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Rose-Water

When the buds of the red rose begin to expand into the full-blown flower, their perfume is most perfect, and in that state they should be gathered on a dry morning, the heels cut off, and the leaves only put into a clean cask in layers, with salt sprinkled between them, to preserve them till they are collected in quantity sufficient for distillation. Fill the still two-thirds with the petals and salt together, with a little water at the bottom to prevent burning, and have the still put into a water bath; proceed to the distillation with a very slow fire, and receive the first product in several phials in order to examine it. The first will be highly impregnated; and as soon as the slightest empyreumatic odour or burnt smell is perceived, throw away the portion that is contaminated, and stop the distillation. Rose-water should be kept in a cool, dark place, as heat and light speedily cause it to spoil. It is best to put it into a stone jar with a cork, that it may be drawn off without disturbing the sediment, which is apt to arise if decanted from small bottles. It should be made in small quantities at a time, as it will not keep long. The salted leaves will keep for months, and do as well for distillation as when gathered fresh, and it is to be observed that it is an error to suppose that the salt is of any further use in the distillation than to keep the leaves from spoiling. Perfumed tepid water for finger-glasses may be easily prepared by infusing a few fresh or dried rose-petals, lavender, or any other flower, in the morning for the purpose.