Scented water to keep them cool. Henry Percy, 6th Earl of Northumberland in 1511-12 had various scented waters made for him, which consisted of his usage of over a gallon each week for the year. In the 1571 estate inventory of John Brodocke, an apothecary in Southampton, lists 32 types of scented water that he had as some of the items in his shop. In 17th century Constantinople the Venetians and Genoese had apothecary shops that had merchants of scented water including rose water. Scented waters were still being used into the 19th century of the wealthy nobles in Egypt as a
Osmanthus fragrans carry the scent of ripe peaches or apricots. A number of cultivars have been selected for garden use, with varying flower colors. Within Japan, the white- and orange-blossoming subspecies are distinguished as "ginmokusei" (, "silver osmanthus") and "kinmokusei" (, "gold osmanthus"), respectively. In Chinese cuisine, its flowers may be infused with green or black tea leaves to create a scented tea (桂花茶, "guìhuāchá"). The flowers are also used to produce osmanthus-scented jam ( , , "guìhuājiàng"), sweet cakes (, "guìhuāgāo"), dumplings, soups, and liquor. Osmanthus jam is used as an ingredient in a type of gruel called "chátāng" (), which