This preparation should manifestly not be designed as the flavor of a beverage. Although rose is a pleasant perfume, as a flavoring for food or of a drink it seems to be out of place. However, there is a demand for syrup of rose and also for flavoring extract of rose for making syrups. The quality of this extract will be governed by the fineness and amount of the oil of rose employed in making it, and the purer the oil the better the flavor. The nearer this preparation can be made to resemble the finest quality of rose the more nearly it fulfills the object of its name. The following formula may be used in its preparation .

In this connection we will call attention to our remarks concerning the oils of lemon and orange, and add thereto that commercial oil of rose may be obtained of various qualities and at as many prices. Those who use a fine quality of oil will naturally find their extract of rose superior to an extract made of the same quantity of inferior oils; and in this matter it may be said that the fixing of quantities in the formulae that follow is to a considerable extent guesswork, owing to the differences in the oils of rose of commerce.

S-29. Flavoring Extract Of Rose (Best)

Oil of rose, 20 drops.

Alcohol, 4 fluidounces.

Water, 12 fluidounces.

Diluted alcohol, 16 fluidounces.

Dissolve the oil of rose in the diluted alcohol and color with cochineal color to suit the taste.

S-30. Flavoring Extract Of Rose (Cheap)

Oil of rose, 5 drops.

Oil of rose geranium, 10 drops.

Diluted alcohol, 16 fluidounces.

Dissolve the oils in the diluted alcohol and color with cochineal color to suit the taste.