This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
By distilling the rose oil, rose water of first quality is obtained; it is a saturated aqueous solution of the oil, and the finest rose water obtainable. However, it does not come within our reach, and is consumed right where it is produced, in Turkey. For the carbonator's purpose a rose water prepared from rose leaves as directed, or prepared from the oil or essence of rose, is the most attainable.
Concentrated essence of rose, eight ounces; distilled water, one gallon (or dissolve one drachm of the oil in some alcohol and add). Mix together thoroughly by shaking, allow it to stand twelve hours, and filter through filtering paper.
Concentrated essence of rose, eight ounces; water, ten pints; pumice, powdered, two ounces. Mix together and distil, until one gallon (eight pints) are received. N.B. If no distilled water is used, distillation is necessary to refine the aroma, which is quite important.
1The French "Esprit de Roses" is a rose-essence prepared by "Enfleu-rage" (page 495), and extracting the absorbed flavor by maceration with alcohol. It has a much finer aroma than the rose-essence prepared by the dissolution of oil, but it is chiefly employed in compounding the most exquisite French perfumes.
Fresh pale rose leaves, four pounds; water, twenty pints. Mix, and by means of steam distil until ten pints of rose water are received. If preserved leaves1 are used, it is recommended to use six pounds of leaves to twenty pints of water.