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 at a summer heat; in the course of a quarter of an hour the whole of the otto is dissolved, and is then ready for bottling and sale.  In the winter season beautiful crystals of the otto—­if it is good—­appear disseminated through the esprit.

ESSENCE OF MOSS ROSE.

Spirituous extract from French Rose pomatum, 1 quart. 
Esprit de rose triple, 1 pint. 
Extracts fleur d’orange pomatum, 1 "
    " of ambergris, 1/2 "
    " musk, 4 oz.

Allow the ingredients to remain together for a fortnight; then filter, if requisite, and it is ready for sale.

ESSENCE OF WHITE ROSE.

Esprit de rose from pomatum, 1 quart.
  " " triple, 1 "
  " violette, 1 "
Extracts of jasmine 1 pint.
    " patchouly, 1/2 "

ESSENCE OF TEA ROSE.

Esprit de rose pomade, 1 pint.
" " triple, 1 "
Extract of rose-leaf geranium, 1 "
  " sandal-wood, 1/2 "
  " neroli, 1/4 "
  " orris, 1/4 "

ROSEMARY.—­

    “There’s rosemary, that’s for remembrance.”

    SHAKSPEARE.

By distilling the Rosmarinus officinalis a thin limpid otto is procured, having the characteristic odor of the plant, which is more aromatic than sweet.  One cwt. of the fresh herb yields about twenty-four ounces of oil.  Otto of rosemary is very extensively used in perfumery, especially in combination with other ottos for scenting soap.  Eau de Cologne cannot be made without it, and in the once famous “Hungary water” it is the leading ingredient.  The following is the composition of