Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/535

507&#93; ROS it has aiiuost endless varieties, t!;e enumeration of which would swell this article to a disproportionate length. We shall therefore only- slate the following, viz. the Com- mon Red Rose, with large, spread- ing, half-double, deep-red flowers. ■ — The Rosa mundi, or Rose of the World, which has large expanding, semi-double red flowers, beauti- fully variegated with white streaks. — The York and Lancaster Rose grows to the height of from six to eight feet ; and has elegantly strip- ed white and red Howers. — ^The Monthly Rose is from four to six feet high, with green prickly shoots, producing numerous party-coloured flowers from jMay to Augist, and a second time, if the season be mild, from September or Ottober to December. 7. The cenUfolia, Hundred- leaved or Damask Rose, is justly termed the Qiieen of Flowers, and lias long been an ornament to British gardens, both for its ele- gance and fragrance. I'here are several varieties, known under the names of the Provence, Royal, Common Dutch flundred-leaved, Ulu^ih Hundred-lf-aved Roses, &c. ■ — The damask rose 'ields, on dis- tillation, a small portion of buty- rous oil, together with a water, which possess the odour and taste of the roses, and are greatly esteem- ed for ths agreeable flavour they impart to culinary preparations, aj}d also to cordials. They are strongly recommended by Hoff- man, as being singularly efticaci- ous in exciting the strength, in- vigorating the spirits, and mitigat- ing pain. Beside these properties, a deco6tion of its leaves, after being distilled, has a mildly purgative quality ; and which, on mixing it yith sugar, forms an agreeable uos [5^7 laxative syrup, and may wltli ad- vantage be given to children. All tite species of roses are hardy, deciduous shrubs, and thrive in any soil or situation ; though they floirrish best in moist open lands. They are easily propagated by suckers and layers 5 which, when planted, require only occasional pruning of their dead and super- fluous branches, as well as the re- moval of tiieir suckers, every au- tumn. Ottar, or Essence of Roses, is a valuable perfume, obtained from these flowers by distillation ; it may be prepared in the following manner : — Let a quantity of fresh roses be put into a still, with their flower-cups entire, together with one-third of their weight of pure water. The mass is now to be mix- ed with the hand, and a gentle fire kindled beneath. When tiie water becomes hot, all the interstices must be well luted, and cold water placed on the refrigeratory at the top.— As soon as the distilled water comex over, the he:U should be gradually diminished, till a sufticient quantity of the ^first runnivgs be drav/n off. Fresh water is then to be add- ed, which should be equal iii weight to the flowers, when the latter were first submitted to ier still ; and the .sam- process repeat- ed, till a due portion ot second run- niiigs be procured. The distilled water must next be poured into shallow eiu-then, or tin vessels, and exposed to the air till the suc- ceeding morning, when the ottar or essence will appear congealed on the surface. The latter is now to be carefully skimnicd. poured, into phials, and the ware;. -train- ed from the lees, should be tm ployed for fresh distiliat'oi: ; the dregs, however, ought U. ' a^ pre- icrved.