Originally Published:
Jubilee Cook Book, 1887
Original Images:

Gather the rose petals in the morning. Let them stand in a cool place, tossed up lightly, for one hour to dry off, then put in layers with salt sprinkled between them, into a large covered dish. You can add to this for several mornings till you have stock enough; from one pint to one quart. Stir every morning and let the whole stand ten days. Then transfer it to a glass fruit jar, in the bottom of which you have placed two ounces of coarsely ground allspice, and as much broken up stick cinnamon. This may stand six weeks closely covered, when it is ready for the permanent jar, which may be as pretty as your means can purchase. Have ready one ounce each of allspice, cloves, cinnamon and mace, all coarsely ground, one ounce of bruised orris root, two ounces of lavender flowers, and a small quantity of any other sweet scented dried flowers. Mix together and put into the jar in alternate layers with the rose stock and a few drops of oil of rose, geranium, or violet, and pour over the whole one gill of good cologne.
This will last for years, though from time to time you may add a little lavender or orange flower water, and some seasons fresh rose petals.