APPLICATION OF ORGANIC CHEMISTRY TO PERFUMERY. 249 
ment in the exhibition. We found in our surveys at the Exhibi- 
tion, both in the English and in the foreign divisions, a copious 
selection of the chemical articles of perfumery, the applicability 
of which was moreover illustrated by the simultaneous exposition 
of the confectionary flavored with them. 
Unfortunately, most of these oils were only sent in small quan- 
tities, so that the specimens which I was enabled to obtain, in few 
cases only allowed of accurate examination. 
The compound most frequently exhibited was a liquid labelled 
"pear oil," which on examination was shown to be an alcoholic 
solution of pure acetate of amylic oxide. As I had not enough of 
the compound to allow of its sufficient purification for ultimate 
analysis, I decomposed it with potash, when free fusel oil sepa- 
rated, and the acetic acid was determined in the form of the silver 
salt. The acetate of silver gave per cent. — 
Theory. Experiment. 
64-68 64-55 
The acetate of amylic oxide, when obtained by the ordinary pro- 
cess (1 part of sulphuric acid, 1 part of fusel oil, and 2 parts of 
acetate of potash), evolved a remarkably fruity odor ; but the 
agreeable odor of the Jargonelle pear was not distinct until it was 
diluted with 6 vols, of alcohol. On close inquiry of the exhibi- 
tors, I ascertained that tolerably large quantities of this oil (in one 
case 15—20 lbs. weekly) are manufactured. It is principally used 
for flavoring pear-drops, which are much admired in England, and 
which consist almost entirely of barley-sugar. 
Next came the apple-oil. As the examination shows, it is 
nothing more than the valerianate of amylic oxide, and every one 
is at once reminded of the insupportable odor of rotten apples, 
which fills the laboratory, in making valerianic acid. When the 
crude distillate of this operation is treated with dilute alkali, the 
valerianic acid is separated, and an ether is obtained, the solution 
of which in about 5 or 6 vols, of alcohol possesses a most agree- 
able aroma of apples. 
The essence in greatest quantity was the pine-apple oil, which, 
as you are aware, is only the butyrate of ethyle. This compound, 
also, like the two above, does not evolve the agreeable odor until 
diluted with a large amount of alcohol. Butyric ether, which in 
