The rose is of an astringent and refreshing nature. For medicinal purposes the petals, the flowers, and the heads are used. Those portions of the petals which are quite white are known as the unglets.[2289] In the flower there is the seed, as distinguished from the filaments, and in the head there is the bud,[2290] as well as the calyx. The petals are dried, or else the juice is extracted from them, by one of the three following methods: Either the leaves are employed whole for the purpose, the unglets not being removed—for these are the parts, in fact, that contain the most juice—or else the unglets are first taken off and the residue is then macerated with oil or wine, in glass vessels placed in the sun. Some persons add salt as well, and others alkanet,[2291] or else aspalathus or sweet-scented rush; as it is, when thus prepared, a very valuable remedy for diseases of the uterus and for dysentery. According to the third process, the unglets are removed from the petals, and pounded, after which they are subjected to pressure in a coarse linen cloth, the juice being received in a copper vessel; it is then boiled on a slow fire, until it has acquired the consistence of honey; for this purpose, however, the most odoriferous of the petals should be selected. (19.) We have already stated,[2292] when speaking of the various kinds of wines, how rose wine is made. Rose juice is much used in injections for the ears, and as a gargle for ulcerations of the mouth, and for the gums and tonsils; it is employed also for the stomach, maladies of the uterus, diseases of the rectum, and for head-ache. In fevers, it is used, either by itself or in combination with vinegar, as a remedy for sleeplessness and nausea. The petals, charred, are used as a cosmetic for the eyebrows;[2293] and the thighs, when chafed, are rubbed with them dried; reduced to powder, too, they are soothing for defluxions of the eyes. The flower of the rose is soporific, and taken in oxycrate it arrests fluxes in females, the white flux in particular; also spitting of blood, and pains in the stomach, if taken in three cyathi of wine, in sufficient quantity to flavour it.