Rub three pounds of rose-leaves for three minutes with a pound of
common salt. The flowers being bruised by the friction of the grains
of salt, form a paste, which is to be put into an earthen jar, or
into a water-tight barrel. The same process is to be repeated until
the vessel is filled, so that all the roses may be equally salted.
The vessel is then to be shut up and kept in a cool place until
wanted.
For distillation, this aromatic paste is, at any season, to be put
into the body of the still with twice its weight of water; and when
heat is applied, the oil, or essential water, is to be obtained in
the common way. Both the oil and water are in this way produced in
greater quantity than by using the leaves without the salt: besides,
the preserved paste will keep its flavour and strength unimpaired for
several years.
Other flowers, capable of affording essential oils may also be
treated in the above-mentioned way, with economy and advantage; as
there is thereby no occasion to carry on a hurried process in the
heat of summer, when these are in perfection.