Trim the yellow ends from roses that have just bloomed. Put 1 lb of these trimmed rose petals into a napkin, the corners of which have been attached to the four legs of an overturned stool. Pour 2 bottles of boiling water over the petals, letting the water flow into a bowl placed beneath the napkin. The rose petals in the napkin should be shaken from time to time, not pressed. Transfer the petals to a plate, drizzle them thoroughly with lemon or currant juice, and mash until juice is released from the petals. Pour 1½ glasses rosewater onto 1 lb rose petals, mixing, rubbing, and pressing the liquid through a napkin. Add 1 lb, or 2 glasses, of very fine sugar to the pressed juice. To retain the fragrance, cook the syrup briefly over a very low fire only until the sugar dissolves completely. To strengthen the aroma, add 2 drops of rose oil, and to enhance the color, a little cochineal.