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Page 98
* * * * *
PREPARATION OF RUM-ETHER.
Take of black oxide of manganese, of sulphuric acid, each twelve pounds;
of alcohol, twenty-six pounds; of strong acetic acid, ten pounds. Mix,
and distil twelve pints. The ether, as above prepared, is an article of
commerce in Austria, being the body to which rum owes its peculiar
flavor.--_Austrian Journal of Pharmacy._
* * * * *
ARTIFICIAL FRUIT ESSENCES.
BY FEHLING.
_Pine-apple Oil_ is a solution of one part of butyric ether, in eight or
ten parts of alcohol. For the preparation of this ether, pure butyric
acid must be first obtained by the fermentation of sugar, according to
the method of Bensch. One pound of this acid is dissolved in one pound
of strong alcohol, and mixed with from a quarter to half an ounce of
sulphuric acid; the mixture is heated for some minutes, whereby the
butyric ether separates as a light stratum. The whole is mixed with half
its volume of water, and the upper stratum then removed; the heavy fluid
is distilled, by which more butyric ether is obtained. The distillate
and the removed oily liquid are shaken with a little water, the lighter
portion of the liquid removed, which at last, by being shaken with water
and a little soda, is freed from adhering acid.
For the preparation of the essence of pine-apple, one pound of this
ether is dissolved in 8 or 10 pounds of alcohol. 20 or 25 drops of this
solution is sufficient to give to one pound of sugar a strong taste of
pine-apple, if a little citric or tartaric acid has been added.
_Pear-oil._--This is an alcoholic solution of acetate of amyloxide, and
acetate of ethyloxide. For its preparation, one pound of glacial acetic
acid is added to an equal weight of fusel-oil (which has been prepared
by being washed with soda and water, and then distilled at a temperature
between 254� and 284� Fahr.), and mixed with half a pound of sulphuric
acid. The mixture is digested for some hours at a temperature of 254�,
by which means acetate of amyloxide separates, particularly on the
addition of some water. The crude acetate of amyloxide obtained by
separation, and by the distillation of the liquid to which the water has
been added, is finally purified by being washed with soda and water.
Fifteen parts of acetate of amyloxide are dissolved with half a part of
acetic ether in 100 or 120 parts of alcohol; this is the essence of
pear, which, when employed to flavor sugar or syrup, to which a little
citric or tartaric acid has been added, affords the flavor of bergamot
pears, and a fruity, refreshing taste.
_Apple-oil_ is an alcoholic solution of valerianate of amyloxide. It is
obtained impure, as a by product, when for the preparation of valerianic
acid, fusel-oil is distilled with bichromate of potash and sulphuric
acid. It is better prepared in the following manner:--For the
preparation of valerianic acid, 1 part of fusel-oil is mixed gradually
with 3 parts of sulphuric acid, and 2 parts of water added. A solution
of 2-1/4 parts of bichromate of potash, with 4-1/2 parts of water, is
heated in a tubulated retort, and into this fluid the former mixture is
gradually poured, so that the ebullition is not too rapid. The
distillate is saturated with carbonate of soda, and warmed, when a
solution of 3 parts of crystallized carbonate of soda, 2 parts of strong
sulphuric acid, diluted with an equal quantity of water, are added. The
valerianic acid separates as an oily stratum.
One part, by weight, of pure fusel-oil is carefully mixed with an equal
weight of sulphuric acid. The cold solution is added to 1-1/4 parts of
the above valerianic acid; the mixture is warmed for some minutes (not
too long or too much) in a water-bath, and then mixed with a little
water, by which means the impure valerianate of amyloxide separates,
which is washed with water and carbonate of soda. For use as an essence
of apples, one part of this valerianate of amyloxide is dissolved in 6
or 8 parts of alcohol.
* * * * *
VOLATILE OIL OF GAULTHERIA PROCUMBENS.
BY W. BASTICK.
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