MIGNONETTE. 101 
of the benzaldehyde is converted into the alcohol, benzyl chloride 
is a more economical source; it is, however, more difficult to 
obtain in a state of purity than benzaldehyde, and therefore does 
not yield a pure product so readily. 
Benzyl alcohol can be prepared from Peru balsam as follows :— 
The balsam is agitated with 2 volumes of caustic potash of 
sp. gr. 1:2, the emulsion exhausted with ether, the extract 
separated and evaporated, and the residual oil heated with 4 
volumes of caustic potash of sp. gr. 1:3 until a homogeneous liquid 
is obtained. The pulpy mass of crystals formed on cooling is 
pressed in linen, and the liquid diluted with water and distilled 
until the distillate ceases to appear milky. The alcohol is then 
separated from the aqueous distillate, and the portion which 
remains dissolved in the latter extracted by ether *. 
Benzyl alcohol is a liquid which boils at 206°, and has a sp. gr. 
of 1:063 at 0°. It is slightly soluble in water, 100 parts of water 
at 17° dissolving 4 parts. 
Benzyl alcohol, C,H,0, is also obtained when a mixture of pure 
Benzaldehyde, C;H,O, with its own volume of absolute alcohol is 
mixed with 3 to 4 vols. alcoholic potash of sp. gr. 1°02, heat is 
evolved, and the whole solidifies to a crystalline magma. The 
potassium benzoate is washed out with hot water, the alcohol 
distilled off, the residue mixed with water till it begins to be 
turbid, and then shaken up with ether. The brown oily residue 
obtained by evaporating the ethereal solution is dried over fused 
potash and repeatedly rectified. It is believed to be identieal with 
Peruvin, which is obtained by the action of potash on cinnamein. 
Benzyl acetate can be obtained by distilling benzyl alcohol with 
acetic and sulphuric acids, also by heating benzyl chloride with 
potassium acetate and alcohol. It is a liquid which possesses an 
aromatic odour, boils at 206° and has a sp. gr. of 1°057 at 16°°5 +. 
Benzyl propionate and benzyl butyrate can also be prepared. 
THE MIGNONETTE, 
Reseda odorata, as usually grown in English gardens, is poor 
both in aspect and in perfume compared with the state to which it 
can be brought by careful cultivation. In the South of France it 
* Ber. Deutsch. chem. Ges, ii. p. 512. 
T Liebig’s Aun. exciii. p. 298. 
