214. Rosa Centifolia.—PALE ROSE, HUNDRED-LEAVED or CABBAGE ROSE. The petals of Ro'sa centifo'lia Linné. Off. U.S.P. 1890. The full-blown flower is picked off just below the calyx, and the petals separated. They are a beautiful pink when fresh, dull brown when dry; thin and delicate, roundish-obovate, sometimes obcordate, with a fragrant odor, and a bitter, faintly astringent taste. They may be preserved fresh for a considerable time by packing them in half their weight of common salt. These petals were formerly used in making the compound syrup of sarsaparilla, but wisely have been dropped as one of the ingredients. Constituents: Malic and tartaric acids, tannin, etc. Their odor depends upon a volatile oil existing in small quantity, about 0.04 per cent. Seldom, if ever, used medicinally. In pharmacy used principally for preparing rose-water.
A Manual of Organic Materia Medica and Pharmacognosy, 1917, was written by Lucius E. Sayre, B.S. Ph. M.