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Page 100
The per centage of silver in acetate of silver is, according to
Theory, 64.68
Experiment, 64.55
The acetate of amyloxide, which, according to the usual way of preparing
it, represents one part sulphuric acid, one part fusel-oil, and two
parts of acetate of potash, had a striking smell of fruit, but it
acquired the pleasant flavor of the jargonelle pear only after having
been diluted with six times its volume of spirit of wine.
Upon further inquiry I learned that considerable quantities of this oil
are manufactured by some distillers,--from fifteen to twenty pounds
weekly,--and sold to confectioners, who employ it chiefly in flavoring
pear-drops, which are nothing else but barley-sugar, flavored with this
oil.
I found, besides the pear-oil, also an _apple-oil_, which, according to
my analysis, is nothing but valerianate of amyloxide. Every one must
recollect the insupportable smell of rotten apples which fills the
laboratory whilst making valerianic acid. By operating upon this raw
distillate produced with diluted potash, valerianic acid is removed, and
an ether remains behind, which, diluted in five or six times its volume
of spirits of wine, is possessed of the most pleasant flavor of apples.
The essential oil[L] most abundant in the Exhibition was the pine-apple
oil, which, as you well know, is nothing else but the butyrate of
ethyloxide. Even in this combination, like in the former, the pleasant
flavor or scent is only attained by diluting the ether with alcohol. The
butyric ether which is employed in Germany to flavor bad rum, is
employed in England to flavor an acidulated drink called pine-apple ale.
For this purpose they generally do not employ pure butyric acid, but a
product obtained by saponification of butter, and subsequent
distillation of the soap with concentrated sulphuric acid and alcohol;
which product contains, besides the butyric ether, other ethers, but
nevertheless can be used for flavoring spirits. The sample I analyzed
was purer, and appeared to have been made with pure butyric ether.
Decomposed with potash and changed into silver salt, it gave
0.4404 gram. of silver salt = 0.2437 gram. of silver.
The per centage of silver in the butyrate of silver is according to
Theory, 55.38
Experiment, 55.33
Both English and French exhibitors have also sent samples of cognac-oil
and grape-oil, which are employed to flavor the common sorts of brandy.
As these samples were very small, I was prevented from making an
accurate analysis. However, I am certain that the grape-oil is a
combination of amyl, diluted with much alcohol; since, when acted upon
with concentrated sulphuric acid, and the oil freed from alcohol by
washing it with water, it gave amylsulphuric acid, which was identified
by the analysis of the salt of barytes.
1.2690 gram. of amylsulphate of barytes gave 0.5825 gram. of sulphate of
barytes. This corresponds to 45.82 per cent. of sulphate of barytes.
Amylsulphate of barytes, crystallized with two equivalents of water,
contains, according to the analysis of Cahours and Kekule, 45.95 per
cent. of sulphate of barytes. It is curious to find here a body, which,
on account of its noxious smell, is removed with great care from
spirituous liquors, to be applied under a different form for the purpose
of imparting to them a pleasant flavor.
I must needs here also mention the artificial oil of bitter almonds.
When Mitscherlich, in the year 1834, discovered the nitrobenzol, he
would not have dreamed that this product would be manufactured for the
purpose of perfumery, and, after twenty years, appear in fine labelled
samples at the London Exhibition. It is true that, even at the time of
the discovery of nitrobenzol, he pointed out the striking similarity of
its smell to that of the oil of bitter almonds. However, at that time,
the only known sources for obtaining this body were the compressed gases
and the distillation of benzoic acid, consequently the enormity of its
price banished any idea of employing benzol as a substitute for oil of
bitter almonds. However, in the year 1845, I succeeded by means of the
anilin-reaction in ascertaining the existence of benzol in common
coal-tar oil; and, in the year 1849, C.B. Mansfield proved, by careful
experiments, that benzol can be won without difficulty in great
quantity from coal-tar oil. In his essay, which contains many
interesting details about the practical use of benzol, he speaks
likewise of the possibility of soon obtaining the sweet-scented
nitrobenzol in great quantity. The Exhibition has proved that his
observation has not been left unnoticed by the perfumers. Among French
perfumeries we have found, under the name of artificial oil of bitter
almonds, and under the still more poetical name of "essence de mirbane,"
several samples of essential oils, which are no more nor less than
nitrobenzol. I was not able to obtain accurate details about the extent
of this branch of manufacture, which seems to be of some importance. In
London, this article is manufactured with success. The apparatus
employed is that of Mansfield, which is very simple. It consists of a
large glass worm, the upper extremity of which divides in two branches
or tubes, which are provided with funnels. Through one of these funnels
passes a stream of concentrated nitric acid; the other is destined as a
receiver of benzol, which, for this purpose, requires not to be quite
pure; at the angle from where the two tubes branch out, the two bodies
meet together, and instantly the chemical combination takes place, which
cools sufficiently by passing through the glass worm. The product is
afterwards washed with water, and some diluted solution of carbonate of
soda; it is then ready for use. Notwithstanding the great physical
similarity between nitrobenzol and oil of bitter almonds, there is yet a
slight _difference in smell which can be detected by an experienced
nose_.[M] However, nitrobenzol is very useful in scenting soap, and
might be employed with great advantage by confectioners and cooks,
particularly on account of its safety, being entirely free from prussic
acid.
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