This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Oil of Rose..................... | 1/2 fl. dram. |
Hundred-leaved Roses (recent)... | 1 ounce. |
Deodorized Alcohol............. | 1 pint. |
Bruise the Rose Leaves, extract by maceration in the Alcohol; follow by expression, so as to get a pint, in which dissolve the Oil, and filter.
In the absence of the recent rose leaves, dried red rose leaves may be used, or this ingredient may be omitted, adding a minute quantity of tincture of cochineal, to give a pale rose tint.
Oil of Rose (Kezanlick).......... | 1/2 fl. dram. |
Red Rose Leaves................ | 2 ounces. |
Alcohol (Atwood's) ......................................... | 2 pints. |
Water .......................................................................... | 4 pints. |
Dissolve the Oil in the Alcohol and gradually add the Water, then the Rose Leaves, and macerate for seven days and filter.
A great difference in the strength of these two formulas is observed.
Otto of Rose (Kezanlick)................. | 60 minims. |
Alcohol (deodorized), and Water, of each...................... | 8 fl. ounces. |
Solution of carmine sufficient to color. Mix and filter, if necessary.
The proportion of Otto may, of course, be varied. For a cheaper, but very good extract, half of otto of rose and half of otto of rose geranium may be used. Both should be of fine quality.
 
Continue to: