bitter in taste.
In a very small still, having no worm, the condensation must be produced
by linen, wetted in cold water, applied round the capital. A third
method consists in plunging the boiler of the still into a larger vessel
of boiling water placed over a fire, when the rose-water never acquires
the burnt flavour to which we have alluded. By another process, the
still is placed in a boiler filled with sand instead of water, and
heated to the necessary temperature.

But this requires alteration, or it is apt to communicate a baked
flavour.

SYRUP OF ROSES--May be obtained from Belgian or monthly roses, picked
over, one by one, and the base of the petal removed. In a China Jar
prepared with a layer of powdered sugar, place a layer of rose-leaves
about half an inch thick; then of sugar, then of leaves, till the vessel
is full.

On the top, place a fresh wooden cover, pressed down with a weight. By
degrees, the rose-leaves produce a highly-coloured, highly-scented
syrup; and the leaves form a colouring-matter for liqueurs.

PASTILLES DU SERAIL.--Sold in France as Turkish, in rosaries and other
ornaments, are made of the petals of the Belgian or Puteem Rose, ground
to powder and formed into a paste by means of liquid gum.

Ivory-black is mixed with the gum to produce a black colour; and
cinnabar or vermilion, to render the paste either brown or red.

It may be modelled by hand or in a mould, and when dried in the sun, or
a moderate oven, attains sufficient hardness to be mounted in gold or
silver.--_Mrs. Gore's Rose Fancier's Manual_.

OF FORMING AND PRESERVING HERBA