National Geographic : 1932 Aug
© National Geographic Society NIatural color rnotograpn byWilhelm Tobien A TON OF ROSE BLOSSOMS YIELDS LESS THAN A POUND OF PURE OIL Rows of large, closed kettles set above a fire are filled with water and roses. When the mass boils, the steam passes through the heads of the kettles into long pipes which lie in cool, running water. During this process of distillation dropsofyellowish oil appear on the surface and are drained off. Much of the rose water is thrown away, but some is used to flavor puddings. Rose oil, or attar, although not highly volatile, is kept tightly sealed, and its fragrance persists for years. It sometimes commands a greater price than pure gold.