226 ANNUAL OF SCIENTIFIC DISCOVERY, 



amyle. The entire mass of acetate of oxide of amyle thus obtained is 

 now agitated several times with water, and a little soda solution, in 

 order to deprive it of all free acid. 



The acetate of oxide of amyle may also be obtained by taking 1 

 part of fusel oil to 1^ part of dry acetate of soda, or 2 parts of dry 

 acetate of potash, with 1 to 1^ parts of sulphuric acid. The liquid 

 having been kept for some time at a gentle heat, the acetate of oxide 

 of amyle is separated by adding water, and proceeding as above 

 explained. 15 parts of acetate of oxide of amyle are mixed with 1 

 part of vinegar ether (vinegar naptha, acetate of oxide of ethyle,) and 

 dissolved in 100 to 120 parts of spirits of wine, as in the case of pine 

 apple extract ; an acid, for instance, tartaric or citric, should be added 

 to the sugar solution, on making use of the pear extract, which addi- 

 tion makes the flavor of the bergamot pear better distinguishable, and 

 the taste acquires at the same time more of the refreshing qualities of 

 fruit. 



Apple Oil. What is called apple oil, is a solution of valerianate of 

 oxide of amyle in spirits of wine, which may be obtained as a secon- 

 dary product when fusel oil is distilled with chromate of potash and sul- 

 phuric acid for the preparation of valerianic acid. The light solution 

 which collects in the tops of the distilled liquid contains valerianate 

 of oxide of amyle, together with other liquids, such as aldehyde, which 

 gives to the product a less agreeable taste and smell. It is therefore 

 to be preferred for preparing pure valerianate of oxide of amyle. 



For preparing valerianic acid, 1 part of fusel oil is mixed by small 

 portions with 3 parts of sulphuric acid, and afterwards 2 parts of water 

 are added. At the same time, a solution of 2^ parts of bichromate of 

 potash in 4^ parts of water, is heated in a tubular retort ; the first 

 liquid is then permitted to flow very slowly into the liquid of the retort 

 in such manner that the boiling continues but very slowly. The liquid 

 which is distilled over is saturated with carbonate of soda, and 

 is evaporated either to dryness for obtaining valerianate of soda, or to 

 the consistency of syrup, when sulphuric acid is added, (say two parts 

 of concentrated acid diluted with the same quantity of water, for every 

 three parts of crystalline carbonate of soda.) The valerianic acid 

 forms an oily layer, on the upper part of the liquid ; which latter will 

 still yield some valerianic acid, on being submitted to distillation. For 

 preparing valerianate of oxide of amyle, 1 part by weight of pure 

 fusel oil (hydrate of oxide of amyle,) is mixed carefully with an equal 

 quantity by weight of common English sulphuric acid ; the resulting 

 solution is added to 1| parts of oily valerianic acid, or to 1^ parts of 

 dry valerianate of soda, and is treated by a water bath, and then mixed 

 with water, by which means the impure valerianate of the oxide of 

 amyle will be separated ; this is washed several times with water, 

 afterwards with a solution of carbonate of soda, and finally again with 

 water. In preparing this compound, it is essential, that the mixture 

 of sulphuric acid and fusel oil, with valerianic acid, should not be 

 heated to a too high degree, or too long, as the product would thereby 

 acquire an insufferably pungent smell, when required for use. 1 part 



