ESSENCE OF JARGONELLE PEAR. 
39 
phuric acid does not color it in the cold ; but by heating the mix- 
ture it becomes reddish-yellow, and when the temperature is ele- 
vated, destructive reaction takes place, the mixture blackens and 
evolves sulphurous acid. Placed in contact with a watery solution 
of potash it is very slowly altered ; but an alcoholic solution of 
this base rapidly decomposes, an alkaline acetate is formed, and 
the oil of grain regenerated. 
Its ultimate composition is 
14 equivalents of carbon, . . .84 
14 " " hydrogen, . . . 14 
4 " " oxygen, .... 32 
130 
But its proximate composition is amyle,( an hypothetical radical*) 
oxygen, and acetic acid. 
1 equivalent amy le (C 10 H n ) ... 71 
1 " oxygen, . . . . . 8 
1 " acetic acid, (C 4 H 3 3 ) . . 51 
130 
Its formula is thus stated by Brande, AylO, Ac0 3 ; by Fownes 
AylO, C 4 H 3 3 . 
Amylic alcohol, or oil of grain, called by the Germans fuselol, 
is the hydrated oxide of amyle, AylO, HO. It is largely produced 
in the distillation of spirit from corn. It is officinal in the Dublin 
Pharmacopoeia, where it is termed "Alcohol amylicum — Fusel 
oil," and is employed to yield valerianic acid in the process for 
making " Sodae Valerianas." 
From information which we have received, we have reason to 
believe that the use, by very young children, of articles of confec- 
tionary, flavored with essence of pear, is not without danger. A 
child on two occasions became partially comatose, with livid lips 
and feeble pulse, after eating some confectionary which it was cal- 
culated contained about one drop of the essence. — Ibid. 
*This radical has been isolated by Frankland, by decomposing iodide of 
amyle with an amalgam of zinc. (Fownes' Chem. 3d edition, 1850, pvge 379. 
— Ed. Am. Journ. Pharm. 
