184 
EDITORIAL. 
duty to point out the error, which doubtless has appeared to many other 
readers of the Boston Journal. 
In order that our criticism should be based on more than previous recol- 
lection of the subject, a solution prepared as Dr. C. directs was mixed with 
one of corrosive sublimate, and after 24 hours no evidence of decomposition 
was apparent, except the deposition of a very minute precipitate of the 
oxychioride of mercury (HgCl 2 +HgO, which requires time for its forma- 
tion, and which is also poisonous,) the solution affording a copious precipitate 
of bin-iodide of mercury on adding iodide of potassium. Pearl ash would 
have decomposed the corrosive sublimate and precipitated it as oxychioride 
at once, but it would only have rendered the poison less active, and by no 
means inert. 
Art vs. Nature. — The philosopher equally with the little child will some- 
times swallow sugar plumbs and be deceived by their contents. The Phila- 
delphia World, and perhaps "the rest of mankind," have been dosed 
with a new order of acidulated sugar drops, purporting to be flavored with 
essences prepared artificially in a scientific manner by chemical means ; 
whilst enjoying their tangible qualities in the region of the palate, the plea- 
sure of some has been increased by a proud sense of the triumph of Chem- 
istry, in thus vieing with nature in the production of her most agreeable 
delicacies. To a large extent this feeling is in harmony with truth, as seve- 
ral of the flavors are solely the products of the chemist's science and the 
manufacturer's art, whilst others are jointly the production of nature and 
art. The so-called jargonelle pear essence is obtained by distilling to- 
gether the oil of grain (a disagreeable residue in the distillation of whis- 
key) acetate of potash and oil of vitriol, as described at page 38, in our 
last number. The pine apple flavor is chiefly the butyric ether, an oily 
liquid obtained by fermenting a mixture of sugar, sour milk, a little old 
cheese and some chalk in powder, at a temperature of 86° to 93° Fahr. as 
long as any gas is evolved, say for five or six weeks. During the fermen- 
tation the butyric acid which is formed is neutralized by the chalk, and 
remains in solution as butyrate of lime. This solution is strained, decom- 
posed by the careful addition of carbonate of soda so as to form a butyrate 
of soda, which remains in solution, whilst carbonate of lime precipitates 
with some coloring matter ; — the solution is then concentrated by careful 
heat to a semi-syrupy consistance, and distilled with a mixture of sulphuric 
acid and alcohol to obtain the butyric ether in an impure state. If wanted 
in a purer state, the impure syrupy butyrate of soda must be distilled with 
sulphuric acid alone, and the acid thus obtained after saturation with soda, 
is distilled with sulphuric acid and alcohol. 
Butyric ether is remarkable for having what may be termed a, fruity odor 
and taste, and it is this quality, modified by the addition of certain other 
substances that renders it useful for the purposes of the confectioner. For 
instance, butyric ether and the jargonelle essence (acetate of oxide of amyl) 
