The aromatic oil will fall drop by drop to the bottom with the water
contained in the petals. When time has been allowed for extracting the
whole, the embers must be removed, and the vase placed in a cool spot.
Rose-water obtained in this mode is not so durable as that obtained in
the regular way by a still but it serves all ordinary purposes. Small
alembics of copper with a glass capital, may be used in three different
ways.
In the first process, the still or alembic must be mounted on a small
brick furnace, and furnished with a worm long enough to pass through a
pan of cold water. The petals of the rose being carefully picked so as
to leave no extraneous parts, should be thrown into the boiler of the
still with a little water.
The great point is to keep up a moderate fire in the furnace, such as
will cause the vapour to rise without imparting a burnt smell to the
rose water.
The operation is ended when the rose water, which falls drop by drop in
the tube, ceases to be fragrant. That which is first condensed has very
little scent, that which is next obtained is the best, and the third and
last portion is generally a little burnt in smell, and bitter in taste.
In a very small still, having no worm, the condensation must be produced
by linen, wetted in cold water, applied round the capital. A third
method consists in plunging the boiler of the still into a larger vessel
of boiling water placed over a fire, when the rose-water never acquires
the burnt flavour to which we have alluded.
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