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