Sacramento daily record-union., 1881-06-20
THE OTTO OF ROSES.

The otto of roses consists of an odorifer-
GUS liquid containing oxygen combined
with solid hydrocarbon called stearop-
tene, which is destitute of perfume. The
quality of the oil is determined by the rel
ative proportion of these substances, and
that is dependent chiefly on conditions Of
climate. The Bulgarian oils contain about
eighteen per cent, the oils distilled in
France and England as much as thirty five
and even sixty-eight per cent. of stearop-
tene The difference in the proportions is
also shown in the higher temperature re-
quired to melt the oil which contains a
greater relative amount of stearoptene.
! The Bulgarian oil melts at from 6I' to 64',
| French and English oils from 700 to S94o
Even in Bulgarian oil a notable difference
| is observed between that produced on the
| hills and that from the lowiands. The most
important source of otto OF roses is a small
district in Bulgaria or East Roumelia,
stretching along the southern slopes of the
central Balkans, and approximately in
cluded between the twenty fifth and TWEEN
| ty.sixth degrees of east longitude and the
forty y-second and forty. third degrees OF
latitude. A suitable soil for the growth Of
roses is furnished, with need for but little
nanuring, by the decomposition of the
syenite, which is the characteristic rock of
the region. The average summer tempera-
lures of the district are So at noon and
6S' in the evening The rose. bushes do
best on sandy slopes having a good expos
ure to the sun. The flowers of bushes
which grow on inclined ground are much
richer in oil, and that of stronger quality,
than those raised on level land, and are
therefore more esteemed and dearer. The
flowers when fully expanded are gathered
before sunrise, often with the calyx at
tached, and should be treated the same
day. In Bulgaria, roses which have ma
tured slowly in moderate cold weather
furnish the richest yields in England the
contrary appears to be the case. The
flowers are distilled for an hour and hall.
with double their volume of water, in a
copper still from which a pipe passes
through tub that is kept constantly cool
by intiowing spring water. After the dis
tillate has been allowed to stand for day
or two at a temperate exceeding 59', the
oil is skinned off from it. The residual
liquors are used instead Of spring water for
subsequent Installations. The rose water
which comes over last is extremely fragrant
and is much priced for medical and culinary
purposes. Pure otto, carefully distilled, is
at first colorless, but speedily becomes yell
lowish ; has a specific gravity of about 0 81,
bois at Az, and solldifies at from 81 81 to
60 s., or at higher temperature in the
case of inferior oils, and is soluble in ahso-
lutte alcohol. Il is tested by its odor, which
can be judged only after long experience
its congeAling point Ia good oil should con-
geal in five minutes at temperate of
81 5 J, and by the crystallization of thes stear.
optene with light, feathery, shining plates
filing the whole liquid. 1t is sometimes
adulterated with spermaceti, which may
be detected by Its readiness to solidify, and
by other essential oils, the effect of which
is sometimes to lower the congenial-poi
Rose-water and otto of roses are also Iro.
duced in India in Persia, where the trade,
formerly important. has nearly disap-
peared; in the Mediterranean countries of
Africa, and in France. The otto of the
Provence rose has characteristic perfume,
which arises, it is believed, from the pollen
of orange.fowers, which is brought by bees
to the petals OF the roses.