Nearly fill a china or glass jar with freshly-gathered rose
leaves, and pour in sufficient French white brandy to fill it
quite up; and then cover it closely. Next day put the whole into a
strainer, and having squeezed and pressed the rose leaves and
drained off the liquid, throw away the leaves, put fresh ones into
the jar, and return the brandy to it. Repeat this every day while
roses are in season, (taking care to keep the jar well covered,)
and you will find the liquid much better than rose water for
flavouring cakes and puddings.