I'd guess is anthracnose--we get in cold wet weather in the Spring even though we spray for black spot. Here is a link that might be useful: page on anthracnose

I suggest that you search for a crafts website and do a search for a satchet or potpourri fixative. Commercial satchets are made with petals with essential oils if they are of a natural and high quality, with a fixitive to preserve the scent. Traditionally orris root, which is the powdered root of an iris corm, was used as a fixitive. I bought some orris root years ago and made potpourri with it, and the scent only lasted 2-3 weeks long. Last year I started using an all natural Centifolia and Damask rose water spray from India, made from only rose petals and water and a little alchohol as a preservative. It smells great and is light enough to use as a room spray. Indian stores have far more rose products than western stores and many products use Centifolia, or Damask rose petals and little else in rose spray, rose water, rose oil and rose jam. Look for the word 'Gulab' on the front label, and the back label should list the type of rose, R. centifolia and R. damascena are popular. Once in a blue moon I see rose oil made from R. alba. Good luck, Luxrosa

Manoj without being able to see the plant this is my guess. When leaves yellow then turn brown and crispy. It is almost always a root problem. Either sever transplant shock, Maybe it was placed in full sun before it was ready after changing pots. Perhaps the roots have been to wet or to dry. Maybe the roots fried in a dark pot. Last but not least too much fertilizer burned the roots. If your canes are still green she is still alive. Try to find the problem. Then move the pot to a shady area while it recovers. I wish you the best with your rose.

Lavenderlace: I tested the below research: https://stumptuous.com/fat-sugar-metabolic-derangement "High-fat (HF) and high-fat/high-sugar (HFHS) diets both raised blood lipids. However: only rats on HFHS (fat plus sugar) diet developed hyperglycemia, hyperinsulinemia, glucose intolerance and a diminished insulin response to a glucose load. " When I'm busy, I gulped one glass of juice for energy (100% juice with natural sugar) .. that kept my blood-sugar stabilized to finish a task for 1 hour longer. And a glass of soy milk (7 g. protein) & brewer's yeast & honey lasts me 4 hours without eating. Recently I did something different: finish the last bar of Klondite ice-cream (230 calories, 14 g of fat, 20 g white sugar) & sweet & greasy. Right after that, my blood sugar crashed, I was unbearably hungry and had to eat a meal immediately. I checked the ingredients: it has sugar & corn syrup (high fructose corn syrup). A little of fat plus protein is useful to keep one full. But fat plus sugar induce more hunger. I tested blueberry-smoothie made with 0% fat Greek yogurt versus 2% fat yogurt, and the 2% fat yogurt is more filling & last longer. CONCLUSION: Fat & protein & veggies is a good combo. Fat is needed to absorb the nutrients in veggies better. We have a friend who's a vegetarian and he ALWAYS USE full-fat salad-dressing, plus full-fat cheese on his salads, and he's just as skinny as husband in their late 50's. I used coconut oil to make banana muffin, and olive oil in my cooking. Here's what the Dean of Nutrition, Harvard Medical School said about coconut oil: http://www.health.harvard.edu/staying-healthy/coconut-oil "Coconut oil is about 90% saturated fat, which is a higher percentage than butter (about 64% saturated fat), beef fat (40%), or even lard (also 40%). Too much saturated fat in the diet is unhealthy because it raises "bad" LDL cholesterol levels, which increases the risk of heart disease. So it would seem that coconut oil would be bad news for our hearts. But what's interesting about coconut oil is that it also gives "good" HDL cholesterol a boost. But, for now, I'd use coconut oil sparingly. Most of the research so far has consisted of short-term studies to examine its effect on cholesterol levels. We don't really know how coconut oil affects heart disease. And I don't think coconut oil is as healthful as vegetable oils like olive oil and soybean oil, which are mainly unsaturated fat and therefore both lower LDL and increase HDL. Coconut oil's special HDL-boosting effect may make it "less bad" than the high saturated fat content would indicate, but it's still probably not the best choice among the many available oils to reduce the risk of heart disease. — Walter C. Willett, M.D. Harvard School of Public Health Department of Nutrition Harvard Health Letter Editorial Board" *** From Straw: Just tested Solgar Brewer's yeast (made from beets). It's less tasty than NOW brand (sold out at local health food store). Solgar BY has a "plastic" & artificial taste to it, and less acidic than NOW. So I'll use Solgar BY for my roses, and still need to buy NOW brewer's yeast when they stock up.