India itself has a considerable area devoted to rose-gardens, as at Ghazipur, Lahore, Amritzur, and other places, the kind of rose being _R. damascena_, according to Brandis. Both rose-water and otto are produced. The flowers are distilled with double their weight of water in clay stills; the rose-water (_goolabi pani_) thus obtained is placed in shallow vessels, covered with moist muslin to keep out dust and flies, and exposed all night to the cool air, or fanned. In the morning, the film of oil, which has collected on the top, is skimmed off by a feather, and transferred to a small phial. This is repeated for several nights, till almost the whole of the oil has separated. The quantity of the product varies much, and three different authorities give the following figures: (_a_) 20,000 roses to make 1 rupee's weight (176 gr.) of otto; (_b_) 200,000 to make the same weight; (_c_) 1,000 roses afford less than 2 gr. of otto. The color ranges from green to bright-amber, and reddish. The oil (otto) is the most carefully bottled; the receptacles are hermetically sealed with wax, and exposed to the full glare of the sun for several days. Rose water deprived of otto is esteemed much inferior to that which has not been so treated. When bottled, it is also exposed to the sun for a fortnight at least. The Mediterranean countries of Africa enter but feebly into this industry, and it is a little remarkable that the French have not cultivated it in Algeria. Egypt's demand for rose-water and rose-vinegar is supplied from Medinet Fayum, south-west of Cairo. Tunis has also some local reputation for similar products. Von Maltzan says that the rose there grown for otto is the dog-rose (_R. canina_), and that it is extremely fragrant, 20 lb. of the flower yielding about 1 dr. of otto. Genoa occasionally imports a little of this product, which is of excellent quality. In the south of France rose gardens occupy a large share of attention, about Grasse, Cannes, and Nice; they chiefly produce rose-water, much of which is exported to England. The essence (otto) obtained by the distillation of the Provence rose (_R. provincialis_) has a characteristic perfume, arising, it is believed, from the bees transporting the pollen of the orange flowers into the petals of the roses. The French otto is richer in stearoptene than the Turkish, nine grammes crystallizing in a liter (1¾ pint) of alcohol at the same temperature as 18 grammes of the Turkish. The best preparations are made at Cannes and Grasse. The flowers are not there treated for the otto, but are submitted to a process of maceration in fat or oil, ten kilos. of roses being required to impregnate one kilo. of fat. The price of the roses varies from 50c. to 1 fr. 25c. per kilo.